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Pumpkin, Ricotta & Spinach Gluten Free Slice
Pumpkin, Ricotta & Spinach Paleo Slice
Recipe type: Dinner / Lunch
Prep time: 
Cook time: 
Total time: 
Perfect cold or hot this dish is versatile and can be served with a side of salad or sweet potato mash.
  • 6 eggs, lightly beaten
  • ½ bunch spinach
  • 5 rashes of bacon, fat removed
  • 2 cups pumpkin, diced into 1cm cubes
  • 1 medium brown onion
  • ¾ cup ricotta cheese, ½ cup to stir through, ¼ cup to sprinkle on top
  • ½ cup almond meal
  • ½ cup coconut flour
  • ½ cup water
  • ½ cup coconut oil
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 avocado sliced in wedges
  • 1 bag of baby spinach and rocket
  • balsamic glaze to serve, optional (store bought is not paleo but there are paleo recipes for this online)
  1. Heat fan forced oven to 180°C (non-fan forced to 200°C).
  2. Use a dash of coconut oil to oil round cake pan (deeper is better as spinach will be quite bulky until cooked) then line with baking paper.
  3. Partially cook the pumpkin (steam, boil or microwave for 2 mins covered with some water)
  4. In a very large bowl add bacon, onion, pumpkin, spinach, salt, pepper and ½ cup of the ricotta.
  5. In a separate medium bowl mix together eggs, flour, almond meal oil, water and whisk together.
  6. Combine egg mixture with other ingredients in large bowl and pour into pan.
  7. Bake for 35-40 minutes until browned on top and skewer comes out clean.
  8. Serve on top of leaves, balsamic glaze and avocado.
Nutrition Information
Serving size: 6
Recipe by Eat Pray Workout at