Pumpkin and Almond meal loaf
By Rosa Anderson - Jones
This is a great loaf to have in the cupboard for an afternoon snack, or post workout filler. It is full of fibre and is a great source of protein, all while getting a vege hit!
This recipe is gluten, refined sugar and dairy free, so it is great for those with sensitivities!
This is a very wet mixture, so it has a longer cooking time than any usual loaf.
600-700g butternut pumpkin
250g almond meal, or ground almonds
2 tablespoons chia seeds
2 tablespoons ground linseed
½ tsp cinnamon
½ tsp nutmeg
1 tsp baking soda
¼ sea salt
½ cup sultanas
½ cup pumpkin seeds (and more to garnish)
1/3 cup coconut oil, warmed to the consistency of soft butter
3 eggs, at room temperature
Preheat oven to 175 degrees c and line a loaf tin with baking paper.
Chop pumpkin into 2 cm cubes, and steam or boil until slightly tender. Set aside and cool.
In a medium sized bowl, combine almond meal with chia seeds, linseeds, spirces, baking soda and sea salt. Set aside.
Grate carrots into a large bowl. Add cooled pumpkin, saltanas, pumpkin seeds, coconut oil and eggs and stir until a runny batter is formed.
Add dry ingredients and stir gently until just combined.
Spoon batter into prepared loaf tin and garnish with extra pumpkin seeds. Bake for 60-85 minutes, or until firm to the touch or when a skewer comes out clean.