Pumpkin Bread

Print Friendly, PDF & Email

Thanks to Clare for this one!

450 grams grated raw pumpkin

4 large eggs

1/2 teaspoon salt

Pinch nutmeg

1/3 cup extra virgin olive oil

2 teaspoons baking powder

1 tablespoon lemon juice

2 1/2 cups lupin flour

1 tablespoon honey (optional)

Pumpkin seeds to sprinkle on top

Line a loaf tin with baking paper. Pre heat oven 150*C fan forced oven

Mix pumpkin, eggs, salt, nutmeg and oil together in a bowl.

Add lupin flour and baking powder and mix well. Spoon mixture into loaf tin and sprinkle top with pumpkin seeds.

Bake for 1 hour, but depending on your ovens temp, may need 1 1/2 hours so

Rest for an hour before removing from tin. Let cool completely before cutting.

Stay up to date

More recipes

Fluffy Pancakes

Print Friendly, PDF & Email

Ingredients 40 g lupin flour  10 g almond flour 2 teaspoons erythritol or 1/8 tsp pure monkfruit extract 1/2 teaspoon baking powder 1/4 teaspoon xanthan gum 1/4 teaspoon kosher salt 2 eggs 2 teaspoons melted butter coconut oil or ghee 1/2 teaspoon vanilla extract

Lupin Pasta

Print Friendly, PDF & Email

Ingredients 2/3 cup Vital Wheat Gluten 1/2 + 1/3 cup (82g) Lupin Flour 2 tsp Salt 1/2 tsp Xanthan Gum 1 large Eggs, beaten 1 tbsp Extra

Passionfruit and coconut muffins

Print Friendly, PDF & Email

Ingredients 1 cup wholemeal lupin flour 1 cup plain lupin flour 1 tsp baking powder 1/2 tsp bicarb soda 1 cup passionfruit pulp 1/2 cup