Spelt, Pumpkin & Raisin Loaf

by Catherine Noonan (follow)
I love food made from scratch I Heart Scratch www.iheartscratch.com.au
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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:
Vegetable Steamer
2 Mixing bowls
Flour sifter or sieve
Fork & wooden spoon
Loaf tin

Preparation Time: 30 minutes
Cooking Time: 50 minutes
Makes: 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)

Preheat a fan-forced oven to 160 degrees Celsius.
Grease and line a loaf tin with baking paper and set aside.
Steam the pumpkin cubes until tender and set aside to cool.
In a mixing bowl, sift the whole-meal spelt flour, baking powder, cinnamon and sea-salt and set aside.
In a separate bowl, use a fork to mix the pumpkin, raisins, eggs and coconut oil until a consistent runny batter is formed.
Add the dry ingredients to the batter and stir gently with a wooden spoon until just combined.
Pour the batter in the greased and lined loaf tin and sprinkle with pepita seeds.
Transfer to the oven, baking for 45-55 minutes, or until firm to touch and a skewer comes out clean.

#morning tea
#afternoon tea
#dairy free
#sugar free
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