Tag Archives: Pumpkin Seeds

Cooler Weather and Aunt Linda’s Pumpkin Bread

My kitchen smells amazing!  Just like I long for all year long!!!

There’s nothing like the smell of my Aunt Linda’s Pumpkin Bread and the weather has actually started to cool off here in Florida.  It can’t get any better than this!

Aunt Linda's Pumpkin Bread

I LOVE my Aunt Linda.  She’s more like a mom to me than an aunt.  We are so much alike that I wished we lived closer to one another.  I treasure the time I get with her every time I go visit her in North Carolina.

Fall doesn’t start until I make her pumpkin bread.  Really, it doesn’t.  I’ve tweaked her recipe just a little bit to fit with some of my baking criteria.  I love this recipe because I literally just put everything in the mixer bowl and start it.  It’s that easy.  It may take roughly 15 minutes for prep.  Ridiculous when you get this much yumminess!

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Here’s the recipe:

Aunt Linda's Pumpkin Bread

  • Servings: 6-8 slices
  • Difficulty: easy
  • Print

3 1/2 cups of unbleached flour

2 2/3 cup of coconut sugar

1 1/2 tsp. of salt

1/2 tsp. of baking powder

2 tsp. of baking soda

4 eggs

2 tsp. of cinnamon

1 tsp. of cloves

1 tsp. of nutmeg

2 cans of organic pumpkin

2/3 cups of coconut oil

2/3 cups of water

1 cup of pumpkin seeds

Directions:

Place all ingredients in bowl and mix thoroughly.  Pour into a greased pan and bake at 350 degrees for an hour.

*I replaced the sugar with coconut sugar and the oil with coconut oil.  I also added pumpkin seeds instead of walnuts (what her recipe calls for).

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I use Organic Pumpkin that has a BPA free lined can

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Unbleached flour is the way to go or better yet, get your own grains and a mill and grind your own. I recommend buying from Pantry Paratus.

 

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Coconut Sugar

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Fresh Grated Nutmeg

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Coconut Oil…oh, so yummy!

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Into the oven they go!

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Once cooled, wrap them in foil and place in freezer.  They are great for taking to a sick friend or I am taking one to my good friend Annette so they can have something yummy for breakfast tomorrow.

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If you are like me, you will slice a piece right when it comes out of the oven.  I know, I am bad, but if you don’t then Aunt Linda might get mad! 🙂

 

Enjoy and Happy Baking!

 

Please find this post featured at the following:

The Charm of Home

 

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The Chicken Chickdownhome blog hopPrudent Living on the Homefront

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Homemade Granola

I’ve been making this recipe for several months now and have made the mistake, I mean I have graciously, (LOL) been sharing with all my friends and family.  I have even sold it at a market that I participated in. My pastor seems to request it every time he sees me too…..

Before making my own granola, I was buying Kind or Larabar bars.  Those are really good and have all the ingredients that are healthy for me, but I still felt like I should be making my own.  I do keep the Kind bars on hand for a go to quick snack for my diabetic son.

What’s different about this recipe is that it’s no-bake and they taste amazing!  You can easily substitute the regular oats for gluten-free oats if you want.

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Here’s a few pics of more with my professional look (I love my job!)

 

No-Bake Granola (and/or bars)

By Wendy Walker

 

1 ¾ cups of Organic Oats (I buy mine from my Bread Becker’s Co-op or you can buy them HERE)

½ cup of Organic Raw Pumpkin Seeds

½ cup of Organic Raw Almonds

1/8 cup of Organic Chia Seeds & Organic Flax Seeds

4 tbsp of Organic Hemp Heart Seeds

1/3 cup of Raw Honey

1/3 cup of Organic Coconut Sugar

Pink Himalayan Salt (adjust according to your liking)

1/3 cup of Organic Peanut Butter (optional)

Vanilla extract (just splash, or whatever you like. I use about 2 tsp as I love vanilla)

½ cup of chocolate (you can use chips or just rough chop a block – milk, dark, cacao, etc.) I use THESE.

 

Directions:

 

Soak the almonds overnight in water and add a little salt.

Cut parchment paper to fit a 9×13 or the medium size pampered chef pan.

Toast pumpkin seeds at 250◦ for 20 minutes.  Once that is done, chop them real fine along with the flax seeds.  I use my pampered chef food chopper.

Combine oats, toasted pumpkin seeds, chia, hemp, almonds in a bowl.  In a saucepan, mix honey, sugar and salt.  Stir until it comes to a boil.  Remove from heat and stir in peanut butter and vanilla.  Pour the mixture over your dry ingredients and mix well.

Let cool for about 10 minutes and then add the chocolate.  Spread the mixture on the parchment lined pan and press down.  Cover with a towel for a few hours.  Cut and enjoy!  They make about 12-15 bars.  You can also break the pieces up and use it as just granola as a topping for yogurt or pour milk on it and eat like cereal.

I buy my seeds in bulk on either Amazon or at Hoover’s in Altamonte.  They are all organic and raw.  I’m sure you can find them at Sprout’s or Health Basket if you are local.  I figured the cost out to be $1.00 per bar.  I’m sure you can get the cost down cheaper if you don’t use organic.  You could also bake this, but you receive more health benefits when they are raw and alive!

Enjoy!

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