Paleo Pumpkin Bread
If you are looking for a substitute for traditional bread (even the gluten free kind) then stop right here and do yourself a favour… Make this loaf and give your digestion a rest from heavy wheat, grains and additives.If you suffer from digestive issues and can’t seem to tolerate many carbs then this may be your saviour!
- 300g butternut pumpkin, boiled.
- 220g lentil flour
- 80g almond meal
- 1 large egg
- 100ml egg whites
- 1 tsp baking powder
- 1-2 tsp apple cider vinegar
- A pinch of salt
- 20g sunflower seeds
Preheat oven to 180 degrees, fan forced.
Microwave/boil your pumpkin until soft.
Using a hand-held blender or food processor, blend pumpkin and egg whites into a smoothie consistency and pour into a large mixing bowl.
Whisk through the egg, and stir well to combine wet ingredients.
Stir through the almond meal and lentil flour.
Add the baking soda and apple cider vinegar and mix through until combined.
Add a sprinkle of salt and pour into a lined loaf tin
Sprinkle the top of the batter with more salt and seeds, and bake in the oven for around 30 minutes
Once cooked, transfer to a cooling rack. Ideally, wait a couple of hours before slicing into 20 even pieces (or 10 larger slices).
Serve fresh, or store in an airtight container for up to 5 days. Note: you can freeze this loaf, and you can also toast it!
Serves: 10 (2 x 35g slices)
Vegan alterations: Use a flaxseed egg replacer, and use a dairy-free milk instead of egg whites.
Macros per 2 slice serve: 121 calories, 15C/3.7F/8P
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