Raw Pumpkin Bread
The idea of having something that taste like bread, but is still super healthy for you, makes raw foodies go wild, (exhibit A). So when Chef Rachel Fracassa sent me this recipe for pumpkin bread, I knew it would be an instant favorite with WLIR readers.
To read more about Chef Rachel and her services, check out lemonsinthekitchen.com
All summer long, my four-year-old Gwynneth begged to grow pumpkins from all these pumpkin seeds we've been eating. However, we live in a loft, without a yard, so I told her to bring it up with her grandma and see if she'd be willing. Neither of us ever remembered to ask. This week, we were walking through the grocery store and she spotted some of the season's first pumpkins. We bought a couple and she requested that I make some pumpkin bread. So here we are. Enjoy!"
Pumpkin Bread Ingredients
- 3/4 cup Almond Pulp*
- 1/4 cup Golden Flax Meal*
- 1 cup Pumpkin Puree*
- 1/2 cup Date Paste*
- 1/4 tsp. nutmeg
- 1/2 tsp. cinnamon
- 1/4 tsp. allspice
- 1/4 tsp. cloves
- 1/2 smidgen salt
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!
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.