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.
Clinical Alimentary 
Published by