Pumpkin Chia Bread

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

1. Preheat your oven to 160°C fan-forced.
2. Combine the pumpkin, eggs, sea salt and olive oil into a bowl.
3. Add the almond meal, chia seeds and baking powder and mix well.
4. Rest the bread mixture for 15 minutes.
5. 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.
6. Spoon the mixture into the loaf tin and sprinkle the top with the pumpkin seeds.
7. Bake for approximately 1½ hours until cooked through and firm to touch.
8. Remove from the oven and allow to rest in the tin for 1 hour before removing from the tin.
9. 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

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