Pumpkin Bread
Submitted by bellasera on October 3, 2007 - 8:25pm
Servings:
Not sure, depends on how hungry you areStole this off of www.welikeitraw.com Cool site. The pumpkin bread is just in time for the season! YUMMY TOO!
Ingredients:
¾ cup almond pulp
¼ cup golden flax meal
1 cup pumpkin
puree
½ cup date paste
¼ teaspoon nutmeg
½ teaspoon cinnamon
¼ teaspoon
allspice
¼ teaspoon clove
½ teaspoon smidgen of salt
Preparation:
Directions:
Mix by hand and form into a loaf about one and a half inches thick. Dehydrate at 105 degrees for 8 hours on a teflex sheet then remove the teflex sheet and dehydrate for
additional 16 hours and enjoy!
Optional:
To make a dryer bread, slice the bread and dehydrate for an additional 8 hours.
- To make almond pulp, make almond milk and strain out the pulp.
- To make golden flax meal, put golden flax seeds in a dry blender and blend to a powder. Brown flax meal will also due just fine.
- To make pumpkin puree, peel and seed a small pumpkin (don’t worry about getting all the stringy part off), roughly chop the pumpkin, and toss it in the food processor. Process until it is a consistent texture, but it will never be smooth.
- To make date paste, put pitted dates in either a blender or food processor and add as little water as possible to achieve a paste.
Tags:
No responses to "Pumpkin Bread"
1.
i cant wait to get my excaliber and try this
2.
How is your dehydrator working - didn't you get a new one???
3.
Let me tell you something, I made this yesterday and it is FABULOUS! I got the pumpkin smooth by dehydrating it till it was soft then blending it in my magic bullet with just a bit of water. My daughter wanted to know if I could add some cranberries and we chopped some of those up , mixed it in and it came out beautifully. We ate half of it already :> thanks so much!
4.
Leafe is still mixing it in the bowl and I love this. I cant wait to have it warm out of the dehydrator.
5.
Will do Renoir and deborahann, noticed that and thought I would do the same the next time which will be this weekend since it's all gone already. LOL
6.
I made this over the weekend and used butternut squash. It is absolutely delicious! It does have a strong flavor of cloves though so if you aren't to keen on that, go to 1/8 tsp. I might try it with my usual pumpkin pie trio of cinnamon, ginger and nutmeg with maybe a hint of clove. My nonraw husband liked this, too.
7.
This looks so good! You need to add this to the Thanksgiving and holiday categories!