Makes 6
Prep time: 40 minutes
Baking time: 10-15 minutes
122 Calories | 510 Kilojoules
9.8g Protein
5.8g Fats
6.9g Carbohydrates
Ingredients
265g pumpkin
1 scoop True WPI90 Natural
50g wholemeal flour
1 tsp baking powder
Pinch of pink salt
½ tsp cayenne pepper
1 egg
100g light ricotta
½ Tbsp olive oil
2 Tbsp milk
40g baby spinach
15g spring onion
75g feta
Method
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Preheat oven to 180 degrees Celsius fan-forced.
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Place the diced pumpkin on a lined baking tray and cook for 30 minutes or until softened. Mash and set aside to cool
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Mix the flour, protein, baking powder, salt and cayenne pepper into a bowl
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In a separate large bowl mix together the egg, ricotta, chopped spinach, thinly sliced spring onion and pumpkin
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Add the dry ingredients to the wet and stir until combined, then mix in the diced feta
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Spoon mixture into prepared miniature loaf pans (or muffin tray) and bake in the oven for 10-15 minutes
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Let cool completely on a wire rack before storing in the fridge
