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Mamalee50
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| Joined: | Mon Oct 22nd, 2007 |
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| Posts: | 6 |
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Posted: Thu Nov 1st, 2007 10:58 pm |
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Looking for a recipe(s) for pumpkin muffins, bread, bars using fresh ground flour, without traditional white sugar.
If you have one, please share. Thanks, Linda
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KSherrill
Moderator
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Posted: Fri Nov 2nd, 2007 02:53 pm |
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This makes very moist bread and muffins. You can cut back on the amount of sucanat, or skip the appplesauce if it's too moist for you. Scroll down, and there is another recipe for pumpkin-chocolate chip muffins using Ezekiel mix. That's the one I make the most.
Pumpkin “Jar” Bread
(May also be baked in muffin tins or loaf pans)
Wet:
1 can pumpkin
½ C olive oil
1 snack-cup-sized applesauce
3 C sucanat
Dry:
3 ½ C freshly milled hard white wheat flour
2 tsp. salt
1 tsp. cinnamon
1 tsp. allspice
1 tsp. nutmeg
½ tsp. cloves
2 tsp. baking soda
1 tsp. baking powder
1 C chopped walnuts or pecans (optional)
1C raisins (optional)
2/3 C water
Beat together eggs, oil, pumpkin, applesauce and sucanat. Mix dry ingredients separately. Alternate adding dry ingredients and water to the wet ingredients.
Loaves:
Bake 350° 45 minutes, center rack
Muffins:
Bake 350° 20-25 minutes, center rack
Jars: Using wide-mouth jelly jars, will make 6 1-pint jar loaves. Grease inside the jars. Pour only 1C batter into each jar.
Bake 325° 45 minutes on cookie sheet, center rack. Remove from oven one jar at a time. Wipe around rim of jar to remove any crumbs and immediately put on the lid turn upside down. As it cools, the bread will fall away from the sides. Since the jars are sealed as soon as they come out of the oven, they are supposed to be “canned” and should keep for a long time until opened.
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Pumpkin-Chocolate Chip Mini-Muffins
¼ C oat groats (unmilled)
½ C Ezekiel Mix (mixture of hard red wheat, spelt, navy beans, kidney beans, lentils and millet) (unmilled)
½ C plain hard red wheat (unmilled)
¼ C melted butter (or olive oil)
½ C sucanat
¼ C clover honey
¼ C applesauce (or one Mott's unsweetened snack cup)
1 ripe banana
1/2 15 oz can mashed pumpkin (Libby’s)
3 oz jar sweet potatoes (baby food)
2 eggs
2 TBSP plain yogurt (optional
2-3 TBSP milk (optional)
¼ tsp. Real Salt®
1 tsp. cinnamon
½ tsp. nutmeg
¼ tsp. baking powder
1 tsp. baking soda
¾ C semi-sweet mini-chocolate chips
Mill grains & beans into flour.
Measure dry ingredients, mix well with flour.
Mash bananas in large bowl.
Melt butter (or skip if using olive oil).
Add to bananas the pumpkin, sweet potato, applesauce, honey and butter.
Lightly beat eggs with a fork, add to banana mixture.
Add dry ingredients (including chocolate chips) to wet mixture, stir until just mixed.
Fill mini-muffin pan with mixture.
To make them pretty, sprinkle tops of muffins with sucanat with honey & mini-chocolate chips.
Bake at 350° for 18-20 minutes.
Freeze any muffins you won't eat that day. They will keep in the freezer a long time, but will quickly dry out on the counter.
This is a very flexible recipe. If you don't have a banana handy, don't worry--the original recipe doesn't call for it. You don't have to put in the milk or yogurt, but it makes the recipe go farther. The original recipe also called for a whole cup of pumpkin and no sweet potatoes. This is a GREAT recipe for hiding things like zucchini or additional beans for added protein. You can mask a lot of healthy things with chocolate chips!
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Mamalee50
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| Joined: | Mon Oct 22nd, 2007 |
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Posted: Sat Nov 3rd, 2007 01:36 am |
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Thank you! Both recipes sound great. The pumpkin bread in a jar sounds so neat.
Linda
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