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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