Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
This pumpkin bread is perfect for breakfast or with tea in the afternoon. You can also toast it and spread marmalade on it.
200 g of flour
a pinch of salt
100 g of sugar
1 spoonful of baking powder
1 teaspoonful of grated ginger
1/2 a teaspoonful of powdered cinnamon
1/2 a teaspoonful of grated nutmeg
300 g of pumpkin purée
90 ml of olive oil
2 teaspoonful of honey
1 teaspoonful of lemon peel
100 g of walnuts
In order to prepare the pumpkin purée, clean the pumpkin, cut it into big chunks and steam until tender. Then mash it using a fork.
Preheat the oven at 180°C. In a bowl, combine the flour, salt, sugar, baking powder, ginger, cinnamon and nutmeg. In another container combine all the other ingredients except for the walnuts: pumkin purée, oil, beaten eggs, water, honey and lemon peel. Add the latter mixture to the former and mix well but not too much.
At this point, add the walnuts and pour the mixture into the baking mould. Bake the pumpkin bread for about 50 minutes until well cooked.
Quest'opera è distribuita con Licenza Creative Commons Attribuzione - Non commerciale - Non opere derivate 4.0 Internazionale.
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