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Pumpkin, Banana and Date Loaf

June 23, 2017

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

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