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.