October is the time for the pumpkin:
The benefit of living here in Portugal is that unlike many other countries pumpkin is in season all year around.
We eat it for Easter, have it as a dessert for the summer picnics, grill it on the barbecue in spring barbecues, have it in stews in December and love it when it’s traditionally eaten in October.
The leaves are falling off the trees, it is no longer 40 degrees outside and instead is just 30 and the tourists are here in their 100’s rather than the 1000’s… We can also get excited over pumpkin stews, pumpkin pie and best of all pumpkin bread.
If you’re looking for good uses out of your leftover pumpkin flesh after the kids make Halloween lanterns out of them, then this recipe is for you.
Though for me, the attraction to learning how to make your own pumpkin bread is the fact that you can dump your ingredients into the bowl, mix with your hand mixer, throw them into a baking pan inside your Actifryer, sometimes called an Airfryer and then 15 minutes later you have pumpkin bread. If you don’t have an Actifryer then follow the link to see what they are and where to get one, they are a must for anyone wanting to cut down on fat and lose weight. It’s just as easy to make this in the oven anyway if you don’t want an Actifryer.
Not to mention that the pumpkin bread takes just 5 minutes to prepare. So that means that you have delicious pumpkin bread in just 20 minutes.
This pumpkin bread is really healthy too, there is no gluten in it, no unwanted E numbers and if you want your kids eating a healthy bread for supper for when they come home from school then give them a slice of this.
How To Make Pumpkin Bread In The Actifryer
Place all the ingredients (apart from the oats) into a mixing bowl and using a hand mixer, mix until smooth and creamy.
Using a fork mix in the oats.
Grease your Actifryer or baking pan with a little extra banana flour and then pour your pumpkin bread mixture into the Airfryer or oven baking pan.
Smooth the sides with a spatula to prevent lumps.
Cook for 15 minutes at 180c/360f.
Cut around the edges and the sides of the baking pan and remove from the baking pan. Allow to cool for 2-3 minutes and then slice and serve with butter.
I recommend that you use fresh pumpkin pureed for this recipe. We steamed our pumpkin in a pressure cooker, you could use a steamer but don’t boil it as you lose all the nutrients, drained the water and blended it with our blender. It gives a much richer flavour compared to a processed or boiled version.
If you want a sweeter version then you could either double up the honey or add some maple syrup. Either way, you have a foodie pumpkin bread heaven on your way.
Why use Banana Flour With Pumpkin Bread?
I often get asked why use banana flour in my recipes. Well, the truth is that banana flour is simple to use, very healthy and in my opinion completely tasteless.
This means that when you use it as a flour in baking, you don’t have an overpowering gluten-free flour taste. So if you don’t like coconut flour (I really don’t like it) then this is your Plan B.
I use a little when I need to so that I can thicken up a dough and it seems to last forever from such a small amount. If you can’t get it in the supermarket then get it Here.
Is Pumpkin Bread Gluten Free?
Absolutely! And even better it is 302 calories per ¼ of the pumpkin bread. Remember that is not per slice as the entire pumpkin bread makes 8 slices so that means you can have 2 slices for just 302 calories.
Bifanas – Pork Steak Sandwich.
- 300 grs. of Bifanas (very thin cut pork steaks)
- 3 cloves garlic
- Sea Salt
- Black Pepper
- 2 Bay leaves
- 1 Glass white wine
- 0,5 Glass of white vinegar
- 60 grs. lard or olive oil if prefered
Season the Bifanas in a bowl with salt, pepper, chopped garlic and lay the bay leaves on top.
Drizzle with the white wine and vinegar mixed together.
Let it marinate for a few hours.
Place a frying pan on the hob with the lard to heat.
Drain the Bifanas and place them in the hot pan, turn with a fork and brown on both sides.
As soon as they are well done, add the marinade and let it simmer a little until it almost disappears.
They are ready to be served on a crusty bread roll with mustard and Piri-Piri or on a plate with an egg and chips.
Bacalhau à Brás
Ingredients: (serves 4)
- 450g salted cod fillet pieces.
- 450g potatoes or see *Short Cut below
- oil for deep frying the potatoes
- 150g onion
- 3-4 whole garlic cloves
- 35-40g extra virgin olive oil (for the onions and cod)
- 3 or 4 large eggs
- freshly milled black pepper
- Some parsley or fresh coriander for decoration
- some black olives for decoration
Wash off any excess salt from the cod, put them in a large bowl and cover with at least 3 times their volume of cold water. Place the cod in the fridge for 24 hours, changing the water at least 4 times. You don’t need to remove all the salt from the fillets, just rehydrate and remove the excess salt if in doubt pick a little bit of flesh from the centre to taste how salty it is.
Peel and cut potatoes into matchstick strips, a mandolin is good for this, but if you don’t have one use a knife and cut them as thin as possible. Then fry the matchsticks in a deep pan of oil until golden. Before frying it’s best to wash off excess starch so they don’t stick to each other and drain them well. Deep fry over high heat otherwise, they’ll soften and soak up oil.
Cut the onion into fine julienne strips, add the garlic which has been crushed and fry over a low heat in the olive oil, when translucent add the Cod which has been flaked, making sure there are no small bones left in the fish, then add the potato chips. Heat everything through but do not burn just enough until everything is soft and starting to brown. It is not necessary to season with salt as the cod should add enough to the dish but taste it and add some if needed. At this point, you can remove the cloves of garlic or leave them in if you like. Finally, add the beaten eggs to the mixture, which will result in a creamy, soft bacalhau à Bras. I do strongly suggest that you mix in the eggs over medium heat being careful to not overcook or your dish will be dry, you want to get it to a creamy but not completely set, scrambled egg/omelette type constituency.
Bacalhau á Bras is most often made as above, adding the chips first and then the eggs, but feel free to do the reverse and add the chips last this will result in a crunchy Bacalhau á Bras, try both and see which you prefer. Now serve with some chopped parsley or coriander for colour, a sprinkle of freshly milled pepper and some black olives.
* (As an alternative to making fresh potato chips buy a large bag of potato chips, the matchstick, plain, unsalted variety).