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Lunch Recipes

Gluten-free Pumpkin Loaf photo

Gluten-free Pumpkin Loaf

Ingredients:

  • 450g grated raw pumpkin
  • 4 organic eggs
  • ½ tsp sea salt
  • ¼ cup cold pressed coconut oil
  • 350g almond meal
  • 2 ½ tsp gluten free baking powder
  • 1 tsp cinnamon powder
  • ½ tsp turmeric
  • ½ tsp ginger powder
  • Pinch nutmeg
  • ¼ cup pumpkin seeds

Method:

  • Preheat your oven to 180*C. Grease a loaf tin and line the bottom with baking paper. 
  • Whisk your eggs together in a large bowl then add all of the other ingredients (except the pumpkin seeds). Mix well and pour mixture into a loaf tin and top with pumpkin seeds.  
  • Cook 1 ½ hours, until a skewer comes out cleanly. 
  • Delicious spread with hummus or avocado. 

Makes: 1 medium loaf

 

 
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