Preheat the oven to 180°C and line a loaf tin with baking paper.
Make your flax egg by combining the flaxseed powder and water. Mix and let sit for 5 minutes until it’s goopy (like an egg)
Soak ½ cup of dates in warm water for 5 minutes. Drain, but reserve 2 tablespoons of the water. Blend the dates and 2 tablespoons of water well until you get a very smooth date like paste, if it’s too thick and not blending add another tablespoon of water.
Add pumpkin puree, date paste, melted coconut oil, vanilla and flax egg in a medium bowl. Whisk to combine.
Add the oat flour, oats, baking powder, salt, cinnamon, ginger, nutmeg and cloves into the wet ingredients and mix until combined.
Fold in the chocolate chips (keep a small handful for sprinkling on top).
Spoon batter into prepared loaf tin, smooth it out and sprinkle the remaining chocolate chips on the top of the batter.
Bake for 35-40 minutes until a toothpick inserted into the middle comes out clean.
Let cool completely before removing from the tin and slicing.
Store in an airtight container for up to 1 week
You can replace the ½ cup of dates with a ½ cup of liquid sweetener
Make your own oat flour by blending oats in a food processor until it becomes a fine oat flour consistency.
If you don’t have pumpkin, a butternut puree would also work
Make sure the oats and oat flour are gluten free if you want the recipe to be gluten free. If not, regular oats is good.