Oven 175 C

Grease 2 loaf pans or 2 gem irons

1 cup chopped almonds

3 1/2 cups gluten free flour sifted (buckwheat, corn and tapioca)

1 tsp xantham gum

2/3 cup brown sugar

2 tsp baking powder

1 tsp salt

1 tsp ground nutmeg

1 tsp ground ginger

Mix all ingredients in a large bowl. 

Add

2 cups of pumpkin puree (taken from a roasted pumpkin)

1 cup of vegetable oil

2/3 cup coconut milk

2/3 cup desiccated coconut

When well mixed divide amongst baking tins ans cook the loaf tins for 1 hour or the gems for 30 minutes or until a toothpick comes out clean.

Note - can be made with ordinary flour in which case leave out the xantham gum.

A light seasonal dip good with crackers or carrots or serves with curry

1 cup natural yoghurt

salt

pepper

2 Tbsp mustard sees

juice of 1 lemon

1/2 cup broad bean tops - chopped

1/2 cup parsley - chopped

1 clove of garlic crushed

Mix all ingredients together.