With the weekend almost here, I want to share with you an idea for Sunday brunch, or brekkie if you are out of bed on a cold Winter's morning, or even lunch. Those of you living in the Northern Hemisphere and coasting into a balmy summer, will be enjoying a breakfast in the golden sunshine hopefully. This is a nutritious vegetarian loaf for everyone which provides a blank but tasty canvas for a myriad of toppings, or for none at all if that's your preference. Whatever you fancy really and it is a very pushy recipe. If you can reign in a cheffy apprentice from somewhere to grate the pumpkin for you that will cut your preparation time. I tried grating chopped pieces in my food processor but that didn't really work, but a good firm pumpkin is very easy to grate, just watch those fingers. I always use my food processor to grate the zucchinis though, much safer.
|Half a Kent (Jap) pumpkin
|Such a tasty little morsel on my breakfast tray
80 g black olives, pitted, make it 100g if you really like olives
3 cups (375 g) coarsely grated pumpkin (I like to use a Jap or Kent pumpkin)
1 cup (135 g) coarsely grated zucchini
3 tablespoons unhulled tahini
5 free range eggs
70 ml extra virgin olive oil
2 cups (240 g) ground almonds
1 cup (90 g) organic rolled oats
2 teaspoons baking powder
1/2 teaspoon salt (optional)
1/4 teaspoon freshly grated nutmeg
3 tablespoons pumpkin seeds (pepitas)
1 teaspoon fresh thyme leaves (optional)
1/4 teaspoon (pinch) salt bush flakes (optional)
Preheat the oven to 165 deg. C (fan-forced). Grease and line a 13 cm x 23 cm loaf tin with baking paper.
Place the olives in a food processor and pulse until coarsely chopped. Transfer to a large bowl.
To the bowl add the pumpkin, zucchini, tahini, eggs and olive oil. Mix and combine well.
In a separate bowl, combine the ground almonds, salt, thyme, salt bush flakes, rolled oats, baking powder and nutmeg.
Combine the wet and dry ingredients, then pour into the prepared tin. Scatter the pumpkin seeds over the top and bake for 45 minutes or until a skewer comes out clean.
Remove from the oven and allow to cool for 20 minutes before removing from the tin.
Serve warm or leave to cool completely.Slices of this freeze beautifully, so cut into 1.5 cm thick slices and freeze in portions in zip-lock bags. We love it toasted.
The toppings to eat with this loaf are only limited by your imagination. Serve it toasted for breakfast or brunch topped with avocado and eggs of your choice ( poached, scrambled, or fried).
I enjoyed it one morning for brekkie with sliced banana on top, and Maggie Beer suggests ricotta and sliced tomato. If you like hummus, add some rocket leaves and you have a fast and healthy snack, or just serve it warm with butter. It is also very tasty served with my homemade spicy tomato relish as a topping. Yum! If you have some pumpkin tucked away in your crisper, do you think you would like this recipe?
Eat well my friends and I hope you have a relaxing and safe weekend.