Yinarr Meal Pantry
PUMPKIN BREAD
INGREDIENTS
3 Cups grated raw Butternut pumpkin
4 whole organic or free-range eggs
1/2 tsp sea salt
1/4 nutmeg
1/4 cup macadamia nut or cold pressed coconut oil
3/4 teaspoon baking soda + a tablespoon lemon juice
3 cups fine almond meal (fine almond flour, ground almonds)
1 tablespoon honey (only add honey when completed Whole30 Challenge)
Pumpkin seeds to sprinkle on top (optional)
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.
Cool and enjoy slices with avocado or topped with my macadamia nut butter and toast it for a crunch delight.
Serves 16.