Pumpkinbread — Meal
Meal

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Macros (per serving)

Fat

60%

(18 g)

Protein

14%

(10 g)

Carbs

26%

(18 g)

14 g Net,

4 g Fiber

268 Calories (per serving)

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Bread substitutes

Sweet snacks

Oven dish

High Tea

Pumpkinbread

Ingredients

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Bread

1

Butternut Squash

300 g

Olive oil (mild)

1 Tbsp

Honey

2 Tbsp

Egg

3 pieces

Almond flour

120 g

Bakin Soda

1 tsp

Pumpkin seeds

2 Tbsp

Broken flaxseed

1 Tbsp

Cinnamon

1 tsp

Celtic sea salt

1 pinch

Instructions

Difficulty

Normal

Prep time

10 min

Cook time

1 hr 20 min

1

Preheat the oven to 180 degrees Celsius and grease the cake tin with some oil. And / or put a baking paper in it. That way, the bread is easy to take out.

2

Wash the pumpkin and cut it into large pieces. (The skin can remain with a butternut squash around it)

3

Place the pumpkin on the baking tray and sprinkle some coconut oil over it.

4

This goes into the oven for 30-40 minutes.

5

When the pumpkin is ready, put it with the honey, vanilla powder, eggs, pinch of salt and coconut oil in the blender or food processor until it is a nice smooth whole.

6

Pour the mixture into a bowl and stir in the other ingredients.

7

Pour it into the cake tin and put it in the oven for 45 minutes.

8

Let it cool outside the oven.

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Details

Allergens

Nuts, Chicken egg, Seeds

Diet

Paleo, Vegetarian, Sirtfood

Course

Breakfast, Lunch, Snack, Side dish, Dessert

Cooking equipment

Blender, Food processor, Cakevorm (20 cm)

Contributor

Culicool

Culicool

549 Recipes, 83 Meal Plans

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