Pumpkin seeds are the highest vegetarian source of zinc, which is incredibly supportive for the immune system (hello upcoming flu season)! They are also rich in magnesium, tryptophan, manganese, phosphorous and iron. I’ve been a fan of pumpkin seeds for years and am amazed that they don’t get the attention they deserve, so this recipe involves the use of Pumpkin Seed Flour (meal) to make Paleo Pumpkin Bread.
BAKING WITH PUMPKIN SEED FLOUR (also called “Meal”)
I follow a lot of Paleo recipe blogs and I’ve never seen anyone use pumpkin seed flour (meal) for baking. I aim to change that. Through my experiments I discovered that pumpkin seed flour can replace blanched almond flour to make Paleo “bread.” And it lends a rich and earthy taste to baked goods that might blow your pumpkin pickin’ mind. I based this recipe on my favorite “corn bread” recipe from the Unrefined Kitchen, but made lots of personal tweaks.
PALEO PUMPKIN BREAD RECIPE
Pumpkin seeds are the highest vegetarian source of zinc, which is incredibly supportive for the immune system (hello upcoming flu season)! This is seriously good any time of the day. Easy too!
1cupGerbs Pumpkin Seed MealFlour is also called "Meal"
1/3cup Coconut Flour
1/2cupBlanched Almond Flour
3/4cupmilkany kind - almond, rice etc etc
1/4cupgrass-fed butteryou can also use coconut oil
1tbspmaple syrupadd more if you wish or another sweetner
1. Mix the dry ingredients in a bowl. 2. Mix the wet ingredients (milk, melted butter, maple syrup and eggs) in a separate bowl. 3. Combine dry and wet ingredients and mix well. 4. Pour the batter into a greased baking pan (I like to use parchment paper instead of greasing the baking pan) and put into a preheated oven at 350 degrees. I used an 8 x 8 pan. 5. Bake for 35 minutes. It’s done when you insert a toothpick into the bread and it comes out clean. Oh, the aroma!
You can eat this bread with chili, use it as sandwich bread or eat it voraciously standing over the stove right after it comes out of the oven (not that I do that). Enjoy your fearless experiments with this nutritious and versatile flour!
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