Paleo Pumpkin Bread with Whipped Chili Butter
Serving: makes one loaf
Prep time: 20-30 min
Cooking time: 1 hour
4 heaped cups (500g) of grated pumpkin- Japanese or kombucha work well
1/4 tsp Celtic salt
2 tsp aluminum free baking powder
2 cups of almond flour
1 cup hazelnut flour
1/2 olive oil or ghee
1/4 spouted pumpkin seeds
1/4 nigella seeds
Whipped chili butter
1/2 grass feed organic butter
1/2 tsp Red Chili flakes
Preheat over to 340 degrees and line a glass loaf pan with baking paper. ( I use a little coconut oil to help the paper stick to the tin ) Grate pumpkin using hand held grater or food processor with the grater attachment and place in a bowl with almond flour, hazelnut flour, baking powder, Celtic salt and mix until combined. In a separate bowl mix eggs and olive oil or ghee together, once incoperated add to the pumpkin mix and stirring till all incoperated.
Spoon mixture into prepared loaf pan and srpinkle with pumpkin and nigella seeds. Place in the oven for 1 hour. Check with a skewer and if the skewer comes out clean it's cooked if it's not then place back in the oven and cook for another 15 min and then check ( it can take an 1 hour 30 min to cook depending on ovens so don't stress if it takes longer ) allow to rest for 30 min. Place in fridge if not eat the day of.
For the whipped chili butter place butter in kitchen aid with paddle attachment or a food processor. Whip till fluffy place in a bowl and add a pinch of chili flakes ( or more if you like it hot) and salt if needed and fold in with a spatula. You can keep at room temperature or place in the fridge.