This savoury pumpkin bread recipe is brought to us by 28 by Sam Wood.
Savoury pumpkin bread
A gluten free and dairy free healthy snack from the popular online fitness coach.
- 1 cup Pumpkin
- 2 cups Almond meal
- ½ cup LSA (linseed, sunflower, almond meal)
- 2 tbsp Psyllium
- 2 tsp Baking powder
- ½ teaspoon Salt
- 1 tsp cinnamon (ground)
- 4 Free range eggs
- ¼ cup Coconut oil (extra virgin) (melted)
- 1 tbsp Rice malt syrup
Preheat oven to 180°C.
Remove skin and slice pumpkin into small pieces. Steam until soft, mash, and set aside to cool.
In a large bowl, combine almond meal, LSA, psyllium, baking powder, cinnamon, and salt
In a separate bowl, beat the eggs and add to the flour mix.
Add the oil, rice malt syrup, and mashed pumpkin, and combine thoroughly.
Pour into a greased loaf tin and bake for 30-40 minutes, until cooked and a skewer inserted comes out clean.
Foodie Friday: Sweet potato and cinnamon bread
Today’s delicious recipe was created by dietician Marika Day for Australian Sweet Potatoes
