Vegan Pumpkin Bread

Mmmm, pumpkin!! Doesn’t get anymore delicious does it?

If you’re like me, you got a bunch of pumpkins/squashes right after Halloween when everybody had them marked way down! My favorite local pumpkin spot had everything for $1.00. You can bet your bottoms I stocked up!! Now that my freezer and kitchen and hallways are full of pumpkin, I’m making quite a lot of pumpkin-y things!

This recipe is super tasty, vegan or not!

We are not vegans (not even vegetarians!!) I just have a tendency to run out of eggs at the weirdest, most inconvenient times, so I end up making/testing/trying quite a lot of vegan recipes!

This bread is very sweet, and could easily be used for a dessert as its also moist and dense.

Vegan Pumpkin Bread

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Ingredients-
4 tbsp. chia seeds
6 tbsp. water
1/2 c. organic cane sugar (or sucunat)
1/2 c. melted coconut oil
1 c. cooked pumpkin (pureed or not, I never puree my pumpkin)
1.5 c. organic unbleached white flour
A pinch of salt
1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cloves
1/2 tsp. cinnamon
1/2 tsp. nutmeg

Pre-heat your oven to 325 degrees.

In a large bowl, mix the chia seeds with the water, stir them and let them sit for 5 minutes (I usually melt the coconut oil while I’m waiting for the seeds to gel!). The seeds will form a gooey substance very similar to an egg*. When the 5 minutes are up, add in the oil and sugar. Whisk it together as much as it will combine. Add in all of the other ingredients and mix it together very thoroughly. Dump the batter into a well greased bread pan and bake for 50 minutes. It won’t rise too much and it will feel sturdy and not liquid-y when you tap the top of the loaf if it’s done. Let it cool completely before you cut it.

*If you want to use eggs instead of chia seeds, add 2 eggs and leave out the water and chia seeds.

Peace, love and blessings!

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Homemade, Real Food, Cheesey Crackers

I love crackers. Plain and simple. Super crappy crackers from the grocery store made out of chemicals and ‘food’ have my name all over them. ‘Eat me, Courtney, eat me!! I promise you won’t regret it!!’ It’s pretty tempting. But aside from the ridiculous prices of a store cracker, the ingredients are just so obnoxious it keeps me from buying them. So what do I eat instead??

Homemade crackers!! Once you start to realize you can actually make anything you want yourself, you suddenly want to try and make everything yourself!

Crackers are way easier then you ever thought. These cheese crackers taste like the popular ‘Cheez-it’ cracker. Only better, and good for you!!

Homemade, real food, Cheesey Crackers

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4 oz. of sharp cheddar cheese
(buy a block and shred it yourself to avoid eating the sawdust they put on pre-shredded cheese! And purchase white cheese to avoid artificial colors and dyes!!)
2 tbsp. of pastured pork lard
(you can sub in butter if you don’t use lard, but I highly suggest lard!!)
3/4 organic whole wheat flour or unbleached white
2.5 tablespoons of grass-fed raw milk
(Plus extra to brush on the crackers)
Himalayan Pink Salt

Pre-heat the oven to 350 degrees.

Combine everything except the salt in a food processor until it forms a soft dough. You can add a little extra flour if it’s too sticky. Roll the dough out as thin as you can and cut it into small squares with a pizza cutter. Place the crackers on a cookie sheet and brush them with milk. Sprinkle a little bit of salt on each cracker and bake them for 14- 20 minutes, or until they are brown on the edges and getting crunchy.

Bam! Healthy ‘cheez-its’. Not to mention they taste way better and they are way cheaper!! My daughter loves these crackers.

Please note, unless you use artificial dyes/colors, these crackers will be a brown/tan not bright orange like the original cracker!!

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