Have a look what I made on the weekend……yes, I cook too so I have a happy wife/life.
This is a really healthy treat to have between meals with a tea or coffee or even for Sunday breakfast. It is low GI so will keep you sated for a good while and stop you from being tempted by an afternoon snack on a Snickers bar and a can of Cola.
Being a savoury loaf you will see from the recipe there is no added sugar. Any sweetness comes from the pumpkin and the rice malt syrup so if you are a sweet tooth it will not be as sweet as you are used to. But don’t let that put you off.
Eating this will be a good way to help you break the habit so if you find it is just too bland for your taste then, to a nice warm slice add a drop of good quality honey…..you will be hooked on this healthy addition to your diet. If you live Down Under then try it with the new HoneyFusions Capilano Honey and Ginger combo…….it is seriously good.
1 cup of well mashed pumpkin (Kent is ideal – a nice sweet variety) – approx. 275g of fresh peeled pumpkin will give you 1 cup of mashed.
2 cups of almond meal/flour
½ cup of LSA meal (linseed, sunflower and almond)
1 tbsp. each of chia seeds and psyllium
2 tbsp. of quinoa flakes
⅓ cup of sultanas (few more if you like them, if not, leave them out)
2 tsp. of baking powder (use gluten free if you wish)
1 tbsp. Ceylon cinnamon
½ tsp. sea salt
4 large fresh eggs
¼ cup of melted extra virgin cold pressed coconut oil
1 tbsp. of rice malt syrup (could be replaced with honey)
Preheat oven to 180°C (350 Fahrenheit).
Peel pumpkin and cut into small slices, steam until soft, let cool then mash being careful not to leave any hard lumps.
Take a large mixing bowl and combine with a wooden spoon the almond meal, LSA, chia seeds, psyllium, quinoa flakes, sultanas, baking powder, cinnamon and salt.
In a separate bowl gently beat the eggs then add to the dry flour mix and combine.
Now add coconut oil, rice syrup and mashed pumpkin. Mix until all ingredients are well combined.
Pour mixture into a greased bread tin and bake for 15 minutes.
Remove from the oven and drizzle with some extra rice malt syrup……this will give a nice glossy finish when fully cooked.
Return tin to the oven and cook for a further 15 to 20 minutes. Test with an inserted skewer until it comes out clean from the 15 minute mark to be on the safe side as all ovens are different. When cooked allow to cool in the tin on a cake rack for 10 minutes before turning out.
If you wanted to ramp things up a little more you could also add a handful of chopped walnuts to the dry mix and sprinkle the top with pepita and sunflower seeds before baking.
Keeps in the fridge for up to two weeks and freezes well too. Is always better if warmed a little in the microwave before eating.