Spicy pumpkin bread

Ingredients for 1 servings:

• 400 g butternut squash(s), without seeds
• 100 ml almond milk (almond drink)
• 4 eggs
• 200 g almonds, ground
• 1 pack of cream of tartar baking powder
• 50 g psyllium husks
• 40 g flaxseed, crushed
• 2 chili peppers, dried
• Ginger, fresh
• 1 tsp salt
• ½ tsp cinnamon powder
• ¼ tsp cardamom
• ¼ tsp nutmeg
• 2 tbsp, heaped turmeric
• ½ tsp pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 35 minutes

Low-carb, protein bread

Cut the butternut squash into cubes and cook until soft. The skin can be used. Leave to cool for a few minutes. Finely chop some fresh ginger and add it to the cooked squash along with the almond milk. Puree everything. Mix the ground almonds with the baking powder, flaxseed and psyllium husks and stir in the eggs. For the turmeric paste, put 2-3 tablespoons of turmeric with twice the amount of water and 1/2 teaspoon of black pepper in a small saucepan and heat gently, stirring constantly. Let it simmer gently until a thick paste forms. Season the now cooled squash mixture with salt, cinnamon, cardamom, nutmeg, the finely chopped chili peppers and 2 teaspoons of the turmeric paste. Then stir the squash mixture into the egg mixture and mix well. Pour into a baking tin. Bake at 180°C (fan oven) for around one hour. Tip: You can increase the temperature by adding e.g. For example, by combining 20 g of chia seeds and 30 g of sunflower or pumpkin seeds, you get pumpkin bread with more bite. Pour the remaining unused turmeric paste into a small jar and store it in the refrigerator. It will keep for up to four weeks. It can then be used as a spice paste or for the famous “golden milk,” a delicious and healthy beverage known from Ayurvedic medicine.