My Buckwheat pumpkin loaf

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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! 

INGREDIENTS

450 g grated raw pumpkin (I use the grater function on my food processor)

4 eggs

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

 

METHOD

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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!)



 

Snack with Tahini and Honey

Snack with Tahini and Honey

*What’s this fermented vege stuff? (super tasty condiment and good for gut health probiotic -  I love benourished and Sum Yum Kimchi so good, you can get both in most New World supermarkets)

 

Julia Craig