Pumpkin is high in antioxidants and restorative minerals (perfect for post birth healing) including potassium, magnesium, vitamins A, C + E. Pumpkin also helps support a healthy immune system and digestive system and it the perfect toddler and first baby food !
This recipe by Teresa Cutter – The Healthy Chef is also low FODMAP as it uses Japanese Pumpkin and makes it naturally a little sweeter than butternut. I love this bread recipe as its also gluten free, quick and easy and you can turn it into into the yummiest gluten-free pizza or vegetable muffins stuffed with spinach and caramelised onion.
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INGREDIENTS – Gluten Free / Low FOD MAP Pumpkin Bread :
- 450 g (16 oz) grated raw pumpkin (Japanese pumpkin)
- 4 organic or free range eggs
- a generous pinch of sea salt
- pinch oregano or nutmeg (optional)
- 1/4 cup (60 ml/2 fl oz) avocado oil or extra virgin olive oil
- 2 teaspoons gluten-free baking powder
- 3 cups (300g/10 1/2 oz) almond meal (use an extra 50g more if you want a firmer, crumblier bread)
- pumpkin seeds to sprinkle on top
HEALTHY PUMPKIN BREAD METHOD :
Preheat your oven to 160°C fan-forced.
Combine the pumpkin, eggs, salt, oil, and oregano or nutmeg into a bowl.
Add the almond meal and baking powder and mix well.
Line a loaf tin with baking paper at the base and the sides. The size I used was 10 1/2 cm wide and 26 cm long.
Spoon the mixture into the loaf tin and sprinkle the top with the pumpkin seeds.
Bake for approximately 1 1/2 hours – check after 1 hour and test as times may vary depending on your oven and temperature.
Remove from the oven and allow to rest in the tin for 1 hour before removing from the tin.
Cool and enjoy.
RECIPE TIPS :
This beautiful bread goes perfectly with slices of avocado or topped with The Healthy Chef macadamia nut butter. I also like to slice it up and freeze it – perfect to add to lunchboxes or to have a postpartum snack ready when you return home from hospital.
PREGNANCY, POSTPARTUM AND MAMA NUTRITION
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