Sugar free chocolate pumpkin loaf
This was an experiment that worked out really well, so I’ll try to remember measurements of everything!
About 2 cups Jap pumpkin (cooked, cooled & mashed)
1 & 1/2 cups almond meal
1/2 cup almond butter (any nut butter of choice)
3 small eggs
Touch of coconut oil
Cacao powder - to taste
Rice malt syrup - to taste
Optional add ins: 90% Lindt, chopped nuts, shredded coconut if you can handle
Mash pumpkin and mix through nut butter of choice. Next mix in almond meal & cacao powder (the mix should stick together well/be slightly dry)
Melt coconut oil and mix with rice malt (if using) pour this over the mix.
Whisk an egg at a time and add in. I found 3 small eggs required to get a runny “raw cake batter” consistency.
Mix in additional add ins if using and pour into a lined baking dish.
Bake on 160 for 30-40 mins & enjoy.
I find a slice to not irritate my stomach at all - but I tolerate almonds well! So, as will all fodmaps, this recipe might need to be tweaked for your eating requirements.
Enjoy with a hot cup of tea :)