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.

SUCCESS!

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!

Notes:

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!

To market to market...

...to stock up for the cook up.

Cal and i are minding my aunty and uncle's beautiful house for a week and what better way to celebrate being here than to have all of our favourite people over for a winter cook-up.

This is not just any cook-up though- there are strict rules of entry.

1. You must bring 3 of your favourite ingredients.

2. These ingredients are secret

3. Two of these ingredients are for savoury dishes and the third is for dessert.

Before revealing our ingredients we will be guessing what everyone has brought.

Stay tuned for Thursday's cook-up post.

Today at the Queen Victoria Market...

Market Lane Coffee- mis-spelt name.

Tangelos in season! grapefruit-cum-tangerine- yum!

 

Delicious, versatile NUT BUTTER

One of the easiest things you can do in your food processor is nut butter. It's full of good fats and protein.
You can put this on your toast, in your smoothies or on top of your porridge and it keeps in a container for ages!
Nuts are expensive, but this nut butter, is so versatile and healthy and keeps for ever!
Worth every penny.

Get as many of your favourite nuts as you can afford. I used 500g of mixed natural nuts- almonds, cashews, brazil and walnuts.

Put them in your food processor and whizz away.
Don't be disheartened if after 5 minutes, your nuts are still like a nut meal/flour rather than a paste. This takes some patience.

If your nuts aren't roasted, you'll be whizzing for about 15 minutes. You'll have to stop every now and then and scrape down the sides.

Blend until you reach the consistency you want. Scrape in to an airtight container and enjoy in every way you can!