Pumpkin & Coconut Bread

SHANI FROM KEEP IT SIMPLE SHANI

My name is Shani from Keep it Simple.

I have a strong passion (obsession) for food, health & nutrition, mainly from dealing with intolerances most of my adult life. The sad thing is that this is such a common occurrence these days, but the good thing is we are so spoilt for choice when it comes to food options that make us smile from the inside out.

Many people think that having intolerances limit your choices when it comes to eating, but my view is that it forces us to be creative about what we are eating and fuelling our body with. When I was told I could no longer eat pasta, I found an alternative. When I was told I no longer could eat chocolate, I found an alternative… you get the picture? For me, my intolerances can be summed up by one saying: (cliché or not hehe)… ‘When life gives you lemons’ … Well, life gave me a bucketload of lemons (quite literally) and I had to figure out what to do with them! This didn’t happen overnight- but overtime I learnt to make the best of a bad situation… I learnt to make lemonade (or simple, healthy recipes in my case)!

My website features easy to follow recipes for those who want to revert back to the Simple life.  I will also chuck in some ‘simple tips’ to help you along the way.


Your heart is constantly pumping out love – but who is giving it back in return? Eating pumpkin is a great way to give back to your heart, the fibre, vitamin C & potassium all support a healthy heart.

So I’ve just recently introduced pumpkin back into my diet & I ain’t looking back! First pumpkin recipe off the bat is this semi sweet / semi savoury loaf! My god it is delicious! I’ve loaded it up with some warming winter spices, coconut cream and used Buckwheat flour to give it an awesome nutty flavour.


bread


•¼ Kent pumpkin, roughly chopped
•2/3 cup LSA
•2 eggs
•1/3 cup buckwheat flour
•½ teaspoon cloves
•1 teaspoon allspice
•1 teaspoon ground nutmeg
•1/3 cup coconut shreds
•Pinch of Himalayan sea salt
•1 teaspoon of baking powder
•1 teaspoon cinnamon
•Coconut flakes to serve



1. Preheat oven to 200 degrees and roast your pumpkin for 40 minutes or until soft.

2. Once pumpkin is ready, leave oven on and lower temp to 190 degrees. Place the pumpkin in a food processor and pulse until a puree is formed.

3. Transfer to a large mixing bowl & add in the remainder of the ingredients. Add eggs last & stir thoroughly.

4. Place into a baking tray and then sprinkle with coconut flakes.

5. Place into oven for 40 minutes or until cooked through.

Enjoy!


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