Pumpkin Bread

Ingredients: serves 12

450 grams grated raw pumpkin (winter squash)
4 whole organic eggs
½ teaspoon sea salt
Pinch nutmeg
¼ cup extra virgin olive oil, or cold pressed coconut oil
2 teaspoons gluten free baking powder
3 cups (300grams) fine almond meal
1 tablespoon honey (optional)
Pumpkin seeds to sprinkle on top

Method:

Preheat your oven to 150ºC–160ºC. Fan forced or 180ºC 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: 10½cm wide and 26 cm long.

Spoon the mixture into the loaf tin and sprinkle the top with the pumpkin seeds.

Bake for approximately 1½ hours – check after 1 hour and test as times 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.

Health Benefits

Butternut pumpkin is a high antioxidant food. Antioxidants are toxic scavengers,
which mean they help fight against inflammation. 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.