Now I decided not to do raw ’til 4, I can indulge in more cooked food. I started by making this paleo pumpkin bread. It’s made with homemade squash puree, eggs, nuts and held together with coconut flour.
Coconut flour is strange stuff – I’m not sure if I really like it. But it is great for absorbing water – you can’t just exchange regular flour for it in a recipe, but it helps to keep things low carb and grain free.
Nourished Kitchen tells about the interesting nutritional facts: Coconut flour is rich in protein, fibre and good fats. It is rich in manganese which helps the body to use other nutrients including vitamin c, thiamin and choline and biotin which are found in eggs which feature in this recipe – yay!
According to Nourished Kitchen:
Manganese also supports bone health, nervous system function, thyroid health and helps to maintain optimal blood sugar levels.
I really enjoyed having it alongside my lunchtime salad, and then made a couple of slices into eggy bread for breakfast – yes, that’s a healthy hot chocolate alongside, made with more pumpkin puree 🙂 yay!
Paleo pumpkin loaf
- 125g cashew nuts soaked for 1/2 hour
- 200g cooked pumpkin or squash flesh – I used uchiki kuri
- 2 eggs, beaten
- 30g coconut flour
- ½ tablespoon cinnamon
- 1 teaspoon mixed spice
- ½ teaspoon baking soda
- pinch of salt
- Preheat oven to 180C/350F.
- Grind the drained soaked cashew nuts in your food processor until they form a grainy ‘butter’. Mix together cashews, pumpkin/squash and eggs.
- Add the rest of the ingredients and mix until well combined.
- Grease a loaf tin and line it with baking paper.
- Pour batter in pan and place in oven. Bake for 45 minutes or until set. Allow to rest before serving (if you can wait)
Have you ever baked with coconut flour? What do you think of it?