Pumpkin & Oregano Feta Loaf

 

I love the vibrant colour in this loaf and in true nutritionist style it has a serving of veg!
This one served warm with some grass-fed butter, seriously delicious!

Servings: 10 Slices

Ingredients

1 ½ cup Pumpkin, cubed 
2 cups Almond Flour
1/3 cups Pumpkin Seeds
2 tbsp Psyllium Husk
2 tsp Baking Powder
2 tsp Oregano 
1 tsp Nutmeg
1 tsp Salt
4 Free-Range Eggs 
1/3 cup Extra Virgin Olive Oil
½ cup Feta, cubed

Method

1.     Preheat oven to 160 degrees fan forced.

2.     Steam pumpkin until softened approximately 5 minutes. 

3.     Once steamed, proceed to mash and allow to cool. 

4.     Meanwhile, combine the dry ingredients in a bowl (almond flour, pumpkin seeds, psyllium, baking powder, nutmeg, oregano and salt).

5.     Whisk eggs in a separate bowl and then add oil and mashed pumpkin.

6.     Stir the wet ingredients into the dry mixture and combine. 

7.     Pour into a greased loaf tin and sprinkle with additional seeds (optional). 

8.     Poke through feta cubes evenly distributing throughout loaf. 

9.     Bake for 60 – 80 minutes, or until a skewer comes out clean. 

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