Prep Time: 10 mins

Cook Time: 1 hour 15 mins (check after one hour as mine is often done by then)

Ingredients

• 375g (3 3/4 cups) almond meal
• 225 g (1 1/4 cups) grated raw butternut pumpkin or carrot
• 4 eggs, separated
• 3/4 tsp fine sea salt
• 3/4 tsp bicarbonate of soda
• 90g (4 1/2 tbsp) ghee or butter softened

Also needed:

• 1 x Large (23c, x 13cm x 8cm) loaf tin OR
• 2 x 12-hole standard muffin tins

Directions 

1. Preheat oven to 170°C. Line tin loaf with baking paper or muffin tins with paper cases and set aside.

2. Place almond meal, grated pumpkin or carrot, egg yolks, salt, bicarb soda and ghee in the bowl of an electric mixer and mix on medium speed for one minute, scraping down bowl as needed. Set bowl aside.

3. Place egg whites in a clean dry bowl and whisk on medium to low speed until egg whites are foamy. Increase speed to medium and whisk until stiff peaks form.

4. Spoon 1/3 of the whisked egg whites into batter and fold through with a silicon spatula to loosen. Gently, but thoroughly, fold through the remaining egg white until combined.

5. For bread; pour batter into prepared loaf tin and bake for 1 hour and 15 to 20 minutes, or until lightly browned and a skewer inserted in the centre of the bread comes out clean. Rest for 5 minutes. Remove from loaf tin and cool bread before slicing.

6. For muffins; 3/4 fill muffin cases with batter and bake for 18 to 20 minutes, or until a skewer inserted in one of the muffins comes out clean. Rest for 5 minutes and remove from muffin tins

Notes

Optional additions to taste:

• Diary Free: Instead of ghee, use coconut oil or duck fat, lard, olive oil or macadamia oil.
• Low FODMAPS: Use macadamia, walnut or pepita meal or a combination.

Thanks Jo from Quirky cooking for sharing her delicious recipe. It's always a winner in our home.

Enjoy

Meaghan and Mel xx