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The best high fibre, ginger date loaf with hidden pumpkin
Servings Prep Time
1loaf 5minutes
Cook Time
45-60minutes
Servings Prep Time
1loaf 5minutes
Cook Time
45-60minutes
Ingredients
Instructions
  1. Preheat oven to 150 degrees Celsius and line a loaf tin with baking paper
  2. 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.
  3. 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.
  4. No need to wash bowl. Weigh pumpkin into the bowl. Chop on Speed 5 for 5 seconds. Scrape down sides of bowl.
  5. Add all the remaining ingredients to the bowl including the dates and almond meal. Combine on Speed 5 for 15 seconds
  6. Pour the batter into the prepared loaf tin.
  7. 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.
  8. Allow to cool for 10 or so minutes before slicing.
Recipe Notes

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.