Su­per­food spiced pump­kin, car­rot and wal­nut loaf

Australian Women’s Weekly NZ - - NEWS -


500g pump­kin, peeled, cut into 2cm pieces 2 tea­spoons olive oil ½ cup (140g) nat­u­ral yo­ghurt ¼ tea­spoon bak­ing soda 80g but­ter ¼ cup (60ml) pure maple syrup 2 eggs, beaten lightly 1 large (180g) car­rot, grated coarsely 1½ cups (225g) self-rais­ing flour 1 cup (120g) al­mond meal ½ cup (50g) coarsely chopped wal­nuts 2 ta­ble­spoons white chia seeds 2 tea­spoons ground cin­na­mon ½ tea­spoon ground ginger ¼ tea­spoon ground nut­meg ¼ cup (50g) pepi­tas (pump­kin seed ker­nels) 2 ta­ble­spoons pure maple syrup


1 cup (240g) ri­cotta ½ tea­spoon finely grated or­ange rind 1 ta­ble­spoon pure maple syrup 1 Pre­heat oven to 180°C (160°C fan-forced). Line an oven tray with bak­ing pa­per. Grease a 10cm x 21cm loaf pan; line the base and long sides with bak­ing pa­per. 2 Place pump­kin on tray, driz­zle with oil; toss to coat. Bake pump­kin for 30 min­utes or un­til ten­der. Trans­fer to a bowl; mash (or process) un­til smooth. You will need 1 cup pump­kin puree; cool slightly. 3 Mean­while, com­bine yo­ghurt and soda in a glass or ce­ramic bowl. Stand for 5 min­utes or un­til yo­ghurt ex­pands. 4 Melt but­ter and maple syrup in a small saucepan over medium heat un­til com­bined; cool 10 min­utes. 5 Com­bine pump­kin puree, egg and car­rot in a medium bowl. Stir in but­ter mix­ture then gen­tly fold in yo­ghurt mix­ture. 6 Com­bine flour, al­mond meal, wal­nuts, chia seeds and spices in a large bowl; make a well in the cen­tre. Gen­tly fold pump­kin mix­ture into dry in­gre­di­ents un­til just com­bined. Do not over mix. Spoon mix­ture into pan; smooth top. Sprin­kle with pepi­tas; cover pan with foil. 7 Bake loaf for 45 min­utes. Re­move foil; bake for a fur­ther 15 min­utes or un­til a skewer in­serted into the cen­tre comes out clean. Leave loaf in pan for 10 min­utes be­fore turn­ing, top-side up, onto a wire rack to cool. 8 OR­ANGE MAPLE RI­COTTA Mean­while, process in­gre­di­ents un­til smooth. 9 Serve sliced loaf with Or­ange Maple Ri­cotta, driz­zled with maple syrup. Un­dec­o­rated loaf suit­able to freeze. Not suit­able to mi­crowave.

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