Macros per serve
Carbs: 6.9
Protein: 9.8
Fat: 5.8
Ingredients
6 servings- 265g Pumpkin
- 80g Wholemeal Flour
- 1 Tsp Baking Powder
- Pinch of Pink Salt
- 1/2 Tsp Cayenne Pepper
- 1 Egg
- 100g Light Ricotta
- 1/2 Tbsp Milk
- 40g Baby Spinach
- 15g Spring Onion
- 75g Feta
Method
- Preheat oven to 180 degrees Celsius fan-forced.
- Place the diced pumpkin on a lined baking tray and cook for 30 minutes or until softened. Mash and set aside to cool.
- Mix the flour, baking powder, salt and cayenne pepper into a bowl.
- In a separate large bowl mix together the egg, ricotta, chopped spinach, thinly sliced spring onion and pumpkin.
- Add the dry ingredients to the wet and stir until combined, then mix in the diced feta.
- Spoon mixture into prepared miniature loaf pans (or muffin tray) and bake in the oven for 10-15 minutes.
- Let cool completely on a wire rack before storing in the fridge.
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