Alright, hold on tight this is going to knock your socks off. Well, I am biased because I love it, but here is a healthy recipe for pumpkin bread. My dear friend Rachel gave me this recipe. I made a few minor tweaks along the way to please my palette and voila – it became the perfect pumpkin bread. It’s super easy too.
1 1/2 cups flour (I use wheat or wheat pastry, but you can make it gluten free and use Red Mill Gluten-Free All purpose flour)
1/2 tsp salt (I use sea salt)
1 cup sugar (I use Agave or granulated maple syrup)
1 tsp baking soda
1.25 Cup Pumpkin Puree (organic if you want)
1/4 cup water
3/4 tsp nutmeg
3/4 tsp cinnamon
1/2 tsp all spice
Mix all the ingredients except flour. Whisk/beat ingredients until blended well. Add flour. Fold and mix together. Pour into a greased 9″ bread dish. Cook for 45-55 mins at 350.
Here is my family recipe for healthy crepes. It is so simple to make, taste great, and healthy. My one year old LOVES them. Don’t forget to add the almond extract its the key ingredient that makes these tasty enough to eat without powdered sugar or syrup.
Almond Breakfast Crepes
3/4 Cup Wheat Flour
1 Egg (in egg whites)
1 TBS Butter
1/4 tsp Salt
1/4 Baking Soda
1 Cup Almond Milk* (Vanilla gives it a little more sweetness and kick)
1 TBS Honey
1/2 tsp Almond Extract
1 Cup Fresh Strawberries (or any berries that are in season)
* If you use regular Almond Milk, add 1/4 tsp of Vanilla to to the mixture. If you use Vanilla do NOT add the vanilla
Add all ingredients together and mix well. Heat frying pan to a medium/hot. Add a small amount of batter and cook until golden brown on both sides. Remember crepes are thin, but we make them thick sometimes too.
Cut up the fresh strawberries and place on top of your cooked crepe. ENJOY!