Pumpkin and Sultana Loaf

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250g roasted pumpkin
2 organic eggs (or make a flax egg – 1 tbsp flax mixed with 3tbsp water)
1 teaspoon vanilla extract or paste
¼ cup macadamia nut oil or melted coconut oil
¼ cup raw honey or organic maple syrup
¾ teaspoon baking soda
1 teaspoon ground cinnamon
160 grams sultanas
150 grams gluten free flour
50 grams macadamias
METHOD

Preheat your oven to 150 C fan forced or 170 C no fan.
Line a cake tin with baking paper, I used a log pan.
Add all ingredients except sultanas and macadamias to TM bowl and mix 30 seconds, speed 5.
Scrape down sides and repeat
Add macadamias and sultanas and mix REV, 20 seconds, speed 3.
Spoon into prepared pan
Bake for 1 hour – 1 1/4 hour or until cooked through. You may need to cover the top with a little foil if necessary.
The top of your cake should spring back when touched.
Remove from the oven and allow to cool for 30 minutes before removing from the tin.

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“The passion that Emily has for a Paleo lifestyle shines through in all she does. These recipes are quick, tasty, and will save you time in the kitchen. Enjoy!"

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