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- 3/4 cup sourdough starter
- 1/2 cup pumpkin puree
- 3 3/4 – 4 cup flour ( I used both spelt & wheat/spelt mix)
- 5 tablespoons coconut oil or butter, soft at room temp
- 3 tablespoons raw honey or palm nectar (add more if you want your bread to be sweeter)
- 1 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
1.Mix flour(s), salt and spices together in a bowl.
2.Add coconut oil, raw honey, pumpkin and sourdough starter.
3.Mix ingredients until combined. Knead for 10 minutes. Add more flour if needed.
4.Place dough in a greased bowl. Leave dough in bowl overnight, or for 6-8 hours.
5.Knead dough for 5 minutes and form into loaf or roll dough out if making cinnamon rolls or swirl bread.
6.Place loaf in greased bread pan. Cover and let rise, 2-3 hours.
7.For rolls or swirl bread, roll dough out into a rectangle.
8.Brush 2 tablespoons of coconut oil/butter on dough and sprinkle with cinnamon and palm sugar (or any of your favorite cinnamon roll fillings).
9.Roll the dough tightly to form a log.
13.When your bread is done rising, preheat oven to 375 degrees
14.Bake bread for 20-25 minutes. Turn off the heat and keep the bread in the warm oven for an hour. This helps the center of the bread to finish baking.
15.Bake cinnamon rolls for 15-20 minutes.
16.Frost cinnamon rolls with your favorite frosting. I made a simple cream cheese frosting (8 ounces of soft cream cheese mixed with 4 tablespoons of raw honey).
Serve and enjoy!
This post is linked with~
Real Food Wednesday @ Kelly The Kitchen Kop
Pennywise Platter Thursday @ The Nourishing Gourmet
Simple Lives Thursday Hosted by Diana @ A Little Bit of Spain in Iowa, Annette @ Sustainable Eats, Alicia @ Culinary Bliss , & Wardeh @ GNOWFGLINS