GF : DF : RSF: NUT FREE
Serves 10-12
This recipes is super duper if you’re looking to amp up the veggies and fibre in your day, and a lovely change from a banana date one if you’re up for it! Can top it with butter, cheese if you wish, some nut butter or tahini, extra fruit like banana if you’d like to make it into more of a meal, or simply bake, slice and pop in freezer for when you want to have a super nutritious snack on hand. Enjoy!
Ingredients
500g pumpkin (once peeled and deseeded comes to 400g / 3 cups grated)
1 cup (200g) pitted prunes
1 ½ cup rice flour (can sub for buckwheat flour but it does take a lot of the flavour away)
½ cup shredded coconut
⅓ cup honey
1 ¼ cup olive oil
1 cup pumpkin seeds
½ tsp baking powder
1 tsp bicarb soda
2 tsp cinnamon
3 eggs
1 tsp vanilla
Method:
Preheat oven to 180C and line a large loaf tin (approx 15x22cm) with greaseproof paper. Peel, deseed and grate pumpkin into a large bowl. Chop prunes in half and add to bowl with olive oil, honey, eggs, vanilla. Sift the flour, cinnamon, bicarb soda, baking powder, and salt together, then add shredded coconut. Combine both mixtures and fold in the pumpkin seeds (sparing a small handful) Pour into a loaf tin and sprinkle with extra pumpkin seeds and bake for 1 hour 15 minutes. Allow to cool in tin for 20 minutes, then remove from tin to cool completely on a wire rack. Slice and serve or freeze in pieces for up to 2-3 weeks ready for snacks and treats!
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