recipe adapted from Tate's cookbook
1/2 cup whole wheat flour
1/2 cup unbleached all purpose flour
1/2 cup oat flour
1/2 wheat germ
1/2 cup sucanat (granulated raw sugar)
1/4 tsp salt
1/4 tsp baking soda
1/2 tsp caramom
1 package maple NUTSZ (chopped)
1 TBSP salted butter, melted
3/4 pumpkin puree
1/4 cup Brown rice syrup
1/4 cup Pure Maple Syrup
4 large egg whites
Pre heat the oven to 350 degrees
Grease a 9x5x3 loaf pan
Combine the flours, wheat germ, sucanat, salt, baking soda, baking powder, cardamon, nutmeg, cinnamon, and 1/2 cup of maple NUTSZ, Stir the mixture and set aside.
Combine the melted butter, pumpkin puree, rice syrup, and maple syrup in a medium bowl. Beat the egg whites till they are stiff, but not dry. Fold them into the pumpkin mixture. Fold the pumpkin and egg mixture into the flour mixture.
Spoon the batter the prepared. Sprinkle the remainder of the NUTSZ on top of the batter.
Bake the bread for 55 minutes or until it's firm to the touch and a cake tester or toothpick comes out clean when inserted into the loaf. This bread will not rise and will be heavy, but the density works because it can be sliced VERY thin.