Pumpkin Bread – this is a dehydrated recipe.
* 1 cup almond pulp
* 1/2 cup golden flax seeds, ground into a meal
* 1 cup pumpkin puree (or butternut squash)
* 1/2 cup dates, pureed into a paste
* good pinch nutmeg
* 1 tsp cinnamon
* good pinch allspice
* good pinch clove
* good pinch of celtic sea salt
To make almond pulp, make 3 cups of almond milk and strain out the pulp and put into a good size bowl. As you drink the almond milk, make the rest of the recipe! 🙂
To make the flax meal, put in a clean coffee grinder to grind into a meal OR put in a dry VitaMix pitcher and blend until it turns into a powder. Add the flax powder to the bowl of almond pulp.
To make the pumpkin puree, peel and de-seed a small pie pumpkin. Chop and put into a food processor along with a bit of water to keep the processor moving. Process until smooth. Add the puree into the almond pulp and flax meal.
To make date paste, put pitted dates into a blender or food processor and blend with a little water to keep the motor running. Blend until smooth. TIP: to make this job easier, feel free to soak the dates in a bit of water to soften them up more and add some of the soak water to the food processor/blender. Add this to the above mixture.
Add the rest of the ingredients into the bowl and stir to mix until well mixed. Spread about 3/4 thick onto a teflex sheet and dehydrate at 105º until dry enough to flip over. Remove the teflex sheet and continue drying until desired moistness of bread is achieved. TIP: Feel free to set the dehydrator to 135º for the first hour and then put the temperature back to 105º for the remaining time. This is a tip given to us from many of Gabriel Cousen’s books. He feels this is good to get the dehydrator up to the right temperature as well as to ensure that there is no way for molds to grow (although I’ve never had that experience with molds in the dehydrator but it does help to get the dehydrator up to temp more quickly.)