Ingredients
- 230 grams pumpkin, peeled & 2cm diced
- 135 grams zucchini, 2cm diced
- 4 eggs
- 40 grams macadamia oil
- 300 grams almond meal
- 2 teaspoons baking powder, (gluten free)
- pinch salt
- pinch ground nutmeg
- 2 tablespoons Pepita Seeds (pumpkin)
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I'm cooking this todayRecipe's preparation
Preheat oven to 160C. Line a loaf tin with baking paper.
Place the pumpkin in the bowl and chop 5 seconds / speed 5.
Add zucchini to the bowl and chop 4 seconds / speed 5. Scrape down side of the bowl.
Add eggs and macadamia oil and combine
/ 5 seconds / speed 3.Add almond meal, baking powder, salt and nutmeg and stir
/ 15 seconds / speed 5, or until combined.Spoon the mixture into the loaf tin and sprinkle with pumpkin seeds. Place loaf into oven.
After 1 hour, insert a skewer into the middle of the loaf to see if it is still gooey. If it doesn't come out clean, continue cooking for another 15-25 minutes.
/ 5 seconds / speed 3.Tip
This is a versatile loaf and can be eaten sweet (e.g. with honey & tahini) or savoury (e.g. with avocado and tomato). Either way, it keeps for a few days.
This recipe has been adapted from the 20/20 Diet Cookbook by Lola Berry.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I made this yesterday. Delicious hot out of the oven and again the next day.
I didn't have pumpkin so used carrots.
Left out the nutmeg.
Used light olive oil instead of macadamia
And finally added a generous sprinkle of parmesan on top before the pumpkin seeds
So delicious. Very nice with relish or hot and buttered. I add extra cinnamon and an extra teaspoon of salt. Will make again and again.
Super easy and yum, makes for a nice change!!
A delicious recipe
We enjoyed this bread. We found it perfectly moist & it froze well. Used Jap Pumpkin. Will be a regular in our lunch boxes. Thank You
I love this recipe, thank you.
This bread was awesome. I cooked it an extra 10 mins, but I think it would have been OK, with just the hour cooking. It was nice and moist, and didn't fall apart too much, like some gluten free breads do.
When I stuck in the skewer, it didn't stick, so I took it out. It probably needed a bit longer to 'dry up' a bit as the middle stuck to the bottom of the tin (ooops)I added some dry thyme, for some more taste which was a nice touch.
Hopefully it works a bit better next time
I added some dry thyme
Found this needed a little more something as it was a little tasteless for my liking. Will add more salt and maybe a chilli for a bit of a kick.
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