Moist, fluffy and chewy loaf with Nutrika’s Pumpkin Protein Powder, Okanagan Cherry Juice and Organic Pumpkin Seeds. This loaf is packed with nutritious content, which makes it perfect for breakfast!
About Nutrika
Nutrika is a women owned plant-based Canadian business that sells a variety of healthy and nutritious products.
They have three pumpkin seed products, which are all sourced from a special kind of pumpkin seed from Styria. These pumpkin seeds differ from regular pumpkin seeds because they’re bigger, darker in colour and contain more naturally derived nutritional content! The phytonutrients in the pumpkin seeds contain healthy fats, antioxidants and vitamins and minerals. Did I mention these pumpkin seeds are 100% organic and certified non GMO?
The other product they offer is the Okanagan Cherry Juice. Much like Nutrika’s pumpkin seed products, the cherry juice also has it’s special aspects. For starters, the cherry juice is 100% made of cherries. The juice is packed in a vacuum bag, which means you can enjoy the cherry juice all year long as it has a long shelf life. The cherry juice is rich in antioxidants, and is also a good source of calcium!
The three products in this recipe are :
- Okanagan Fresh Cherry Juice
- Certified Organic Styrian Pumpkin Seed Protein Powder
- Certified Organic Pumpkin Seeds
If you live in Canada, check out their products at Nutrika.ca and support a women owned vegan business.
Ingredients
- Flax meal
- Nutrika’s Okanagan Fresh Cherry Juice
- Cold water
- Lemon juice
- All purpose flour
- Whole wheat flour
- Nutrika’s Certified Organic Styrian Pumpkin Seed Protein Powder
- Baking soda
- Salt
- Vegetable oil
- Plant milk
- Nutrika’s Certified Organic Pumpkin Seeds
Steps
- Combine flax meal, cherry juice, water and lemon juice to create the binding element of the loaf.
- Sift together the flour, pumpkin protein powder, baking soda and salt.
- Add the flax mix, vegetable oil and plant milk to the flour mix and combine every thing using a wooden spoon or rubber spatula. You don’t want to over mix. Make sure to check for traces of dry flour!
- Transfer the dough to a oiled and floured loaf pan, sprinkle on pumpkin seeds and bake covered with aluminum foil. Remove the foil and bake some more.
FAQ
The lemon juice helps preserve a bit of the colour of the cherry juice as well as its nutritional content.
Yes you can. If you use 2 cups of whole wheat flour, add an additional 1/4 cup of plant milk.
Nutrika’s Pumpkin Seed Protein Powder is made with 100% pumpkin seeds. You can try blending your own pumpkin seeds, but the texture won’t be the same! I would highly recommend checking out Nutrika’s product.
Have a questions about this recipe? Leave a comment on this post or shoot me a DM on Instagram! I’d love to help you out. 🙂
You might also like:
Vegan Pumpkin Cherry Loaf
Ingredients
- 4 tbsp flax meal
- 4 tbsp Nutrika's Okanagan Fresh Cherry Juice
- 4 tbsp cold water
- 2 tsp lemon juice
- 1 cup all purpose flour
- 1 cup whole wheat flour
- ¼ cup Nutrika's Certified Organic Styrian Pumpkin Seed Protein Powder
- 1 tsp baking soda
- ½ tsp salt
- ¼ cup vegetable oil
- ¾ cup plant milk
- 1 tbsp Nutrika's Certified Organic Pumpkin Seeds
Instructions
- Preheat the oven to 350ºF and oil+flour a 9x5inch loaf pan.
- In a medium bowl, whisk together the flax meal, cherry juice, water and lemon juice. Set aside.4 tbsp flax meal, 4 tbsp Nutrika's Okanagan Fresh Cherry Juice, 4 tbsp cold water, 2 tsp lemon juice
- In a large bowl, sift together the flours, pumpkin protein powder, baking soda and salt. Make a well in the middle of the dry mix.1 cup all purpose flour, 1 cup whole wheat flour, ¼ cup Nutrika's Certified Organic Styrian Pumpkin Seed Protein Powder, 1 tsp baking soda
- Pour the flax mix into the well and add the vegetable oil and plant milk. Using a wooden spoon or a rubber spatula, mix everything together until a thick dough forms. There should be no traces of dry flour.½ tsp salt, ¼ cup vegetable oil
- Scoop the dough into the loaf pan and make sure the dough touches all sides inside the loaf pan. Sprinkle on the pumpkin seeds.¾ cup plant milk
- Cover the loaf pan with aluminum foil and bake for 40mins. Remove the aluminum foil and bake at the same temperature for another 10mins. Remove the loaf pan from the oven and allow the loaf to cool in the pan for 5 minutes before transfering to a cooling rack.
Notes
- Once the loaf is completely cool, store it in an airtight container or a ziplock bag in the refrigerator for up to 1 1/2 weeks.
- Hot tip- to enjoy the loaf warm, you can toast slices using a toaster or simply microwave the slices of loaf on high for 20-30s.
This blog post is sponsored by Nutrika. However, all views and opinions are 100% of my own and are not affected by the fact that I receive compensation. If you have a specific question regarding the featured products, please contact Nutrika directly. There are no affiliate links in this blog post.
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