300 g pumpkin

2 tblsp olive oil

100 g dried unsweetened cranberries

2 onions

4 cloves garlic

A knob of fresh ginger

1 tsp smoked paprika

1 tblsp garam masala

100 g walnuts

100 g cashews

2 eggs

250 g oats

Optional for the added nutrition: 2 tblsp flax- or chia seeds and 1 tblsp dried seaweed

Preheat the oven to 200 C

Cut pumpkin into or slices, drizzle over olive oil and season with salt. Bake for 40 minutes until golden and cooked through. Remove from oven and allow to cool a bit.

For the last 10 minutes add the nuts onto the tray for toasting.

Dry-roast the oats on a frying pan, stirring constantly.

Allow to cool a bit.

Fry the onion with olive oil for 5 minutes. Add the garlic, ginger, smoked paprika and garam masala, and fry for another minute. Add the cranberries, stir, and take the pan off the heat.

Blitz all ingredients in the food processor till everything is properly combined but still has a bit of texture.

Bake in a well-oiled or -buttered bread tin at 180C for 40 minutes.