Sick of eggs eggs eggs for breaky? Me too. Sometimes we need something different yet still nutritious to start the day! The following pumpkin bread recipe I tried out and it’s low GI – I was full for hours! Clean mean and fresh from the garden.
Pumpkin paleo bread
NOTE: make this the night before – unless your a morning goddess who likes to get up at 4am 😮
Ingredients
3 cups grated raw pumpkin
4 whole organic eggs
1/2 tsp sea salt
1 pinch nutmeg
1/4 cup melted coconut oil
3/4 teaspoon baking soda + a tablespoon lemon juice
3 cups almond meal (I used hazelnut meal as it was in special)
1 tablespoon honey (optional )
Pepitas or pumpkin seeds to sprinkle on top
Method
Preheat your oven to 180 C
Combine the pumpkin, eggs, salt, nutmeg and oil into a bowl.
Add the almond/hazelnut meal and baking powder mixture and mix well.
Line a loaf tin with baking paper.
Spoon the mixture into the loaf tin and sprinkle the top with the pumpkin or pepita seeds.
The recipe said bake for 1.5 hours – i checked after 1.5 hours and it needed an extra half hour (so check at 1.5 and aim for 2hours).
Remove from the oven and allow to rest for a while (until cool) before removing from the tin. Otherwise it will break.
Serve with a spread in the mornings or have it plain and toast it under the grill.
Serves 16
(aka your family will devour it!)
Paleo Princess 