Powerfood: pumpkin bread

Ingredients

• 300 g pumpkin
• 1 tbsp coconut oil + extra for greasing
• 2 tbsp agave syrup
• 1 tsp vanilla powder
• 3 eggs
• 120 g almond flour
• 1 tsp baking powder
• 2 tbsp pumpkin seeds
• 1 tbsp flaxseed
• 1 tsp cinnamon
• pinch of sea salt

Instructions

1. 1

   1. Preheat the oven to 180°C and grease the loaf pan with some coconut oil. 2. Wash the pumpkin and cut it into large pieces. You don't need to peel it — the pumpkin will soften in the oven and the skin becomes edible. Place the pumpkin on the baking sheet and drizzle a little coconut oil over it. Roast it in the oven for 30–40 minutes.

2. 2

   3. When the pumpkin is done, blend it with the agave syrup, vanilla powder, eggs and coconut oil until smooth. Pour the mixture into a bowl and stir in the remaining ingredients. Pour into the loaf pan and bake for 45 minutes. After three quarters of an hour you'll have a delicious, moist pumpkin bread that also works well as a cake. Enjoy!