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Maple Cinnamon Pumpkin Loaf

Jess Norris



THRIVE Lightning Round

1. Best advice you’ve received?

Treat people how you would like to be treated.

2. What hashtags do you use to find inspiration + food?

3. Ingredients you can’t live without?

Peanut butter and soya milk!

4. What’s the fastest way to shift your mood?

Exercise, especially spinning.

5. One of your favorite quotes:

“Work hard in silence, let your success be the noise.”

6. Something we wouldn’t know about you?

I have a phobia of slugs (strange, I know!)

Glowing skin in the morning

I tend to add strawberries and cucumber in my morning smoothies; they both contain anti-inflammatory properties which contribute towards a healthy body and glowing skin.

Food as fuel and enjoyment

I suffered from a multitude of teenage girl problems such as spots and fluctuating weight and anxiety; I was determined to control this by making a few lifestyle changes to ensure I enjoyed my food and gave my body the fuel it needs. Now my passion is to create recipes which are a healthier alternative to our everyday favorites that we can enjoy without that feeling of guilt.


1 can pumpkin purée

3 tbsp maple syrup

¼ cup coconut oil, melted

3 tsp cinnamon

1 tsp nutmeg

1 tsp ginger

1¼ cups organic gluten-free flour

1 tsp of baking powder

½ cup of dairy-free based milk


2 tbsp cocoa powder and 1 tbsp coconut oil combined


Whisk your melted coconut oil and maple syrup together and whisk until combined. Once mixed together whisk in your milk, baking powder, nutmeg, ginger and cinnamon. Fold in the flour until well combined and pour into your lined loaf tin. Bake for 55 minutes, to test if it’s done press a skewer into the loaf, if it comes out clean the bake is complete. For the topping place your cocoa powder and coconut oil in a microwavable bowl and head for thirty seconds and keep stirring the mixture in-between until it becomes a runny texture. Once done drizzle on top and ENJOY!

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