Barb Hodgens loves to cook with alternative, healthy whole food ingredients, with a focus on gut health. Barb has overcome her own gut health issues through healthy eating. Share your ideas, comments and photos at the end of this post :)
Make healthy nut bread in minutes!
Here is a delicious savoury paleo bread that has fantastic flavour and colour. It’s so simple to make. You don’t even have to pre-cook and mash the pumpkin – just chop it into cubes and blend it raw along with whole nuts. With the Vibe Blender System, pumpkin and turmeric bread batter is ready to pour into a loaf tin in a minute. It's that easy.
Any way you like - warm, cold or toasted, it’s the perfect healthy breakfast or snack. Get yourself a double dose of turmeric and try it with our anti-inflammatory turmeric and coconut pumpkin soup.
WATCH THE RECIPE VIDEO HERE
INGREDIENTS
2 ½ cups of whole raw almonds (preferably activated) 400 grams of Jap or Kent pumpkin peeled ¼ cup olive oil 4 eggs ½ teaspoon of turmeric powder ¼ - ½ teaspoon of garlic powder ¾ teaspoon of bicarb soda 2 teaspoons of apple cider vinegar ½ teaspoon salt 1 teaspoon of freshly ground cracked black pepper Pepitas to sprinkle
METHOD
Preheat oven to 160º C / 320ºF
Line a 10x20 cm loaf tin with baking paper so the paper comes up over the sides
Peel and chop the pumpkin into small 1 cm cubes
Add the whole almonds into the blender jug, put the lid on and ‘pulse’ several times to reduce the nuts to flour.
Add the remaining ingredients in the order they are listed and return the lid.
Choose the ‘nut’ mode, them blend for 30 seconds.
Open the lid and use a spatula to scrape down the sides and under the blades.
Place the lid on again and then blender for a further 10 seconds or until the batter is smooth.
Pour the batter into the prepared tin and place into the oven
Cook for 1 hour or until an inserted skewer comes out clean.
When it has done, remove the bread from the oven and set aside for 15 minutes
Holding the edges of the baking paper, lift the loaf out of the tin and onto a wire rack to cool.
Savoury pumpkin and turmeric bread may be served warm, cold or toasted.
The loaf will stay fresh airtight for 1 week or sliced and frozen for up to 3 months.
Here is a delicious savoury paleo bread that has fantastic flavour and colour. It’s so simple to make. You don’t even have to pre-cook and mash the pumpkin – just chop it into cubes and blend it raw along with whole nuts. With the Vibe Blender System, pumpkin and turmeric bread batter is ready to pour into a loaf tin in a minute. It's that easy.
Any way you like - warm, cold or toasted, it’s the perfect healthy breakfast or snack. Get yourself a double dose of turmeric and try it with our anti-inflammatory turmeric and coconut pumpkin soup.
WATCH THE RECIPE VIDEO HERE
INGREDIENTS
2 ½ cups of whole raw almonds (preferably activated) 400 grams of Jap or Kent pumpkin peeled ¼ cup olive oil 4 eggs ½ teaspoon of turmeric powder ¼ - ½ teaspoon of garlic powder ¾ teaspoon of bicarb soda 2 teaspoons of apple cider vinegar ½ teaspoon salt 1 teaspoon of freshly ground cracked black pepper Pepitas to sprinkle
METHOD
Preheat oven to 160º C / 320ºF
Line a 10x20 cm loaf tin with baking paper so the paper comes up over the sides
Peel and chop the pumpkin into small 1 cm cubes
Add the whole almonds into the blender jug, put the lid on and ‘pulse’ several times to reduce the nuts to flour.
Add the remaining ingredients in the order they are listed and return the lid.
Choose the ‘nut’ mode, them blend for 30 seconds.
Open the lid and use a spatula to scrape down the sides and under the blades.
Place the lid on again and then blender for a further 10 seconds or until the batter is smooth.
Pour the batter into the prepared tin and place into the oven
Cook for 1 hour or until an inserted skewer comes out clean.
When it has done, remove the bread from the oven and set aside for 15 minutes
Holding the edges of the baking paper, lift the loaf out of the tin and onto a wire rack to cool.
Savoury pumpkin and turmeric bread may be served warm, cold or toasted.
The loaf will stay fresh airtight for 1 week or sliced and frozen for up to 3 months.
