changing the world one grain at a time

Pumpkin Loaves

Pumpkin Loaves

Baking is a wonderful way to relax. At least it is for me. I always teach if someone is struggling while baking, and not enjoying the process they are doing something wrong. And stress often does effect the outcome. Baking should be fun and, should and can, be healthy without sacrificing the experience. Sweet breads can not only be easy, but they actually are one of the best things I know to bake that can be healthy and taste really great at the same time. It is as simple as changing the flour, sugar, and oil. All three can be switched without noticing a huge difference.   

Flours are the main ingredient in breads. We have long been taught that white flour is the key to perfect baked goods. While white flour does have it’s place in our kitchen, it is not in sweet breads.  Sweet breads are those wonderful breads that use baking soda or baking powder as the leavening agent instead of yeast.  Whether it’s banana bread, lemon breads, ginger breads, or pumpkin breads, white flour does not need to be used. I love adding fresh ground spelt flour, einkorn flour, Kamut flour, and yes for sure my WonderFlour blend to all of my sweet breads. It is actually more nutty and has the fiber we so desperately need.  Wheat flour is my last choice, it leaves the bread dry and crumbly.

Oils are what gives the bread the moistness, and there are good oils. Coconut oil is one of my favorites. If you don’t like the coconut flavor use a naturally refined coconut oil. The brand I love is Better Body Foods.  Their oils are absolute amazing. Good oil is essential for baking, but even more essential for a healthy strong body. Good sweet breads need oil, so why not use a good one and get the healthy benefits at the same time?

Sugars are why we love sweet breads. They traditionally are sweet and tasty. Believe it or not, there are good sugar choices. A good agave or coconut sugar, (Better Body Foods), are great for baking. In fact, when baking with whole grains sometimes they might seem dry. Using agave really helps keep the sweet breads with whole grains moist and very enjoyable.  

Just changing up these three ingredients can really take a baked good and make them not only taste better, but make them better for our bodies. I feel that if we are going to bake sweet breads for our families we can make them healthy, and just what our families need to have strong bodies and happy faces when they eat the foods we prepare.  

Happy holiday baking!

Chef Brad~America’s Grain Guy

Pumpkin Loaves

I love a good pumpkin  loaf and just changing the grain can make a huge different is the taste and texture.  Experiment until you fine the perfect combination for you.  

  • 3 eggs lightly beaten
  • 1 cup buttermilk 
  • 1 ½ cup sugar or coconut sugar or 1 cup agave
  • 2 cup pumpkin puree 
  • ¾ cups vegetable oil or coconut oil
  • 2 teaspoons vanilla
  • 4 cups spelt flour fresh ground,  or fresh ground WonderFlour 
  • ½ cup flax meal
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoon baking powder
  • 3 teaspoons baking spice or pumpkin pie spice 
  1. Combine all ingredients in Wondermix bowl with wire whips and mix well. 
  2. Spoon into loaf pans and bake in a 350 degree oven for 45 minutes.  
  3. Cool and cover with glaze and chopped pecans.  

Glaze

  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 2 to 3 tablespoons coconut oil
  • 2 teaspoons lemon extract 

Mix together and drizzle over loaves

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