This amazingly tasty recipe is bought to us by Erica. Always sharing. Always Caring
200ml coconut oil, melted
75g almond meal
75g coconut flour
2 tsps. pumpkin spice – (*see recipe below) – extra for sprinkling on the top.
2 tsps. baking soda
Pinch of sea salt
1 & ½ cups of mashed pumpkin – (roast your pumpkin first)
6 eggs (free range)
¼ tsp. of vanilla powder or essence (preferably sugar free)
4 ½ tbsps. of honey
Pumpkin seeds (to sprinkle on top)
Preheat oven to 160c or 155c if fan forced. Line the base and sides of a loaf tin with baking paper.
Roast the pumpkin till cooked through. Once cooled scoop out the pumpkin and put it in to a sieve over a bowl to drain. You will notice pumpkin juice in the bowl.
In another bowl, whisk together the 6 eggs, vanilla and honey, then stir in the mashed pumpkin.
In another bowel mix together the almond meal, coconut flour, pumpkin spice, baking soda and salt and mix well with a fork. Pour the wet ingredients into the dry ingredients and mix well. Then stir in the coconut oil until well incorporated.
Pour into the prepared tin carefully. Sprinkle some pumpkin spice on the top and then scatter some pumpkin seeds.
Bake in the oven for 15min then cover the top with baking paper and foil and bake for a further 45min or until a skewer comes out clean.
Remove bread from the oven when cooked and leave it in the tin for 10min before turning out to a wire rack to cool completely. Cut into slices and store in the fridge.
2 teaspoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground nutmeg
1 ½ teaspoons ground allspice
1 ½ teaspoons ground cloves
Mix the spices together in a small bowl. Store in a clean jar. So easy & smells amazing.