Pumpkin Cornbread
2 cups of fresh pumpkin, pureed
2 cups of unsweetened soy, coconut or almond milk
2 cups of honey
2 cups of whole wheat or kamut flour
2 cups of yellow corn grits
3 tbs. of coconut oil
½ cup of shredded coconut
½ teaspoon of baking soda
Dash of salt
Dash of cinnamon
1
Mix all ingredients well.
2
Bake at 350’ for 25 to 30 minutes.
3
Insert a toothpick to check if it is baked.
4
Enjoy!
Ingredients
2 cups of fresh pumpkin, pureed
2 cups of unsweetened soy, coconut or almond milk
2 cups of honey
2 cups of whole wheat or kamut flour
2 cups of yellow corn grits
3 tbs. of coconut oil
½ cup of shredded coconut
½ teaspoon of baking soda
Dash of salt
Dash of cinnamon
Directions
1
Mix all ingredients well.
2
Bake at 350’ for 25 to 30 minutes.
3
Insert a toothpick to check if it is baked.
4
Enjoy!