Makes 1 loaf
425g of pumpkin, skin off, cut into chunks
2 cups of pumpkin seeds
1 cup of sunflower seeds
3 cups of quinoa flakes or grind quinoa in a blender
1 cup of raisins
1/4 cup of chia seeds
2 tsp of salt
1/2 tsp nutmeg
1 cup of water
1/4 cup maple syrup
1/4 cup olive oil
Chop the pumpkin into chunks and steam until tender – about 15 minutes. Leave to cool
Once the pumpkin has cooled, pop it into a food processor and whiz until smooth. Set aside.
Preheat the oven to 170oC.
Line a loaf tin with baking paper.
Spread pumpkin and seeds sunflower seeds on a baking tray and toast for 15 minutes or until golden brown. Give the tray an occasional shake.
Meanwhile, in a large mixing bowl, combine the quinoa flakes, raisins, chia seeds, salt, cinnamon and nutmeg.
Add pumpkin seeds and sunflower seeds and stir.
In a small mixing bowl, add the pumpkin puree, water, maple syrup and oil, stir well.
Add the pumpkin mix to the dry ingredients and combine well.
Put the dough into the loaf tin and give it a nice round top.
Cover with a tea towel and leave for 4 hours.
Bake at 200oC for 1 1/4 hours until dark and golden.
Allow to cool completely, for at least 2 hours.
To serve, cut into slices and toast.