Ingredients
- 1 cup spelt flour
- 1/2 cup oat flour/oat bran
- 1/2 cup rice flour
- 1 tsp baking powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 pinch salt
- 1 handful seeds of choice (ie. linseed or sunflower seeds)
- 1/2 small pumpkin, roasted and mashed
- 1 tsp crushed garlic
- 3 free range eggs, beaten
- 1/4 cup milk or water
- 2 tbsp coconut oil
Spiced pumpkin bread can be made into a loaf for slicing, or portion-sized muffins. Great warmed, with a good smear of goat’s cheese. This delightful savoury winter snack or breakfast treat is made using a blend of low and gluten free flours.
Method
Preheat oven to 180 degrees Celsius and grease loaf tin or muffin tray.
Roast pumpkin with a little oil and at halfway stir in the crushed garlic. When cooked, mash with a fork.
Combine the dry ingredients and wet ingredients in separate bowls.
Combine everything together and bake for about 35-40 mins.
Loaf or muffins are ready when you can insert a skewer and it comes out clean.
Serve your spiced pumpkin bread warm, with a good serving of organic butter or goat’s cheese.
Submitted byCERES Fair Food
Tips and Tricks
To avoid wastage, cook and puree pumpkin and store in an air tight container in the freezer. It can then be defrosted for use at a later date.
While many fridges provide storage in the fridge door, this is in fact the warmest part of your fridge, as opening and closing alters the temperature. Eggs last longest when they’re in a stable cool environment, so best kept in the middle of your fridge.
Growing your own coriander can also be one of the most efficient, cost effective and waste-avoiding ways to supply your kitchen with fresh herbs. Simply grow it in your garden or on your windowsill and cut off what you need as you go.
