I used to be a little bit naughty and stuff my face either with some chocolate or a sugary muesli bars to fill up my belly just before heading out for a surf. Or when I would get back from a surf, I was usually starving and I would just grab the next best thing until the next proper meal was ready. So I was on the look out for some healthy snacks to curb my chocolate intake and other unhealthy in between treats.
And I found myself drawn to the pumpkin & raisin loaf recipe in one of the Beast editions. Probably the last place where you expect to find a healthy recipe…but nevertheless…it is perfect. It’s super easy to make. It tastes yummy, it does not have any sugar and is the perfect pre- and post surf snack. I’ve made it about 10 times since I’ve discovered it which says a lot. It has truly made it into my standard staple of recipes so I thought it deserves to be shared with you gidgets.
Super Healthy Pumpkin & Raisin Loaf
as seen in the March Beast edition by Catherine Noonan.
• 450g pumpkin, cubed (after skin and seeds are removed)
• 2 cups wholemeal spelt flour
• 1.5 tsp baking powder
• 1 tsp cinnamon
• 1 tsp sea salt
• ½ cup raisins, roughly chopped
• 2 eggs, beaten
• 1 tbsp coconut oil
• ¼ cup pepitas or sunflower seeds to garnish (optional)
1. Preheat a fan-forced oven to 160 degrees Celsius.
2. Grease and line a loaf tin with baking paper and set aside.
3. Steam the pumpkin cubes until tender and set aside to cool. (Steam in a steaming basket or good old microwave is the fastest way).
4. In a mixing bowl, sift the wholemeal spelt flour, baking powder, cinnamon and sea salt and set aside.
5. In a separate bowl, use a fork to mix the pumpkin, raisins, eggs and coconut oil until a consistent runny batter is formed.
6. Add the dry ingredients to the batter and stir gently with a wooden spoon until just combined.
7. Pour the batter into the greased and lined loaf tin and sprinkle with pepita seeds.
8. Transfer to the oven, baking for 45-55 minutes or until firm to touch and a skewer comes out clean.
Catherine (the Beast recipe lady) recommends to eating it oven fresh with Ricotta. I’ve tried it with butter and Coconut butter which is just divine.