Rachael Finch

Pumpkin bake

Love having time on Sunday to get in the kitchen and do some cooking. Just made my sister Chloe’s amazing pumpkin bake although I substituted a few ingredients because I didn’t have some things. It turned out yummy plus it’s a healthy alternative to other baked savory items that use processed flours, cream and too much salt. This dish is a good example of cooking with healthy, whole food carbohydrates. Give it a try and serve with a side salad!

1/3 kent pumpkin
1 cup almond meal (I used flaxseed meal and LSA because I didn’t have almond meal)
1/2 cup walnuts (macadamias are also great in here)
Handful sundried tomatoes
Handful feta cheese, roughly crumbled
3 free range eggs
1/4 cup almond milk
Salt & pepper, to taste

1. Remove skin from pumpkin, cut into bite size cubes and boil for 5 minutes. (Be careful not to cook pumpkin too long as it will do more cooking in the oven.)
2. Let pumpkin cool.
3. Mix together eggs, milk and almond meal then add all other ingredients. Fold gently to mix well.
4. Pour into baking tin lined with baking paper & bake for 30-40mins at 180 degrees or until crisp on top.
5. Let cool before removing from tin! Enjoy guys!

Love Rach xx

I like using an oversize metal bowl to combine my ingredients. There's more room to move!

I like using an oversize metal bowl to combine my ingredients. There’s more room to move!


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