This is one of my favourite gluten free vegetable based breads, it’s moist, toasts well and is divine with chicken liver pate.
Butternut pumpkin is a high antioxidant food. Antioxidants are toxic scavengers (which mean they help against inflammation), they support and strengthen the immune system and also contain cancer-preventing nutrients. This recipe combines the quality of a complete protein from whole eggs with an excellent source of saturated fat from coconut oil, with almond meal being a perfect substitute to a gluten-based flour.
Ingredients – 12 slices to a loaf
450 grams grated raw pumpkin (winter squash)
4 whole organic eggs
1/2 teaspoon sea salt
Pinch nutmeg
1/4 cup extra virgin olive oil, or cold pressed coconut oil
2 teaspoons gluten free baking powder
3 cups (300 grams) fine almond meal
1 tablespoon honey (optional)
Pumpkin seeds to sprinkle on top
Method
Preheat your oven to 150 – 160 C. Fan forced or 180 C if your oven has no fan.
Combine the pumpkin, eggs, salt, nutmeg and oil into a bowl. Add the almond meal and baking powder and mix well.
Line a loaf tin with baking paper at the base and the sides. The size I used was: 10 1/2 cm wide and 26 cm long.
Spoon the mixture into the loaf tin and sprinkle the top with the pumpkin seeds.
Bake for approximately 1 – 1 1/2 hours – check after 1 hour and test as many times as required, this may vary depending on your oven and temperature.
Remove from the oven and allow to rest in the tin for 1 hour before removing from the tin.
Note: For variations to this basic recipe, you can also swap pumpkin for beetroot or sweet potato. Use the same quantities.
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