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Pumpkin Millet Loaf

What you need: 

14 oz can of organic pumpkin puree
1/4 cup maple syrup
1/4 cup grapeseed oil (or oil of choice) I like grapeseed because of its high flash point
1/2 cup filtered water
2 cups millet flour
3 tablespoons baking powder
pinch of salt
1 teaspoon nutmeg
2 teaspoons cinnamon
1 teaspoon ground ginger

What you do: 

Combine wet ingredients in one bowl and dry ingredients in another. Make sure that ingredients are well mixed before adding wet to dry.
Fold wet mixture into dry mixture only until mixed. Pour into an oiled and floured loaf pan (standard size).
Bake in a 375 degree oven for 50-60 minutes or until tester comes out clean. Allow to cool.
I recommend spreading a little almond butter on a slice…it’s pretty yummy!
I am on a very limited food plan and have found this to be a really nice alternative to most bread recipes, it is a great way to start the morning.

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  Three tablespoons of baking powder is far, far too much, unless you enjoy that bitter, chemical aftertaste.  So is one teaspoon of nutmeg, particularly if you are grinding it fresh.

  For me this loaf fell apart into crumbs at a touch, with those pieces remaining together too gooey, and behind the "saveur-du-peudre," wanted badly for flavour - and this from a fellow who enjoys bland food.

  The pumpkin millet loaf needs some real tweaking, a process on which I, for one, am not willing to waste my ingredients.

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