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    21 hours ago by brownpapernutrition WHOLESOME SPICED APPLES yummy dessert option, or breakfast too. To make them simply follow my recipe below, tag me in when you do - love seeing your pics of my recipes! Delicious with greek or coconut yoghurt, ice cream or honey ricotta for a yummy treat on weekend too! WHOLESOME SPICED APPLES Serves 4 Gluten free : Dairy Free : Vegan 2 tablespoons coconut oil 700g green apples, core removed, sliced thin 1/2 cup sultanas 3 teaspoons ground cinnamon 1/3 cup macadamias, chopped Heat a large frypan on low-medium heat, add coconut oil, apples, sultanas and cinnamon and toss to

Savoury gluten free pumpkin bread

Beautiful pumpkins in season at present which has lead to an abundance of meals utilising this divine veg. I roasted our recent pumpkin from our delivery in different ways (with skin, without skin, smaller chunks and larger wedges) so I felt inspired to use it creatively and popped some into soup, some in crepes, some with eggs and had some leftover so it was mashed and made into this delicious bread! You can have it with sweet or savoury toppings, I just wrote savoury in the title as it does kind of look like a juicy banana bread which is typically sweet but it’s not.

I wasn’t planning to share this recipe so soon, however after teasing you all with the making of it on Instagram I had too many requests to ignore so here it is!

 

SAVOURY GLUTEN FREE PUMPKIN BREAD

Makes 1 loaf

Gluten free : Dairy Free : Vegetarian

2 cups mashed pumpkin

1 cup extra virgin olive oil

4 free range eggs

2 teaspoons apple cider vinegar

1 cup walnuts

1 cup buckwheat flour

1/4 cup arrowroot flour

2 teaspoons baking powder

1/2 teaspoon bicarb soda

Heat oven to 160C and line a large loaf tin (I used 25x12cm however if you have smaller and fill it higher just cook it a bit longer) with greaseproof paper. Pop mashed pumpkin, oil, eggs, apple cider vinegar and walnuts in a blender and blitz until creamy. Combine buckwheat and arrowroot flour, baking powder and bicarb soda in a bowl and mix, then add the pumpkin mix from the blender and mix until it all comes together. Pour into the lined tin and place in oven to bake for 60 minutes, then cover with foil and bake a further 30 minutes. Cool in tin, then slice and serve. Best stored in fridge, sliced and toasted with your favourite toppers – consensus has been PB and Banana for the win!

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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