Healthy and versatile recipe to make as sweet or savoury
Preheat oven to 180°C. Grease a square tin with coconut oil and flour.
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.
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.
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.
Sift the flour with baking soda and seaweed salt.
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.
Pour batter into the loaf pan and bake for 50 minutes until a cake tester comes out clean.
Let cool for 10 minutes before turning out on a wire rack to cool.
Serve with a spread of butter, cream cheese, nut butter or avocado or have plain or toasted.
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