FLOURLESS PUMPKIN BREAD


In the spirit of Thanksgiving, and with all the pumpkin puree we had at home, I decided that this was going to be the flavor for my bread, plus topping it with pumpkin seeds makes it look pretty!


I have recently started noticing that when I consume flour, and I mean any type of flour (spelt, rye, wheat, white, and even gluten-free), within 15-20 minutes my hands and joints start to swell and ache. I did some research on this reaction and it does happen, but so few are able to notice it on themselves. It takes close attention to detail to notice that your hands feel slightly swollen, and if you wear a ring that’s usually a good indication (as it gets tighter).

So what I am going to try and do for the next few weeks is see how I can go about changing recipes to ensure they are flourless but still as tasty as ever, and monitor if the swelling goes down or better yet doesn’t happen at all!

Ingredients

·      425 g of 100% pure pumpkin puree (no added ingredients or seasoning)

·      3 whole medium eggs

·      Pinch of pink Himalayan sea salt

·      ¼ cup of sunflower oil

·      ¾ teaspoon baking soda

·      1 tablespoon lemon juice

·      3 cups freshly grounded almond, brazil nut, flax seed, and macadamia nut meal

·      1 yummy tablespoon of honey

·      Pumpkin seeds on top to decorate


Directions

Preheat your oven to 180 C, and make sure you prepare your loaf tins with either baking paper at the sides or I sometimes spray it with a little Pam to make sure that its easy to take out later.

Mix the pumpkin, eggs, salt and oil together in a bowl by hand. Once that’s nicely blended together, add in the mixed nut meal, and baking powder/lemon juice mixture.

Next pour the mixture into your loaf tins leaving enough space for it to rise to the top without overflowing, and sprinkle the top with pumpkin seeds to decorate.

Bake for roughly an hour, depending on your oven, and stick in a toothpick later on to make sure it is well baked and ready to consume.

Once ready, remove from the oven, and let it cool in the loaf tin before you transfer it onto a cooling rack.

This tastes great with just plain almond butter, or with a bowl of soup, or yesterday we had it with our homemade kale salad.

Bon appetit!