I recently discovered this great new recipe and tweaked it a little to make it vegan. Now I make a batch every week that I can't wait to enjoy, mostly for breakfast along with fresh fruit and Ancient Awakenings plain coconut kefir (which I am crazy about). If you want to be truly inspired to live a healthy, holistic life, read the Ancient Awakenings story - a company based in Woodstock, Georgia. I found this kefir at the Alpharetta Farmer's Market, but now buy it at Whole Foods.
Ingredients for bread:
2 cups of pumpkin seeds
6 pitted dates
1 large or 2 medium gala or fuji apples (2 cups roughly)
3/4 tsp. ground fennel
3/4 tsp. salt
1 x-large egg ( I use flax and water as egg replacement)
2 tsp. of coconut oil
Preheat oven to 350 degrees
Process pumpkin seeds in food processor until finely ground. Pour in a bowl and set aside.
Process dates and apples until finely chopped.
Add back in the pumpkin seeds, fennel, sea salt, egg or egg replacement and coconut oil.
Process until combined.
Spread on a baking sheet lined with parchment paper and bake for approximately 30 minutes.
The Appleseed bread is great plain, or with your favorite nut butter or as sandwich bread.
Slice and enjoy!