Ingredients

• 60g coconut or cold-pressed olive oil

• 300g almond flour

• 2 garlic cloves - chopped finely

• 3 sprigs of rosemary

• 400g pumpkin, peeled and grated

• 4 organic eggs, lightly beaten

• 2 tbsp chia seed - soaked in 4 tbsp of water until bloomed

• 2 tsp baking powder

• 1 tsp seaweed salt

• pinch of ground pepper

• 1 tsp changing habits turmeric

• 1 tbsp apple cider vinegar

• 2 tbsp coconut flour

• 1 tsp cumin powder and 1 tsp coriander powder

Method

1. Preheat oven to 160 degrees and line a tin loaf with baking paper

2. Grate your pumpkin - set aside

3. Roughly chop or use a food processor (or thermomix) - combine rosemary, almond flour and garlic

4. Add remainder of ingredients and thoroughly combine

5. Transfer to prepared tin, sprinkle with desired nuts and seeds

6. Bake for 90 min 160 degrees, the slower the better.

7. Test if its ready when a skewer inserted into the centre comes out clean