1 loaf worth. An excellent sweet yet sugar-free alternative to be consumed as a snack or light breakfast. This dish is filled with good fats to keep you feeling fuller for longer, and antioxidants to scavenge and neutralise free-radicals found in the body.
TO MAKE THE PUMPKIN PUREE
1 butternut pumpkin, weighing roughly 1 kilo
- Preheat the oven to 200 °c. Remove the skin and seeds of the pumpkin and cut the flesh into small 2x2 cubes.
- Line a tray with baking paper and place the pieces on top. Bake in the oven for approximately 50-60 minutes, or until each piece is soft. Test by using the back of a fork to mash a piece – if you’re applying a lot of force, then leave to bake for longer.
- Once soft, remove from oven. Let cool for 10 minutes then blend in a processor until smooth. Any leftovers can be used for pumpkin dip or pancakes.
TO MAKE THE PUMPKIN LOAF
- Preheat the oven to 180’c.
- In a large bowl, combine the hazelnut flour, coconut flour, baking powder, cinnamon, nutmeg, ginger, cardamom and salt. Stir well to combine. Add the cup and half of pumpkin puree, melted coconut oil and honey, and stir.
- In a separate bowl, whisk together the 4 eggs, then combine them with the remaining ingredients.
- Line a small bread tin with baking paper. Pour the pumpkin mixture in. Use a spoon to pat the mix down, making an even top.
- Place the tin in the oven and bake for 30 minutes, until brown on the top. Check that the inside is cooked by poking a skewer through the inside – if it comes out clean the cake should be finished.
- Remove the bread from the oven, leaving it in its tray to set and placing a tea towel over the top for 20 minutes.
Serve warm, topped with nut or dairy butter and honey.