Johnny Appleseed Bread
During the last few minutes of baking, this bread may puff up in the middle of the pan. Don’t fret! It will sink right back down when it cools. Using a Fuji or Gala apple is important, as Granny Smith won’t have enough juice.
2 cups crunchy pumpkin seeds
2 Medjool dates. pitted
2 cups roughly chopped Gala or Fuji apple (approx 1 large apple)
3/4 tsp ground fennel
3/4 tsp sea salt
1 x-large egg
2 tsp ghee, plus more for the pan
Preheat oven to 350˚. Locate an 8×8 glass pan and grease with ghee.
In the bowl of a food processor, add pumpkin seeds and process until finely ground. Pour into a small bowl and set aside.
In the same bowl of the food processor, add dates and process until finely chopped, scraping down the sides of the bowl, as necessary. Add apples, process until finely chopped. Add back the ground pumpkin seeds, fennel, sea salt, egg and ghee. Process until combined.
Spread into the prepared pan, and bake for 30-35 minutes, until sides are lightly browned and center passes a toothpick test. Cool slightly before service. Johnny Appleseed Bread is even better the 2nd day!