Butternut pumpkin is a high antioxidant food. Antioxidants are toxic scavengers, which mean they help against inflammation. Support and strengthen the immune system and also contain cancer-preventing nutrients. This recipe combines the quality of a complete protein from whole eggs with an excellent source of saturated fat from coconut oil, with almond meal being a perfect substitute to a gluten-based flour.
Ingredients (12 slices to a loaf)
- 450 gm grated raw pumpkin (winter squash)
- 4 whole organic eggs
- 1/2 teaspoon. sea salt
- Pinch nutmeg
- 1/4-cup extra virgin olive oil, or cold pressed coconut oil
- 2 teaspoons gluten free baking powder
- 3 cups (300gr) fine almond meal
- 1 tablespoon honey (optional)
- Pumpkin seeds to sprinkle on top
Method
- Preheat your oven to 150 – 160 C. Fan forced or 180 C if your oven has no fan.
- Combine the pumpkin, eggs, salt, nutmeg and oil into a bowl.
- Add the almond meal and baking powder and mix well.
- Line a loaf tin with baking paper at the base and the sides. The size I used was: 10 1/2 cm wide and 26 cm long.
- Spoon the mixture into the loaf tin and sprinkle the top with the pumpkin seeds.
- Bake for approximately 1 1/2 hours – check after 1 hour and test as times may vary depending on your oven and temperature.
- Remove from the oven and allow to rest in the tin for 1 hour before removing from the tin.
Recipe by Jo Ruston
