Pumpkin Bread 

Ingredients:

• 300g butternut pumpkin, boiled.
• 100g buckwheat flour
• 20g almond meal
• 2 eggs 
• 50ml egg whites  
• 1 tsp baking powder 
• 3 tsp apple cider vinegar 
• 2 tsp yeast 
• 20g sunflower seeds 
• A pinch of salt 

​
  ​ Method:

1. Preheat oven to 180 degrees, fan forced.
2. Blitz pumpkin into a puree and pour into a large mixing bowl 
3. Add in flour, almond meal and stir to combine.
4. Whisk in 2 eggs and egg whites.
5. Add yeast, baking powder, salt and apple cider vinegar, and stir to combine 
6. Pour mixture into a lined loaf tin.
7. Sprinkle sunflower seeds evenly on top of mixture.
8. Bake for 30-40 minutes until cooked all the way through the centre.
9. Allow to cool in loaf tin before transferring to a cooling rack.
10. Once completely cooled, cut into 10 even slices.
11. Eat fresh with butter, avocado, or store in an airtight container in the fridge for up to 4 days. Eat cold or toasted! 

​Serving information:

• Serves: ​10 slices 
• Vegan alterations: Use a flaxseed egg replacer, and use a dairy-free milk instead of egg whites.
• Macros per slice: 86 calories, 11C/2F/4P