Pumpkin Bread - Sugar Free / Wheat Free

by Brendon Vallejo, Whole Food Chef - Black Radish Kombucha
Pumpkin Bread - Sugar Free / Wheat Free

Ingredients

250g Melted Butter or Coconut Oil
300g Dried Dates
200ml Warm Water
4 Eggs
400g Roasted Pumpkin
¾ T Baking Powder
500g Dessicated Coconut
125g Par Cooked Quinoa
125g Amaranth Flour
Salt Vanilla

Directions

Preheat 180 C. Seed and bake the pumpkin @ 170 for 90 minutes to get it nice and dry. Rinse the quinoa until the water runs clear. Put it in a pot of cold water to cover by a few cm, bring to the boil and simmer until the quinoa begins to expand a little. Drain and spread out. Line 2 loaf tins with baking paper. Warm the fat and add it with the warm water to the dates. Let sit 10 minutes to soften. Add the eggs and roasted (peeled) pumpkin - mix these to a batter consistency, use your hands if you need to. Grind the amaranth in the blender if you can’t find flour. Combine all ingredients and separate into 2 tins, or you can bake 1 and then the other. Bake for 40 minutes @ 170 C, check doneness with a wooden skewer, it needs to be cooked through. Eat with Slabs of butter-toasted :)

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