PALEO PUMPKIN BREAD
Here's the recips for the PALEO PUMPKIN BREAD. Lisa made mini muffins using Teresa Cutter's Recipe from www.thehealthychef.com.au
Delicious gluten free bread recipe. The muffins are easy to make.  Most pumpkin breads use smashed cooked pumpkin, but this recipe saves time by grating the pumpkin. Eat them plain or topped with macadamia nut butter and a little honey or as a side to a vegetable based soup topped with avocado.

What it’s good for: Pumpkin is a great source of carotenoid antioxidants and it’s also rich in omega 3 which makes it a perfect anti-inflammatory food. A number of age-related diseases have been linked to inflammation, including obesity, cancer, type 2 diabetes,atherosclerosis, arthritis, osteoporosis, depression and dementia. Almonds and eggs are full of protein that can help repair and nourish your body + immune system.

INGREDIENTS
450 g (15.8 oz/ 3 cups) grated raw pumpkin (winter squash)
4 whole organic or free-range eggs
1/2 tsp sea salt pinch nutmeg
1/4 cup (60 ml/ 2 fl oz)) olive or macadamia nut or cold pressed coconut oil
2 teaspoons gluten free baking (you can also use (3/4  teaspoon baking soda + a tablespoon lemon juice)
3 cups (300g/ 10  1/2 oz) fine almond meal (fine almond flour, ground almonds)
1 tablespoon honey (optional )
pumpkin seeds to sprinkle on top  (optional)

METHOD
Preheat your oven to 150 – 160 C. Fan forced or 180 C if your oven has no fan.
Combine the pumpkin, eggs, salt, nutmeg and oil into a bowl.
Add the almond meal and baking powder and mix well.
Spray Mini muffin tin with cooking spray.
Spoon the mixture into the loaf tin and sprinkle the top with the pumpkin seeds.
Bake for approximately 20 minutes - check to see if muffins spring back.
Remove from the oven and allow to rest 5 minutes then remove before they stick to pan.
Cool and enjoy.
Serves 24.
*When they have cooled down, store in airtight container or freeze them for quick handy healthy snacks.

Nutrition per 4 mini muffins  
Protein: 6.2 g
Total Fat: 15 g
Saturated: 1.6 g
Carbs: 3.4 g
Sugars: 2.9 g
Sodium: 21 mg
Kilojoules: 740
Calories: 176