WIN !
AUTUMN
It ’ s time to get baking , as The Healthy Chef shares her favourite high protein , performance enhancing paleo bread recipes .
For your chance to win a copy of Teresa ’ s new book , Healthy Baking – Cakes , Cookies + Raw ( available from thehealthychef . com ), email editor @ fitnessnetwork . com . au explaining in 50 words or less why healthy baking beats store bread for you .
RECIPES : TERESA CUTTER
Pumpkin chia bread
Golden on the outside and soft on the inside , this bread is filling and nourishing with all the anti-inflammatory benefits of pumpkin . Pumpkin is low in kilojoules and has been shown to help regulate blood sugar levels .
Makes 1 loaf
Ingredients
450g grated raw pumpkin 4 organic eggs 1 teaspoon sea salt 80ml ( 1 / 3 cup ) extra virgin olive oil 350g ( 3½ cups ) almond meal 2 tablespoons white chia seeds 2 teaspoons gluten-free baking powder Handful of pumpkin seeds to sprinkle on top
Preheat your oven to 160 ° C fan-forced ( 320 ° F ). Combine the pumpkin , eggs , sea salt and olive oil into a bowl . Add the almond meal , chia seeds and baking powder and mix well . Rest the bread mixture for 15 minutes . Line a loaf tin with baking paper at the base and the sides . As a guide , a 10½cm wide by 26cm long tin works well . Spoon the mixture into the loaf tin and sprinkle the top with the pumpkin seeds . Bake for approximately 1½ hours until cooked through and firm to touch . Remove from the oven and allow to rest in the tin for 1 hour before removing from the tin . Cool , and enjoy at any time .
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