Harissa pumpkin loaf

February 15, 2018

This is a high protein, filling, no flour loaf that you can add to a meal or eat as it is. The preparation time includes cooking the pumpkin first, but you can obviously use leftover pumpkin, and make it super quick. Makes 10 slices. Per slice: Cal: 84; Fat: 5.3g; Pro: 6.5g; Carbs: 2.2g

Meal Type: Snack
Recipe Type: LCHF
Serves: 10
Prep time: 00:30
Cook time: 00:35

Ingredients

  • 1 cups Pumpkin, cooked and pureed
  • 2 Eggs
  • 1 cups Protein powder, unflavoured
  • 1 teaspoon Baking powder
  • 3 tablespoon Coconut oil
  • 2 teaspoon Harissa spice
  • 1 teaspoon Salt, Himalayan

Instructions

Bring a medium pot of water to boil and cut ~ 300g pumpkin (skin off) into cubes. Cook until soft, drain and then pop into a mini food processor, or use a stick blender or potato masher to mash until it is a puree. 

Preheat oven to 170 degrees and line a small loaf tin with baking paper (or use a silicon loaf tin).

Add all ingredients to a bowl (can use food processor) and blend until mixed. Transfer to the loaf tin and cook for 30-35 minutes (depending on oven) or until a knife or skewer comes out clean. 

Remove from oven, leave to cool and then cut into 10 slices.


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