raw pumpkin bread

Pumpkin Bread Ingredients by welikeitraw
3/4 cup Almond Pulp*
1/4 cup Golden Flax Meal*
1 cup Pumpkin Puree*
1/2 cup Date Paste*
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. cloves
1/2 smidgen salt
Directions: Mix by hand and form into a loaf about one and a half inches thick. Dehydrate at 105 degrees for 8 hours on a teflex sheet then remove the teflex sheet and dehydrate for additional 16 hours and enjoy!
Optional: To make a dryer bread, slice the bread and dehydrate for an additional 8 hours.
To make almond pulp, make almond milk and strain out the pulp.
To make golden flax meal, put golden flax seeds in a dry blender and blend to a powder. Brown flax meal will also due just fine.
To make pumpkin puree, peel and seed a small pumpkin (don't worry about getting all the stringy part off), roughly chop the pumpkin, and toss it in the food processor. Process until it is a consistent texture, but it will never be smooth.
To make date paste, put pitted dates in either a blender or food processor and add as little water as possible to achieve a paste.