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With Canadian Thanksgiving over and American Thanksgiving a little over a month away, we are feeling the strong craving to eat lots of pumpkin. This pumpkin bread recipe is rich, but not too sweet. The yogurt helps increase digestibility of the grains (and using sprouted spelt flour is even better for digestibility).
Spelt Pumpkin Bread
2/3 cup cooked pumpkin
1/4 cup organic yogurt
1/4 cup almond milk (or other type of milk)
1/3 cup coconut sugar
6 Tbsp coconut oil, melted
2/3 cup gluten free flour (such as buckwheat flour or quinoa flour)
1/2 cup spelt flour (sprouted spelt flour is best)
pinch sea salt
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
2 tsp baking powder
1/4 tsp baking soda
handful cacao nibs
handful pumpkin and/or sunflower seeds
1. Preheat the oven to 350.
2. Mix together wet ingredients. Fold in the dry ingredients.
3. Pour into a parchment paper-lined loaf pan.
4. Top with cacoa nibs and pumpkin and/or sunflower seeds.
5. Bake for 45 minutes, until solidified and firm to touch. The inside of the pumpkin bread should be moist.