Pumpkin Bread


3 cups grated raw pumpkin Ground nutmeg
1 tablespoon honey ¼ cup macadamia oil
4 eggs ¾ teaspoon lemon juice
3 cups of Macadamia or Almond meal Pumpkin (Pepitas) seeds to garnish
½ teaspoon salt  


Heat the oven up to 180°.  Line a loaf tin (approximately 7 cup capacity) with baking paper.

Place grated pumpkin, honey, eggs, salt, nutmeg and oil in a bowl and mix.  Add macadamia meal to the mixture.

Place mixture in a greased loaf tin or line with baking paper and let the paper hang over the side which makes it easy to lift the bread from the tin.

Sprinkle pumpkin seed on top and bake for 1 hour.

Rest in the tin for one hour.  If you are a celiac then this recipe is one that you can make.