Pumpkin and Sundried Tomato Bread

Pumpkin and Sundried Tomato Bread

• INGREDIENTS:

  1 1/2 cups almond meal
  1 teaspoon baking powder gluten free
  8 free range eggs
  1/2 cup coconut cream tinned
  200g grated pumpkin
  2 cups baby spinach
  1/4 cup sundried tomatoes (in olive oil)
  1 small red onion diced
  2 garlic cloves finely diced
  1 tablespoon coconut oil for frying
  1 tablespoon Avocado Oil, to serve
  salt and pepper to season

• DIRECTIONS:

  Preheat the oven to 180 and grease and line a loaf tin with baking paper.

  Heat the coconut oil in a frying pan over medium heat and add the onion and garlic and cook for 3-4 minutes, until softened and caramelised. Remove from the heat and set aside.
  
  In a large bowl, whisk the eggs and coconut cream, then add the almond meal and baking powder and mix well. Add the pumpkin, spinach, sundried tomato and onion mixture and stir to combine. Season with salt and pepper.
  
  Spoon the mixture into the prepared tin and spread evenly. Bake for 30-40 minutes, or until golden brown. Use a fork to test the centre, if it comes out clean when inserted and the loaf springs back its ready! Remove from the oven and leave for a few minutes to cool slightly then turn out and set on a wire rack or board to cool.
  
  Slice and eat warm served with your Avocado oil, or leave to cool completely.
  
  Can be stored in the fridge for up to 5 days, or frozen for up to 3 months (slice before freezing)