Ingredients
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60g coconut or cold-pressed olive oil
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300g almond flour
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2 garlic cloves - chopped finely
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3 sprigs of rosemary
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400g pumpkin, peeled and grated
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4 organic eggs, lightly beaten
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2 tbsp chia seed - soaked in 4 tbsp of water until bloomed
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2 tsp baking powder
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1 tsp seaweed salt
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pinch of ground pepper
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1 tsp changing habits turmeric
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1 tbsp apple cider vinegar
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2 tbsp coconut flour
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1 tsp cumin powder and 1 tsp coriander powder
Method
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Preheat oven to 160 degrees and line a tin loaf with baking paper
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Grate your pumpkin - set aside
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Roughly chop or use a food processor (or thermomix) - combine rosemary, almond flour and garlic
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Add remainder of ingredients and thoroughly combine
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Transfer to prepared tin, sprinkle with desired nuts and seeds
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Bake for 90 min 160 degrees, the slower the better.
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Test if its ready when a skewer inserted into the centre comes out clean