**This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links. ​  But, all opinions expressed are my own.    ​​​​

      Saturday was a leisurely morning for my husband and I.  When we woke up, I went into the kitchen to make a nice breakfast.  Since I had some sprouted wheat flour all ready to go, I decided to make these yeasty Angel Biscuits with it.  Usually they should rise for about an hour before baking.  I only gave mine about 30 minutes as I prepared everything else, but they were still delicious, if not as high.  You can actually make this recipe with white flour, but something about using sprouted wheat makes it feel okay to eat 3 (or 4) of them in a row! 

Sprouted Wheat Angel Biscuits

     I hope you give these a try!

     Also, don't forget that this Saturday will be our Pie Night, both real and virtual!  Be sure to join us at 6:30 PM! Go to our Facebook page and get the details under events! We will be going live on Facebook and if you lets us know that you are there, we will send to a code to get our new Pie E-book that we are launching at a huge discount!  It will be just in time for Thanksgiving! 
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This post contains affiliate links. I will be compensated for any purchases made through those links, at no additional cost to you. All views expressed are my own.

Living in the desert is particularly depressing when September rolls around and the highs are still hitting 110. In other parts of the world temperatures are cooling, leaves are changing colors, and people are pulling out scarves and long sleeved shirts to wear to keep them warm.

At this time of year, I envy those people. That is when I need pumpkin things the most. As you may recall, we now have a several years supply of canned pumpkin. I cannot tell you how happy that makes me. Well, since we also have a little one running around (okay crawling around for now, but it won't be long until those little feet are running) and I buy bananas much more frequently now.

However, I personally have never been a huge banana eater. I usually forget I have them until they are perfect for banana bread. So, since our little BP is the main banana eater in the house, we still end up with plenty of banana bread ready bananas.

Well, presto, my pumpkin needs combined with our leftover banana to make this tasty, moist, pumpkin banana bread!

As you well know, pumpkin bread is amazing on it's own, as is banana bread. However, with the pumpkin and banana bread powers combined, this pumpkin banana bread is unstoppable! You will be too, when it comes to eating it!

As I devoured my loaf I pretended it was 65 degrees outside instead of 105. It was a great escape from reality.

I better go make more because the high tomorow is supposed to be 107.

​Happy baking!

Here are some of my favorite items to use while making this recipe!

Pumpkin Banana Bread

**This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links. ​  But, all opinions expressed are my own.

     Just a couple of weeks ago, I shared with you my all time favorite rolls that I have ever made.  They are Potato Rolls.  Well, one of my goals for this year is to do more sprouted wheat baking.  It is a technique that I shared with you last year.  So, after I made the regular Potato Rolls, I decided to give them a try using sprouted wheat.
       I sprouted the wheat, dehydrated it, ground it into flour and gave the recipe a try.  (I feel like the Little Red Hen!)  Here is what I discovered:

• These rolls are much softer and lighter than any other totally whole wheat rolls I have eaten, but not as light as the ones made with white flour.
• The dough itself was stiffer than the white flour dough, making it take longer for them to rise. Because the dough was so much stiffer, next time, I will probably use about 1 c less flour that the recipe calls for.  
• The taste is still soft and delicious, just different from the white rolls.  They are extra good with honey! 

    A lot of people may feel like the sprouted wheat method is too time consuming, but really, you just put each step into place and go on your merry way.  I feel like the health benefits are worth it.  You can check out my article about this method here and here.  
    I am referring you back to the original recipe and all you have to do is change the type of flour that you use.  I hope that you will give these a try! 

We have a ton of bread recipes of all kinds on our blog!  Check out the Bread Pages here! 

Believe it or not, it is time to start thinking about the holidays and all of the baking you will want to be doing.  Be sure to click over to our Etsy shop and pick up our Bloggelicious Baking Printables to put together your own recipe binder filled with the new ones you find here and on Pinterest! 
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Click here to find out all about how this binder works!