Since I moved from Seattle to Portland, I have been hearing about the magical land of Breitenbush from just about everyone. Breitenbush boasts a beautiful setting of hot springs, log cabins, a sweat lodge, and various classes on arts, meditation, yoga, etc. depending on when you go. Of all things, my yoga instructor cannot stop talking about the food - vegetarian food - to be precise. So, I was incredibly happy when I stumbled upon the Breitenbush Cookbook on the shelf in our kitchen. Fortunately I was able to write down a few recipes and make some pumpkin muffins before Elizabeth packed it up to take back to Cambridge.

Here is the recipe:

1/3 C oil

2/3 C honey

½ tsp vanilla

2 eggs

1 C pumpkin puree

3 ½ C flour

½ tsp baking powder

1 tsp baking soda

2/3 tsp salt

1 tsp cinnamon

½ tsp all spice

½ tsp nutmeg

½ C walnuts, chopped coarse

½ C water or soy milk

Preheat oven to 325. Season muffin tins by buttering cups and baking 10 mins. Let cool. Beat oil, honey and vanilla together. Add eggs one at a time while beating. Mix in pumpkin and nuts. Combine dry ingredients in a bowl. Stir dry mix into pumkin mix alternating with water or soy milk. Do not over beat. Spoon batter into muffin tins, 2/3 full. Bake at 325 for 30-35 mins. Makes 24.

Note: I used whole wheat pastry flour in place of regular flour, and I substituted ginger for all spice. I also added chopped prunes, which I recommend. You can also make this in a loaf pan if you do not have a muffin tin.

You can buy the cookbook directly from the Breitenbush community.

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