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Ingredientes
- 1 1/4 c. raw hulled pumpkin seeds
- 3 c. all purpose flour
- 3/4 c. finely snipped or possibly minced dates
- 2 1/2 teaspoon baking pwdr
- 1 teaspoon baking soda
- 1 1/2 teaspoon salt
- 1 c. regular or possibly quick cooking rolled oats
- 1 1/2 teaspoon grnd cinnamon
- 3/4 teaspoon grnd ginger
- 3/4 teaspoon grnd nutmeg
- 4 large eggs, room temp.
- 1 c. packed brown sugar
- 1/2 c. vegetable oil
- 1/2 c. plain yogurt, room temp.
- 1 (16 ounce) can pumpkin
- Grated peel of 1 med. lemon
Direcciones
- In a large frying pan, over medium heat, toast pumpkin seeds till they begin to make popping sounds and start to turn golden; set aside.Grease 2 (8"x4") loaf pans; set aside.
- Preheat oven to 350 degrees.
- In a large bowl, put together flour and dates. Use your fingers to separate dates and coat with flour. Stir in baking pwdr, baking soda, salt, oats, cinnamon, ginger and nutmeg till combined; set aside.
- In a medium bowl, lightly beat large eggs. Stir in brown sugar, oil, yogurt, pumpkin and lemon peel. Stir into flour mix only till dry ingredients are moistened. Stir in 1 cup toasted pumpkin seeds. Put into prepared pans. Smooth tops; sprinkle 2 tbsp toasted pumpkin seeds over top of each loaf. Lightly press into surface with back of a spoon. Bake 60 to 70 min or possibly till a wooden pick inserted in center comes out clean. Let stand in pan 10 min. Turn out onto a rack to cool. Makes 2 loaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 12 servings | |
| Calories 435 | |
| Calories from Fat 205 | 47% |
| Total Fat 23.03g | 29% |
| Saturated Fat 3.51g | 14% |
| Trans Fat 0.23g | |
| Cholesterol 71mg | 24% |
| Sodium 696mg | 29% |
| Potassium 331mg | 9% |
| Total Carbs 47.2g | 13% |
| Dietary Fiber 2.7g | 9% |
| Sugars 19.01g | 13% |
| Protein 12.89g | 21% |
