- July 7, 2020
- Nutra Nourish
Gluten-Free, Dairy-Free Pumpkin Bread
INGREDIENTS:
3 cups chopped raw pumpkin (winter squash)
3 whole organic or free-range eggs
1/2 tsp sea salt
1/4 cup coconut oil
2 tsp gluten free baking (you can also use 3/4 tsp baking soda + 1 tbsp lemon juice)
3 cups fine almond meal (fine almond flour, ground almonds)
1 tbsp manuka honey
Pumpkin seeds to sprinkle on top (optional)
Delicious, moist, and so easy to make! This gluten and dairy-free pumpkin bread is a favourite among adults and kids alike.
Delicious, moist, and so easy to make! This gluten and dairy-free pumpkin bread is a favourite among adults and kids alike.
Nutrition nuggets: Pumpkin is rich in vitamins A and C as well as iron and folate, all of which help boost immunity. Vitamin A is especially beneficial for eye health – a single cup of pumpkin contains over 200% of most individual’s recommended daily intake of vitamin A!
Directions:
Preheat your oven to 150 – 160°C fan forced or 180°C if your oven has no fan.
Put the pumpkin, eggs, salt, honey, and oil into a blender.
Add the almond meal and GF baking powder (baking soda + lemon juice mix) and blend well.
Line a loaf tin with baking paper at the base and the sides.
Spoon the mixture into the loaf tin and sprinkle the top with the pumpkin seeds.
Bake for approximately 1 1/2 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 for 1 hour before slicing.
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