Ingredients:
400g pumpkin cubes
3/4 cup coconut flour
1/2 cup ground almonds
1 teaspoon bicarbonate of soda
1 big tablespoon of badger-friendly honey
2 teaspoons ground cinnamon
A pinch of salt
4 large eggs
1/2 teaspoon xanthum gum
1/4 cup coconut oil
Cut up your pumpkin into cubes and microwave it on high (covered) for about 8 to 10 minutes. You want it quite soft. If you prefer to steam it, that will work fine too.
Allow the pumpkin to cool slightly and then, using a stick/immersion blender, mash it up finely.
Then, transfer the pumpkin to your mixing bowl and add the flours, bicarbonate of soda, cinnamon, eggs, xanthum gum, salt, honey and coconut oil.
Using the same stick blender, blend the whole lot together until it is smooth and evenly mixed.
Transfer the mixture to a greased loaf tin.
Bake it at 180'C for 35 to 45 minutes, or until a skewer comes out clean.
It is particularly delicious toasted with grass-fed butter and home-made apricot jam (which I will post in a few weeks...).
If you are able to keep some spare, it freezes very well and you can just pop it in the toaster (from frozen) if you want a quick breakfast or a snack.
