Yinarr Meal Pantry
yOni's Pumpkin Bread
INGREDIENTS
450 grams chopped and peeled raw Japanese pumpkin
4 free-range (organic are best) eggs
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 cup macadamia nut oil
1 teaspoons baking soda
1/4 cup lemon
3 cups almond meal
METHOD
Preheat oven on 150 degrees Celsius. Put pumpkin in a food processor bowl and pulse until chopped small, add salt, nutmeg, macadamia nut oil, and pulse till combined. Add almond meal, baking soda and lemon. Blend until mixed through well. Turn out into 1 large or 2 small loaf pans. Cook for 1 1/2 hours checking progress with a wooden skewer. When cooked turn out on a wire cooling tray. Pumpkin bread can be eaten sliced with or without margarine or spreads. Toast under a grill for best toasting results. Enjoy :)