Ingredients
1/2 cup arrowroot flour
1 tablespoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup walnuts, chopped
3/4 cup almond butter
2 eggs
1/2 cup fresh pumpkin purée
1/2 cup maple syrup
1/4 cup coconut oil
1 tablespoon lemon juice
1 teaspoon vanilla extract
nut butter of choice, blueberries to serve
Method
1. Preheat oven to moderate, 180°C. Grease and line a 10 x 20cm loaf pan.
2. Sift arrowroot, spices, baking powder, baking soda, salt and walnuts into a bowl.
3. Whisk almond butter, eggs, pumpkin, maple syrup, coconut oil, lemon juice and vanilla together. Mix into the dry ingredients.
4. Pour batter into pan. Bake for 50 minutes until cooked when tested. Cool.
5. Spread butter over top of loaf and sprinkle with blueberries to serve.
For added crunch, sprinkle some extra chopped walnuts and pumpkin seeds over the top of the loaf before baking.
Note
Woman's Weekly Food
From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.
Recipe By:
Woman's Day (NZ edition)