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Posts Tagged ‘pumpkin’

This recipe is vegan and soy-free, so it is a great alternative for those who cannot tolerate these foods.

The recipe can be halved and used as a spread for the Pumpkin Oat Loaf I published on September 14.  This was my original intent when I created this recipe.  The result was so rich that I knew it would work perfectly as the filling for a pumpkin pie.

Vegan, Soy-free, Pumpkin Pie Filling

2 cups pecans

2 cups pumpkin purée (either homemade or canned)

2 tblsp lemon juice

2 tblsp white miso

1/3 cup agave syrup (maple syrup is also ok)

¾ tsp vanilla

1 ½ tsp ground ginger

1 ½ tsp ground cinnamon

¾ tsp ground cloves

¾ tsp ground nutmeg

Place pecans in a food processor and combine until a butter is formed.  This will take about 5 – 7 minutes.

Add the remainder of the ingredients to the food processor, and combine.  Spoon mixture into your favourite pie crust, top with coconut or soy whipped cream, and enjoy.

This recipe can be halved and served as a dip as well.

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So first of all I’d like to point out that for once I have a decent photograph posted here.  I’ve learned that it’s not actually entirely my fault that all of my photos turn out, well, um, poorly.  I used a decent camera for the first time last night and, well, you can judge the results for yourself.  Now that I have something decent to use hopefully the quality of photos you find here will improve.  And now you can all see what these items actually look like (i.e. like it wasn’t some back-alley bakery pumping these things out).

This works really well as a breakfast bread.  It is a relatively milk-tasting bread.  Some toppings that would go really well on this would be an apple butter or pumpkin spice butter (published here in a separate post on September 21).

The reason I am now using oats in my recipes is because I’ve finally found some gluten-free oats here in Canada!  This is big news.  Really.  The brand is Only Oats and they are available at Bulk Barn stores across Canada.  For more info or to make a purchase visit their website http://www.onlyoats.ca/ 

I still tend to use eggs in my recipes, especially when I’m making a loaf like this or a cake.  The lift that eggs give to baked goods simply can’t be mimicked.  However, if you cannot tolerate eggs you can use an egg substitute such as flax meal, apple sauce, or Ener-g Egg Replacer. 

In general, if a recipe calls for only one or two eggs, they can be replaced without compromising the integrity of the recipe.  If more than two eggs are called for, it becomes more and more difficult to replace them.  However, substitutes can be found, although a little bit of experimentation may be necessary.

Pumpkin Oat Bread

Inspired by a recipe found in Living Without magazine

1 cup sorghum or quinoa flour¼ cup tapioca starch

¼ cup arrowroot

¼ cup brown rice flour

1 tblsp baking powder

¼ tsp baking soda

1 tsp cinnamon

1 tsp ground ginger

1 tsp ground cloves

¼ tsp sea salt

½ tsp nutmeg½ tsp xanthan gum

1 cup boiling water

½ cup gluten free rolled oats or quinoa flakes

3 eggs (or 2 eggs and increase xanthan gum to 1 tsp – 3 eggs really holds it together well)

1 cup pumpkin puree

2 tblsp canola oil

¼ cup honey

2 tblsp pumpkin or flax seeds

 

Preheat oven to 350°F.   Place one of the oven racks into the middle of the oven.

Lightly grease 1 large loaf pan with your oil of choice. 

In a small bowl, pour boiling water over the oats and let mixture stand for 20 minutes.  If using quinoa flakes, let stand for 5 minutes.  If there is any easily apparent excess water in the bowl after the soaking period, gently drain the water off.  Do not press down on the oats to remove excess water.

In a large bowl, combine flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, salt, and xanthan gum.

In a small bowl, whisk together eggs, pumpkin puree, oil, and honey.  Stir in the oat mixture. 

Do not combine the liquid and the dry ingredients until you are ready to pop them into the oven.  Combining the wet and dry ingredients immediately activates the baking soda and the life it gives the loaf will be lost.

Stir the wet mixture into dry ingredients until just moistened and fully combined.

Spoon batter into prepared pans and sprinkle pumpkin/flax seeds on top.  Place pans in preheated oven and bake for 35- 40 minutes until done.  The top will be golden brown and your kitchen will be filled with the aroma of the spices.  It is easy to underbake this loaf, so I recommend leaving it in for 5 for minutes, no matter how long you have been baking it.

Cool in the pan for 1 hour before turning out onto a wire rack to cool completely.  Use a knife to loosen the sides from the pan before turning out.  Try to lift the loaf out of the pan to avoid losing seeds.  Cool the loaf completely before cutting (otherwise it will crumble and simply fall apart), approximately 3 – 4 hours.

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Pumpkin is delicious.  It’s a fact.  I just can’t help but to continue to experiment with it.  It adds so much flavour and moisture to baked goods.

It’s the holidays, so my diet has been, well, not so good.  This recipe uses 2 eggs, and the glaze does use icing sugar, so it’s a bit of a cheat, but it is so worth it!  The cake is nice and light (thank you, eggs), and the glaze is truly the perfect accompaniment to the flavours of the cake.

I had my final test run with this cake today, and realized why I like it so much: it’s like a giant pumpkin pancake with gooey maple syrup.  If that sounds good to you, than this is the cake for you.

It is important to use only either soy, a nut milk that is high in protein (5 g of protein/cup), or hemp milk to make the “buttermilk”.  The acid reacts with the protein in the milk, so something like rice milk will not produce the desired effect.  Soy milk works the best, as it is the highest in protein. 

I have been trying to determine how much protein homemade almond milk has in it, but have not been able to find an accurate number.  However, I have discovered that some almond milk producers don’t use actual almonds to produce their milk.  They use some kind of almond paste instead because it’s cheaper.  With this is mind, making your own nut milks at home is probably the best idea.  This way, you can get the most nutritional value out of the nut, as well as control the consistency and sweetness of the milk.

It is a real crowd pleaser; it has been tested on people with “normal” diets, and passed with flying colours.  Enjoy!

Pumpkin Cake

1 cup brown rice flour

1/3 cup coconut flour

1/3 cup millet flour

1/3 cup arrowroot starch

1/2 tsp xanthan gum

2 tsp baking powder

1/2 tsp baking soda

3/4 tsp ground ginger

3/4 tsp cinnamon

1/4 tsp ground cloves

1/4 tsp nutmeg

6 tblsp coconut oil, not melted

1/4 cup agave

2/3 cup pumpkin purée

2 eggs *if you must replace the eggs, use 1/2 cup unsweetened apple sauce

1/3 cup soy, nut, or hemp milk

1 tblsp apple cider vinegar (or lemon juice, in a pinch)

1 tblsp vanilla extract

First make the “buttermilk”.   In a small bowl, combine your milk of choice and the apple cider vinegar.  Set aside for 15 minutes.

Preheat oven to 400°F.  Lightly grease a cake pan.

Whisk all of the dry ingredients together in a bowl.  Add in the coconut oil, and mix it in with your fingers (you can cut it in, if you, unlike me, have the patience for this).  The dough will be slightly crumbly and resemble coarse sand.

In a separate, smaller bowl, mix together the pumpkin purée, eggs, agave, vanilla extract, and “buttermilk”.

Add the wet ingredients to the dry ingredients, and stir to combine.  The dough will be slightly wet, but will hold its form fairly well.

Scoop dough into cake pan.  Pat down with wet fingers to ensure smooth surface on top, if necessary.  Brush the top of the cake liberally with your milk of choice, to ensure that it doesn not burn.

Bake for 20 minutes at 400°F.  Reduce heat to 350°, and cook for an additional 10 minutes.  The cake will be golden brown on top and your kitchen will be very aromatic!  The cake is finished when a toothpick comes out without any crumbs stuck to it.

Let cake cool for ten minutes in its pan on a rack.  After ten minutes, turn the cake out and let it cool completely.

Maple glaze

1/2 cup pure maple syrup

1/2 cup icing sugar (or your solid sugar of choice – I used jaggery)

Combine the two sugars in a small pan and heat on the stove until combined.  Let the syrup cool for about 10 minutes before working with it.

I highly recommend piercing the cake with a knife or a toothpick all over, allowing the glaze to be fully absorbed into the cake.

Use a pastry brush to ice the cake.  Or, if you’re feeling slightly more daring, simply pour it over the cake.  Delicious!

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Finally!  A recipe!!  I finally had a chance today to take some time to bake. 

I made a delightful Pumpkin Spice Loaf – moist, flavourful, and completely delicious!  It is full of protein and extremely low in saturated fat.  It is dairy, gluten, and wheat free. 

The great thing about this loaf is that all of the ingredients and the choice of flours really keep the bread nice and moist.   The teff flour helps to bind everything together, and the almond flour not only adds moisture but gives it a nice lift.

I used agave syrup, but you could easily substitute maple syrup or honey instead.  Stevia is also an option, and can be used to substitute one of the sugars, at most.  Otherwise, the entire texture and taste of the loaf will be completely altered.  If you prefer it less sweet, cut back to 1/3 cup of agave syrup.  It’s absolutely no problem to substitute the almonds with another nut or seed; I chose almonds simply because I thought they would complement the almond meal nicely.

My recipe is as follows –

1 cup canned pumpkin

1/2 cup agave syrup

1/3 cup sucanat (or brown sugar)

1/3 cup organic canola oil

1/4 cup unsweetened applesauce

1 tblsp. apple cidar vinegar

1 1/4 cups teff flour  – I used brown teff flour

3/4 cup almond flour/meal

1 1/2 tsp. baking powder

1 1/2 tsp baking soda

3/4 tsp xanthan gum

1 tsp. ground cinnamon

1/2 tsp allspice

1/4 tsp. each of ground ginger, nutmeg, cloves

1/2 cup slivered almonds

Preheat oven to 350°. 

Whisk pumpkin, agave syrup, sucanat, canola oil, applesauce, and apple cidar vinegar together in a medium bowl until combined.

In a large bowl, combine all the dry ingredients together except for the almonds.  Whisk the dry ingredients together until combined.  Gradually stir in the wet ingredients until completely combined.  Stir in the almonds.

Bake in a prepared loaf pan for 60-70 minutes.  Enjoy!

If you need advice on substitutions, please leave a comment and I will happily reply.

Here is an absolutely atrocious photo of the finished product.  Please note that I am the world’s worst photographer, which is why I haven’t posted any photos up until now.

A horrible photo of a delicious loaf

 

* Update – I decided to use pecans and pecan meal instead of the almonds.  It was an excellent substitution, and I actually recommend it over the almond meal!

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