Pumpkin Bread of Dreams
PREP 10 MIN•COOK 1 HR 30 MIN
“This recipe is from my wife, Magdalena. Don’t be overwhelmed by the ingredients, it’s easy to make and full of nourishing flavor. I usually toast a couple of slices after I go surfing – topping it with ricotta and blueberries, or tomato, avocado and basil. If you’re after a more savory bread, use olive oil instead of macadamia. To make it sweeter, add chopped dates.” - Darren
DF
GF
V
Number of servings
2
87 1⁄2g pumpkin grated
1⁄3 large egg
1⁄4 tbs macadamia oil or olive oil
1⁄8 tbs honey (rice malt syrup or maple syrup)
1⁄8 tsp lemon juice
1⁄4 cup (25g) almond meal
1⁄8 cup (6 1⁄4g) coconut flour
1⁄8 tsp bi-carb soda
1⁄8 tsp ground nutmeg
1⁄8 tsp ground cinnamon
1⁄8 tsp salt
1⁄8 cup (10g) pecans roughly chopped
1⁄8 cup (7 1⁄2g) chia seeds
1⁄8 cup (5 2⁄3g) sunflower seeds (kernels) plus extra to garnish
1⁄8 cup (5 2⁄3g) pumpkin seeds (pepitas)
Preheat the oven to 180°C/fan 160°C/gas 4. Grease a 25cm loaf tin and line with baking paper.
Combine pumpkin, eggs, oil, honey and lemon juice in a large bowl.
Whisk almond meal, coconut flour, bi-carb soda, nutmeg, cinnamon and salt together and stir through pumpkin mixture. (if mix feels too wet, add a little more coconut flour)
Gently fold in pecans and seeds until combined.
Pour into prepared tin, sprinkle over extra sunflower seeds and bake for 1–1 1/2 hours or until an inserted skewer comes out clean.
Stand for 5 minutes before turning out of the tin and cool before slicing.
Energy (kJ)
1013 kJ / 242 cals
Protein
7.3 g
Fat
20.1 g
Sat. Fat
3.6 g
Carbs
6.7 g
Sugar
5.3 g
Fiber
5.1 g
UNLOCK YOUR FITNESS POTENTIAL WITH THE CENTR APP
Coaching On Demand And In Your Hand
When you need a sweat session or an extra boost, your personal fitness coach is just a tap away.
Fewer Decisions, Better Results
Never stress about your fitness routine again. We'll select your daily workout and meals based on your goals and preferences.
Move Any Time, Anywhere
Press play at the gym or at home with your Apple, Android or Web device.