If you're looking to spice up your bread-based snacks or morning toast, you can't go past this wonderful pumpkin bread. A savoury delight, this is a gluten free loaf but without compromise. Be warned, once you try it, you might just make it every single week.
Makes 1 loaf
Gluten free | Dairy Free | Vegetarian
2 cups mashed pumpkin
1 cup extra virgin olive oil
4 free range eggs
2 teaspoons apple cider vinegar
1 cup walnuts
1 cup buckwheat flour
1/4 cup arrowroot flour
2 teaspoons baking powder
1/2 teaspoon bicarb soda
Heat oven to 160C and line a large loaf tin (I used 25x12cm however if you have smaller and fill it higher just cook it a bit longer) with greaseproof paper. Pop mashed pumpkin, oil, eggs, apple cider vinegar and walnuts in a blender and blitz until creamy. Combine buckwheat and arrowroot flour, baking powder and bicarb soda in a bowl and mix, then add the pumpkin mix from the blender and mix until it all comes together.
Pour into the lined tin and place in oven to bake for 60 minutes, then cover with foil and bake a further 30 minutes. Cool in tin, then slice and serve. Best stored in fridge, sliced and toasted with your favourite toppers - consensus has been PB and Banana for the win!
Author and creator Jacqueline is an Accredited Nutritionist (Adv Dip Nut Med, Cert Paed Nutrition, Cert 3 / Cert 4 Fitness, B Bus, B Arts) specialising in family, early childhood nutrition, gut health and functional food. She writes for several media publications and hosts regular TV segments on nutrition and health.
Jacqueline is the co-founder and nutrition director of a start up baby food company, Bondi Bubs, and in 2016 published her first book “Seasons to Share” (Murdoch). Jacqueline takes a practical, evidence based approach to delivering information and ideas and works closely with many organisations as media spokesperson and ambassador including Woolworths, Remedy Drinks and Eimele.
She has 2 kids – Jet and Elke – and outside her working hours you’ll find Jacq with her family in the surf, on the beach, or out and about in nature.
You can see more of Jacqueline's recipes right here on RUSSH:
- Three smoothies to wake up to
- Your essential recipe for home-baked granola
- Your new staple recipe: A gut-loving Japanese pancake
- A recipe for apple and haloumi salad