I am obsessed with this breakfast at our local café, it's called paleo pumpkin bread & avo and right now I would eat it every day if I could. The café is Someday Coffee Co in Floreat and I highly recommend, its the best café I've been to in Perth so far. I decided to make my own version that I can eat at home, its gluten free, dairy free and seriously delicious.
Ingredients
2 cups mashed pumpkin
1/2 cup unsweetened almond milk
2 eggs
2 Tbsp olive oil
1 cup almond meal
1 cup buckwheat flour
1 tsp baking soda
1 tsp dukkha
1 tsp cumin seeds
1/2 tsp pepper
1/2 tsp salt
1/4 cup of pumpkin or sunflower seeds
Method
Preheat oven to 180 degrees and line a loaf tin with baking paper
Cut pumpkin into 1-2 cm cubes and roast for 20 minutes
Once cooked, transfer the pumpkin to a large bowl and roughly mash the pumpkin with a fork (you want there to be some chunky bits in there), also turn down the oven to 160 degrees
Add the eggs, almond milk and olive oil to the pumpkin bowl and mix
In a separate bowl combine the almond meal, buckwheat flour, baking soda and spices
Slowly add in the dry mixture to the wet and combine
Scoop batter into lined loaf tin and evenly press sunflower or pumpkin seeds into the top
Bake in the oven on 160 degrees for 45 minutes
Allow to cool for 15 minutes prior to slicing
Serve with avocado, mushrooms and eggs for a well balanced breakfast.. or lunch... or dinner
This keeps well in the fridge for 5 days and you can freeze it for up to 3 months