One of the nicest things anyone ever did for me was gift me with a pumpkin, zucchini loaf after I had my first daughter. My dear friend Carolyn didn't bring cute baby toys or sparkly clothes, she brought me food! Being a busy mom of three herself, Carolyn knew the challenges new moms faced & I, having no concept of the hard things before me, was super grateful for the grab'n'go, ready-to-eat, healthy food! I remember how delicious that bread was but mostly, I remember feeling so thankful that I was able to fill my hunger during a time when the needs of my newborn, coupled with my lack of parenting experience, aka stress, as a new mom. I learned quickly that when you find 5 minutes, brush your teeth & when baby sleeps, sleep because what little time I had left was barely enough to make food to eat! To this day, I think of my friend Carolyn every time I enjoy vegetable loaves so I hope you enjoy this rendition I created inspired from all those years ago! WET INGREDIENTS 3 T ground flax seed 3 T water 1 c of pure pumpkin: no sugar 2 c of monk fruit sugar 1 c coconut oil *Non dairy milk if needed DRY INGREDIENTS 3 ½ c spelt flour 2 t baking soda 1 t of baking powder 1 t salt 4 t ground cinnamon 2 t ground nutmeg 4 t ground cloves 2 t ground ginger 2 t ground pepper 1/2 c dried cranberries 1 c pumpkin seeds: save 1/2 for topping ½ c coconut flakes: top METHOD: Mix ground flax with water & let sit Pour pumpkin puree into bowl & add melted coconut oil & sugar & mix well Mix flour, baking soda, baking powder, salt & all spices in one bowl & mix very well Add flax egg to wet & mix more Add dry to wet & blend until combined Add 1/2 pumpkin seeds & cranberries Pour into loaf pan or muffin tins topping with pumpkin seeds & coconut Bake at 350 for 40 min for loaf & about 20 to 30 for muffins!
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Jennifer OwenTeaching people ways to prepare healthy foods they actually want to eat! Archives
June 2024
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