Not being a fan of bread I’ve devised this savoury version of gluten free bread. Regular flour is substituted with sunflower seed flour and grated raw pumpkin. Sun-dried tomatoes are also added to give it more of a savoury flavour. Perfect to be eaten with cottage cheese, avocado or smoked salmon. Better nutritional content and not processed unlike commercial bread.
 

Serves: Approx 10 slices
Preparation time: 10 minutes
Cooking time: 90-100 minutes

Ingredients:
450g of pumpkin (grated)
4 whole eggs
1/2 tsp salt
1/4 cup olive oil
2 tsp baking powder
3 cups of sunflower flour (grind 3 cups of sunflower seeds in a blender)
1 handful of sun-dried tomatoes
1 handful of pumpkin seeds
2 tbs of ground flaxseeds

Method:
– Preheat oven to 160 dg
– Crack four eggs into a bowl and whisk
– Grate 450g of pumpkin into bowl
– Grind sunflower seeds and flaxseeds in a blender and add to bowl
– Chop sun-dried tomatoes into small pieces and add to bowl
– Add baking powder and olive oil
– Take a bread tin and line with baking paper
– Add mixture to baking tin
– Add pumpkin seeds to the top of the mixture
– Place tin in oven for approx 90 minutes
– After 90 minutes, place a fork in the bread. If the fork comes out wet, leave bread in oven for another 10 minutes.

Can be toasted or eaten fresh with avocado, smoked salmon or cottage cheese.

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