GF: DF: SF: V

Serves 12

2 cups grated pumpkin

1/4 cup olive oil

3 eggs

2 teaspoons vanilla essence

1/2 teaspoon bicarb

1 teaspoon baking powder

2 teaspoons cinnamon

2 tablespoons chia seeds

8 medjool dates, pitted and roughly chopped

1 cup almond meal

1/2 cup ivory Teff flour

1/4 sunflower seeds, to top

Preheat oven to 180C and line a loaf tin with baking paper.

In a large mixing bowl whisk together the olive oil, eggs, bi carb, baking powder, cinnamon and chia seeds. Then stir through the pitted dates and grated pumpkin.

Next fold in the almond meal and teff flour and mix to combine.

Pour batter into the lined loaf tin and top with sunflower seeds. Bake for 45 minutes or until a skewer comes out clean. Allow to cool in tin for 10 minutes, then remove and place on wire rack for 30 minutes.
Slice and serve as is or topped with your spread of choice (ricotta, tahini, butter or honey all work well!)
Store in airtight container out of fridge for 2-3 days or refrigerated up to one week. Always warm or toast prior to serving.

RECIPE: Victoria Pope, @nutrition4foodies