Latest from The Spokesman-Review
The Greenwalt family of Ritzville is growing little-known camelina.
They planted the oil seed and first pressed it in May 2011 and are now selling oil from the crop as Camelina Gold. My story about them will be in Wednesday's Food section, including details on the health benefits of the oil and where it is sold.
Here is the recipe I promised from Lynn Greenwalt.
Camelina Pumpkin Bread
1/2 cup whole wheat flour
1 1/2 cups all purpose flour
1/2 teaspoon vital wheat gluten
2 cups organic sugar cane
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/2 teaspoon sea salt
1 cup camelina oil
4 eggs, slightly beaten
2 cups solid pack pumpkin puree
Heat oven to 350 degrees. Grease and flour 2 bread pans. Sift together flours, sugar, baking soda, cinnamon, cloves nutmeg and salt into a large bowl. Make well in center; pour in eggs and oil. Beat on low speed until well blended. Add pumpkin; continue beating until well blended. Turn batter into prepared pans.
Bake at 350 degrees in oven for 1 hour or until a toothpick comes out clean.
Cool in pans on wire rack for 15 minutes. Turn out onto wire rack; invert. Cool.
Yield: 2 loves pumpkin bread