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