All recipes are whole foods, plant-based.  In addition, they contain NO gluten, nuts, coconut, refined sugars or oil.

Plant-Based Ranch Dressing*

Servings: 1.25 cups

Ingredients

• • • 16 oz. tofu
  • • 1/4 cup water
  • • 2.5 TBSP sunflower seeds (soak in warm water for 30-60 minutes)
  • • 2.5 TBSP apple cider vinegar (OR sherry vinegar, rice vinegar, distilled vinegar)
  • • 1.5 TBSP nutritional yeast
  • • 2 tsp miso (some brands of miso MAY contain gluten, so please check the list of ingredients if this is a concern)
  • • 1 TBSP dried minced onions (OR 2 TBSP finely chopped fresh sweet onion)
  • • 1 TBSP dried garlic granules (or 3 cloves of minced fresh garlic)
  • • 1.5 tsp pepper
  • • 1 tsp salt
  • • 1 tsp dried dill AND 1 tsp dried parsley (OR 1/3-1/2 cup fresh chopped herbs – dill, parsley, basil, and/or cilantro)
  • Optional: 2 green onions (chopped)

Directions

1. 1. 1. Soak sunflower seeds in warm water for 30-60 minutes.
   1. 1. Drain sunflower seeds.
   1. 1. Place all the ingredients in a blender (or use a 32 oz. mason jar and immersion blender).
   1. 1. Blend until creamy and smooth!  Scrape down the sides as necessary.
   1. Chill in the refrigerator.  The dressing will thicken as it chills.

Note: This recipe is a quick and easy version.  However, using the fresh herbs, onion, and garlic listed instead of the dry ingredients definitely takes this dressing to the next level!

* Adapted from – https://www.feastingathome.com/vegan-ranch-dressing/#tasty-recipes-22357-jump-target

Easy/Homemade BBQ sauce*

Serving: 1 1/3 cup

Ingredients

• • • 6 oz. tomato paste
  • • 1/4 cup maple syrup (OR sub 2 Medjool dates — see notes)
  • • 1/3 cup apple cider vinegar (OR sherry vinegar, rice vinegar, distilled vinegar)
  • • 1/2 cup water
  • • 2 tsp dried smoked paprika
  • • 1 tsp dried onion powder
  • • 1 tsp dried garlic powder
  • • 1/2 tsp dried ancho chili powder
  • • 1/2 tsp cumin
  • • Sea salt to taste
  • • Optional: pinch or two of cayenne (to add some heat)
  • Optional: 1/4 tsp liquid smoke (increase the depth of flavor)

Directions

1. 1. 1. Combine all ingredients in a medium bowl and whisk together (or shake in a mason jar).
   1. Enjoy!

Notes: If using dates rather than maple syrup, process the ingredients in a food processor, blender, or use an  immersion blender.

* Adapted from – https://healthymidwesterngirl.com/vegan-barbecue-sauce/

30-Minute Sugarless Summer Jam*

Servings: 6 cups

Using a no-sugar pectin, this jam can be made in less than 30 minutes.  Plus, it has no added sugar and can be stored in the refrigerator or freezer.

Ingredients

• • • 3 lbs. summer fruit (strawberries, blueberries, raspberries, blackberries, peaches, etc.)
  • • 1 cup apple juice concentrate (thawed)
  • • 5 TBSP Low or No-Sugar Needed Pectin
  • Optional (for those who are used to regularly sweetened jam): 1/4 cup (or to taste) maple syrup or date paste.  Don’t use date sugar (it doesn’t dissolve in liquids!).

Directions

1.    Wash the fruit and dry it in a colander.
2.    If using strawberries, hull them.  If using peaches, cut into quarters and remove the pits.  For other berries, skip to the next step.
3.    Put the fruit into a food processor and pulse until the fruit is coarsely mashed.  You can also mash the fruit using a potato masher.
4.    In a large pot, stir together the apple juice concentrate, summer fruit, and pectin.
5.    Bring the mixture to a boil over high heat.
6.    Add optional sweetener if desired.
7.    Boil hard for 1 minute, stirring constantly. Remove from heat.
8.    Skim foam, if desired. 
9.    Let cool for about 30 minutes, then pour into individual glass containers and put in the refrigerator.  If you plan to freeze the jam, don’t forget to leave at least an inch at the top for expansion. 
10. Jam will be fully set within about 2 hours, or it can be used as a syrup immediately. 

* Adapted from – https://faithfulplateful.com/quick-and-easy-100-all-fruit-strawberry-jam/#wprm-recipe-container-1058

Hospitality: An Industry or an Act of Discipleship?

“Let mutual affection continue.  Do not neglect to show hospitality to strangers, for by doing that some have entertained angels without knowing it.” – Hebrews 13:1-2 (NRSVUE)

Firm, yet slightly soft to the touch.  Golden yellow with a deep red blush kissing its shoulder.  Sweet, fruity, tangy, with a subtle floral aroma capturing the quintessential smell and taste of summer.  It truly was a sensory delight, boasting bright colors, an alluring aroma, and a flavor that caused my mind to do cartwheels, since the days of doing physical cartwheels are behind me!  

Two weeks ago, I had the opportunity to enjoy my first summer peach while Travis and I were visiting his family in South Carolina, which for the record produces the most peaches of any state in the South — including Georgia, who endearingly likes to call itself “The Peach State.”   Bless their hearts!

Given that folks in South Carolina know a thing or two about peaches, I was fortunate to be able to have that wonderful experience to kickoff the fantastic summer produce season — peaches, for sure, but also blueberries, cherries, plums, corn, tomatoes, fresh herbs, and more — in such a delightful and delectable way.

In fact, it was in this experience of eating that peach (and subsequent ones) that I was given the opportunity to marvel, once again, at the magnificence of God’s hospitality. 

Yes, the peach did provide nourishment, which is one aspect of providing hospitality.  However, the sheer variety of colors, textures, flavors, and scents of peaches — as well as other fruits, vegetables, legumes, and grains — demonstrate subtly, but profoundly, God’s unconditional love, kindness, and generosity for and towards us.

It is pretty common these days to think of “hospitality” as providing food to friends and family, or perhaps in terms of the multi-trillion-dollar global industry that includes hotels, restaurants, and often food-related tourist activities.

However, in past centuries, and really up until the 18^th century, hospitality included not only sharing food with family and friends, BUT ALSO with strangers.  And in addition to providing food, hospitality used to also include offering shelter and protection.  

Extending hospitality was not only a common practice across cultures but also was fundamental to Christian discipleship. The Bible repeatedly demonstrates the richer, broader, expanded vision for what hospitality is and should be. 

 The supreme example is Jesus’ parable of the Good Samaritan.

During the third week of our summer series (the week of July 13th), we will explore the role of hospitality by looking at it through the lens of “what we eat.”  We hope you will join us then, and in the meantime, we hope you will pause to consider the following reflection questions:

• What aspects of providing hospitality do you enjoy?
• What makes hospitality challenging (both offering and receiving it)?
• Where do you see your community of faith offering hospitality the way Jesus intended?  In what ways could they fulfill that ministry more fully?

May All Be Well,

Karen H. Webster

HSHC Co-Founder/Executive Director

1“By the eighteenth century, hospitality was viewed by many as an antiquated practice, out of step with busy commercial society, a relic from an earlier time.”  Christine D Pohl. Making Room: Recovering Hospitality as a Christian Tradition. Eerdmans Publishing Company, Grand Rapids, Michigan. 2024, p. 25.

It was 4 o’clock in the morning, and there I was, lying awake in bed.  Since I thought my chances of falling back asleep were slim to none, and I had told myself I had to stay in bed at least another hour, my mind naturally turned to this month’s newsletter theme: time, and its role in Christian discipleship.

“Ok, mind,” I thought, “since now you’ve got time to think about time, what do you think?  I feel both pressed for time and that there is so much one could say about this — where do I even begin?” I asked myself, with a hint of sarcasm.

Seconds later, the  song “Time Is On My Side,” perhaps made most popular by the Rolling Stones, floated into my head, and, to my surprise, I drifted back to sleep.

Several hours later, I awoke laughing, both amused and bewildered that this was the song that had made its way into my head.  I couldn’t even recall the last time I had heard it!  Still, I wondered: Is there something to learn here?  And of course, there was.

One way we fulfill our calling as Christ’s disciples is by using our time wisely – honoring God not only in what we do, but in how we do it.  At the same time, Ecclesiastes 3:11 reminds us: “God has made everything beautiful for its own time.  [God] has planted eternity in the human heart, but even so, people cannot see the whole scope of God’s work from beginning to end.” (Ecclesiastes 3:11, NLV) 

In other words, yes, it is important for us to be intentional with the time God has so generously given us (a focus we’ll explore further in week two of our Summer Series from June 29 through July 20, 2025 —more details coming soon!).  But, it’s also important to remember: we’re not in control of every minute.  Some things, perhaps many, are in God’s hands, not ours. 

As we step into this season of resurrection, a time of renewal and rebirth, consider setting aside a few quiet moments to reflect on how you’re using the gift of time.  You might do this through prayer, silent meditation, journaling, or perhaps the 24-hour activity snapshot handout we provided in the wellbeing section of our newsletter.

 As you do, hold this reminder close: through God, “Time is on your side, yes it is.” 

Eastertide blessings,

Karen Webster

HSHC Co-Founder/Executive Director

Five Minute Mexican Chocolate Pudding (Plant-Based!)

Servings: 6

Ingredients: 

• • 1 (14-ounce) package of soft or silken tofu

  • 1 cup soy milk or unsweetened milk of choice

  • 2 TBSP cocoa powder

  • ¾ cup dairy-free chocolate chips

  • 1 tsp vanilla

  • ½ tsp ground cinnamon

  • 2 TBSP date sugar

  • ⅛ tsp salt

  • For garnish: Whipped coconut cream (or dairy-free whipped topping) and shaved dark chocolate

Directions

1. 1. Place all the ingredients in a microwave-safe bowl and microwave for 2 minutes or until the milk and tofu feel warm.

   2. Use an immersion blender (or transfer the contents of the bowl to a standing blender) to puree the ingredients until smooth and chocolatey.

   3. Pour into six individual ramekins and refrigerate for at least 2 hours to firm up.

   4. Serve topped with whipped topping and dark chocolate shavings.

Yes, we know it is only January; however, Travis and I are already planning for, and are excited about, this year’s Summer Series, titled “Common Discipleship: Living Out Our Faith in Daily Life.”  Like last year, in addition to this being the summer series theme, it will also be our focus throughout our newsletters in 2025.  More specifically, we will be exploring “common,” but often overlooked, aspects of Christian discipleship – how we spend our time, how we use our resources, how we eat – and how our attention to each of these areas impacts our collective lives and health as followers of Christ.  These everyday practices, though seemingly ordinary, carry profound implications for our faith and witness. 

One of the typical challenges of being a faithful disciple is the temptation to privatize our walk with God.  Discipleship is often framed as “my personal relationship with Christ;” therefore, it frequently gets carried out through individual devotion (prayer, the reading of Scripture, journaling, etc.) in solitude.  While this aspect of our faith is absolutely vital, it is incomplete without the counterbalance of living out our faith in community. 

For example, the author of Hebrews writes, “And let us consider how to provoke one another to love and good deeds, not neglecting to meet together, as is the habit of some, but encouraging one another, and all the more as you see the Day approaching” (Hebrews 10:24-25, NRSVUE).  This passage clearly reminds us that discipleship is not a solitary endeavor; rather, it is a shared journey of mutual encouragement, accountability, and growth.  

Unfortunately, discipleship is not always a big community “walk in the park.”  Especially right now, with so many of our interactions and so much of our rhetoric filled with anger, violence, fear, political divisiveness, climate concerns, and so much more, it can seem like it’s harder than ever before to extend love and good deeds to our neighbors, both within and beyond our communities of faith.  How can we be expected to love our neighbors who are acting in unkind and unloving ways?  Yet, this is precisely where our discipleship is most needed.  How we treat our neighbors – those near and far – reflects the depth of our commitment to Christ’s call. 

Dietrich Bonhoeffer, in his book Life Together, offers this insight: “The person who loves their dream of community will destroy community, but the person who loves those around them will create community.”  Our call as disciples is to love those around us – to actively foster community through tangible acts of encouragement, service, and accountability.  This creates spaces where faith is not merely professed, but practiced.

The small, common aspects of discipleship – how we spend our time, use our resources, and even the way we eat – are not only personal choices, but also opportunities to live out our faith in community.  And, these actions, though simple (but not easy), create rhythms that shape our shared lives, offering encouragement and accountability as we grow together in Christ.

As January comes to a close and we begin 2025 together, here are some questions for consideration:

1. What does it look like to balance solitude with God and connection with others in my discipleship?

2. In what ways can I encourage and support my community of faith?

3. How am I being called to love my neighbor in the midst of the world’s current challenges?

4. Are there areas in my daily life – time, resources, or habits – where God may be calling me to more intentional reflection this year, so that my actions are in better alignment with being a follower of Christ?

It may seem common, insignificant, even impossible at times, but as we move into 2025, we want to encourage you to reflect on the common practices of your faith and how they impact your community.  Trust in God’s Spirit to guide you, strengthen you, and bring us together, no matter what side of the church pews we are sitting on.

Peace,

Karen and Travis Webster

HSHC Co-Founders

Carrot Cake Overnight Oats 

Prep Time: 5 min

Makes:1 ½ cups

Ingredients:

• ½ cup rolled oats (regular, not instant)
  
• ½ cup carrot (shredded)
  
• 2 Medjool dates (pitted and chopped)
• 1 TBSP flaxseed (ground)
  1 TBSP pumpkin seeds
• 1 tsp ground cinnamon
• Pinch ground nutmeg
• 1 cup unsweetened almond milk, plus more for serving

Optional: toppings such as hemp seeds, chopped pecans, almond butter, and/or raisins. 

Directions:

1. Combine the oats, carrot, dates, flaxseeds, pumpkin seeds, cinnamon, nutmeg, and almond milk in a glass jar.
2. Cover and chill for 2 hours, or up to 2 days. Stir in toppings (if desired) and add additional milk, if needed.

Recipe from: https://www.forksoverknives.com/recipes/vegan-breakfast/carrot-cake-overnight-oats/

Carrot Soup

Prep Time: 35 min

Makes: 4 servings

Ingredients: 

• 2 lbs. potatoes (peeled and chopped)
• 1 ½ large carrots (peeled and chopped)
• 1 large onion (peeled and chopped)
• 8 cups vegetable broth (no oil)

Optional: ½ tsp Dijon mustard, ⅓ cup nutritional yeast, ½ tsp cracked black pepper. 

Directions:

1. 1. Over high heat, in a non-stick large pot, add 2 TBSP of vegetable stock and onions. Sweat until translucent.
   2. Add chopped carrots, potatoes, and remaining vegetable stock and cook until softened.
   3. Bring to a boil, then turn the stove top down to medium-low heat. 
   4. Optional – stir in black pepper and Dijon mustard.
   5. Simmer for 15 minutes, the potatoes and carrots should be very soft.
   6. Turn the heat off.
   7. Stir in nutritional yeast.
   8. Puree the soup using an immersion blender (or regular blender), and blend until a smooth rich texture is achieved.
   9. Garnish as desired and serve warm.

Karen Notes: 

• The basic soup has only 4 ingredients!
• I usually add a few more carrots (about 1 cup)  and a pinch of turmeric, so that the color of the soup is a more vibrant orange (and also gives it an antioxidant boost).

Recipe from: https://plantbasedfolk.com/4-ingredient-potato-soup/#recipe

24-Carrot-Gold Dressing

Prep Time: 10 min

Makes: ¾ cup

Ingredients: 

• ½ cup carrot (cut into discs or small chunks)
• ⅓ cup water
• 1 ½ TBSP red wine vinegar 
• 1 – 1 ½ TBSP tahini 
• 1 TBSP pure maple syrup
• ½ tsp chickpea miso
• ½ tsp fresh ginger (roughly chopped) or 1/4 dried ginger*
  
• ¼-½ tsp salt

Directions: 

1. Using an immersion or regular blender, puree all the ingredients until very smooth.
2. Serve (or refrigerate).
3. Will keep about 4-5 days in the fridge.

* Note: Fresh ginger has a better flavor than dried (but it will due if that is all you have).

Recipe from: https://www.forksoverknives.com/recipes/vegan-sauces-condiments/24-carrot-gold-dressing/

It is not much to look at!  The once-vivid display of color is now washed out.  Many of the blooms are spent, and the aging tomato vines struggle to hold their fruit.  In many instances, things have literally gone to seed (as captured in the forefront of the photo from left to right – parley, dill, and fennel), and much of the eager anticipation of what is to come has started to fade like a late summer sunset.  The garden isn’t perfect.  But, it is absolutely well enough.

This summer, as Travis and I explored the societal pressure of “perfection” as part of our four-week Summer Series, one of the phrases that came up fairly often in our conversations after worship or during our educational opportunities (in person and online) was the notion of “good enough.”  In other words, rather than striving for “perfection,” many people found that aiming for “good enough” was much more realistic and attainable.  

Now, on the one hand, I absolutely agreed when people shared this sentiment with me; but, at the same time, I found it unsettling.  Why?   The words “good enough,” at least in my mind, kept feeling like an excuse to do things half-heartedly, almost a sort of cop-out.  This wasn’t what people were implying, but that is what my heart kept hearing.  I was feeling the tension between wanting to do things well and taking healthy pride in what I do, while also wanting to remember God’s role and God’s grace in the midst of it all. 

Upon reflecting on why I felt this way, I realized I needed to discover other words that I could use for myself that others might appreciate, too.  It turns out that the phrase “well enough” actually fits what I was looking for, more so than I realized.

According to the Merriam-Webster dictionary, the definition of “well” includes [1]*:

• “ in a good or proper manner”
• “satisfactorily with respect to conduct or action”
• “in a kindly or friendly manner”
• “in a way appropriate to the facts or circumstances”

Thus, for me, “well enough” means striving towards excellence (proper manner, satisfactory action, rooted in kindness) while at the same time humbly acknowledging and relying on God’s grace (“for my grace is sufficient for you”) and power (through Christ who dwells in me) to approach the circumstances appropriately.  Or, more simply put, “well enough” in my mind means striving to do things “well” while also being prayerfully attentive to when “enough” is enough!

Returning to our garden, it certainly isn’t what it was several months ago, but its actions are absolutely “appropriate to the circumstances.”  For example, the sunflower petals are beginning to shrivel up and the stems can barely hold the weight of the plants now, so it may seem as though the beauty of the plants (their “perfection”) is starting to wane.  However, the sunflowers are signaling to us, the many goldfinches (one hidden in the photo), and other pollinators that visit our garden that the seeds are ready to harvest.  Similarly, the “spent” (dying) parsley, dill, and fennel plants are all currently preparing to sow their seeds upon the earth so that new plants will come again next spring.

The late-summer garden is not the beautiful, fresh garden of the spring, nor should it be.  Rather, it is exactly what it is supposed to be right now: producing food for animals who are preparing for the winter and putting down the seeds that will sprout into next season’s life when winter breaks.  It is a well-enough garden, appropriate for its time, place, and function.  Perhaps we can take a lesson from this for our own lives: rather than trying to live into some constant, objective, elusive notion of “perfection,” we can recognize that we are well enough, too.

May all be well (enough),

Karen H. Webster

HSHC co-founder/executive director

P.S. – Please check out our “Health Highlight” section in our September 2024 newsletter for some “well enough” reflection questions and several articles that provide some strategies for approaching “perfection” in a healthier way. 

Reference:

1. https://www.merriam-webster.com/dictionary/well

Pumpkin Hummus

Servings: 4

Quick and easy.  Use it on sandwiches, as a salad topper or vegetable dip, and more!

Ingredients: 

• 1 15-ounce can (drained) or 1 ¾ cup cooked chickpeas 
• 1 cup pumpkin puree or roasted pumpkin
• 1 teaspoon salt
• ½ teaspoon chili powder
• ½ teaspoon ground cumin
• 2 TBSP tahini
• 1-2 TBSP vegetable broth (or water)
• 2 TBSP lemon juice
• 3 cloves garlic or ¾ tsp granulated garlic or ⅓ tsp garlic powder
• Optional: ¼ to ½ tsp smoked paprika

Directions: 

1. Place all of the ingredients in a food processor or blender or use an immersion blender to process until smooth and creamy. 
2. Add 1-2 TBSP of vegetable broth (or water) if the hummus is too thick. 
3. Adjust seasonings to your preference. 
4. Enjoy!

Adapted from and image courtesy of: https://littlesunnykitchen.com/pumpkin-hummus/

1-Pot Pumpkin Black Bean Soup

Servings: 4

This Thai/Mexican-influenced soup is easy to make, versatile, and satisfying.

Ingredients: 

• 1-2 cups + 2 additional TBSP vegetable broth (or water)
• 1 ½ cups diced white or yellow onion (or shallot or red onion)
• 3 cloves minced garlic (or 1/3 tsp garlic powder)
• 1 tsp fresh minced ginger (or ½ tsp ground ginger)
• 1 medium jalapeño, minced (seeds and stem removed)
• 1 small sweet potato, diced (skin on or off, your choice)
• 1 (15-oz.) can diced fire roasted tomatoes with green chilies
• 1 ½ – 2 tsp ground cumin
• 1 tsp chili powder (or add more to taste)
• 1 (14-oz.) can light coconut milk (or sub full fat for a creamier soup)
• 1 cup canned (or fresh) pumpkin pureé (or add more for more pronounced pumpkin flavor)
• 2 (15-oz.) cans of black beans (drained) or 3-3/12 cups cooked black beans
• 2-3 Tbsp lime juice
• Salt to taste

Optional

• 1/4 tsp ground coriander 
• 3 cups chopped greens (such as kale or spinach)
• Fresh cilantro (for serving)

Directions: 

1. In a large soup pot (over medium heat), sauté onions in 2 TBSP vegetable broth (add more if needed) until translucent — about 4-5 minutes — stirring occasionally.
2. Add minced garlic, ginger, and jalapeño and continue cooking for 1 minute or until fragrant.
3. Add diced sweet potato and sauté for 2-3 minutes.
4. Add diced fire roasted tomatoes, 1 cup vegetable broth, cumin, chili powder, and coriander (if using) and bring to a low boil.
5. Reduce heat to a simmer, cover, and cook until sweet potatoes are tender (about 5-10 minutes).
6. Add coconut milk, pumpkin purée, and black beans.
7. For a thinner consistency, add more broth.
8. Cover, return to a simmer, and cook for 5-10 minutes to allow flavors to develop.
9. Add 2 TBSP lime juice.
10. Taste test and adjust as needed, adding more lime juice for acidity, chili powder for heat, cumin for smokiness, coriander for floral notes/depth of flavor, or salt to taste.
11. Stir in chopped greens (optional), cover, and cook on low until wilted (about 3-5 minutes).
12. Serve as is, or with your favorite grain of choice.
13. Optional: Garnish with chopped cilantro.

Adapted from and image courtesy of: https://minimalistbaker.com/1-pot-pumpkin-black-bean-soup/#wprm-recipe-container-46822

Pumpkin Bread

Servings: 8-10 slices

Ingredients: 

• 2 cups flour of choice (I use this gluten-free option: 1 cup oat flour, 1/2 cup buckwheat flour*, and 1/2 cup almond flour)
• 1/2 – 3/4 cup date or coconut sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1 TBSP pumpkin pie spice (or 1 tsp cinnamon, 1 tsp ginger, 1/2 tsp nutmeg, ½ tsp allspice, and ¼ tsp cloves)
• ½ tsp salt
• 1 can (15 oz) 100% pumpkin puree or 1 1/2 cups fresh pumpkin puree
• 1/3 cup plant-based milk of choice (I like to use soymilk) 
• 1/3 cup unsweetened applesauce (or use an additional ⅓ cup of plant-based milk)
• 1-2 tsp vanilla

Optional:

• 3/4 cup chopped dates and/or raisins
• 2 TBSP ground flaxseed
• ½ cup rolled oats
• Pepitas (for topping)

Directions: 

1. Line 9 x 5 loaf pan with parchment paper.
2. Mix dry ingredients – in a medium size bowl, combine flour, sugar, baking powder, baking soda, spices, and salt. 
3. Mix in – dates, raisins, and/or oats – if using.
4. Mix wet ingredients – in a small bowl, combine pumpkin puree, plant-based milk, applesauce (if using), and vanilla.
5. Add the wet mixture to the dry mixture and mix well (no flour clumps). However, be careful not to over mix.
6. Taste batter, adjusting flavor and/or sweetness to your taste.
7. Sprinkle some pepitas on top of the bread – if using.
8. Pour batter into the parchment-lined loaf pan.
9. Bake for 55 – 60 minutes at 350 degrees.
10. Let cool for  5 – 10 minutes.
11. Remove from the loaf pan and transfer bread to a wire rack to cool slightly before serving.
12.  Enjoy!

Note: *Buckwheat flour substitutions = use more oat or almond flour, brown rice flour, all-purpose gluten-free flour, or whole wheat flour (if it doesn’t need to be gluten-free).

Adapted from and image courtesy of: https://simple-veganista.com/pumpkin-loaf/#tasty-recipes-8825-jump-target