This nourishing pumpkin and walnut loaf is a healthy way to start the day, spread with some avocado, hummus or nut butter. Pumpkin is packed with beta-carotene, an important nutrient converted to vitamin A in the body. Beta-carotene is vital for good eyesight, healthy gums and bone development, as well as a healthy functioning immune system.
Makes: 1 medium loaf
DF, GF, V
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 4 organic eggs
- ¼ cup coconut oil
- 3 cups almond meal
- ¼ cup coconut flour
- 1 tsp ground cinnamon
- ½ tsp ground turmeric
- ½ tsp ground ginger
- Good pinch sea salt
- 2½ tsp gluten-free baking powder
- 5 cups finely grated raw pumpkin
- ½ cup walnuts, roughly chopped
Method
- Preheat your oven to 180°C. Grease a large loaf tin and line it with baking paper.
- Whisk eggs in a large bowl then add in coconut oil, almond meal, coconut flour, spices, sea salt and baking powder, and combine well.
- Fold through grated pumpkin and walnuts then pour into your tin. Decorate with whole walnuts.
- Put in the oven to bake for 1 to 1½ hrs, until a skewer comes out clean.
- Allow loaf to cool properly before cutting.
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