Once you’ve helped the children with their spooky masterpiece, put the seeds to one side (they’re perfect for grazing and well worth the mere 15 minutes required to clean and roast – check out Jamie Oliver’s recipe for chilli and fennel roasted pumpkin seeds), then give our delicious gluten free pumpkin loaf recipe a go.
120g pumpkin puree (made from your leftover pumpkin)*
140g almond flour / meal
120g brown rice flour
160ml tinned coconut milk
1 tbsp olive oil
1 tbsp baking powder
1/4 tsp baking soda
1 tsp vanilla extract
75ml maple syrup
2 tbsp ground cinnamon
1/2 tsp ground ginger
1 tsp kosher salt
*To make your puree, cut your leftover pumpkin into quarters, then peel and cut into chunks. Place in a large saucepan, cover with water and bring to the boil. Cook for 20 minutes or until the pumpkin is tender, pop into a blender and give it a whizz!
Preheat the oven to 350 degrees F.
In a mixing bowl, whisk together the eggs, coconut milk, maple syrup, olive oil and vanilla extract, and pumpkin puree.
In a separate bowl, mix together the remaining (dry) ingredients.
Add the dry ingredients to the wet, and mix until all of the clumps are out.
Pour batter into a well-oiled 9″x 5″x 2″ loaf pan and bake for 45-60 minutes.
Remove bread from the oven and allow it to cool for 30 minutes before turning it out onto a cutting board.
Cut into large pieces and enjoy!
No nutrional information.
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