Pumpkin Emmer Wheat Bread (Sweet or Savoury)

by | Nov 6, 2015 | 0 comments

Healthy and versatile recipe to make as sweet or savoury

Yields1 ServingDifficultyBeginner
 4 free-range organic eggs
 1/4 cup Coconut oil, melted
 150 g cooked pumpkin, mashed
 1 tsp baking soda
 1/4 cup Filtered water
 Optional Savoury Options: Add in cumin, ginger, chilli, garlic, coriander, herbs, black pepper, feta cheese, etc.
 Optional Sweet Options: Add in cinnamon, ginger, nutmeg, vanilla essence or powder, Changing Habits Rapadura Sugar (roughly 0.75 - 1 cup)
1

Preheat oven to 180°C. Grease a square tin with coconut oil and flour.

2

Add the pumpkin puree to a food processor and beat until it becomes very smooth. Add eggs and water and continue to beat until creamy and thick, about 2 minutes.

3

Sweet option: add sugar and beat for 1 minute. Or savoury option: add the herbs and spices of your choice and beat for 1 minute.

4

Sweet option: add the coconut oil, cinnamon, nutmeg, vanilla and ginger beat for 1 minute more. Or Savoury option: add chilli, pepper and dulse flakes and beat for 1 minute more.

5

Sift the flour with baking soda and seaweed salt.

6

Add the dry ingredients to the wet slowly, combining with a spatula until just incorporated. Do not overwork the batter. If you are making the savoury option: add the cheese and herbs and any other ingredients you like and mix through gently.

7

Pour batter into the loaf pan and bake for 50 minutes until a cake tester comes out clean.

8

Let cool for 10 minutes before turning out on a wire rack to cool.

9

Serve with a spread of butter, cream cheese, nut butter or avocado or have plain or toasted.

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Ingredients

 4 free-range organic eggs
 1/4 cup Coconut oil, melted
 150 g cooked pumpkin, mashed
 1 tsp baking soda
 1/4 cup Filtered water
 Optional Savoury Options: Add in cumin, ginger, chilli, garlic, coriander, herbs, black pepper, feta cheese, etc.
 Optional Sweet Options: Add in cinnamon, ginger, nutmeg, vanilla essence or powder, Changing Habits Rapadura Sugar (roughly 0.75 - 1 cup)

Directions

1

Preheat oven to 180°C. Grease a square tin with coconut oil and flour.

2

Add the pumpkin puree to a food processor and beat until it becomes very smooth. Add eggs and water and continue to beat until creamy and thick, about 2 minutes.

3

Sweet option: add sugar and beat for 1 minute. Or savoury option: add the herbs and spices of your choice and beat for 1 minute.

4

Sweet option: add the coconut oil, cinnamon, nutmeg, vanilla and ginger beat for 1 minute more. Or Savoury option: add chilli, pepper and dulse flakes and beat for 1 minute more.

5

Sift the flour with baking soda and seaweed salt.

6

Add the dry ingredients to the wet slowly, combining with a spatula until just incorporated. Do not overwork the batter. If you are making the savoury option: add the cheese and herbs and any other ingredients you like and mix through gently.

7

Pour batter into the loaf pan and bake for 50 minutes until a cake tester comes out clean.

8

Let cool for 10 minutes before turning out on a wire rack to cool.

9

Serve with a spread of butter, cream cheese, nut butter or avocado or have plain or toasted.

Pumpkin Emmer Wheat Bread (Sweet or Savoury)
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