Ingredients 3 cups raw pumpkin, grated
200g fine almond meal or almond flour
3/4 tsp baking soda
1 tbsp lemon juice
1/4 cup olive oil
1 cup walnuts
2 sprigs rosemary
Preheat oven to 180°C/160°C fan forced.
Grate the pumpkin with a grater, mandoline or julienne peeler. Place in a large bowl.
Prepare the other ingredients. Lightly smash the walnuts using a mortar and pestle, or your hands, and roughly chop the rosemary. Crack the eggs into a small bowl and beat with a fork.
Add half the walnuts, the rosemary, the eggs, the oil and a dash of salt to the pumpkin and mix well.
Stir in the almond meal, the baking soda and lemon juice until well combined.
Line a loaf tin with baking paper. Pour in the mixture and flatten the top with a spoon. Sprinkle over the rest of the walnuts.
Place in the oven for an hour, then check it is cooked through by inserting a skewer or small knife and seeing if it comes out clean. Depending on your oven, it may require a little less time or a little more, so you may want to check at the 45 minute mark and/or leave the tin in for longer than an hour.
Leave the bread to rest for an hour, then remove from the tin. Enjoy!