|Vegan Pumpkin Bread|
I have been doing lots of research, reading lot of articles, taking in lots of advice...And the facts in a nutshell are these...
- Food is Your Friend
- Eat to Fuel Your Body
- And Fuel Your Body with Real Unprocessed Foods/Dishes
It all sounds easy-peasy, right? And in theory it is. But cutting out processed foods means a lot more prep work and planning is required from my end. I can't just grab something easy when I am out. A lot more thought and foresight is needed. And cooking meals entirely from scratch means a greater time commitment. There will be no more "instant" ingredients or prepared meals for this gal. I firmly believe these sacrifices will pay off in dividends, however, which is why I am willing to make this such a focus. And while making these healthy choices will be important for my run. It will also ensure I am healthy and strong for my upcoming surgery - a MUST for a speedy recovery.
Not to mention the benefits of adding an extra dose of pumpkin to my diet during this rigorous training period. I stumbled upon an old Runner's World article trumpeting the effects of a half-cup serving of canned pumpkin saying, it
"supplies a staggering 300 percent of the DV for vitamin A from beta-carotene. Carotenoids such as beta-carotene act as antioxidants that protect you from cancer, heart disease, and other age-related conditions."
All of which sound good to me, so let's bring on the pumpkin!
|MMM Fresh Baking!|
5 cups cooked pumpkin
2 cups of brown sugar
"eggs" aka 2 tbsp of flaxseed pureed w 6 tbsp of water
1 cup almond milk
3/4 cup safflower oil
1 tsp vanilla
4 cups spelt flour
3 tsp baking soda
3 tsp baking power
1 tbsp cinnamon
1 tsp nutmeg
- Preheat oven to 350 F, and oil two 9x5 inch glass loaf pans
- Combine pumpkin puree, sugar, "eggs", milk, oil, and vanilla in a mixing bowl.
- In a separate bowl combine the dry ingredients; flour, baking soda, baking powder, cinnamon, and nutmeg
- Slowly stir dry ingredients into the wet, until all combined
- Fill pans with batter and bake for 45 min to 1 hour. You know it is ready when the bread takes on a spongy consistency.
And Viola! Vegan Pumpkin Bread!
Love Your Favourite Darwinian Fail,