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September 15, 2020

INGREDIENTS: 
  • 2 cups xGF self raising flour or wholemeal flour
  • 1 tsp ground cinamon
  • 1 tsp vanilla powder
  • 1/2 tsp ground fresh ginger
  • 1/2 tsp himalayan Salt
  • 1/2 cup pumpkin seeds
  • 1/4 stick butter(for 250 gm butter)
  • 2 Tbsp Coconut sugar
  • 1 cup Pumpkin puree (pre-roasted and blended )
  • 1/4 cup yogurt
  • Eggs x 2  
  • Coriander pesto x 3 Tbsps (optional for savoury taste)
  • Cinnamon, pepitas, peanuts for sprinkle

METHOD:

  • Pre heat oven to 170 C. Line a loaf pan with parchment paper.
  • In a large bowl, whisk together flour, cinnamon, vanilla powder,fresh ginger, himalayan salt & pumpkin seeds.
  • In another bowl mix the wet ingredients with a hand mixer; melted butter, coconut sugar, pumpkin puree, yogurt, eggs and coriander pesto (optional but makes it extra tasty)
  • Gradually add dry ingredients to wet ingredients until just combined, don't over mix it.
  • Transfer batter to prepared pan and then sprinkle the peanuts and pepitas, sprinkle cinnamon on top to enhance the baking aroma.
  • Bake until the toothpick inserted comes out clean, about 50 mintues
  • Enjoy the warm bread with butter or with one of the salads as a complete meal.

 


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