Thursday, January 31, 2013

Allergy free herbed pumpkin bread recipe

  • ½ butternut pumpkin, peeled and chopped
  • 2 cups Orgran self-raising flour, sifted
  • ⅓ cup Orgran gluten free gluten
  • 1 tsp fennel seeds
  • 2 tsps dried oregano
  • 75g Nuttlex, melted
  • ½ cup goat’s milk
  • 2 tsps Orgran No Egg whisked with 60mls water until thick
  • Salt and pepper, to taste
  • 2 tsps fresh rosemary sprigs

  • Preheat oven to 160°C.
  • Grease a small-medium sized loaf tin.
  • Cook the pumpkin in a saucepan of boiling, salted water for 8-10 minutes or until tender.
  • Drain the pumpkin and allow it to cool a little for 10-15 minutes.
  • Transfer the pumpkin to a large bowl.
  • Using a fork, mash the pumpkin until smooth.
  • Add the flour, gluten free gluten, fennel seeds, oregano, Nuttlex, goat’s milk and No Egg mixture.
  • Season with salt and pepper.
  • Spoon the mixture into the prepared tin.
  • Level the top of the loaf.
  • Sprinkle over the rosemary and pat it gently in place.
  • Cover and leave in a warm place for 20 minutes.
  • Bake for 40-45 minutes or until a skewer inserted in centre comes out clean. Cover with foil if over-browning during cooking.
  • Rotate the bread after 10-15 minutes to ensure even cooking.
  • Stand the bread in the tin for 5 minutes.
  • Lift the bread out onto a wire rack to cool.

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