Sprouted Pumpkin Bread
Yields 10-12 slices

Ingredients:

Dry:

1 C. PureLiving Sprouted Brown Rice Flour

1/4 C. PureLiving Sprouted Lentil Flour

3/4 C. PureLiving Sprouted Millet Flour

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. Shiloh Farms Himalayan Pink Salt

2 Tbsp. ground cinnamon

1/2 tsp. allspice

1/4 tsp. ground ginger

1/4 tsp. ground cloves

Wet:

2 large eggs

1 C. canned pumpkin

1/3 C. Shiloh Farms Raw Alfalfa Honey

1/2 C. plain yogurt

1/3 C. unsweetened applesauce

1 tsp. vanilla extract

Additional:

1/2 C. Shiloh Farms American Native Pecans, chopped

1/2 C. Shiloh Farms Thompson Seedless Raisins

Directions:

1.  Preheat oven to 350°

2.  In a large mixing bowl, sift together dry ingredients and set aside

3.  In a separate bowl, combine wet ingredients and mix well; add dry ingredients to the wet and whisk until thoroughly blended; fold in nuts and raisins

4.  Pour batter into greased 9″ x 5″ loaf pan and bake at 350° for 50-60 minutes, or until a knife inserted near the center comes out clean

5.  Remove from oven and cool on wire rack for at least 20 minutes before removing from pan; allow to cool completely before slicing

Tip:

For a sweeter bread, increase the amount of honey to 1/2 C., or substitute total amount of honey with 3/4 C. Shiloh Farms Organic Maple Sugar.