Kiddipedia
Recipe created by Olivia Bates, Dietitian and founder of Nourishing Bubs
Ingredients
300g Pumpkin Puree (12 x 25g cubes Nourishing Bubs Pumpkin)
1 ½ cup Self Raising Wholemeal Flour
2 eggs, lightly beaten
¼ cup milk, of your choice
1/3 cup light olive oil (lighter taste) OR coconut oil OR macadamia nut oil
1/3 cup maple syrup (can be reduced depending on desired sweetness)
1/3 cup sultans
1 tsp vanilla extract
1 tsp cinnamon
½ cup almond meal (or for school box friendly, finely grind, ¾ cup pepitas or sunflower seeds)
Pepita seeds for topping
Method
- Preheat oven to 180° Grease and then line a standard loaf tin with baking paper.
- Combine all dry ingredients, except sultanas in a medium bowl and mix to combine.
- Combine eggs, maple syrup and Pumpkin puree together then pour into dry ingredients. Mix to combine.
- Add chosen oil (coconut, olive or macadamia) and mix until well combined.
- Stir in sultanas, until evenly dispersed.
- Pour mixture into prepared loaf tin and smooth top. Sprinkle with pepita seeds.
- Bake for 50 min – 1 hour in centre rack of oven. Test with skewer to see if it comes out clean.
- Cut into slices and serve as is or with nut butter.
Can be frozen in slices as well.
