what you need
500g butternut pumpkin, seeds removed, peeled, grated
2 tbsp honey
2 tbsp olive oil
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
pinch sea salt
1 1/2 cup sunflower seed flour (see notes)
1 cup coconut flour
1 tbsp lemon juice
1 tsp bicarb soda
2/3 cup pecans, chopped
1/3 cup chia seeds
1/3 cup pepitas
what to do
Preheat oven to 180°C. Grease a 25cm loaf pan and line with baking paper.
Combine pumpkin, eggs, honey and olive oil in a large bowl. Add nutmeg, cinnamon and salt, and stir until combined. Add sunflower seed flour, coconut flour, lemon juice and bicarb soda, and stir until combined. Fold through pecans, chia, and pepitas.
Spoon mixture into the prepared pan and sprinkle with some pumpkin seeds. Bake for 1 hour 15mins or until a skewer inserted in the centre comes out clean. (This bread can take up to 1 hour and 45 mins to cook through so you may need to cover with foil half way through the cooking time to avoid the top getting burnt.)
Remove from oven and allow to cool slightly in the pan before turning out onto a wire rack to cool completely.
Keep bread in the refrigerator.
Tastes great toasted under the grill and then smothered in creamy butter!!
If you are unable to purchase sunflower seed flour (sunflour), you can make your own. Add 1 1/2 cups sunflower seeds to high speed processor and process at highest speed until a flour consistency. This should only take a few seconds.