(vegan & gluten-free) | Makes 2 small loaves
Note that this recipe calls for pure pumpkin puree, NOT pumpkin pie filling. If you’re using homemade pumpkin puree, make sure it is very well drained and not watery.-
Ingredients
3 tablespoons ground flaxseed6 tablespoons warm water
1 cup teff flour (Bob's Red Mill Whole Grain Teff Flour)
½ cup arrowroot or tapioca starch
1 teaspoon baking soda¼ teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon freshly grated nutmeg
½ teaspoon sea salt1 cup pure pumpkin puree
⅓ cup virgin coconut oil, melted, or extra-virgin olive oil
⅓ cup Grade B maple syrup or honey (or a blend of both to equal ⅓ cup)
1 tablespoon blackstrap molasses
1 teaspoon vanilla extract
⅓ cup walnuts or pecans, chopped (optional)
⅓ cup raisins
Directions
- Preheat the oven to 350ºF. Grease 2 small mini loaf pans with coconut or olive oil. (The pans I use are about 6×3 inches.) In a small bowl, whisk together the flaxseed and warm water. Set aside.
- In a large bowl, whisk together the teff flour, arrowroot or tapioca starch, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. In a small pot over medium heat, whisk together the pumpkin, oil, maple syrup or honey, molasses, and vanilla. Cook, whisking often, until everything is melted and smooth. Remove from heat and whisk in the flaxseed mixture.
- Pour the wet ingredients into the flour mixture and stir to combine thoroughly, resulting in a thick batter. Stir in the nuts and raisins. Divide the batter evenly between the 2 pans.
- Bake for about 35 minutes until dark brown and a knife inserted into the center comes out clean. Cool the loaves in the pans for 5 minutes, then turn out onto a wire rack to cool completely before slicing. Store sliced bread in an airtight container in the refrigerator or freezer.
- For nut-free: omit the nuts or replace them with toasted pumpkin seeds.
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