Pumpkin Bread GF/DF
Rich in anti oxidants and the benefits of nut oils and gluten free, this bread is high in protein and is wonderful toasted with nut butter or your favourite dip.
Ingredients
- 450 g (15.8 oz/3 cups) grated raw pumpkin (winter squash)
- 4 whole organic or free-range eggs
- 1/2 tsp sea salt
- pinch nutmeg
- 1/4 cup (60 ml/2 fl oz) macadamia nut or cold pressed coconut oil
- 2 teaspoons gluten free baking (you can also use 3/4 teaspoon baking soda + a tablespoon lemon juice)
- 3 cups (300g/10 1/2 oz) fine almond meal (fine almond flour, ground almonds)
- 1 tablespoon manuka honey
- pumpkin seeds to sprinkle on top (optional)
Method
Preheat your oven to 150 – 160 C fan forced or 180 C if your oven has no fan.
Combine the pumpkin, eggs, salt, nutmeg, honey and oil into a bowl.
Add the almond meal and baking powder and mix well.
Line a loaf tin with baking paper at the base and the sides.
Spoon the mixture into the loaf tin and sprinkle the top with the pumpkin seeds.
Bake for approximately 1 1/2 hours – check after 1 hour and test as times may vary depending on your oven and temperature.
Remove from the oven and allow to rest in the tin for 1 hour before removing from the tin.
Cool and enjoy slices with avocado and hummus or just on its own!
Adapted from Teresa Cutter
