Elaina Love's pizza crust recipe with Pumpkin!
We affectionately call Elaina Love's zucchini pizza crust/bread recipe "Love bread". It reminds us of her, and it's an easy way to identify one of our favorite recipes.
I recently wanted to try it with another type of squash. In the winter it's hard to justify purchasing zucchini when it's free all summer. So I purchased a sugar pumpkin for $2.50 and used it in place of the zucchini in Elaina's recipe. It turned out wonderful (with the addition of 1 tablespoon of agave syrup). It is our new winter favorite for quick veggie sandwiches and veggie burgers.
It was thick and yummy! I'm going to make a triple batch with the rest of the pumpkin!
Pumpkin Love Bread - Adapted from Recipe by Elaina Love
3 cups shredded, Peeled pumpkin
1 ½ tsp Sea sat
½ cup Olive Oil
1 tablespoon Agave nectar
1 cup Soaked Almonds (approx ½ before soaking for 8 hours or more)
1 cup ground Flax (about ¾ cup seeds = 1 cup ground)
Shred the pumpkin in Food processor, measure and return to food processor. Blend pumpkin, salt, oil and agave until smooth. Add the almonds, blend until smooth again. Add flax meal and stir.
If mixture is too soft, place in fridge or freezer to thicken.
Place on teflex sheets in whatever shape you want, making sure the mixture is thick (approx ¼ inch) place in dehydrator for approx 4 hours at 105 degrees. Remove from teflex sheets and dehydrate 8 or more hours. Note: One batch should fill one teflex sheet.
Have you done anything with fresh pumpkin since the holidays?
I recently wanted to try it with another type of squash. In the winter it's hard to justify purchasing zucchini when it's free all summer. So I purchased a sugar pumpkin for $2.50 and used it in place of the zucchini in Elaina's recipe. It turned out wonderful (with the addition of 1 tablespoon of agave syrup). It is our new winter favorite for quick veggie sandwiches and veggie burgers.
It was thick and yummy! I'm going to make a triple batch with the rest of the pumpkin!
Pumpkin Love Bread - Adapted from Recipe by Elaina Love
3 cups shredded, Peeled pumpkin
1 ½ tsp Sea sat
½ cup Olive Oil
1 tablespoon Agave nectar
1 cup Soaked Almonds (approx ½ before soaking for 8 hours or more)
1 cup ground Flax (about ¾ cup seeds = 1 cup ground)
Shred the pumpkin in Food processor, measure and return to food processor. Blend pumpkin, salt, oil and agave until smooth. Add the almonds, blend until smooth again. Add flax meal and stir.
If mixture is too soft, place in fridge or freezer to thicken.
Place on teflex sheets in whatever shape you want, making sure the mixture is thick (approx ¼ inch) place in dehydrator for approx 4 hours at 105 degrees. Remove from teflex sheets and dehydrate 8 or more hours. Note: One batch should fill one teflex sheet.
Have you done anything with fresh pumpkin since the holidays?
Posted by Toni at 1/16/2010 2:15 PM 
Categories: Recipes
Tags: Elaina Love pumpkin bread raw pumpkin bread zucchini pizza bread recipe
Categories: Recipes
Tags: Elaina Love pumpkin bread raw pumpkin bread zucchini pizza bread recipe
Wow! Looks so delicious.. I want to try it.. It is a perfect snack for my kids. I will let them taste it..
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