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Today’s recipe comes from a very lovely friend. She has years of experience in vegan cooking and baking, so you can trust this recipe works.

According to J:

This next one is based on a banana bread recipe I changed to suit my pumpkin loving ways.

1 mashed ripe banana
2/3-1 cup pumpkin puree
2/3 cup sugar
2/3 cup oil (I used grapeseed oil)
2 cups flour (white whole wheat and spelt flours both work lovely if you are into that sort of thing)
3/4 tsp each baking soda and baking powder
1/2 tsp salt
1 1/4 tsp pumpkin pie spice (or its equivalent in separate spices)
Splash each vanilla extract and your favorite non dairy milk
1/2 cup chopped walnuts (optional)

1.  Lord, Bless my work.

2.Preheat oven to 350.

3.  Mix wet ingredients.

4.  Mix in the rest of the ingredients(except splashes of vanilla and milk) until well incorporated…. it will be a bit thick.

5.  Add splashes of non dairy milk and vanilla and mix well. Spread in a 9 x 5 in loaf pan and bake for 1 hour.

6.  Let cool for at least 30 mins. before enjoying.

Thumbs up to adding walnuts for protein and grapeseed oil for healthy fat!

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