Makes 10 slices
Prep: 15 minutes
Cook: 45 minutes
2 tbsp honey
60ml (¼ cup) macadamia oil
1 cup mashed pumpkin
150g (1 cup) wholemeal spelt flour
45g (½ cup) oats, plus extra to sprinkle
1 ½ teaspoons ground cinnamon
2 teaspoons ground ginger
½ teaspoon ground cardamom
¼ tsp ground nutmeg
2 tsp baking powder
1 Preheat oven to 180ºC. Line a 20 x 10 cm baking tin with baking paper.
2 Whisk eggs, honey, oil and mashed pumpkin together in a large bowl.
3 Sift the flour, cinnamon, ginger, cardamom and nutmeg together in a medium bowl. Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix.
4 Spoon mixture into prepared tin. Sprinkle with extra oats. Bake for 45 minutes or until golden and cooked through. Set aside on a wire rack to cool for 5 minutes before removing from tin. Serve warm or at room temperature.
GLUTEN FREE: swap spelt flour with 1 cup GF plain flour and oats with ½ cup almond meal.
FREEZE: Wrap individual slices in plastic wrap and freeze for up to 1 month.