• 600-700 g pumpkin
• 250 g almond meal or ground almonds
• 2 tbsp chia seeds
• 2 tbsp ground linseed
• ½ tsp cinnamon
• ½ tsp nutmeg
• 1 tsp baking soda
• ¼ tsp sea salt
• 2 grated carrots
• ½ c sultanas
• ½ c pumpkin seeds and extra to garnish
• ¼ c coconut oil, warmed to consistency of soft butter
• 3 eggs

Preheat the oven to 175C and line a large loaf tin with baking paper.  Chop, steam or boil the pumpkin, mash and set aside to cool.

Combine all the dry ingredients and then add the grated carrots, pumpkin and eggs.  Stir until just mixed and then spoon the batter in the tin and bake for 60-85 min or until firm to touch and a skewer comes out clean.

• 3 cups of dried fruit such as papaya, pineapple, figs, apricots, prunes, cranberries, raisins and cherries (coursely chopped)
• 1 cup assorted nuts, such as almonds, pistachio, brazil and hazelnuts
• 3/4 cup flour
• 1/2 tsp mixed spirce
• 2 lightly beaten eggs
• 100 g melted dark chocolate

Preheat the oven to 150 C.  Put  all dried fruit and nuts in a bowl then add all the other ingredients and mix well.  Press the mixture into a greased slice tin and bake for 30 minutes or until firm to touch. Cut into bars when cold and store in an airtight container.