Hi there! I’m a chef, mother of two beautiful daughters and wife to my gorgeous Sean by day, aspiring blogger and author by night, and this is my website. I live on the Gold Coast in Australia, have a great dog named Simba, and I like piña coladas. (And gettin’ caught in the rain.) My weekends are spent with my family, having the odd party and running a Triathlon or two with my friends.
I’m passionate about all aspects of ‘Healthy Family Life’ and look forward to sharing not only my fabulous recipes with you but also my philosophy on life and of course…have a laugh or three.
Enjoy my first recipe inspired by my recent trip to France!
Ingredients
- 500 g Butternut Pumpkin
- 2 cups Organic Self Raising Flour
- 1 tsp Nutmeg
- 75 g Melted Butter
- 1/2 cup lite Milk
- 2 Eggs lightly beaten
- 1 Pomegranate
- 50 g Sunflower Seeds
Instructions
- Pre-heat oven to 180C/ 160C fan forced.
- Grease loaf pan (9cm deep, 9 cms wide and 19 cms long) with small amount of butter. Then
- Place pumpkin on separate tray and cook until soft, approx 25 mins. Place in large bowl, mash with fork and cool for 5 mins.
- Add nutmeg, 2 cups sifted flour, eggs, milk, melted butter, pomegranate (seeds and juice, see Tip) season with salt and pepper. Mix well and Pour into loaf pan. Sprinkle sunflower seeds on top. Bake for 40 to 45 mins or until skewer comes out clean when poked into middle.
- Cool 5 mins in pan and then turn onto wire rack to cool completely. Can serve with or without butter.
Notes
To remove seeds from Pomegranate first roll the fruit on the bench and push on all side hard to loosen seeds. Cut in half and squeeze seeds should pop out. If not use a small teaspoon to remove from skin. Allow all the juice to flow into bread.