• Lisa Guy

Gluten-free Pumpkin Loaf


This is a super delicious Gluten-Free Pumpkin Loaf that makes a tasty breakfast spread with avocado or hummus or a nourishing afternoon snack. The bright orange colour of pumpkin indicates their high levels of beta-carotene, needed to support good eye health and vision, and boost immune function and skin health. Pumpkins also pack a fibrous punch which helps keep you regular and offers protection from bowel cancer and high cholesterol.


Ingredients:

450g grated raw pumpkin

4 organic eggs

½ tsp sea salt

¼ cup cold pressed coconut oil

350g almond meal

2 ½  tsp gluten free baking powder

1 tsp cinnamon powder

½ tsp turmeric

½ tsp ginger powder

Pinch nutmeg

¼ cup pumpkin seeds


Method:

Preheat your oven to 180*C. Grease a loaf tin and line the bottom with baking paper.Whisk your eggs together in a large bowl then add all of the other ingredients (except the pumpkin seeds). Mix well and pour mixture into a loaf tin and top with pumpkin seeds.Cook 1 ½ hours, until a skewer comes out cleanly.

Delicious spread with hummus or avocado.

Makes one medium loaf.