Pumpkin bread

Ingredients for 1 servings:

• 200 g pumpkin flesh (Hokkaido, butternut or similar)
• 50 ml water
• 150 g buckwheat
• 50 g brown rice
• 50 g quinoa
• 20 g flour (grape seed)
• 30 g almond flour
• 2 tbsp olive oil or coconut oil
• 2 tsp baking powder
• 1 tsp, heaped salt
• 1 handful of seeds, e.g. pumpkin, sunflower, sesame
• e.g. coriander
• n. B. Caraway
• e.g. cumin
• n. B. Anise
• 2 tbsp psyllium husks
• ½ cup water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

gluten-free and alkaline

Chop the pumpkin into small pieces and boil in a little water until soft. Mix the psyllium husks in half a cup of water and let it swell. Preheat the oven to 170 degrees Celsius (350 degrees Fahrenheit). Once the pumpkin has cooled, mash it finely with a fork. Chop the seeds. Finely grind the grains and mix with the flours, salt, and baking powder. Mix with the seeds and, if desired, spices. Quickly mix the flours and pumpkin with about 50 ml of water. Form the mixture into a loaf and place it on an oiled baking sheet. Bake for about 40 minutes, then let it cool. You can vary the flour composition as desired. Amaranth or chestnut flour, although these will be very sweet, are also alternatives. However, the grape seed flour should not exceed 10% of the total flour quantity. Note: Almond flour is defatted and is produced by pressing almond oil.