Marta and I made this together today for the fall season. šThis is @martascooking first pumpkin loaf ever- Making it in Siena, Italy. I hope she loves this American obsession! .
Three tablespoons of flax replace three eggs to make this vegan. In this recipe, no one will know its vegan! The spices are what make this bread special. . Just because it’s vegan doesnāt mean its healthy and you can eat all you want. This is a bread/cake thatās very tasty and still a treat š Its a perfect fall gift Iāll be giving to my boyfriend. (Baking in the coffee can was his request)
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This is an easy recipe. The only trick is whipping up the flaxseed and wet ingredients well to act like the “egg.” If you’re doing more plant-based cooking, I recommend getting a handy immersion blender. I used it in this recipe and use it for many soups and sauces.Ā
*Use a blend ofĀ 1 cup whole wheat flourĀ toĀ 2 cups white flourĀ for added nutrition. The taste will still be just as good. Or you can do a half and half blend.
**I used sweetenedĀ applesauce, but you can useĀ unsweetenedĀ to cut down on sugar
ā„FlaxseedĀ is great for you because of omega-3s and fiber. Just make sure to keep in fridge or freezer to retain the great nutrition properties. You can buy whole flaxseeds and grind them in a coffee grinder yourself, or buy them already ground, sold as “flax meal”
~This sweet treat is a great source ofĀ vitamin AĀ and ironĀ !!!~
good vision, teeth, skin, and antioxidants
Directions:Ā
Preheat the oven toĀ 350 F (176 C). Grease or spray the baking trays or muffin tins. You can also skip the spray and use muffin liners instead.
1. Whisk together theĀ flour, cloves, cinnamon, nutmeg, baking soda, baking powderĀ andĀ salt. 2. Using an immersion blender or blender, blend theĀ flaxseedĀ and water for about 1 minute, or until it looks very smooth and same throughout. Use a small, tall cup, for best results with the immersion blender.
2. In an immersions blender cup or blender, blend flaxseed and water. It should turn into a very thick, gel-like consistency. This takes a couple minutes with the immersion blender. This acts as your Ā« egg Ā».
3. Then, add theĀ sugar,Ā vegetable oil,Ā applesauce, andĀ pumpkin pureeĀ into theĀ water-flaxseedĀ mixture. Blend for about 30 seconds.
Pureeing the fresh roasted pumpkin. You can find instructions on how to roast pumpkin in theĀ quinoa post.Ā
This is the immersion blender I recommend. I do receive a small commission for this purchase at no additional charge to you.Ā
4. Then add theĀ dry ingredientsĀ into the wet ingredients, in three turns. Whisk lightly after each addition until all is combined thoroughly.
5. Stir inĀ walnutsĀ orĀ raisins, or combination. Pour into baking trays or muffin tins.
6. Bake forĀ 40Ā minutes to 1 hour, or until a toothpick comes out clean when tested. Important: after baking, let the bread cool for 20 minutes to coalesce in the pan. This is undeniably the hardest part while the aromas of cinnamon, cloves, and nutmeg fill your home. amzn_assoc_placement = “adunit0”; amzn_assoc_search_bar = “true”; amzn_assoc_tracking_id = “chefjoannas20-20”; amzn_assoc_ad_mode = “manual”; amzn_assoc_ad_type = “smart”; amzn_assoc_marketplace = “amazon”; amzn_assoc_region = “US”; amzn_assoc_title = “My Amazon Picks”; amzn_assoc_linkid = “e2ad1a17494b9071eb5aace0b0ee6c60”; amzn_assoc_asins = “B001K2058E,B07PJG9WZY,B07PSVHPGS,B01IQAD0SO,B075XGQSNN,B00AGBX352,B005M1AWWS,B0001MSEHI”;
