Ingredients

Step One: Soaking
• 1 cup organic whole spelt flour
• 1 cup organic kamut flour
• 3/4 cup filtered water
• 1/2 cup cultured buttermilk (or plain whole milk kefir)
• 1/4 cup pure maple syrup
• 2 tbsp rapadura (or sucanat)
Step Two: Baking
• 3/4 cup pureed organic pumpkin
• 2 tbsp butter, melted
• 2 large eggs
• 2 tsp pumpkin pie spice
• 1 tsp pure vanilla extract
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1/2 cup organic raisins
• 1/3 cup chopped crispy walnut pieces

Instructions

Step One:
1. In a large bowl, whisk together buttermilk, water, maple syrup and rapadura. Mix in flours until well combined. (Mixture will resemble cake batter.) Cover the bowl and place it in a warm area of your kitchen for 12-24 hours.
Step Two:
2. Once soaking time is completed, preheat oven to 350 degrees. Whisk into the soaked batter all remaining ingredients, except the raisins and nuts. (The soaking process yields a thick batter, which may require some effort to combine. Don’t worry, your patience and effort in mixing will be richly rewarded!)
3. Next, fold in the raisins and nuts. Pour the batter into a well-oiled 9x5-inch loaf pan making sure to leave at least one-inch from top of batter to top of pan to allow room for bread to rise during bake time. (Non-stick Tip: Coconut oil works great in keeping bread from sticking to the pan, but you can also use olive oil or butter.)
4. Bake for 40 minutes at 350 degrees. Then, lower oven temp to 325 degrees and continue baking for an additional 20 minutes, until bread is a rich brown color and a knife inserted in the center comes out fairly clean. (It should have a smudged look to it, but not thick batter attached to it.) Remove from oven and allow to cool for at least 30 minutes in the pan.
5. Using a knife, gently loosen the bread from the sides of the loaf pan and place a large plate over the top and invert it to turn bread out upside down onto the plate. Then simply use your hands to gently lift the bread and turn it right side up onto the plate. Allow it to finish cooling before slicing, if you can wait that long. Enjoy!

Notes

Ingredients

• 2 cups of plain almond milk
• 2 tbsp pure organic maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 6 large eggs
• 1 loaf (12-14 slices) of your favorite wholesome bread (sourdough, sprouted grain or GF)

Instructions

1. Preheat griddle to medium heat. In a large baking dish, add the first four ingredients and whisk together until well blended. Then add the eggs and whisk again until completely incorporated (will start to get foamy).
2. Add four to six slices of bread to the egg batter (depending on your dish size) and allow it to sit for at least 1-2 minutes to soak up egg batter. Turn bread over and allow it to sit for another 1-2 minutes.
3. Transfer eggy-bread to a plate in a stack and allow it to sit for a minute while you add more slices of bread to the egg batter to begin soaking.
4. Remove eggy-bread from plate and place on preheated, buttered griddle. Cook approximately three minutes on each side, or until bread is lightly browned. Continue to repeat process until done.
5. Serve with fresh berries and a drizzle of maple syrup! YUM!

Notes