Gluten and Dairy Free Pumpkin Loaf
400g cooked sweet pumpkin (Butternut or Sweet Surprise)
125g of Torere Organic Raw Macadamia Butter
200g of brown sugar
2 free range eggs
2 tsp of vanilla essense
2 cups gluten free flour (you can use normal flour if not gluten free)
3 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tsp baking powder
1/2 tsp baking soda
pinch of salt
50g sunflower seeds
There is a great way to cook the pumpkin - no chopping or peeling. Simply wash the outside of the pumpkin and use a knife to pierce the skin a few times.
Place the pumpkin in the oven at 180 degrees celcius and cook till soft to touch. Then take out and allow to cool. Scoop out the seeds and fibres and scoop the flesh out of the skin and set aside.
Preheat oven to 180 degrees celcius.
Place the cooked flesh, eggs, Torere macadamia butter, sugar and spices in a food processor and blend well till smooth.
Add the dry ingredients (except the sunflower seeds) and briefly mix till smooth (do not over mix).
Line a loaf tin and add the mixture. Sprinkle the sunflower seeds over the top and place in the oven to cook for approx 30 - 45 mins.
This recipe is a great way to get extra vege's in fussy eaters.