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Pumpkin Flax Bread of the Three Sisters by Natalie Buckley Rowland |
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Written by Gary Miller
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Monday, 09 October 2006 |
Pumpkin Flax Bread of the Three Sisters by Natalie Buckley Rowland
The Three Sisters are corn, beans, and squash, of which the recipe contains all three.
Though this recipe is not contained in Natalie's first cookbook, Valley of the Maize, which we sell here. please take a look at it as it is filled with so many wonderful cornbread recipes which do not use baking powder. I recently made Natalie's Fancy Corn Bread recipe and it was fantastic!
Preheat oven to 350 degrees.
- 1/8 fresh orange, seeded with rind and skin
- 3/4 cup leftover cooked beans
- 1 teaspoon vanilla
- 1 cup oil (expeller pressed safflower, sunflower or sesame)
- 1/2 cup sunflower seeds, raw and shelled
- 1 5/8 cup maple syrup or raw honey
- 1/3 bay leaf
- 5/8 cup water
- 1/2 teaspoon kelp powder
- 1 1/4 teaspoons
 sea salt
Into the blender or food processor place orange, sunflower seeds, water. Blend till smooth. Add rest of ingredients and blend until even consistency. Set aside.
- 2 1/2 cups whole wheat flour
- 1/2 cup cornmeal
- 1/4 cup ground flaxseeds
- 1 Tablespoon pumpkin pie spice
- 1 3/4 teaspoon baking soda
- 2 1/4 cups solid packed pumpkin, fresh cooked.
Mix above ingredients in a large bowl, reserving pumpkin for last. Add blended ingredients, stirring well until evenly combined. Don't overmix. Fold in pumpkin. Oil two cake pans, square or round. Bake for 42 - 45 minutes or until done.
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