Healthy Recipes Winter 2022
Healthy Recipes Rachel Knight is a Chef and Nutritionist in Melbourne. Her passion for seasonal and locally sourced produce has led her to a career in recipe development aimed at optimal health. Rachel currently works for Lamanna Supermarket as a Nutritionist and Product Developer.
Spiced Pumpkin Bread with Chai Butter
Categories:
• Gluten-Free
• Breakfast
• Low-Carbohydrate High-Fat
• Low Carbohydrates
• Keto
• Diabetic Friendly
• Kids Treat
• Lunch Box Treats
Recipe Data: Serves:
9
Preparation:
15 minutes
Cook / Chill:
1.5 hours
Nutrition: Carbohydrates
Protein
Fats
Energy (KJ)
Calories
Serving Size
6g
11.8g
38.7g
1770 KJ
423
125g
Ingredients: • • • • • • • • •
450g Pumpkin, grated 1 tsp Cinnamon ⅛ tsp Nutmeg 4 Eggs 60ml Olive Oil 300g Almond Meal 2 tsp Baking Powder Pinch of Salt Pepitas and Sunflower Seeds (optional)
Chai Butter
• • • • • • •
125g Butter, softened 1 tsp Ground Cinnamon 1 tsp Ground Ginger ⅛ tsp Ground Nutmeg Pinch of Ground Cloves 1 tsp Honey ⅛ tsp Ground Cardamom
Method: 1. Preheat oven to 160°C (fan-forced). Grease
2. 3. 4. 5. 6. 7. 8.
and line a loaf tin with baking powder. Combine the pumpkin, spices, eggs and oil in a bowl. Mix well to combine. Add the almond meal, salt and baking powder and mix again. Spoon the mixture into the prepared loaf tin and sprinkle with pepitas and sunflower seeds (optional). Place into the oven for 1 ½ hours or until a skewer inserted comes out clean. To make the chai butter, combine all of the ingredients in a bowl and mix well until smooth and creamy. Remove from the oven and allow to cool in the tin for 15 minutes before transferring to a wire rack to cool completely. Serve warm with chai butter.
Nutritional Information Tips/Tricks: • Nutritional information is per piece with 2 teaspoons of butter.
PAGE 30 | WINTER 2022 | THE NATURAL THERAPIST VOL 37 NO. 2
