I stumbled across this recipe by the Healthy Chef, Teresa Cutter, while looking in a House & Garden magazine for renovation inspiration. I’ve come across Teresa in the past and have tried out some of her gluten-free, often dairy-free and health-conscious desserts and treats. I am sure we are all guilty of thinking of allergy free and low sugar sweets as dry, bland and uninteresting at one point in time, but the Healthy Chef blows this falsehood out of the water with her full flavoured, moist and easy-to-make cakes, muffins and breads (among other recipes). Here is her Pumpkin Bread, adapted very slightly. Even if you are not a fan of pumpkin I suggest making it- the warm bread is delightful with a dollop of butter, dunked in a steaming bowl of soup or eaten solo.
INGREDIENTS
- 3 heaped cups (450-475g) grated raw pumpkin
- 1 tablespoon maple syrup
- 4 eggs, preferably free-range
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground nutmeg
- 1/6 - 1/4 cup olive oil
- 3 cups almond meal
- 2 tablespoons gluten-free baking powder, sifted
COOKING / BAKING
1. Preheat a fan-forced oven to 180 degrees celsius. Line a narrow but deep loaf tin with baking paper.
2. In a large bowl place the grated pumpkin, syrup, eggs, salt, nutmeg and oil. Mix to combine and add almond meal and baking powder, stirring well.
3. Pour/spoon the pumpkin mixture into the prepared tin and bake for 1 hour or until a skewer or knife inserted into the centre of the bread comes out clean. Remove from the oven and allow the bread to rest for 1 hour before lifting out.
Makes / 1 loaf
Total Preparation time / 15 minutes
Total Cooking time / 1 hour 10 minutes
x Emily
I stumbled across this recipe by the Healthy Chef, Teresa Cutter, while looking in a House & Garden magazine for renovation inspiration. I’ve come across Teresa in the past and have tried out some of her gluten-free, often dairy-free and health-conscious desserts and treats. I am sure we are all guilty of thinking of allergy free and low sugar sweets as dry, bland and uninteresting at one point in time, but the Healthy Chef blows this falsehood out of the water with her full flavoured, moist and easy-to-make cakes, muffins and breads (among other recipes). Here is her Pumpkin Bread, adapted very slightly. Even if you are not a fan of pumpkin I suggest making it- the warm bread is delightful with a dollop of butter, dunked in a steaming bowl of soup or eaten solo.
INGREDIENTS
- 3 heaped cups (450-475g) grated raw pumpkin
- 1 tablespoon maple syrup
- 4 eggs, preferably free-range
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground nutmeg
- 1/6 - 1/4 cup olive oil
- 3 cups almond meal
- 2 tablespoons gluten-free baking powder, sifted
COOKING / BAKING
1. Preheat a fan-forced oven to 180 degrees celsius. Line a narrow but deep loaf tin with baking paper.
2. In a large bowl place the grated pumpkin, syrup, eggs, salt, nutmeg and oil. Mix to combine and add almond meal and baking powder, stirring well.
3. Pour/spoon the pumpkin mixture into the prepared tin and bake for 1 hour or until a skewer or knife inserted into the centre of the bread comes out clean. Remove from the oven and allow the bread to rest for 1 hour before lifting out.
Makes / 1 loaf
Total Preparation time / 15 minutes
Total Cooking time / 1 hour 10 minutes
x Emily
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