Pumpkin & Oregano Feta Loaf
I love the vibrant colour in this loaf and in true nutritionist style it has a serving of veg!
This one served warm with some grass-fed butter, seriously delicious!
Servings: 10 Slices
Ingredients
1 ½ cup Pumpkin, cubed
2 cups Almond Flour
1/3 cups Pumpkin Seeds
2 tbsp Psyllium Husk
2 tsp Baking Powder
2 tsp Oregano
1 tsp Nutmeg
1 tsp Salt
4 Free-Range Eggs
1/3 cup Extra Virgin Olive Oil
½ cup Feta, cubed
Method
1. Preheat oven to 160 degrees fan forced.
2. Steam pumpkin until softened approximately 5 minutes.
3. Once steamed, proceed to mash and allow to cool.
4. Meanwhile, combine the dry ingredients in a bowl (almond flour, pumpkin seeds, psyllium, baking powder, nutmeg, oregano and salt).
5. Whisk eggs in a separate bowl and then add oil and mashed pumpkin.
6. Stir the wet ingredients into the dry mixture and combine.
7. Pour into a greased loaf tin and sprinkle with additional seeds (optional).
8. Poke through feta cubes evenly distributing throughout loaf.
9. Bake for 60 – 80 minutes, or until a skewer comes out clean.