Pepita Seeds and Rose Tea

Our kitchen, although small, is one of my favourite rooms in our home. It is here, with great love, that I prepare nutritious meals and treats for my family. I relish in the tastes and the smells and find delight in watching my creations come to life and devoured with smiles.

When I received an email from a friend the other day with the recipe for Pumpkin and Pepita Bread I knew it would make the perfect afternoon treat for Frog and I. 

Pumpkin & Pepita Bread

1 carrot peeled and grated

1/2 butternut pumpkin

2 cups wholemeal self raising flour

1 tsp bicarb soda

1 tbsp mixed spice

2 eggs

1/3 cup maple syrup

1/4 milk

50g butter (we used coconut oil)

2-3 tbsp pepitas

Preheat oven to 180'C. Line a loaf tin with baking paper. cut pumpkin into large chunks and steam until soft. Place in bowl and mash with fork until smooth. Set 1 cup of mashed pumpkin aside to cool. Place flour, bicarb and mixed spice in a large bowl and make a well in the centre. In a separate bowl whisk eggs, maple syrup, milk and melted butter. Pour into flour, add pumpkin and carrot and stir to combine. Pour into lined tine, sprinkle with pepitas and bake for 60 minutes or until skewer comes out clean. Stand for 10 minutes, remove from tin and set aside to cool. Cut into thick slices and serve as is or with spread of choice.

* we enjoyed our bread with lashings of butter and cinnamon and rose tea.