It’s time to get baking, as The Healthy Chef shares a bread recipe that harnesses the anti-inflammatory benefits of that seasonal autumn favourite, pumpkin.
Golden on the outside and soft on the inside, this bread is filling and nourishing with all the anti-inflammatory benefits of pumpkin. Pumpkin is low in kilojoules and has been shown to help regulate blood sugar levels.
Makes 1 loaf
Ingredients
450g grated raw pumpkin
4 organic eggs
1 teaspoon sea salt
80ml (1/3 cup) extra virgin olive oil
350g (3½ cups) almond meal
2 tablespoons white chia seeds
2 teaspoons gluten-free baking powder
Handful of pumpkin seeds to sprinkle on top
Method
- Preheat your oven to 160°C fan-forced.
- Combine the pumpkin, eggs, sea salt and olive oil into a bowl.
- Add the almond meal, chia seeds and baking powder and mix well.
- Rest the bread mixture for 15 minutes.
- Line a loaf tin with baking paper at the base and the sides. As a guide, a 10½cm wide by 26cm long tin works well.
- Spoon the mixture into the loaf tin and sprinkle the top with the pumpkin seeds.
- Bake for approximately 1½ hours until cooked through and firm to touch.
- Remove from the oven and allow to rest in the tin for 1 hour before removing from the tin.
- Cool, and enjoy at any time.
Recipe from the Healthy Chef App. Visit the Apple Store to download and start a free 7-day trial.
Teresa Cutter
Founder of The Healthy Chef, Teresa is an award-winning and classically-trained chef, author, nutritionist and fitness professional. You can find more recipes, tips and products on her NEW Healthy Chef App, website, cookbooks, eBooks, Facebook and Instagram. thehealthychef.com / facebook.com/healthychefteresacutter / instagram.com/teresacutter_healthychef
