Pumpkin Bread


200g mashed and drained pumpkin (see below)
220g sunflower seed flour OR almond flour
1 level tbs psyllium husk
1/2 tsp salt
1 level tbs baking powder
9 eggs


Preheat oven to 170C - and prepare loaf pan by greasing and cutting out a piece of baking paper for sides and bottom.
Steam pumpkin till tender, allow to cool, then squeeze out all excess moisture.
In a bowl, mix together flour, psyllium, salt and baking powder.
In two seperate bowls, separate eggs being sure not to mess any egg yolk into the whites.
Beat egg whites until stiff, set aside.
Beat egg yolks until frothy, then mix in pumpkin and blend until well incorporated.
Add the dry ingredients and mix well.
Fold in egg whites, a little at a time until all combined - being sure not to mix all the air out.
Place mixture into prepared loaf pan, and bake for 75mins or until skewer inserted comes out clean.
Remove from tin and allow to cool before slicing.


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