Pumpkin and Walnut Bread

INGREDIENTS:

• 2 cups grated pumpkin

• 3 eggs

• 2 tbsp EVOO

• 2 tbsp honey

• Pinch of salt

• 2 cups almond meal

• 1/2 cup coconut flour

• 1/2 tsp cinnamon

• 1/2 tsp nutmeg (optional)

• 1 tbsp lemon juice + 2/3 tsp bicarb soda

• 1/2 cup chopped walnuts

• 1/4 cup sunflower seeds

METHOD:

1. Preheat the oven to 170 degrees C. Mix the pumpkin, eggs, honey and oil in a large bowl. Stir through the cinnamon and nutmeg.

2. Mix in the almond meal and coconut flour.

3. In a small dish, mic the lemon juice and bicarb together and add to the mixture.

4. Fold in the walnuts and sunflower seeds.

5. Spoon into a greased loaf tin. The mixture will be thicker than normal.

6. Cover and bake for 1 hour removing foil for the last 15 minutes.

7. Let cool slightly before removing from the tin.

GF, DF + V - makes 1 loaf

*Store in an airtight container in a cool dry place for 2 days or in the fridge for upto 4.

- Can be frozen once sliced.