A gluten free, grain free, dairy free and sugar free loaf. It is quite a wet mixture so don’t expect to see it out of the oven within the hour, but the wait is totally worth it. Serve it with a good dollop of tahini and honey for a perfect afternoon snack.

600-700g butternut pumpkin

250g almond meal or ground almonds

2 tablespoons chia seeds

2 tablespoons ground linseed

½ teaspoon cinnamon

½ teaspoon nutmeg

1 teaspoon baking soda

¼ teaspoon sea salt

2 carrots

½ cup sultanas

½ cup pumpkin seeds, plus extra to garnish

¼ cup Blue Coconut oil, warmed to the consistency of soft butter

3 eggs, at room temperature


Preheat oven to 175°C and line a loaf tin with baking paper.

Chop pumpkin into 2cm cubes, steam or boil until slightly tender and set aside to cool.

In a small-to-medium-sized bowl, combine almond meal with chia seeds, linseed, spices, baking soda and sea salt. Set aside.

Grate carrots into a large bowl. Add cooled pumpkin, sultanas, pumpkin seeds, coconut oil and eggs and stir until a runny batter is formed. Add dry ingredients and stir gently until just combined.

Spoon batter into prepared loaf tin and garnish with extra pumpkin seeds.

Bake for 60-85 minutes, or until firm to the touch and a skewer comes out clean.