ILLALANGI RIVERLAND PUMPKIN AND RAW CACAO BREAD June 04 2015

 Adapted to make it as Riverland local as possible. Original recipe by paleogrubs.com . GLUTEN, DAIRY and REFINED SUGAR FREE

INGREDIENTS

  • 225g Riverland pumpkin
  • 1 Tblsp cinnamon
  • 1 Tblsp lemon zest
  • 2 Tblsp Illalangi extra virgin oil
  • 3 Tblsp Riverland honey
  • 2 Tblsp Organic Tru Raw Cacao powder
  • 11/2 cups Riverland almond meal
  • 3 Glenview Poultry or locally laid eggs
  • 1 tsp baking powder (GF)


METHOD

  1. Preheat oven to 350 degrees F. Cook pumpkin in microwave or on cook top. Transfer cooked pumpkin to a blender or food processor and puree.
  2. Add eggs, honey, olive oil, lemon zest and cinnamon and puree until smooth.
  3. Add the almond meal and baking powder and combine. Divide the mixture into 2 bowls. Stir the raw cacao powder into the mixture in one of the bowls.
  4. Line loaf pan with baking powder. Place alternate spoonfuls of the chocolate and pumpkin and batters into the prepared pan.
  5. Bake for 40-50 minutes. Use a toothpick to test readiness. Leave to cool in pan before serving.