Gluten-free Pumpkin Loaf
The bright orange colour of pumpkin indicates its high levels of beta-carotene, needed to support good eye health and vision, and boost immune function and skin health. Pumpkins also pack a fibrous punch, which helps keep you regular and offers protection from bowel cancer and high cholesterol. Almonds are full of protein to help build and repair the body, along with dietary fibre, zinc and calcium. Turmeric is a potent anti-inflammatory spice that has been found to be useful for relieving inflammation in the body, making it beneficial for arthritis sufferers.
Makes: 1 medium-sized loaf
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Gluten-free Pumpkin Loaf
This healthy loaf is filled with so much goodness it’s hard to stop at one slice! Treat yourself.
Servings
Prep time
Cook time
Recipe
Ingredients
- 4 eggs
- 450g raw pumpkin, grated
- ½ tsp sea salt
- ¼ cup cold-pressed coconut oil
- 350g almond meal
- 2½ tsp gluten-free baking powder
- 1 tsp ground cinnamon
- ½ tsp ground turmeric
- ½ tsp ground ginger
- Pinch nutmeg
- ¼ cup pumpkin seeds
Method
- Preheat oven to 180ºC. Grease loaf tin and line bottom with baking paper.
- Whisk eggs in large bowl, then add all other ingredients (except pumpkin seeds). Mix well and pour mixture into loaf tin and top with pumpkin seeds.
- Cook 1½ hours, until skewer comes out clean.
- Delicious spread with hummus or avocado.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
