This bread is a combination of sweet and savory to kick start your digestion. The combination of pumpkin and spices rejuvenates the body by providing anti-oxidants and anti-inflammatory properties. In Ayurveda pumpkin is used for it’s high levels of beta-carotene that converts to vitamin A in the body benefiting skin and eyes. It balances the Pitta dosha and minimizes free radicals. Ginger and Coriander enhances digestion, improves assimilation & transportation of nutrients to joints.
Ingredients:
1/4 c of ghee and coconut oil-melted
3 eggs
1/3c coconut milk-chilled
1T blackstrap molasses
4 very soft dates
1/2 T pure vanilla
1c pumpkin puree
1t baking soda
1t coriander
1/2 T ginger
1/2 t turmeric
1 T chia seed
pinch of high quality salt
1/2 buckwheat flour
1/4 c ground flax
1/2 c unbleached flour
handful of pumpkin & hemp seeds
To make:
Heat oven to 400º
Combine wet ingredients together and add dates, I blend with a mixer or you can use an immersion blender.
Blend dry ingredients together and add slowly to wet mixture. After stirring the mixture should be wet not stiff. If stiff, add more coconut milk.
Add the mixture to a parchment lined bread pan
Sprinkle seeds on top
Bake for 50-55 minutes until toothpick comes out clean