Wednesday, 10 July 2013

Savoury, Spiced Pumpkin Loaf

I went out on a whim today and trialled an idea I've been brewing in my head for the last few days.
Based on the method for the banana bread i posted the other day, i baked a spicy pumpkin loaf to go with our soup.

This one is also wheat free, but not entirely gluten free. Ideally i wanted to bake the mixture in muffin tins, but i couldn't find any at the place we are staying at the moment.

Spiced Pumpkin Loaf:
    1/2 cup oat flour/ oat bran
    1/2 cup rice flour
    1 tsp baking powder
    1 tsp toasted and ground coriander seeds
    1tsp toasted and ground cumin seeds
    1 big pinch good quality salt
    1 handful linseeds and sunflower seeds (you can use any seeds)
    1/2 a small pumpkin, roasted and mashed. (Half way through roasting i added some crushed garlic)
    3 eggs, beaten
    1/4 cup milk of choice or water
    2 tbs coconut oil
    Preheat oven to 180 degrees and grease loaf tin or muffin tray.
    Combine the dry ingredients and wet ingredients in separate bowls.
    Combine everything together and bake for about 35-40 mins.
    Loaf is ready when you can insert a skewer and remove it clean.
    Serve warm with good quality butter or goats cheese or anything you like!

    You can substitute flours for whatever flour you like. Add or take seeds, nuts, spices.
    You could stir cheese through the mixture, or turn this in to a sweet loaf with different spices and adding a sweetener like maple syrup/stevia/sugar etc.
    Substitute pumpkin for banana or stewed apple. Pumpkin is great sweet though!

    We ate ours with a veggie soup- leek, potato, celery, carrot and lentil.

    Bon Appetit!

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