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RE: More experiments with grain free breads – using the stove top
this looks like something i would like to make. awaiting 1st round of pumpkins. does it matter which sort of pumpkin? some are softer and more wet, and some are already dry like a bread when baked.
The recipe is quite flexible. In my last post, I talked about different combinations of ingredients to make the bread, including other vegetables. With a wetter pumpkin, it might just take a bit longer to cook the whole loaf, or you might be able to make a thinner flatbread. So you should be able to make it work either way. If its a really dry pumpkin, I'd add something a bit more liquid and reduce the pumpkin a bit.
well i suggested the idea to my wife, and its already gone to adding melon as moisturer, and making a desert out of it lol . well se where it will end, but i really like the original stuff from your pic
Never thought of melon. But I've used banana or feijoa or apple and made muffin versions, from the same basic recipe, so it should work. You can see some recipes in the links at the bottom of the post.
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