2 cups whole grain, organic spelt flour
1 cup whole wheat pastry flour
½ cup grounded flax
¾ cup sucanat
1 teaspoon sea salt
2 teaspoons baking soda
2 cups pureed pumpkin (or canned pumpkin)
¼ cup coconut oil
½ cup applesauce (mine was homemade!)
½ cup water (or apple cider)
½ cup coconut milk
3 free-range, organic eggs
2 teaspoons cinnamon
½ teaspoon ginger
½ teaspoon cloves
½ teaspoon nutmeg
Preheat the oven to 350 degrees.
Mix the dry ingredients, flour through baking soda.
Beat the wet ingredients, from the pumpkin down, including the spices.
Combine the dry and wet ingredients in three increments, until just combined.
Pour into two eight-inch bread pans or into cupcake molds.
Bake for 40-45 minutes for bread, 25-30 for cupcakes. Test by sticking a toothpick into it. It’s done when the toothpick comes out clean!
Let sit for 10 minutes and then remove from pan or molds.