Buttercup seed bread

Preheat the oven to 180°C. Bake the deseeded buttercup for approx 30 mins or until soft. Once cooked and cooled, peel off the skin and roughly chop. In a large mixing bowl mash the buttercup. Stir in the eggs, honey, oil and spices.

Gently mix in the flour and seeds until just combined.

Line a loaf or rectangular slice tin with baking paper and pour in the mixture. Cover the top with extra seeds.

Bake for 30-40 minutes depending on the type of tin used. Bake for longer for a deeper loaf tin. Check by inserting a skewer into the centre, if it comes out clean it is done.

SQUASH

Our squash’s unique chestnut flavour and vibrant colour enhances any meal. Use it in delicious soups, pastas, and pies, or bake it into moist cakes and breads.

• wb_sunny Dec – Jun
• grass Gisborne & Chertsey
• check Source of Dietary fibre
• check Source of Folate. Potassium. Vitamin A & Vitamin E

• 1/2 buttercup squash
• 3 eggs
• 1 Tbsp liquid honey
• 1 Tbsp hazelnut oil
• 1 tsp turmeric
• 1/2 tsp chilli powder
• 1/2 tsp nutmeg
• 2 cups self raising flour
• 1/4 cup sunflower seeds, plus extra for topping
• 1/4 cup pumpkin seeds, plus extra for topping