Pumpkin Loaf.

I could honestly eat a slice of this loaf every day - topped with ricotta, hummus or avocado. It is simple to make with no pre-cooking required, just chuck everything in a bowl and combine.

This loaf is particularly helpful if you have gestational diabetes as it is low in total carbohydrate, has a low glycaemic index, and it's high in protein and natural fats. It is also gluten free for anyone with coeliac disease or a gluten sensitivity.

- Renee

Ingredients

1 1/4 cups ground almonds (180g)

1 cup buckwheat flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground turmeric

Ground black pepper

450g raw grated pumpkin

4 eggs

1/4 cup extra virgin olive oil

1 tablespoon pepitas

Method

Preheat oven to 160 degrees Celsius. Grease and line a loaf tin (roughly 10cm x 20cm) with baking paper (or use a silicon tin like I do).

Place the almonds, buckwheat flour, baking powder, salt, turmeric and pepper in a large bowl. Mix together then add the pumpkin and continue to mix until well combined.

In a separate smaller bowl, lightly whisk the eggs and oil until combined. Pour into the pumpkin mixture and mix thoroughly.

Spoon the mixture into the loaf tin and smooth with the back of a spoon. Top with pumpkin

seeds and bake for 50-60 minutes or until a skewer inserted into the middle comes out clean.

Cool in the tin for 10 minutes then place on a wire rack. Once cool, slice into ~12-14 slices. It will keep in the fridge for 4 days or in the freezer for 3 months. Toast to serve (sandwich press is the best).

Tips:

- I use whole, raw almonds and grind them in my food processor. Alternatively you could use almond meal.

- I also use the food processor to grate the pumpkin to make it quicker.