It's almost the weekend - time to head outside with a cup of tea, kick off those shoes and take five! While you're doing it, enjoy a slice of something homemade and nourishing.
Today I'm sharing a recipe for a delicious Pumpkin & Ginger Tea Loaf. This comes together in no time and uses just a handful of ingredients: almond meal, dates, eggs and grated raw pumpkin (plus spices). Feel free to tweak the spices to suit your own tastes. The loaf toasts brilliantly too.
I hope wherever you are, you get to spend some relaxing time outdoors. Have a wonderful weekend x
Pumpkin & ginger tea loaf
2 1/2 cups almond meal
1 1/2 cups grated raw pumpkin
1 cup dates (if not using medjool, soak for 30mins prior in hot water. Drain before use)
5 large free range eggs - lightly beaten
1 tsp vanilla essence
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1 1/2 tsp ground ginger
Preheat oven to 165 degrees celsius
Place the dates into a food processor and blitz until you have a rough puree.
Add eggs and vanilla. Combine well.
Add all remaining ingredients and pulse to completley combine.
Spread batter evenly into a greased or lined loaf tin.
Bake for approx 50-60 mins until a skewer comes out clean.
Wait half an hour before slicing.