December 24, 2021

Makes 10 slices

Prep: 15 minutes

Cook: 45 minutes



2 eggs

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.