Paleo Pumpkin Bread

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I love this paleo pumpkin bread I make it nearly every day for my family, its delicious and keeps really well.  I usually make several and freeze one. The pumpkin makes it lovely and sweet without any added sweeteners.  This recipe can also be used as muffins which are perfect for lunch boxes.

INDREDIENTS

  • 2 and a half cups of soaked almonds (or any other nut of choice, you can also use linseed flower or sunflower seeds for nut free option)
  • 2 cups of cooked pumpkin (use chia seed eggs if egg intolerant i.e. 1 table spoon of chia seeds to 3 tablespoons of water for each egg, miss and allow to sit for 5 mins = chia egg)
  • 4 eggs
  • 1 teaspoon of salt
  • 1/4 cup of melted ghee or coconut oil

METHOD

  • Soak 2 and a half cups of almonds overnight in water and 1 teaspoon of salt.
  • Drain soaking water rinse and pat dry the almonds
  • Place almonds in baking tray and place in oven at 45 degree’s till dry and crispy (around 1 hour)
  • Blend crispy nuts till they resemble almond flour (you can just buy almond flour if you want to avoid this process but activated nut flour is more nutritious and easier to absorb)
  • Tip activated nut flour into a bowl and add salt, eggs and cooked pumpkin and ghee
  • Mix with hand held blender till well combined
  • Pour into a bread loaf tin our cake tin lined with baking paper
  • Cook at 150 degrees C for 30 mins or until knife comes out clean when inserted into middle of the bread
  • Remove bread from tin and allow to cool
  • Slice and serve with organic butter or honey

Enjoy

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