1/2 cup sorghum flour
1/2 cup coconut flour
1/2 cup quinoa flakes
(I ground quinoa in my blender to make flakes)
1/2 cup almond flour
1/2 cup tapioca starch
1 t baking powder
1 t baking soda
1 t xanthan gum
1 t ground ginger
1 t ground cinnamon
1/2 t fine sea salt
1/4 t nutmeg
1/2 cup sorghum or honey
2 large organic free range eggs( or Ener-G Egg Replacer or 2T Chia Seeds in 6T warm water)
1 cup pumpkin puree
1/4 cup organic coconut oil
1/4 cup applesauce, unsweetened
1 t bourbon
1 t vanilla extract
1/2 cup chopped walnuts
Directions:
Preheat the oven to 3525ºF. Line a 9x13-inch baking pan with parchment.
In a mixing bowl, whisk together the flours, baking powder, baking soda, xanthan gum, spices and salt. Add in the sorghum, eggs, pumpkin, applesauce, coconut oil, bourbon and vanilla extract. Beat for two minutes until the batter becomes smooth and slightly sticky. Add in the walnuts by hand and stir.
Scoop the batter into the pan and spread evenly, smoothing out the top with a spatula. Bake on the center rack for 30 minutes, until the center is firm to the touch. Cool on a wire rack.
Honey Almond Butter Frosting:
1/4 c honey
1/4 c softened butter
3/4 c almond butter
1 t vanilla
Combine honey and butter with a mixer. Add almond butter and vanilla and mix just until blended thoroughly. Tastes great on this pumpkin bread or banana bread or brownies or serve as dip for cut apples.
No comments:
Post a Comment