- 2 1/2 cups pumpkin seeds, preferably soaked overnight and dehydrated
- 1/4 cup coconut oil, ghee, or butter (remember to cook and bake with healthy fats!)
- 3 eggs – OR – if staying away from egg whites, use 3 egg yolks and be sure to add: 1/3 cup water blended with 1 tablespoon grass-fed gelatin, blended till frothy, to the ingredients in your blender. (I use this to blend and I love it! It’s so inexpensive and convenient!)
- 3 tablespoons honey or a little more to taste
- 1 teaspoon cinnamon
- 1 teaspoon vanilla – learn how to make your own vanilla extract!
- 1/2 teaspoon sea salt
- This is so simple! Combine all ingredients in blender or food processor, and blend/process until the seeds are thoroughly blended into the mixture. If you’re using a high-speed blender, start at low and work your way up to high speed. It will turn quite thick and pasty – that’s okay! Scrape with a spatula/spoon into a greased bread pan.
- Bake at 350 for 1 hour. It’s done when a knife or toothpick inserted will come out clean. Allow to cool. Drizzle each slice with a little honey before serving.
NOTES
You can add a banana in there if you want to! Or any fruit or dried fruit.
Hw: it may turn green after it cooks because the chlorophyll reaction of the seeds (sunflower seeds do). Don't worry its a good thing!
Can add 1/2 cup of pumpkin, apple, butternut squash, sweet potatoes, etc. baby food is perfect size.
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