This is bread is so yummy it’s hard to stop eating!!
Including pumpkin in your diet will give your body a dose of Vitamin A, and sneaking pumpkin into bread makes this process all the more delicious. Vitamin A is a fat–soluble vitamin that is essential for many processes in the body, including maintaining healthy vision, ensuring the normal function of the immune system and organs and aiding the proper growth and development of babies in the womb.
The Extra Virgin Olive Oil in this bread will help you absorb the Vitamin A, and pairing it with a healthy fat like Avocado or Hummus will help even more.
Prep: 20 minutes Cooking: 50-60 minutes
Ingredients (serves 8):
1 cup Buckwheat Flour 1 cup unbleached Self Raising Flour 2 teaspoons Baking Powder 1 teaspoon Bicarbonate Soda ½ teaspoon Salt 2 cups of grated Pumpkin (250g) 1 tablespoon dried Oregano 1 tablespoon dried Thyme 1⁄3 cup Extra Virgin Olive Oil (EVOO) 1 tablespoon Chia Seeds Juice of ½ Lemon 2 tablespoons Pumpkin Seeds
Method
1. Preheat oven to 180°C and line the a 1 litre (20cm x 10 cm) loaf tin with baking paper.
2. Sift flours, baking powder, bicarbonate soda and salt into a large mixing bowl and then add grated pumpkin and herbs.
3. In a different bowl, add chia seeds to 1 cup of cold water. Allow to sit for a minute or two, stirring well throughout so the water mixes through the seeds. Add EVOO and mix well.
4. Pour wet ingredients into the dry ingredients and stir until just combined.
5. Transfer the mixture to the loaf tin and top with pumpkin seeds.
6. Bake for 50-60 minutes, or until you can insert a skewer into the bread and it comes out clean.
7. Remove bread from the oven and allow it to cool in the tin for 15 minutes before transferring it to a wire rack.
8. Allow to cool for another 30 minutes and then slice and serve fresh or toasted.
9. Store in an airtight container for up to 7 days.
Enjoy.
Inspired?
If you make this recipe and share it on Instagram I’d love to see your creation so tag @the_well_being__
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