1 Cup of Kapai Puku No. 1 Heart Health
2 Cups Almond Meal
1 Teaspoon Bicarbonate Soda (Aluminium Free)
2 ½ Cups of Slow Baked Spaghetti Melon
3 Eggs (preferably Free Range)
½ Cup Organic Raw Honey
1 Cup Orange Juice
3 Tablespoons of Freshly Grated Orange Rind
1 Tablespoon Coconut Oil
Preheat Oven to 190 degrees.
Cut Spaghetti Melon in half (lengthwise). Pierce the whole shell several times with a large fork or skewer and place face down (Rind up)in a greased baking dish. Grease using Coconut Oil. Also lightly brush the Melon with Coconut oil to help prevent the Melon skin from burning.
Cook Melon in the oven for approximately 1 to 1-1/2 hours or until flesh is tender.
Once cooked, remove and discard oval melon seeds. Scrape remaining stringy flesh into a mixing bowl.
Stir in honey, Orange Juice, Orange Rind and Eggs.
Mix dry ingredients in a separate bowl, (Kapai Puku No. 1 Heart Health, Bicarbonate Soda, Almond Meal).
Hand stir ingredients altogether into the one bowl until thoroughly combined.
Lightly grease Square Cake Tin (20 x 20cm) with Coconut Oil and spoon in mixture.
Cook in oven for 30 – 40 minutes (or until golden brown).
Allow to cool before cutting.