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This is a super delicious gluten-free pumpkin loaf that makes a tasty afternoon snack with a cup of tea or quick healthy breakfast spread with some avocado or hummus. The bright orange colour of pumpkin indicates their high levels of beta-carotene, needed to support good eye health and vision, and boost immune function and skin health. Pumpkins also pack a fibrous punch which helps keep you regular and offers protection from bowel cancer and high cholesterol. Almond meal is a great gluten-free alternative to regular flour. Almonds are full of protein to help build and repair the body, along with dietary fibre, zinc and calcium. Cinnamon is a lovely warming spice that helps support healthy circulation and balanced blood sugar levels. Turmeric is a potent anti-inflammatory spice that has been found to be useful for relieving inflammation in the body, making it beneficial for arthritis sufferers.
Gluten-free Pumpkin Loaf
450g grated raw pumpkin
4 organic eggs
½ tsp sea salt
¼ cup cold pressed coconut oil
350g almond meal
2 ½ tsp gluten free baking powder
1 tsp cinnamon powder
½ tsp turmeric
½ tsp ginger powder
¼ cup pumpkin seeds
- Preheat your oven to 180*C. Grease a loaf tin and line the bottom with baking paper.
- Whisk your eggs together in a large bowl then add all of the other ingredients (except the pumpkin seeds). Mix well and pour mixture into a loaf tin and top with pumpkin seeds.
- Cook 1 ½ hours, until a skewer comes out cleanly.
Delicious spread with hummus or avocado.
Makes one medium loaf.