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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (84g) Recipe makes 4 servings |
||
| Calories 264 | ||
| Calories from Fat 151 | (57%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.8g | 25% | |
| Saturated Fat 1.4g | 6% | |
| Monounsaturated Fat 9.3g | ||
| Polyunsaturated Fat 5.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 91mg | 3% | |
| Potassium 499mg | 14% | |
| Total Carbohydrate 26.1g | 8% | |
| Dietary Fiber 7.2g | 28% | |
| Sugars 15.9g | ||
| Protein 7.9g | 15% | |
Pumpkin Bread - Raw and Living Foods
Recipe #387539 |
1 day |
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By: ThatSouthernBelle
Aug 28, 2009
Found posted here: http://www.welikeitraw.com/rawfood/2007/09/raw-pumpkin-bre.html
SERVES 4
Ingredients
- 3/4 cup almonds, the pulp only (The pulp leftover from making almond milk)
- 1/4 cup golden flax seed meal
- 1 cup pumpkin puree
- 1/2 cup dates, paste
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon clove
- salt
Directions
1
Mix by hand and form into a loaf about one and a half inches thick.2
Dehydrate at 105 degrees for 8 hours on a teflex sheet.3
Remove the teflex sheet and dehydrate for additional 16 hours.4
Enjoy!
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