Seeded Spiced Pumpkin + Rye Bread

by Trudy ~ Veggie num num on October 31, 2014

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Seeded Spiced Pumpkin + Rye Bread | Veggie num num

I recently had the opportunity to take a peek at a wonderful new book that’s all about helping families get back to real food – it’s called The 52 New Foods Challenge by Jennifer Tyler Lee. Packed with more than 150 great recipes, featuring lots of different fresh and wholesome ingredients, the book also offers a wealth of information on healthy eating as a family and engaging your kids with eating and cooking fresh and wholesome foods.

This is the kind of stuff that gets me excited – new ways to help people discover the joys and lifelong gains of adopting nourishing eating habits and raising your kids to understand the benefits of enjoying healthy whole foods.

The 52 new foods challenge is a fun and practical way for families to try new foods, together. Each week you try something new – kale, artichokes, quinoa – follow the recipes and engage with the fun activities designed to inspire kids in the kitchen and get them excited about real food.

So today I am sharing a Veggie num num version of Jennifer’s Pumpkin Bread recipe and hopefully uncovering a new way to get my little one eating pumpkin too.

This pumpkin bread recipe is sugar free, dairy free and egg free, packed with nourishing seeds, and delivers a soft, dense, indulgent bread with a lovely subtle flavour from the rye. It would make a nice breakfast treat, morning snack or even dessert. For something a little special I served this vegan pumpkin bread topped with coconut yoghurt, pecans and a drizzle of maple syrup – it was amazing!!

The 52 New Foods Challenge is a fantastic book packed with practical information, delicious recipes and lots of fun inspiration to get you and your kids into the kitchen and enjoying creative, delicious meals! You can PRE-ORDER a copy today!

Seeded Spiced Pumpkin + Rye Bread | Veggie num num
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