Cinnamon, Raisin and Pumpkin Seed Bread

pumpkin sed bread

Makes 1 loaf

  • 425g of pumpkin, skin off, cut into chunks
  • 2 cups of pumpkin seeds
  • 1 cup of sunflower seeds
  • 3 cups of quinoa flakes or grind quinoa in a blender
  • 1 cup of raisins
  • 1/4 cup of chia seeds
  • 2 tsp of salt
  • 2tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 cup of water
  • 1/4 cup maple syrup
  • 1/4 cup olive oil

Method

  • Chop the pumpkin into chunks and steam until tender – about 15 minutes.  Leave to cool
  • Once the pumpkin has cooled, pop it into a food processor and whiz until smooth.  Set aside.
  • Preheat the oven to 170oC.
  • Line a loaf tin with baking paper.
  • Spread pumpkin and seeds sunflower seeds on a baking tray and toast for 15 minutes or until golden brown.  Give the tray an occasional shake.
  • Meanwhile, in a large mixing bowl, combine the quinoa flakes, raisins, chia seeds, salt, cinnamon and nutmeg.
  • Add pumpkin seeds and sunflower seeds and stir.
  • In a small mixing bowl, add the pumpkin puree, water, maple syrup and oil, stir well.
  • Add the pumpkin mix to the dry ingredients and combine well.
  • Put the dough into the loaf tin and give it a nice round top.
  • Cover with a tea towel and leave for 4 hours.
  • Bake at 200oC for 1 1/4 hours until dark and golden.
  • Allow to cool completely, for at least 2 hours.
  • To serve, cut into slices and toast.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s