Maddie Hughes FOOD BUZZ

This week on the Foodbuzz podcast we had the pleasure of chatting with Steph Meaden –the owner of Tay Street Store in Mount Maunganui, and Gather café in Papamoa. I managed to persuade Steph to let me share one of my favourite recipes from the Gather repertoire.

This savoury pumpkin and parmesan loaf is full of good food, making it a perfect make-ahead breakfast or snack. It also uses the gorgeous pumpkins that are perfectly in season. Also, most importantly, it's delicious. Slice it thickly, toast it up, slather it in butter or avocado, and you're good to go!

Pumpkin and parmesan loaf

Ingredients:

5 eggs

2 cloves garlic, minced

1/2 cup unsweetened yogurt

4 Tbsp olive oil

1 cup grated pumpkin

1/2 cup Parmesan, grated

3/4 cup tasty cheese, grated

3 spring onions, finely sliced

1/2 tsp smoked paprika

1/2 tsp pepper

1 tsp salt

1/4 cup gluten free flour (or regular flour if you're not gluten-free)

2 cup ground almonds

1 Tbsp baking powder

Method:

Preheat oven to 160 degrees Celsius. Mix all ingredients together in a large mixing bowl.

Pour into a lined loaf in and cook for 50-60 minutes until a knife inserted comes out clean.