Gluten-free Pumpkin Loaf

by Lisa Guy April 20, 2017

Gluten-free Pumpkin Loaf

By: Lisa Guy

This healthy loaf is filled with so much goodness it’s hard to stop at one slice! Treat yourself.

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Servings

Prep time

Cook time

Recipe

Ingredients

4 eggs
450g raw pumpkin, grated
½ tsp sea salt
¼ cup cold-pressed coconut oil
350g almond meal
2½ tsp gluten-free baking powder
1 tsp ground cinnamon
½ tsp ground turmeric
½ tsp ground ginger
Pinch nutmeg
¼ cup pumpkin seeds

Method

Preheat oven to 180ºC. Grease loaf tin and line bottom with baking paper.
Whisk eggs in large bowl, then add all other ingredients (except pumpkin seeds). Mix well and pour mixture into loaf tin and top with pumpkin seeds.
Cook 1½ hours, until skewer comes out clean.
Delicious spread with hummus or avocado.

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

#Tags: bread, gluten-free, vegan

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .