SWEET PALEO PUMPKIN AND CACAO BREAD

PREP TIME 10 MINS | BAKING TIME 1 HOUR | MAKES 1 LOAF

INGREDIENTS

250g pumpkin, peeled and coarsely chopped 4 eggs

1 tsp vanilla extract

¼ cup (60ml) pure maple syrup

½ cup (120g) coconut oil, melted

½ cup (70g) coconut flour

1 tsp bicarbonate of soda

1 tsp mixed spice

35g (4 tbsp) cacao nibs

2 tbsp sunflower seeds

1 tbsp pumpkin seeds

METHOD

Steam pumpkin for 15 mins or until tender. Drain and mash until smooth; cool.

Meanwhile, preheat oven to 180°C. Grease an 11.5cm x 21cm (top measurement) loaf pan; line base and sides with baking paper.

Whisk eggs, vanilla, maple syrup and coconut oil in a large bowl. Stir in mashed pumpkin. Add coconut flour, bicarbonate of soda, mixed spice, cacao nibs and half the sunflower seeds, stir until just combined. Spoon mixture into pan. Scatter with pumpkin seeds and remaining sunflower seeds.

Bake bread for 40 mins or until a skewer inserted into the centre comes out clean (a few moist crumbs that cling to the skewer is fine.).

Leave bread in pan for 15 mins before turning, top side up, onto a wire rack to cool.