:: baking four types of bread ~ rosemary, sun-dried tomato-olive, whole wheat, and pumpkin
3 cups cooked pumpkin ~ I roasted mine, but you could steam it too.
1 1/3 cup sugar ~ I used organic sugar from crystallized cane syrup
2/3 cup melted coconut oil
2 tsp vanilla
4 tbl freshly ground flax seed
12 tbl water
3 cups whole wheat flour
2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
2 tsp ground cinnamon
1 scant tsp ground cloves
Heat oven to 350 degrees. Grease either two loaf pans (8.5 x 4.5 x 2.5) to some muffin tins.
Mix pumpkin, sugar, oil, vanilla in a large bowl. In a small bowl, mix the flax seed and water together and then add to the pumpkin mixture.
Stir in remaining ingredients. If you want, you can add in 1/2 coup of nuts or even 1/2 cup of raisins. I don't, but only because Cole can't have nuts at school and he hates raisins.
Divide batter evenly in to the two loaf pans, or one loaf pan or your muffin tin. I do half of each.
Bake about 15 minutes for shallow muffins, and about 40 minutes for the loaf. Watch carefully since it seems to depend on your pumpkin. Check for 'done-ness' with a toothpick or fork. Remove from pans as soon as possible and leave to cool on a rack. Delicious!
:: trying biscuits yet again with no success. I have never been able to make nice biscuits. These ones are very flat, but Cole discovered that they still taste great filled with honey. Do you have any tips?
:: stocking up on snacks ~ this granola recipe, and bits and bites
:: Creating variations of a new favorite ~ peanut butter or soy butter, oats, ground flax, dried fruit, rice crisps or millet puffs rolled in to a healthy ball covered in coconut. Yum!
:: finishing the new chicken pen ~ although some little tricksters already figured out how to escape.
:: fending off zombie attacks!
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