“a weekly lunchbox staple”
what you need
1 cup cooked pumpkin, mashed
1 large green apple, grated
3 eggs, lightly beaten
1 1/4 cup green banana flour
3 tbsp coconut oil
3/4 cup coconut milk
1/2 cup coconut sugar
1/2 cup pecans, roughly chopped
2 tsp baking powder
1 tsp vanilla paste
1/2 tsp cinnamon
pinch good quality sea salt
what to do
Preheat oven to 190°C fan forced and line a greased loaf tin.
Add to a large bowl, pumpkin, apple, eggs, coconut milk, vanilla, salt, and cinnamon. Gently stir until combined.
Then add to the wet mixture the coconut sugar, pecans, baking powder, salt and green banana flour. Mix well.
Pour into the prepared loaf tin and place in the hot oven for approximately 40 – 45 minutes or until a knife comes out clean.
Remove from oven and leave in loaf tin for 10 minutes. Remove from tin and cool on wire rack.
Serve and enjoy!!!
You can either boil or use roasted pumpkin. I usually use roasted pumpkin for this recipe as I prefer the enhanced flavour.
You can substitute walnuts, macadamias or almonds for the pecans.
Serve with grass-fed organic butter or, for a more indulgent afternoon tea, top with this lemon cashew cream and a sprinkle of extra nuts.
recipe by Kristin J for go natural foods
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