5 Reasons to Love Pumpkin and Squash + 1 Delicious Recipe - Page 2
4. Protect against diabetes
Pumpkin consumption can offer significant protection against developing type 2 diabetes due to its specially structured polysaccharides in the cell walls. They contain insulin-regulating properties and are great for blood sugar regulation.
5. Beneficial fiber
Next time you want to roast some chopped up winter squash, don't peel it. Instead, leave the skin on for a great source of dietary fiber. While the skin feels very tough to the touch on a raw pumpkin or squash, once baked or roasted, it softens up and is easily digested. You can also puree it along with the flesh in your favorite pumpkin soup recipe.
Pumpkin Pecan Bread
(Vegan, Wheat-free, No Refined Sugars)
1 cup wholegrain spelt flour
3/4 cup white spelt flour
1 cup raw coconut sugar (aka palm sugar)
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp Himalayan crystal salt
1/2 tsp grated nutmeg
1/2 tsp ground cinnamon
1/2 tsp allspice
1/4 tsp ground ginger
1 cup pumpkin puree (organic, pure)
1/2 cup coconut oil, melted
1/4 cup maple syrup
1-2 tbsp water
1/2 cup chopped pecans
Preheat the oven to 350F. Grease a loaf tin with some solid coconut oil.
Combine the dry ingredients in a large bowl and mix well to incorporate.
In a medium bowl, whisk the melted oil with the pumpkin puree, maple syrup, and water. Pour the wet ingredients into the dry, and stir with a wooden spoon, until just mixed. Fold in the pecans, reserving a few for decoration.
Pour mixture into the greased loaf tin, evenly spreading into all 4 corners and smoothing across the tip. Sprinkle a few pecans on top before placing in the middle of the oven.
Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes in the tin, then remove to a rack to cool completely.