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Foodie Friday: Savoury pumpkin bread from 28 by Sam Wood

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
  1. Preheat oven to 180°C.

  2. Remove skin and slice pumpkin into small pieces. Steam until soft, mash, and set aside to cool.

  3. In a large bowl, combine almond meal, LSA, psyllium, baking powder, cinnamon, and salt

  4. In a separate bowl, beat the eggs and add to the flour mix.

  5. Add the oil, rice malt syrup, and mashed pumpkin, and combine thoroughly.

  6. Pour into a greased loaf tin and bake for 30-40 minutes, until cooked and a skewer inserted comes out clean.

Snack
Baked goods
dairy free, gluten free, pescatarian, pumpkin, vegetarian
Categories
Recipes

Foodie Friday: Bircher in a Biscuit!

Today’s recipe comes from Stacey Clare — A Healthy Mum. Jen’s been making some of her recipes for Seb recently and asked her to share some with our readers. Enjoy!

These babies are soul satisfying, nourishing morsels of goodness with just the right amount of spice. Egg-free, nut-free, gluten-free and freezer safe!

Makes: 20 | Prep: 10 mins | Cooking: 25 mins

Ingredients

  • • ¼ cup coconut oil
  • • 1 tbsp ground chia seeds
  • • 3 tbsp water
  • • ¼ cup maple syrup (plus extra for drizzling)
  • • ½ tsp bicarbonate soda 
  • • 1 tsp ground cinnamon (plus extra for sprinkling)
  • • ½ tsp fresh grated ginger
  • • 3 large Granny Smith apples
  • • ½ cup buckwheat flour 
  • • 1 ½ cups whole oats
  • • 3 tbsp milk (optional)

Method

STEP 1

Preheat your oven to 180°C and line 2 baking trays with baking paper. Combine the ground chia seeds with the water and place in the fridge to set. Meanwhile, whisk the coconut oil, maple syrup, bicarbonate soda, ginger, spices and milk if you are using it, together in a bowl and whisk to combine. Set aside.

STEP 2

In a separate bowl, grate 2 apples and combine with the flour and oats. Add this to the coconut oil mixture along with the chia seed mix and stir until a sticky dough is formed.

STEP 3

Roll heaped tablespoons of the mixture into balls and place evenly on the baking tray. Gently flatten each. Slice the remaining apple thinly and top each cookie with a slice. Brush with a little extra maple syrup and sprinkle with extra cinnamon. Bake for 20-25 minutes or until crispy. Allow to cool completely before removing from the tray.

STORAGE

Fridge for 5 days & freezer for 1 month. 

STACEY CLARE’S NUTRITIONAL TIP: When choosing apples, look out for the Granny Smith variety. They contain less fructose than the red varieties and are just as sweet when cooked.

–Stace is A Healthy Mum to two young boys and an accredited health coach to the masses. She spends her days running after her busy babes who always seem to be getting into something. Her nights are spent cooking for her website or helping other mummas on their own family’s health journey in her health coaching services. Her food philosophy is all about simple, easy-to-cook food the whole family wants to eat. You can view some of Stace’s recipes here, connect with her on Facebook and Instagram or grab a copy of her lunchbox eBook at staceyclare.com

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