INGREDIENTS
-
450 g grated raw pumpkin or you can use 600g pumpkin purée
-
4 organic eggs
-
a good pinch of sea salt
-
pinch nutmeg (optional)
-
1/4 cup avocado oil or extra virgin olive oil
-
2 teaspoons gluten-free baking powder
-
350g ground almonds
-
pumpkin seeds to sprinkle on top
METHOD
-
Preheat your oven to 160°C fan.
-
Combine the pumpkin, eggs, salt, oil, and nutmeg into a bowl.
-
Add the ground almonds and baking powder and mix well.
-
Line a loaf tin with baking paper at the base and the sides. The size I used was 10 1/2 cm wide and 26 cm long.
-
Spoon the mixture into the loaf tin and sprinkle the top with the pumpkin seeds.
-
Bake for approximately 1 1/2 hours – check after 1 hour and test as times may vary depending on your oven and temperature.
-
Remove from the oven and allow to rest in the tin for 1 hour before removing from the tin.
