4 years ago1,000+ Views
Found this and wanted to share with my vegan friends^^ @asparagus Ingredients 4 - 5 Medjool dates 1 3/4 cups + 2 tablespoons hot water, divided 2 tablespoons flaxseed meal 1/3 cup coconut oil, melted 1 cup pumpkin puree 1 teaspoon pure vanilla extract 1/2 cup sorghum flour 1/2 cup brown rice flour 1/2 cup teff flour 1/2 cup raw buckwheat flour (buckwheat groats, ground in a blender/coffee grinder to form a flour) 1/4 cup quinoa flakes 1 teaspoon powdered stevia 1/2 teaspoon fine sea salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ground ginger 1/4 teaspoon ground cloves 1 teaspoon baking soda Pumpkin seeds for sprinkling on top Instructions Preheat the oven to 350 degrees F and line a 9" loaf pan with parchment paper. Place the dates and 1 cup of hot water into a bowl. Let stand for 20 minutes. Remove the pits from the dates and place them along with the water in a blender. Blend until smooth & creamy. Should result in about 1/2 cup of date paste. Combine the flaxseed and 1/4 cup + 2 tablespoons (6 tablespoons) of hot water in a small bowl and stir until combined. Let sit until gelled, about 10 minutes. Meanwhile, whisk together the dry ingredients except for the baking soda in a large mixing bowl. Mix together the baking soda and remaining 1/2 cup of hot water and add to the dry. Then add the pumpkin, coconut oil, vanilla and mix to combine. Transfer the batter into the prepared loaf pan and sprinkle with pumpkin seeds. Bake in the center of the oven for 55 - 65 minutes, until a cake tester inserted into the center of the loaf comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack and cool for another 30 minutes. Slice and serve.
Sounds yummy! I'd love to add some chocolate chips too!
@flourmanic you're the best! I made a vegan pumpkin collection just for this recipe hahah