Pumpkin Loaf (good substitute for bread)

What you need:
• 1 cup almond flour (Alternative; replace 1/2 cup of almond flour with 1/2 cup 180 Nutrition Coconut powder
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• 3/4 cup buckwheat flour (Alternative: coconut flour – or mixture of the two)
• 1/4 cup ground flaxseeds
• 1/4 tsp sea salt
• 3 tsp baking powder
• 1/2 cup chopped mixed sunflower seeds and pumpkin seeds
• 2 Tbs chia seeds
• 6 eggs
• 1 1/2 cups pumpkin puree ( Steam the pumpkin, don’t bake)
• 60g melted butter or coconut oil
• Extra sunflower seeds for topping

**For nut free – use 1 cup organic wholemeal spelt flour or (Besan Flour for wheat free) in place of Almond Flour

What to do:
1. Put dry ingredients and seeds in a bowl and mix
2. In another bowl beat eggs until light and fluffy
3. Mix together pumpkin puree and butter
4. Pour wet ingredients into dry and fold until just mixed
5. Spoon into 14 x 23cm lined loaf tin
Top with sunflower seeds and bake 160c for 40-45 mins

Notes:
If you use coconut flour instead of buckwheat you may need to add a little more butter/oil.
For extra vege boost add in some grated zucchini (about ½ cup or one zucchini)
Add ¼ cup pysllium husks for extra fibre
Once the loaf has cooled, slice and freeze in individual portions for lunch boxes, or handy mid morning snack.
* you can have toasted with butter and honey, or with some avocado. Also great o have with some eggs for breakfast or lunch.