Paleo Pumpkin & Orange Loaf

This delicious recipe is a great alternative to the sweets and chocolate typically enjoyed at Halloween. Whilst it is neither low- carb, high- fat or high-carb, low-fat, it is paleo and if you are going to indulge in a sweet treat, you may as well make it as healthy as possible.

albumtemp-18This recipe makes a loaf as well as six muffins. Three-quarters of the mixture goes into the loaf so adjust the quantities accordingly if you would prefer only one or the other.

Loaf serves 8

Approximate nutrition per slice: 215kcal / 12.5g fat / 8.2g saturated fat / 18.5g total carbs / 4.4g fibre / 14.1g net carbs / 7g protein.

Approximate nutrition per muffin: 55kcal / 5.5g fat / 0.5g saturated fat / 1g total carbs / 0.2g fibre / 0.8g net carbs / 0.4g protein.

Ingredients:

  • 8 medium free-range / pastured eggs
  • 100g hardwood birch xylitol
  • 2-3 tablespoons filtered water
  • 110g organic coconut flour
  • 450g pumpkin purée
  • 2 teaspoons VanillaMax (or any other high quality, ground vanilla)
  • 50g extra-virgin coconut oil, melted
  • 50g grass-fed ghee (or butter), melted
  • 2 teaspoons bicarbonate of soda
  • 4 teaspoons ground ginger
  • Zest of 2 oranges
  • 1 can organic coconut cream (160ml, BPA-free can), for decoration

Method:

  1. Preheat oven to 180ºC.
  2. Grease and line a loaf tin. Set out muffin cases in a muffin tin.
  3. In a spice grinder, blitz the xylitol until it becomes a fine powder (similar to icing sugar). Blend in stages so that the xylitol doesn’t start to melt and create a gooey mess. Transfer to a bowl and mix with the filtered water.
  4. Beat the eggs with a fork in a medium-sized mixing bowl. Add the VanillaMax, xylitol mixture, coconut oil & ghee and mix thoroughly. It’s important the coconut oil and ghee aren’t too hot as they will start to cook the eggs.
  5. Add the pumpkin purée and mix until you achieve a smooth batter.
  6. Sift in the coconut flour, bicarbonate of soda and ground ginger, combining thoroughly so that there are no clumps of coconut flour.
  7. Stir in the orange zest.
  8. Transfer ¾ of the mixture to the loaf tin, using the remaining ¼ to fill up the muffin cases.
  9. Place both into the oven.
  10. The muffins take 20-24 minutes, the loaf takes about an hour. Keep an eye on both as ovens vary. They are cooked when a knife, inserted to the centre, comes out clean. Set aside to cool.
  11. When the loaf and muffins are completely cool, whisk the coconut cream for about a minute; I don’t use the water in the bottom of the can, just the thick cream at the top.
  12. Ice the loaf and muffins using a piping bag or just a spoon if you haven’t got time.
  13. Enjoy!

Best kept in an airtight container, in a cool dark place.

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4 thoughts on “Paleo Pumpkin & Orange Loaf

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