Pumpkin seeds are the highest vegetarian source of zinc, which is incredibly supportive for the immune system (hello upcoming flu season)! They are also rich in magnesium, tryptophan, manganese, phosphorous and iron. I’ve been a fan of pumpkin seeds for years and am amazed that they don’t get the attention they deserve, so this recipe involves the use of Pumpkin Seed Flour to make Paleo Pumpkin Bread.
The Pumpkin seed has a wonderful taste and they are fresh and abundant this time of year. I much prefer raw pumpkin seeds to roasted and that’s what I use in my bread recipe. I do all sorts of things with pumpkin seeds, like making cilantro and pumpkin seed pesto and pumpkin seed butter.
But my latest favorite way to use pumpkin seed is to pulverize them in my coffee grinder to make flour. It’s super easy and a unique replacement for ubiquitous almond and coconut flours.
Baking with pumpkin seed flour
I follow a lot of Paleo recipe blogs and I’ve never seen anyone use pumpkin seed flour for baking. I aim to change that. Through my experiments I discovered that pumpkin seed flour can replace blanched almond flour to make Paleo “bread”. And it lends a rich and earthy taste to baked goods that might blow your pumpkin pickin’ mind. I based this recipe on my favorite “corn bread” recipe from the Unrefined Kitchen, but made lots of personal tweaks.
Paleo Pumpkin Bread
1 cup of pumpkin seed flour (grind your own from raw seeds in a food processor or coffee grinder)
1/2 cup of blanched almond flour
1/3 cup of arrowroot
1/3 cup of coconut flour
1/2 tsp baking soda
1/2 tsp of salt
3/4 cup of milk of choice
1/4 cup of grass fed butter (you can use coconut oil instead)
1 tbsp of maple syrup (add more sweetener if you want it sweeter)
Mix the dry ingredients in a bowl.
Mix the wet ingredients (milk, melted butter, maple syrup and eggs) in a separate bowl
Combine dry and wet ingredients and mix well.
Pour the batter into a greased baking pan (I like to use parchment paper instead of greasing the baking pan) and put into a preheated oven at 350 degrees. I used an 8 x 8 pan.
Bake for 35 minutes. It’s done when you insert a toothpick into the bread and it comes out clean.
You can eat this bread with chili, use it as sandwich bread or eat it voraciously standing over the stove right after it comes out of the oven (not that I do that).
Enjoy your fearless experiments with this nutritious and versatile flour!
Angela Privin is chief Superhealer at www.diyhealthblog.com, where she dishes out free digestive health advice. You can also find her at www.Paleokitchenlab.com where she creates grain-free recipes, and fermented food projects that aim to heal the body and soul. Angela used the Paleo diet to heal herself, forever, of an “incurable” IBS diagnosis.