Pedro's Healthy Pumpkin Loaf
Cook Time 1 hour plus overnight straining
Servings 6
Ingredients
Edible flowers, to garnish
1 cup cooked pumpkin mash (¼ of butternut pumpkin)
½ cup mashed banana
1 egg
1 tbsp yoghurt
1 tbsp nut butter of your choice
½ cup pure maple syrup
1 tsp apple cider vinegar
Dry ingredients
1 cup oats, blended into a flour
1 cup almond meal
½ cup chopped almonds, plus extra for garnish
1 tsp baking powder
1 tsp bicarbonate soda
2 tsp cinnamon
Pinch of salt
Frosting
500g Greek style yoghurt, strained overnight in a sieve lined with a muslin cloth
2-3 tbsp pure maple syrup
Zest 1 lemon
Method
Preheat the oven to 170°C and grease a loaf tin.
Place the pumpkin, banana, egg, yoghurt, nut butter, syrup and vinegar into a large mixing bowl and whisk until well combined. Add the dry ingredients and fold through to just incorporate.
Pour into the tin and bake for 40-45 minutes. Cool on a wire rack.
For the frosting, whisk the yoghurt, maple syrup and lemon together until light and fluffy.
Generously spread over the cake and garnish with extra almonds and edible flowers.
