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
 
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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.

 

Spiced Pumpkin and Apricot Cake

For me, Summer stone fruits are officially in season when there are multitudes of apricots sitting in the kitchen, stockpiled my mum to make the year’s apricot jam. I decided to do something a little bit different and less sugar filled and make a (healthier) lightly spiced pumpkin and apricot cake instead.

Spiced Pumpkin and Apricot Cake
 
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Author:
Recipe type: Dessert
Serves: 8
Ingredients
  • 320g pumpkin (peeled weight) peeled and chopped
  • ¾ cup raw almonds
  • ¾ cup wholemeal spelt flour
  • ½ tsp cinnamon
  • ½ tsp ground dried ginger
  • 1.5 tsp baking powder
  • ¼ cup olive oil
  • ½ cup rapadura sugar
  • 2 eggs
  • 1 tsp vanilla
  • 4-5 ripe apricots
Instructions
  1. Preheat oven to 180C. Line a cake pan with baking paper (I used a 20cm round tin for this recipe) and oil spray.
  2. Take your pumpkin and steam or microwave it until tender. Allow to cool.
  3. Place almond in the bowl of a food processor or blender and blend until you have an almond meal- nothing too chunky. Alternatively you can use ¾ cups of store bought almond meal instead.
  4. Place the almond meal in a large bowl and stir in the flour, cinnamon, ginger and baking powder. Set aside.
  5. In another bowl, mash the pumpkin until smooth. Add in the oil, eggs, vanilla and sugar and mix well until combined.
  6. Add the pumpkin mix to the flour mix and stir until smooth.
  7. Pour batter into you prepared cake tin and smooth over. De-stone the apricots and slice thinly. Arrange the apricot slices on top of cake as desired until cake is covered but you can still see some batter underneath.
  8. Bake in an oven for 30-45 minutes (depending on oven) or until the middle is set and a skewer inserted into the middle comes out clean.
  9. Allow to cool in tin or eat warm.

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Pumpkin and quinoa cakes

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You might have noticed that pumpkin, chickpeas and quinoa are just a few of my favourite ingredients to use and I have combined all three here with some mediterranean style flavours to make these tasty little cakes. Full of flavour and not too difficult to make, these little pumpkin patties make the perfect portable lunch for all you food peppers out there.  This makes a big enough batch for a weeks worth of lunches (or more!). I like to serve these cakes with a simple tomato passata sauce and some greens but they would be just as at home with some hummus or yoghurt sauce in a wrap, burger or on top of a salad.

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