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Pumpkin, Banana and Date Loaf


Some weeks I can just ease on by with the whole 'adulting' thing. Some weeks I'm all over it - superwoman style. Others, I'm a mess. But in every one of these tired, unorganised, head sitting just above water kind of weeks I never compromise on mine or my family's healthy eating. It will always come first. It has to. How on earth would I ever find the energy to get out of the mess and sort my sh*t out? Nutrition is always key. I look back on these weeks and often reflect in the fact that it's when I become my most creative in the kitchen. These weeks usually display bare ass cupboards and no real ability to shop. This bread was made knowing I had nothing for the next day lunches and no time to get to the shop. I had only a couple of things available; leftover roast pumpkin, rotten bananas and a very sad looking half used tin of coconut milk...

Blend together;

2 eggs 1/2 tin of coconut milk 150 grams of roast pumpkin *or sweet potato will work too 2 over ripe bananas In a food processor blend together;

2 cups of oats 1 cup of millet flour 1 teaspoon of cinnamon 1 teaspoon of baking powder A pinch of salt Stir together these 2 mixes until well combined. Add 150 g chopped dates. *nuts work well too! Add to a lined loaf tin and bake at 180dg for 45-50 mins. Leave in tin to cool and then refrigerate before cutting. This is a moist loaf and needs to set.

(P.S I can never wait this long and mine always falls apart in my hand, hot and dripping with butter - But if you like a perfect first slice I strongly suggest you wait.)

Store the bread in fridge and slice when needed. I love to add two slices to the toaster to reheat just before eating!

x Kell

#Oats #Banana #Lunchbox #Leftovers #Pumpkin #MorningTea #CleanBake

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Wellington Point, Brisbane | Queensland

Kellye O'Brien | 0423 005 786