This pumpkin bread is nutrient-rich, high in protein and fibre, free from grains and gluten and can be made dairy-free. It’s super easy to make and perfect to pop into lunchboxes as a healthy treat.
Makes: 1 loaf, approx. 10 slices
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Servings
Makes: 1 loaf, approx. 10 slices
Prep time
Cook time
Recipe
Ingredients
- 2 cups raw grated pumpkin
- ½ onion, finely diced
- 1 cup tapioca flour
- ¾ cup buckwheat flour
- 1 cup coconut flour
- 2 tsp baking powder
- ½ tsp sea salt
- 4 eggs
- ½ cup almond milk
- ½ cup extra-virgin olive oil
- 100g feta, crumbled (optional, leave out to make loaf dairy-free)
Method
- Preheat oven to 200ºC. Grease and line bread tin with olive oil and baking paper.
- Add all of above ingredients into large bowl and mix well to combine. Mixture will seem really dry; this is due to coconut flour. Do not add any more liquid to mixture because as pumpkin cooks in oven it will release water and make bread nice and moist.
- Spoon mixture into bread tin and make sure to flatten mixture and push it right into each corner.
- Bake in oven for 1 hour. Check after 50 mins — you’ll know it’s ready when it’s firm to touch in middle and it has nice golden colour.
- Allow to cool before removing from tin and make sure loaf is completely cool before slicing it; otherwise you’ll end up with a lot of crumbs!
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
