Low-Carb Pumpkin and Seed Loaf

Serves: makes 1 loaf
GF DF RSF

Ingredients:

6 free range eggs
125 ml (1/2 cup) melted coconut oil
250 g (2 cups) grated butternut pumpkin
135 g (1 cup) grated zucchini
150 g (1 1/2 cups) almond flour
65 g (1/2 cup) coconut flour
20 g (1/4 cup) psyllium husks
1/2 cup SOUL SEED Hemp Seeds, plus extra 1 tablespoon
1/2 cup pumpkin seeds, plus extra 1 tablespoon
1/2 cup sunflower seeds, plus extra 1 tablespoon 
1 tablespoon smoked paprika
2 teaspoons garlic powder
2 teaspoons gluten-free baking powder
2 teaspoons sea salt

Method:

Preheat the oven to 180°C and grease and line the base and sides of a 20 cm × 8 cm loaf tin with baking paper.

Place the eggs and coconut oil in a large bowl and whisk well to combine. Mix in the pumpkin and zucchini and set aside. In a separate bowl, combine the almond flour, coconut flour, psyllium husks, hemp, pumpkin and sunflower seeds, spices, baking powder and salt and mix well.

Add the dry ingredients to the wet ingredients and mix well with a wooden spoon. Pour into the prepared tin and sprinkle over the extra seeds. Bake for 50-60 minutes, or until golden brown on top and a skewer inserted in the centre comes out clean.

Allow to cool in the tin for 10 minutes, or until cool enough to handle. Turn the bread out onto a wire rack to cool a little before slicing.

Best enjoyed still warm from the oven or sliced and toasted the next day. Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.