Tuesday, May 18, 2010
Awesome Pumpkin Bread
Last night I baked an incredible Pumpkin Bread; it was moist and sweet and the kids loved it! I packed some for their lunches today, along with some homemade bone broth chicken soup. I just love that feeling of sending a bit of home and my love with them to school. It may sound corny, buy I bet they have a better day (energetically speaking) just by having all those good vibes pouring out of their lunch boxes. I don't always pack a lunch with so much homemade effort as today, but today's lunch got it right.
My Pumpkin Bread is made without yeast, by the way. It is made by leaving spelt flour and yogurt (Seven Stars brand is organic, all natural, and full fat) in my warming draw, which has a proof setting, overnight. Leaving a dough in a warm place overnight helps to make the bread more digestible; grains are a tough one for our bodies if not treated this way. Not only does it make the bread more digestible by leaving energy for our bodies to attend to other things, like thinking and staying healthy, it allows the nutrients in the flour (especially if it is freshly ground flour) to be absorbed more easily.
The next day you simply add the rest of the ingredients and bake--easy! Then I spread on some homemade cream cheese and raw honey and kissed my fingers in that French kind of gesture.
Homemade cream cheese is procured by taking raw milk and leaving it out of refrigeration for a day or so until the milk divides itself into whey (the yellowish liquid) and curd (the cream cheese solid). The whey I use for fermenting veggies, like pickles and sauerkraut, and the curd/cream cheese is what I spread on the Pumpkin Bread. The cream cheese from raw milk can be a bit bitter, for my taste, but by adding just a bit of honey, it was delicious.
Making your own food the traditional way is a bit like science. That alone can be beneficial for the kids, plus they are getting the best food on the planet. Enjoy the recipe, and leave me a comment!
3 c Spelt Four
2 c Yogurt, Kefir, or Buttermilk (keep them full fat for better results and taste)
1/2 c Maple Syrup
1 tsp Sea Salt
2 tsp Baking Soda
2 tsp Allspice
2 tsp Cinnamon
1 tsp Ginger
3/4 can Pumpkin
4 T Melted Butter
Mix and soak flour and yogurt in warm place atleast 24 hours. Blend in remaining ingredients after soaking and pour in buttered/floured casserole pan. Bake at 350 approx. an hour. Test with fork or toothpick.
Use your own judgement on spices--more or less to your liking. Enjoy!