Raise your hands if you’re excited about homemade bread! This recipe is made with red pumpkin, stevia, nuts and buckwheat is really healthy and perfect for everyone at breakfast, lunch or dinner.
Serves: 1 loaf tin (1 lt) Prep. time: 25′ Cooks in: 45′ Ready in: 1:10′
500 g red pumpkin, peeled, coarsely grated
2 cups buckwheat flour
½ cup raw almonds, peeled, powdered
1½ tsp baking powder
½ tsp baking soda, powder
½ tsp stevia, powder
¼ tsp sea salt + extra
½ tsp cinnamon, powder
¼ tsp nutmeg, grated
3 organic eggs
½ cup extra-virgin olive oil
3 tbsp coconut milk
1 tsp lemon juice
Place grated pumpkin in a colander, season with salt and squeeze with your fingers to remove all excess liquid. Set aside for 15 minutes.
In a large bowl mix flour with almond powder, baking powder, soda, stevia and spices.
Beat eggs with a mixer until fluffy. Add oil, coconut milk and lemon juice. Beat until well combined.
Add liquid mixture to the flour mixture and stir until well combined. Squeeze pumpkin well and incorporate in the mixture.
Preheat oven at 180οC/fan. Brush your loaf tin with oil, dust with buckwheat flour and transfer bread mix. Bake for 45 minutes or until a wooden skewer comes out clean when inserted in the middle of the bread.
Photo: George Drakopoulos – Food styling: Tina Webb
Και η συνταγή στα ελληνικά: Ψωμί με κολοκύθα, αμύγδαλα, στέβια και φαγόπυρο