Camelina oil an alternative to olive oil

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