PUMPKIN, GINGER AND CHIA SEED LOAF

This is a healthier, and tastier, take on classic banana bread, full of flavour that works for kids, but also choc-full of vegetables and nutritious seeds. Shh, don’t tell!

Preparation time 15 mins plus 1 hour soaking

Cooking time 1 hour

Serves 12

4 cups diced pumpkin (600g) 5cm piece ginger, grated

1 / Tbsp chia seeds

/ cup pomegranate juice

¢/£ cup so— spreadable unsalted

butter, plus extra, to serve 2 cups coconut sugar

2 tsp natural vanilla extract 2 tsp rosewater 2 free-range eggs 4 free-range egg yolks 2 cups self-raising flour 2 tsp ground cinnamon

/ tsp ground cloves Strawberries, to serve

STEP 1 Preheat oven to 180°C fan-forced (200°C conventional). Steam pumpkin pieces over a saucepan of simmering water until very tender, then combine with ginger in a food processor and purée until very smooth. Transfer to a fine sieve to drain. Mix chia seeds and juice in a bowl, then set aside for 1 hour to soak. STEP 2 Combine spreadable bu er, coconut sugar, vanilla and rosewater in the bowl of an electric mixer and beat with the paddle attachment on medium speed for 5 minutes, until light. Beat in eggs and yolks.

STEP 3 Sift flour and spices onto bu er mixture, fold in, then mix in pumpkin and chia seeds. Spoon into a large loaf pan lined with baking paper and bake for 35-40 minutes, until a skewer can be inserted and removed cleanly. Cool on a wire rack, then serve with extra bu er and strawberries.