¼of a pumpkin (approx 300-400 grams once prepared)grated (I use kitchen whizz with grater attachment)
1carrotgrated
quality salt and pepper
1onionfinely chopped
2garlic clovescrushed
½cupfresh garden herbsor 2-3 tsp of dried (tarragon, sage, rosemary, basil, thyme or mixed herbs)
¼cuppumpkin seed flouror swap for almond meal
¼cupalmond mealor swap for pumpkin seed flour
Instructions
Turn oven onto 160°C fan back or 180°C standard oven.
Throw everything into a large bowl and mix together.
Line two baking tins or a larger baking dish with baking paper and spoon mixture in (see note below as to why I do in two tins) and bake for approx 45 minutes or until top looks crispy.
Notes
I spread this mixture between 2 loaf tins – reason being so it cooks faster but also so it holds together better and is easier to manage as a leftover slice.
