Rating3.4/5 (from 10 ratings)3.4
YieldNot sure, depends on how hungry you are
¾ cup almond pulp
¼ cup golden flax seed 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
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.
Bellasera's ThoughtsBy bellasera
I was inspired to make this recipe from a similar recipe at We Like It Raw. The pumpkin bread is just in time for the season! YUMMY TOO!
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