Gluten-free Pumpkin Loaf

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

Pinch nutmeg

¼ cup pumpkin seeds


 

Method:

  1. Preheat your oven to 180*C. Grease a loaf tin and line the bottom with baking paper.
  2. 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.
  3. Cook 1 ½ hours, until a skewer comes out cleanly.

Delicious spread with hummus or avocado.

Makes one medium loaf.

 

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Lisa Guy

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