This recipe makes for a wonderful snack for adults, children and toddlers alike. Itís free of added sugar, with all its sweetness derived from the raisins and the pumpkin (make sure you choose a ripe one with deep orange flesh).
I've used whole-meal spelt because it is hearty and nutritious and easier on the tummy than wheat flour.
This loaf is best served either warm, straight from the oven or toasted with butter or fresh ricotta cheese. You can also pack slices for your or your childrens' lunch box too.
For this recipe, you will need:
: 30 minutes
: 50 minutes
: 12 servings
450g pumpkin, cubed (after skin & seeds are removed)
2 cups whole-meal spelt flour
1.5 tsp baking powder
1 tsp cinnamon
1 tsp sea-salt
Ĺ cup raisins, roughly chopped
2 eggs, beaten
1 tbsp coconut oil
ľ cup pepitas or sunflower seeds to garnish (optional)
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