Pumpkin Walnut Bread

Here is a lovely pumpkin bread recipe that I have had a lot of success with. Personally I love to shred the pumpkin a potato peeler to get the long strips you do for cucumbers. This results gives an even distribution of whole pumpkin and results in a lovely moist bread. In this recipe I substitute eggs with chia-water, so instead of this you could use 3 whole eggs. But keep in mind that the chia seeds do add Omega-3, Fiber, Protein, Calcium, Zinc, Vitamin B3 (Niacin), Potassium, Vitamin B1 (Thiamine) and Vitamin B.

Likewise you could substitute the coconut oil for a different kind of oil. The benefits of using coconut oil however are many and include being a source of ketone which boosts brain function, is healthier for the heart, keeps you full for longer, and is a source of lauric acid which can kill pathogens.

Either way it is a very easy and yummy bread to make, enjoy!

Ingredients

1 small pumpkin (I used an acorn squash yielding approximately 3 cups)

3 tablespoons chia seeds

9 tablespoons water

2 cups wholemeal flour

2 teaspoons cinnamon

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

1/2 cup brown sugar

3/4 cup coconut oil

1/2 cup walnuts, chopped

1/4 cut whole walnuts (to top bread)

Method

1. Preheat oven to 160° Celsius or 325° Fahrenheit.

2. Grease a bread pan with coconut oil and set aside.

3.Wash, peel and de-seed the the pumpkin. Shred using a grater, potato peeler, or mandolin and set aside.

4. In a large cup combine the chia seeds and water and mix well, set aside.

5. In a bowl sift together the flour, cinnamon, baking soda, baking powder and salt. Mix well.


6. In another mixing bowl combine the sugar, chia-water mixture, coconut oil, and walnuts.

7. Combine both mixtures. Once thoroughly combined, gently fold in shredded pumpkin.

8. Pour batter into greased bread pan and top with whole walnuts.

9. Bake in the oven for approximately 1 hour or until a knife comes out clean when inserted into bread. Once ready cool for 15 minutes inside bread before removing.

Pan de Leche

Pan de Leche 

or Spanish Sweet Milk Rolls

These little beauties have just the right hint of sweet to them with a lovely crusted top. They smell divine too. They are super easy to make and won't take all day either! The only challenge is not eating the whole tray before anyone gets home hehe.

Enjoy plain, with sweet or with savory toppings. These are amazing for morning tea, pinics, lunch with dinner, or for any occasion really. They are a great lunchbox addition as they have no nasty additives and the kids love them. I like mine with fancy cheese and ham or else with jam and a little dollop of greek yoghurt (which is a great alternative to cream)

Ingredients

1.5 cups almond milk or any milk you prefer

4 tablespoons coconut oil

1 tablespoon honey or agave syrup or maple syrup

4 cups whole wheat flour or any flour you prefer

1 packet yeast

1 teaspoon salt

1 teaspoon fennel seeds

Instructions

First place the coconut oil, honey and syrup in a saucepan on low heat until the mixture is lukewarm.

Next mix the flour, yeast, salt and fennel seeds in a large bowl until well combined. 

Slowly add the milk mixture into the flour mix. Depending on the flour used you may not need to use all of the milk mixture. Using your hands, mix until the dough is smooth and elastic. If it is too wet and sticks to your hands simply add a little flour at a time until the right consistency is reached. 

Once you are happy with the consistency place the mixture in a large bowl greased with coconut oil and cover. Allow the mixture to double in size which will take approximate an hour. 

Now you can preheat the oven to 220C. Divide the mixture into about 8-12 pieces. Shape each piece like a bread bun and place into a greased bread pan or deep tray. Grease the side of each roll with a little coconut oil using a brush before placing one next to it. Fit rolls tightly into tray.

Allow rolls to grow in pan for approximately 15mins. Brush the top of the rolls with a little milk and place in oven. Allow breads to brown for approximately 30-45 mins.