Illalangi Pumpkin & Raw Cacao Bread

Ingredients:

• 225g Riverland Pumpkin
• 1 Tbsp Cinnamon
• 1 Tbsp Lemon zest
• 2 Tbsp Illalangi Extra Virgin Olive Oil
• 3 Tbsp Amberhill or Half Barrell Honey
• 2 Tbsp Raw Cacao Powder
• 1/2 Cup Almond Meal
• 3 Eggs
• 1 Tsp Baking powder (GF)

Method:

1. Preheat oven to 180 degrees C. Cook pumpkin in microwave or on cook top. Transfer cooked pumpkin to a blender or food processor and puree.
2. Add eggs, honey, olive oil, lemon zest and cinnamon and puree until smooth.
3. Add the almond meal and baking powder and combine. Divide the mixture into two bowls. stir the raw cacao powder into the mixture in one of the bowls.
4. Line loaf pan with baking powder. Place alternate spoonful's of the chocolate and pumpkin batters into the prepared pan.
5. Bake for 40-50 minutes. Use a toothpick to test readiness. Leave to cool in pan before serving.