This evening I made some pumpkin seed and almond bread adapted from this recipe.
And it is lovely. Its not a light bread – but it has a mild flavour and will work well with other flavours.
Next time I entertain at lunch, I will add rosemary, black pepper, a little salt and parmesan cheese and I think it will make a perfect accompaniment to a light soup. I can also imagine a sweet variety working well – vanilla and coconut, or with honey and fruit if you can eat them.
My adapted recipe is as follows:
Almond and Pumpkin seed bread.
- 230g unblanched ground almonds
- 4 medium eggs
- 1 tsp baking powder
- 1 tbs Pumpkin seeds
- Preheat the oven to 150 °C
- Mix ground almonds and baking powder in a bowl
- In another bowl, beat the eggs until almost white and fluffy.
- Fold the almond flour mixture into the eggs until the batter is smooth
- Put the dough into a greased small loaf pan (I used baking paper) level the top
- Top with pumpkin seeds
- Bake for 30-40 minutes or until a cocktail stick inserted into the loaf comes out dry.
- Turn out to cool on a wire rack before cutting into slices.
The seeds did not stick well to the top of the bread and so next time I will roast them and mix them into the dough for a tasty crunch.