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)
Accessories you need
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Spatula TM5/TM6
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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.
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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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