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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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