Is there anything better than bread? Seriously, though. It’s no wonder Jesus had it at his last supper. That and wine, obviously. Although spaghetti and meatballs come in at a close second, there really isn’t a better pair.
That being said, this “loaf” is something special. Courtesy of Naturopath and IsoWhey influencer, Lisa Guy, it’s a healthy, highly nutritious bread. It has almond meal which is full of protein, dietary fibre, zinc and calcium; cinnamon which helps support circulation and balance blood sugar levels; and turmeric, a potent anti-inflammatory. And, more obviously, it sneaks in pumpkin for an extra health boost and serious taste sensation.
“The bright orange colour of pumpkin indicates their 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,” says Lisa Guy.
This is one bread you can definitely enjoy, guilt free.
Gluten-Free Pumpkin Loaf
Makes one medium loaf
Ingredients
450g grated raw pumpkin
4 organic eggs
½ tsp sea salt
¼ cup cold pressed coconut oil
350g almond meal
2 ½ tsp gluten-free baking powder
1 tsp cinnamon powder
½ tsp turmeric
½ tsp ginger powder
Pinch nutmeg
¼ cup pumpkin seeds
Method
- PREHEAT your oven to 180*C. Grease a loaf tin and line the bottom with baking paper.
- WHISK your eggs together in a large bowl then add all of the other ingredients (except the pumpkin seeds). Mix well and pour mixture into a loaf tin and top with pumpkin seeds.
- COOK for 1 ½ hours, until a skewer comes out cleanly.
+ Notes and Inspiration It’s delicious spread with hummus or avocado.
