GLAD YOU FOUND ME AND WELCOME

This blog is intended to track my 100% whole food plant based experience and share what I have learned with others. You can participate in this blog by posting questions, advice, your experiences and successes, and anything else you think others may learn from this share in the Post Comments section after each of my Blog Posts. Please take advantage of the Subscribe For Updates or follow us link...your email address will not be shared. Also, feel free to click the Please Share It link and share it with the G+1 button in the top left corner to join our Google Circle and also add me to Facebook and Twitter. Ken Carlile



Quote

WHOLE FOOD PLANT BASED QUOTE
Stop worrying about dieting. Just eat whole foods that come out of the earth and not the foods that fertilize it. Ken Carlile, Blogger at www.ieatplants.com


LINKS TO THIS BLOG

Disqus now available after each post. Click on post title and go to the bottom of the page. Great for commenting.The links below will also take you to this post. Choose your favorite!

WWW.IEATPLANTS.COM, WWW.KENCARLILE.COM, WWW.PLANTS2TABLE.COM, WWW.PLANTSTOTABLE.COM, WWW.PLANTS4PLATES.COM, WWW.PLANTSTRONGEATING.COM, WWW.PLANTSTRONGTABLE.COM

IT'S THE GREAT PUMPKIN...BREAD (And muffins too)

Print Friendly and PDF


Time to get in a little seasonal baking.  Thought I would try some whole food plant based and oil free pumpkin bread.  Once Halloween is over, take your pumpkin and roast it in your oven flesh side down, until it's soft.  You can also steam or boil the flesh.  The quick scenario is to use canned pumpkin (just pumpkin puree, not the pumpkin pie blend)
Preheat your oven to 350 degrees
Ingredients:
Dry:
1 cup whole wheat pastry flour
3/4 cup oat flour (make your own by putting whole oats in your spice grinder)
2 1/2 tsp cinnamon
3/4 teaspoon ground allspice
3/4 teaspoon ground ginger
3/4 teaspoon ground mace (or nutmeg)
1/4 teaspoon sea salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup organic raw coconut sugar
Wet:
1 cup (8 oz.) pumpkin puree (I also sometimes use 1/2 cup pumpkin puree and 1/2 cup mashed ripe bananas)
1/2 cup unsweetened almond milk
1/2 cup pure maple syrup
1/2 teaspoon vanilla extract
Thoroughly mix all dry ingredients together (a whisk works well for this).  In a separate bowl, mix all wet ingredients.  In a large bowl, combine both the wet and dry ingredients until just mixed.  Don't over mix.  Pour bead mix into a 9 X 5 X 3 inch loaf pan (paper, paper lined, non-stick or silicon pan).  Bake for 45-47 minutes or until a toothpick inserted into the center comes out dry.  

Tastes great with a little of my plant based Cream Cheez

To make muffins, use paper cupcake paper cups and muffin pans.  Put one paper cupcake (muffin) cup in each of the muffin slots.  Fill each cup 3/4 full.  Bake at 350 for 25 minutes.  A toothpick in the center should come out dry if they're done.  



No comments:

Post a Comment

SEND ME YOUR COMPLIMENTS, CRITIQUES OR SUGGESTIONS HERE.

Name

Email *

Message *