Mmmm. It definitely feels like fall outside. Sweaters, scarves, hot tea.... and pumpkin! Fall just isn't fall without making goodies with pumpkin. My brothers harvested one from our garden, and I proceeded to bake it into a lovely pan of gingerbread.
2 cups cooked pumpkin
6 TBSP pure maple syrup
1/2 cup sucanat (a healthier form of sugar)
1/2 cup coconut oil (healthier than olive oil - you could use that instead though)
1/2 cup black strap molasses
2 TBSP chia seeds + 6 TBSP water*
2 cups whole wheat pastry flour
1 1/2 cups whole wheat flour
2 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1/4 tsp clove powder
1 1/2 tsp sea salt
2 tsp baking powder
1 cup walnuts
*Mix this together, and let sit in a bowl for 5 minutes. It will gum up and create a sticky substance to help hold your gingerbread together. If you don't have chia seeds, use flax seeds! And if you really feel like rebelling against healthy ways (haha), that would equal 2 eggs.
Step 1: Preheat your oven to 350 degrees F. Crush the walnuts up by hand and place on a baking sheet. Bake them (to nicely toast) for about 10 minutes.
Step 2: Mix all wet ingredients in a bowl (pumpkin, maple syrup, sucanat, coconut oil, molasses, and chia mix)
Step 3: Mix all dry ingredients in a bowl (flour, spices, salt, baking powder)
Step 4: Find a 9x13 baking pan and line it with parchment paper.
Step 5: Add the dry mix to the wet, and stir! Then add the walnuts, and stir some more!
Step 6: Pour into the pan, and bake for 60 minutes. Make sure a toothpick comes out clean.
Enjoy! Later, I'll be posting an alternate to this recipe - one where you top it with a spiced buttercream frosting. If you want to stay more healthy, leave the frosting off, otherwise go for it! That post will include photos of the finished product.
2 cups cooked pumpkin
6 TBSP pure maple syrup
1/2 cup sucanat (a healthier form of sugar)
1/2 cup coconut oil (healthier than olive oil - you could use that instead though)
1/2 cup black strap molasses
2 TBSP chia seeds + 6 TBSP water*
2 cups whole wheat pastry flour
1 1/2 cups whole wheat flour
2 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1/4 tsp clove powder
1 1/2 tsp sea salt
2 tsp baking powder
1 cup walnuts
*Mix this together, and let sit in a bowl for 5 minutes. It will gum up and create a sticky substance to help hold your gingerbread together. If you don't have chia seeds, use flax seeds! And if you really feel like rebelling against healthy ways (haha), that would equal 2 eggs.
Step 1: Preheat your oven to 350 degrees F. Crush the walnuts up by hand and place on a baking sheet. Bake them (to nicely toast) for about 10 minutes.
Step 2: Mix all wet ingredients in a bowl (pumpkin, maple syrup, sucanat, coconut oil, molasses, and chia mix)
Step 3: Mix all dry ingredients in a bowl (flour, spices, salt, baking powder)
Step 4: Find a 9x13 baking pan and line it with parchment paper.
Step 5: Add the dry mix to the wet, and stir! Then add the walnuts, and stir some more!
Step 6: Pour into the pan, and bake for 60 minutes. Make sure a toothpick comes out clean.
Enjoy! Later, I'll be posting an alternate to this recipe - one where you top it with a spiced buttercream frosting. If you want to stay more healthy, leave the frosting off, otherwise go for it! That post will include photos of the finished product.
Where would you buy sucanat?
ReplyDeleteHi Smylee! Thanks for checking out my blog - hope your Vegan adventure goes well! This is the kind of sucanat I buy: http://www.wholesomesweeteners.com/brands/Wholesome_Sweeteners/Fair_Trade_Certified_Organic_Sucanat.html and they have it at my local health food store. They might have it at a larger grocery store too - depends on the size of your town and whatnot :) I think you can buy it on Amazon too, if you can't find it locally.
ReplyDeleteThanks! :)
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