Prep 00:10 Cook 00:15 Makes Serves: 12 makes Source 28bysamwood.com
Preheat oven to 180°C.
Remove skin and slice pumpkin in small pieces. Steam until soft, mash and set aside to cool.
In a large bowl, combine almond meal, LSA, psyllium, baking powder, cinnamon and salt.
In a separate bowl, beat the eggs and add to the flour mix.
Add the oil, rice malt syrup and mashed pumpkin and combine thoroughly.
Pour into a greased loaf tin and bake for 15 minutes.
Remove from the oven, spread with extra rice malt syrup and sprinkle with pumpkin seeds. Return to the oven and cook for another 15-20 minutes, or a skewer inserted comes out clean. This will obviously be dependent on your oven, so make sure you check your bread regularly.
Energy 924.69kj Calories 220.86cal Protein 7.35g Fibre 4.58g Fat 18.69g Saturated Fat 5.28g Carbs 5.04g Sugar