No knead pumpkin bread

January 23, 2015
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This is some sort of dough.I tried to reinvent the pumpkin rolls.So I changed all the butter,milk,eggs and so on with coconut oil and milk.It’s the first time I don’t knead a dough and don’t use butter.I’m so familiar with the sweet dough called “cozonac”…which is usually served here in Romania at Christmas and Easter.It’s like a sweet bread well risen, full of cocoa, nuts and raisins.I will probably show you on Easter what it’s all about.

Getting back at this pumpkin bread, I must tell you the dough will be very sticky, but don’t get disappointed.It’s a good thing.Be generous with the filling, you won’t regret it.

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I already told you about the benefits of pumpkin here . You should definitely try it in this combination.It gives a mild sweetness and it serves to moist the dough.

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This is the kind of cake good for kids.It’s sugarless.But feel free to put instead of dates brown/raw sugar.But you will be amazed how dates can change the way you look at cakes.You can add as much as you want and if you soak them long enough you will obtain a well formed paste.It’s also a good saving of money if you do this at home instead of buying dates syrup.Using this kind of sweetener, gives a certainly other moisture in the cake, a different chemical reaction compared to sugar.I’m keen on finding more about that so I’ll probably explore a book which I found, How baking works.Do you know it?What do you think?

Ingredients:

Dough:

100 g whole rice flour

90 g roasted hazelnut flour

190 g wholewheat flour

5 g fresh yeast

100 g fresh coconut pulp+200 ml water

100 g dry dates+100 ml water

50 ml coconut oil

210 g roasted pumpkin

10 g chia seeds

10 g flax seeds

Filling:

50 g dehydrated plums

100 g dehydrated dates

40 ml grapeseed oil

100 g nuts

50 g almonds

2 teaspoons cinnamon

2 teaspoons carob

Put the dates in water and let them hydrate for about 15 minutes.

Put the yeast in a cup and mix well with  a teaspoon until it becomes a paste.Let aside for couple of minutes.

Take the fresh coconut and break it using a hammer (with care!).This is how I do it.Remove the pulp from the shell and put it in a blender with the amount of water noted above.Or use canned coconut milk instead.
Put the dates in the blender and mix again until a thick paste is formed.Put it in a pot with the coconut oil over low heat .Stir well.Don’t bring to boil.Incorporate the roasted pumpkin.Transfer it again in the blender and mix.

Grind the seeds and mix them with the wet ingredients.Incorporate the yeast until well combined.

Grind the hazelnuts until they transform into flour.Put it in a bowl together with the other flours and a pinch of salt.Gently fold in the wet ingredients over the dry ones.You can knead with your hands just a little bit until a ball is formed.It will be very sticky.Transfer it in a clean bowl, cover and let rise until is doubled in shape for about 1 h – 1,30 h.

For the filling, put the plums, dates and oil in a food processor and mix until a paste is formed.Grind the nuts and incorporate along with the cinnamon and carob.Adjust the sweetness according to your taste.You can also add other dried fruits like gooseberries,figs or cranberries.

Preheat the oven at 180 degrees.Prepare a 30×15 baking tray lined with parchment paper.

After the dough has risen, transfer it on a non-adherent working surface and use your hands to stretch the dough into a 38×25 cm rectangle.Spread evenly the filling and roll the dough as making a roulade using the long side next to you of the silicone mat used as a working surface, or the one you have chosen.

Cut the formed roulade into 2 cm-width slices and place them face up one next the other one in the baking tray.Let rise again for about 30 minutes.

Bake in the preheated oven for 30 minutes or until a skewer comes clean.Let cool completely before slicing.Drizzle some honey over before serving.

Enjoy!

 

 

 

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