This recipes was submitted by one of the MS Diet For Women community ladies, Tina Neswick! This is very tasty snack that can help fill the gap at any time of the day. It’s yummy and sometimes you need a little treat to keep your mind positive and focused on the diet.
Over to you Tina:
Firstly, you want to make sure that you use fresh, organic pumpkin. You can either buy a fresh pumpkin or use a can if you want to cheat a little. If you use a real pumpkin, bake it in the oven to make it mushy enough to measure into cups for the recipe.
Times for the recipe break down as follows: prep time 15 min for batter; 1 hr for pumpkin cooking (if not using canned pumpkin); cook batter for 30-45 min.; cool 15 min.
You can refrigerate what you don’t bake or if you aren’t ready to use the pumpkin you baked.
Warning: this recipe uses coconut oil as sunflower and olive oil denatures when heated. Coconut oil is far more robust and maintains it’s molecular structure under heat, but is somewhat inflammatory, so dont overdo how much you eat in one sitting. I would suggest you only eat one piece a day.
Other benefits of this MS recipe include: This food is low in sodium, and very low in cholesterol. It is also a very good source of vitamin A and manganese.
2 cups of organic pumpkin (roughly half a medium pumpkin)
1 medium sized carrot (grated)
2 cups of wheat free organic rice flour
3/4 cup of honey
1 tsp of baking soda
1/4 tsp of cloves
1/2 tsp cinnamon
1/2 tsp ginger
1/3 cup of coconut oil
Pinch of sea salt (to bring out the flavours)
Pre-heat the oven to 350°F (180°C)
Remove the seeds and cut the whole organic pumpkin into quarters (if you are using canned organic pumpkin, ignore this step)
Bake pumpkin in a baking dish in filtered water until it gets soft and easily able to be scoped out of the skin which takes about an hour (if you are using canned organic pumpkin, ignore this step)
Mix ingredients together and put in a loaf pan (lightly wipe pan with coconut oil) and place in the oven
Cook bread until it is firm (you will be able to place a toothpick in and pull it out with no batter sticking to it)
Once ready, let the bread cool for 15 minutes
Finally, remove from pan, cut and serve