Ingredients:
400g pumpkin, cut into 1-2 cm cubes
2 tablespoons rosemary sprigs
2 tablespoons olive oil
2 cups Self raising flour
1 cup Wholemeal self raising flour
Pinch of salt
2 tablespoon parmesan cheese
1/2 cup plain yoghurt (no fat)
1 cup milk (reduced fat)
2 eggs, lightly whisked
100g baby spinach leaves, washed and chopped
100g reduced fat fetta, cut into 1 cm cubes
Spray oil for greasing
Method:
Pre-heat oven to 180 degrees. Toss pumpkin cubes in olive oil, arrange on a tray and bake for 30 mins or until tender.
In a large mixing bowl combine flours and salt. In a separate bowl whisk together eggs, milk and yoghurt. Add to egg mixture to flour mixture and combine well. Fold through spinach, rosemary sprigs, parmesan and feta
cheese. Gently add cooked pumpkin cubes and fold through.
Spray a loaf time with oil and transfer mixture into the tin. Place in oven and bake for 45 mins – 1 hour at 160 degrees. Allow to cool in loaf tin for 15 – 30mins before turning out and allow to cool further before slicing.
400g pumpkin, cut into 1-2 cm cubes
2 tablespoons rosemary sprigs
2 tablespoons olive oil
2 cups Self raising flour
1 cup Wholemeal self raising flour
Pinch of salt
2 tablespoon parmesan cheese
1/2 cup plain yoghurt (no fat)
1 cup milk (reduced fat)
2 eggs, lightly whisked
100g baby spinach leaves, washed and chopped
100g reduced fat fetta, cut into 1 cm cubes
Spray oil for greasing
Method:
Pre-heat oven to 180 degrees. Toss pumpkin cubes in olive oil, arrange on a tray and bake for 30 mins or until tender.
In a large mixing bowl combine flours and salt. In a separate bowl whisk together eggs, milk and yoghurt. Add to egg mixture to flour mixture and combine well. Fold through spinach, rosemary sprigs, parmesan and feta
cheese. Gently add cooked pumpkin cubes and fold through.
Spray a loaf time with oil and transfer mixture into the tin. Place in oven and bake for 45 mins – 1 hour at 160 degrees. Allow to cool in loaf tin for 15 – 30mins before turning out and allow to cool further before slicing.
