Pumpkin and chocolate tea loaf

Ingredients

175g of roasted pumpkin

175 muscovado sugar

175g caster sugar

125g of low fat margarine

3 eggs

2 tablespoons cocoa powder

300g plain gluten free flour

1/2 teaspoon bicarbonate of soda

1 tablespoon of baking powder (use gluten free if non coeliac gluten sensitive.)

1 teaspoon of cinnamon

1/4 clove of nutmeg grated

150g of dark chocolate

100ml lactose free milk

(makes 2 loaves in 12 x 20 cm loaf tin.)

Method

Roast the pumpkin in an oven till soft – allow to cool.

Measure out the dry ingredients.

Add the margarine and sugar to a mixing bowl, cream till the mixture is pale.

Add one egg and a tablespoon of dry ingredients and beat into the mixture.

Repeat the above till all three eggs are used.

Melt the chocolate over a pan of hot water and add to the mix.

Blend the cooled pumpkin with milk and add to the mix.

Use 2 loaf tins and spay with oil and add the mix

Cook for 1 hour at gas mark 4 180 deg C.

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Published by

Jules_GastroRD

I am a state registered dietitian and advisor to The IBS Network, the UK charity for people with irritable bowel syndrome. My speciality is dietary treatment of gut disorders such as irritable bowel syndrome, crohns disease, ulcerative colitis, coeliac disease, lactose & fructose malabsorption and multiple food intolerances. I have had lots of experience in other areas of dietetics and I wished to start this blog to spread the word about evidence based dietary treatments and dispel much of the quackery that is common with these diseases. All information on this site is of a general nature and is based on UK based treatments and guidelines. Please see your healthcare practitioner should you need more country specific information.

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