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I’m always on the hunt for new recipes to make and share.
Particularly ones that my gut will thank me for.
When this popped up on my Instagram feed from A Gut Feeling one day, I just had to make it. Gluten free, grain free, dairy free, refined sugar free AND a hidden vegetable.
You see, my boys (the big one and the little one) announced quite recently that neither of them like pumpkin. But pumpkin to me is like the carton of milk to most people, I buy some every week. I really like it and it gives such a beautiful sweet flavour to many dishes you add it to. And I’m all for anything that I can sneak a vegetable into!
As you all know, I love to use my Thermomix to make (or at least prepare) almost everything as it saves me heaps of time in the kitchen. So whenever I find something we like, I ‘convert’ it to be Thermomix friendly for next time.
Doesn’t it look divine straight from the oven? It was a hot day so I enjoyed a piece with some of my homemade fig flavoured water kefir for double gut busting goodness.
And do the boys know it’s got pumpkin in it? I didn’t tell them and judging by how quickly it was inhaled I’m tipping they didn’t guess! Or maybe they are just use to me cooking with orange vegetables and thought it was carrot.
Here is the link to the original recipe. It has the conventional (non Thermomix) instructions and some information on all the gut benefits of the ingredients.
I hope you enjoy it and thanks to Barb from A Gut Feeling for letting me share this with you all. You might like to check out her website for some other great gut friendly recipes!
The best high fibre, ginger date loaf with hidden pumpkin
Preheat oven to 150 degrees Celsius and line a loaf tin with baking paper
Weigh 135 gm of almonds into the bowl. Mill on Speed 9 for 10 seconds. Remove and place in a separate bowl. Repeat with the other 135 gm of almonds. DON'T be tempted to mill the full amount of raw almonds at once as you may overload the blades.
You can skip this step if you are using pre-made/bought almond meal. Just add it with the rest of the ingredients after the pumpkin has been chopped.
No need to wash bowl. Weigh dates into the bowl. Chop on Speed 7 for 5 seconds. Remove and place in the same bowl as the almond meal.
No need to wash bowl. Weigh pumpkin into the bowl. Chop on Speed 5 for 5 seconds. Scrape down sides of bowl.
Add all the remaining ingredients to the bowl including the dates and almond meal. Combine on Speed 5 for 15 seconds
Pour the batter into the prepared loaf tin.
Bake for 45 minutes in a preheated oven or until a skewer inserted comes out clean. This loaf needs about 60 minutes to cook properly in my oven so if its not ready and starts to brown too much on top, just cover with some foil.
Allow to cool for 10 or so minutes before slicing.
Some people have problems digesting whole seeds. If you or one of your family are one of those you could mill the chia seeds up as the first step. Because its not a large quantity, the best way of doing this is to set the Speed to 10 and whilst the blades are spinning, drop the seeds through the hole in the lid.
The original recipe uses an oven temperature of 150 degrees celcius but I find I need a temperature of about 170 degrees celcius in my oven and it still takes the 60 minutes to cook. Every oven is different and you know yours best!
This makes a large loaf. Once cooled you can cut into slices and freeze (just separate the slices with some baking paper so they can be easily separated). Alternatively I find storing in the fridge makes it keep longer.
Recipe adapted to suit a Thermomix from A Gut Feeling.