23/09/2024
Paleo Pumpkin Bread
2 cups of raw grated pumpkin
1/2 onion, finely diced
1 cup of tapioca flour
1/2 cup of almond meal
1 cup of coconut flour
2 teaspoons of baking powder
1/2 teaspoon of sea salt
4 eggs
1/2 cup of almond milk
1/2 cup of extra virgin olive oil
100g fetta, crumbled (optional, leave out to make this loaf dairy free)
INSTRUCTIONS
Preheat your oven to 200ºC.
Grease and line a bread tin with olive oil and baking paper.
Add all of the above ingredients into a large bowl and mix well to combine.
Your mixture will seem really dry, this is due to the coconut flour.
Do not add any more liquid to your mixture because as the pumpkin cooks in the oven it will release a lot of water and make your bread nice and moist.
Spoon the mixture into your bread tin and make sure to flatten the mixture and push it right into each corner. Bake in the oven for 1 hour.
Check it after 50 minutes, you’ll know it’s ready when it’s firm to touch
in the middle and it has a nice golden colour.
Allow to cool before removing from the tin and make sure the loaf is completely cool before you start slicing it, otherwise you’ll end up with a lot of crumbs!
FOR MACADAMIA NUT CHEESE
Ingredients
100 g macadamia nuts
½ lemon, juice of
1 small garlic clove, crushed
1 tablespoon nutritional yeast (optional)
¼ teaspoon salt, sea salt or himalayan pink salt
4 tablespoon fresh parsley, a few large sprigs
1 teaspoon fresh thyme leaves, approximately 1 sprig
Instructions
Add the ingredients (minus the herbs) to a food processor with an s-blade and blend until creamy and smooth. Stop every so often, remove the lid and use a spatula to scrape the mixture away from the edges back into the middle. It takes around 4 minutes to break down, until the mixture starts to form a soft ball shape, then I stop.
Lay out a sushi matt onto your work surface and cover it with a layer of parchment. Now scrape the macadamia cheese out onto the middle of the parchment and, using your hands form it into a log shape. I like to use a sushi matt to roll the cheese quite tightly in the parchment, so that it makes a nice firm shape. Remove the matt. Fold down the edges of the parchment under the raw cheese and place it into the freezer for about 30 minutes to firm up.
While you're waiting for it to firm up, take the herbs, remove their leaves from the stalks and chop finely using a paring knife. Mix the herbs together with your fingers then spread them out evenly across the chopping board.
After 30 minutes is up, take the nut cheese from the freezer and remove the parchment. Roll the macadamia cheese over the finely chopped herbs until it's evenly covered.
