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Gluten & Wheat Free Healthy Pumpkin Loaf

Healthy Pumpkin Loaf

By 180 Nutrition

Stu: Eating clean non-processed meals can hit hard if you’ve been raised on bread (weren’t we all) as you’ll soon realise a void in your daily diet. Emma from Primal-Life over the ditch in NZ has shared an awesome pumpkin loaf recipe that could relieve the pain 🙂

Ingredients

  • 1 1/4  cups almond flour
  • Alternative; supercharge your loaf by taking out 1/2 cup of almond flour and replacing it with 1/2 cup 180 Natural Protein Superfood (coconut)
  • 1/2 cup coconut flour
  • 1/4 cup ground flaxseeds
  • 1/4 tsp sea salt
  • 3 tsp baking powder
  • 1/2 cup chopped mixed sunflower seeds and pumpkin seeds
  • 2 Tbs chia seeds
  • 6 eggs
  • 1 1/2 cups pumpkin puree
  • 60g melted butter or coconut oil
  • Extra pumpkin, chia and sunflower seeds for topping

Start the clock…

  1. Put dry ingredients and seeds in a bowl and mix
  2. In another bowl beat eggs until light and fluffy
  3. Mix together pumpkin puree and butter
  4. Pour wet ingredients into dry and fold until just mixed
  5. Spoon into 14 x 23cm lined loaf tin
  6. Top with some chai seeds, pumpkin seeds and sunflower seeds and bake 160c for 40-45 mins

Notes:

  • 1 cup of almond flour and 1 cup of buckwheat can be used as an alternative to make a loaf that holds together better (easier to cut and butter)
  • Supercharge your loaf by taking out 1/2 cup of almond flour and replacing it with 1/2 cup 180 Natural Protein Superfood (coconut)
  • Add a grated zucchini to the mixture

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