Pumpkin Bread

¾ cup Almond Pulp
¼ cup Golden Flax Meal
1 cup Pumpkin Puree
½ cup Date Paste
¼ teaspoon nutmeg
½ teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon cloves
pinch of sea salt

Mix all ingredients by hand and spread about ½ inch thick on a dehydrator tray covered with a teflex sheet. Dehydrate at 105 degrees for about 6 hours. Peel off the teflex sheet and continue dehydrating about another 8-10 hours, until firm but not crisp.

 

• To make almond pulp, make almond milk and strain out the pulp
• To make golden flax meal, put golden flax seeds into a dry blender or coffee grinder that you use only for seeds and spices and blend to a powder
• To make pumpkin puree, peel and seed a small pumpkin, roughly chop the pumpkin and process in a food processor outfitted with the S blade. Process until finely chopped, it will not get a smooth texture.
• To make the date paste, put pitted medjool dates in either a food processor or blender and add a little water  and blend to achieve a paste.
• You can also use Pumpkin Pie Spice blend in place of the separate spices.

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