My Buckwheat pumpkin loaf
I use it instead of bread at home, thick slices toasts well, add toppings like: avo, tomato and fermented vege* tahini, banana and cinnamon; eggs or just butter.
So it's good for brekky, a snack, take it to work - any meal really!
450 g grated raw pumpkin (I use the grater function on my food processor)
1 tsp sea salt
½ tsp Paprika or Nutmeg
1/4 cup extra virgin olive oil
2 teaspoons gluten free baking powder
3 cups buckwheat flour
Pumpkin seeds to sprinkle on top
Preheat your oven to fan bake 180 C
Combine the pumpkin, eggs, salt, paprika and oil in a bowl.
Add the buckwheat and baking powder and mix well (use your hands)
Loaf tin: Mine is 10cm x 25cm silicon (easily pops out) otherwise line with baking paper at the base and the sides.
Spoon the mixture into the loaf tin and top with the pumpkin seeds.
Bake for about 1 1/2 hours – depending on your oven, so check after 1 hour and test.
Remove from the oven and allow to rest on a wire rack for awhile (if you can wait!)