Charcoal Roasted Whole Stuffed Pumpkin - Chef Recipe by Cooper Thomas
Simple, local and seasonal ingredients produce an incredibly tasty campfire dish for all the family.
1 1/2 cups almond meal
1/3 cup ground psyllium husk
2 tsp baking powder
1/2 tsp salt
1/2 cup cream
2 Tbs pumpkin seeds
2 Tbs sunflower seeds
1 tsp ground cinnamon
1 tsp vanilla extract
1 Tbs seeds or chopped nuts
Pre-heat the oven 160 C fan forced (180 C regular). Line a loaf tin with non-stick baking paper, or use a non-stick silicone mould (be aware that silicone doesn’t transfer heat as well as metal, so you may need to cook your bread a little longer).
Place all the banana bread ingredients in a food processor and blend until smooth.
Pour into loaf tin, scatter over the seeds or nuts and bake for 28-30 minutes. Insert a skewer into the centre of the loaf and make sure it comes out clean.
If the bread seems a little under-cooked, bake for another 5 minutes before testing again.
Let cool, before slicing.
Photo Credits: Images copyright © Todd Eyre Photography, 2019’