• 600-700 g pumpkin
• 250 g almond meal or ground almonds
• 2 tbsp chia seeds
• 2 tbsp ground linseed
• ½ tsp cinnamon
• ½ tsp nutmeg
• 1 tsp baking soda
• ¼ tsp sea salt
• 2 grated carrots
• ½ c sultanas
• ½ c pumpkin seeds and extra to garnish
• ¼ c coconut oil, warmed to consistency of soft butter
• 3 eggs

Preheat the oven to 175C and line a large loaf tin with baking paper.  Chop, steam or boil the pumpkin, mash and set aside to cool.

Combine all the dry ingredients and then add the grated carrots, pumpkin and eggs.  Stir until just mixed and then spoon the batter in the tin and bake for 60-85 min or until firm to touch and a skewer comes out clean.