Low-carb pumpkin and walnut loaf
A low-carb pumpkin and walnut loaf made with almond flour and cinnamon, moist, lightly sweet, and a perfect base for Greek yoghurt and berries.
Moist, lightly sweet, and properly satisfying. Slice it for breakfast with Greek yoghurt and berries, or have it as an afternoon snack with a cup of tea. Keeps well for a few days, and freezes by the slice.
Ingredients
- 1 cup butternut pumpkin, cooked, cooled, and mashed
- 3 tablespoons coconut oil or extra virgin olive oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup xylitol or erythritol granules (Bakers Secret works well)
- 1/2 cup almond flour
- 1/2 cup gluten-free flour (Bobs Red Mill or Healtheries Baking Mix)
- 1 teaspoon baking powder
- 1/2 cup walnuts, chopped
- 1 teaspoon cinnamon
- 1/2 teaspoon mixed spice
Method
- Preheat oven to 200°C.
- Mix the wet ingredients together in a bowl, then add the remaining dry ingredients and mix until just combined.
- Pour the mixture into a lined loaf tin.
- Bake for 40 minutes, or until a toothpick comes out clean(ish).
- Serve with Greek yoghurt, frozen berries, and a drizzle of fibre syrup.
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