Kale and basil hummus served with pumpkin squash bread for kids
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 1 loaf
Ingredients
- 450g raw pumpkin (or you can use butternut squash or another sweet root vegetable) grated
- 4 Eggs
- 60ml olive oil or cold pressed coconut oil
- 3tsp gluten free baking powder
- 300g flour – this could be whole wheat, gluten free flour or almond flour depending on your preference and dietary requirements
- Pumpkin seeds to sprinkle on top (optional for 12mths +) This recipe can be tweaked by adding chopped fresh herbs such as rosemary or chilli flakes to make a savoury bread, or a tbsp. of honey (for 12mths +) to make a sweeter bread.
Method
- STEP 1
Preheat your oven to 150 – 160 C. fan forced or 180 C if your oven has no fan.
- STEP 2
Combine the pumpkin, eggs and oil into a bowl.
- STEP 3
Stir baking powder into the flour, and then sieve this into pumpkin egg mix.
- STEP 4
Line a loaf tin (10cm x 20cm) with baking paper at the base and the sides. Spoon the mixture into the loaf tin and sprinkle the top with the pumpkin seeds (optional).
- STEP 5
Bake for approximately 1 - 1 1/2 hours – check after 1 hour as times may vary depending on your oven and temperature. Check with a knife – it should come out clean.
- STEP 6
Remove from the oven and allow to rest in the tin for 1 hour before removing from the tin.
- STEP 7
Cool and enjoy slices with avocado or topped with nut butter or hummus.