Pumpkin and Walnut Loaf

The new season walnuts are just starting to ripen and fall off our tree so its time for this healthy, autumn inspired walnut and pumpkin loaf. Its designed to be not-too-sweet so you can toast it and spread it with whatever toppings you like or even just served simply with a little butter.OLYMPUS DIGITAL CAMERA

Walnuts start out with thick green skins, once the skins crack and shrivel, the nuts are ready to harvest.

Walnuts start out with thick green skins, once the skins crack and shrivel, the nuts are ready to harvest.

Pumpkin and Walnut Loaf
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 slices
Ingredients
  • 400g pumpkin, peeled and grated
  • 1½ cups rolled oats
  • ½ cup buckwheat
  • ⅓ cup brown sugar, honey or stevia
  • 1 tsp cinnamon
  • 2 tsp baking powder
  • 2 eggs
  • ⅓ cup olive oil
  • ½ cup chopped walnuts
Instructions
  1. Preheat oven to 180C.
  2. Place oats and buckwheat into a food processor and blitz until a flour forms. Tip into a large mixing bowl. Add remaining ingredients. Mix together all ingredients until well combined.
  3. Pour mix into a loaf pan lined with baking paper.
  4. Bake for 45minutes- 1 hour or until a skewer inserted into the middle comes out clean.
  5. Enjoy warm or allow to cool then toast.

 

Fig and Dark Chocolate Hot Cross Scones

After trying out multiple “healthier” hot cross bun recipes I have given up trying to make this yeast-leavened, sultana studded treat – at least for this year. My attempts have ranged from disastrous (small sad buns so hard they could be used as a weapon) to disappointing (lovely and risen but dry and lacking salt). As a result, I have hung up my baker’s hat and relegated my box of yeast to the back of the fridge for a while. Instead I have chosen to make the cheats version of this easter staple, the hot cross scone. My rendition is generously filled with juicy pieces of dried fig, 70% cocoa dark chocolate and delicately spiced with cinnamon. Don’t get me wrong, I love the traditional flavours of spice and dried sultanas but sometimes a more luxurious version is called for.

Having said that, these buns are not nearly as sinfully indulgent as they appear….

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Banana, Fig and Coconut granola

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This granola smells absolutely amazing, I made up a huge batch a few days ago. The fragrant (almost banana bread-like) smell wafted out of the oven and all through the house. It was enough to bring my housemates out of hibernation and come out of their rooms looking for the source of this deliciousness.

This is a similar recipe to my Caramel and Fig granola, it is not as sweet and uses mashed banana and a little bit of coconut oil to keep everything together rather than using a sweetener. It is also nut free so suitable for those with allergies or if you want to send it with kids to school. …

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Chocolate Hazelnut Brownies

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Spending a bit of time in the kitchen means that I definitely have those epic recipe fails,especially when trying to make recipes healthier, pancakes don’t set, biscuits burn and sugar-free cake turns out bland and rubbery. Others you get right but have to spend a while perfecting. But this recipe wasn’t either one of those, it was one of those freak recipes that come along and somehow manage to turn out perfect first go. I’m not saying its never going to change, most of my recipes get adapted somewhere along the line but for now I am more than happy. Who knew healthy brownies could be so good. Just to be sure I tested them on my housemates and friends (anyone else want to be my guinea pig?) and they agreed these were pretty awesome.

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