Pumpkin seeds, or pepitas, are a good source of magnesium and zinc as well as antioxidants, good fats and protein. This gluten free recipe is great as a snack or breakfast alternative with some raw honey or a smear of butter.
The ingredient list seems long and it can be tempting to skip the small amounts of herbs, but they add so much to the overall flavour and can be stored in the pantry. With the help of a food processor it’s as easy as combining everything in order.
Total time: 45 minutes
Makes: 8-10 slices (depending on thickness)
- 1 cup pumpkin seeds
- 1/3 cup pumpkin puree
- 6 dried dates, pitted
- 3 eggs
- 2 tablespoons coconut flour
- 2 tablespoons coconut oil, melted
- 3 tablespoons raw honey
- 1 teaspoon vanilla extract
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- Pinch of salt
- Walnuts (optional)
- Preheat oven to 180 degrees.
- Place a tablespoon of coconut oil in a medium sized pan and toss pumpkin seeds over medium heat. Roast on all sides until lightly browned and fragrant.
- Remove from the heat and allow to cool slightly. Add to your food processor and process until they become a flour.
- Add dates and blitz until combined.
- Next, add your pumpkin puree, coconut flour, coconut oil, honey, vanilla extract, eggs, and all other ingredients for your bread. Puree until smooth.
- Grease a loaf pan with coconut oil and pour in mixture. Top with walnuts if using for a little crunch and bake for approximately 35 minutes.
- Serve warm (or toasted) with raw honey or a smear of butter and do you best to share.
Time Saving Tip: Check out the baby food isle at your supermarket for squeezy packs of pumpkin puree. They are usually around 1/3 of a cup, are easy to store and work just as well as freshly made pumpkin puree. Sweet potato and carrot combos also work in a pinch.