Thursday, August 26, 2010

Sweet Potato Pumkin Bread

Sweet Potatoes and Pumpkin are high in phytonutrients and are on "the list" of important foods to try to eat while undergoing treatment. This particular bread has a yummy hint of ginger which gives it a flair. I like it toasted with a small amount of reaw almond butter on top.

4 baked sweet potoatoes, peeled and mashed
1 can of organic pumpkin
1 cup sprouted lentils pureed with 1T of water until smooth
1 cup shredded organic carrots
12 oz Plain Non Fat Greek yogurt
1/2 cup barley malt
2 eggs
2 egg whites
2T baking soda
2T baking powder
2 T pumpkin pie spice
1 T ground ginger (powdered or fresh)
2 cup amaranth (millet can also be used if you are seeking a more alkaline grain)
4 cups oat flour
1 cup flaxseed meal

  1.  In a mixer combine sweet potatoes, pumpkin, sprouted lentils, and carrots and blend
  2. Add yogurt, eggs, egg whites and barley malt and blend
  3. Add baing soda, baking powder and spices and blend
  4. Slowly add amaranth, oat flour adn flaxseed meal blending in between each addition
  5. Spray mini bread pans with canola oil and fill with mixture
  6. Bake 25 minutes or until toothpick comes out clean at 375 degrees

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