Ingredients:
1
1/2 cups whole wheat pastry flour
1 tsp baking soda
1 tsp salt
1/4 tsp baking powder
1 1/2 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 cup packed brown sugar
1 tsp baking soda
1 tsp salt
1/4 tsp baking powder
1 1/2 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 cup packed brown sugar
2
tbsp flax seeds
6 tbsp water
1/3 cup vegetable oil
1/3 cup almond milk
1 cup canned pumpkin
1 tsp vanilla
1/3 cup chopped walnuts
6 tbsp water
1/3 cup vegetable oil
1/3 cup almond milk
1 cup canned pumpkin
1 tsp vanilla
1/3 cup chopped walnuts
Directions:
- Spray a 9 x 5″ loaf pan with nonstick spray and preheat the oven to 350 F.
- Grind the flax seeds in a coffee grinder or small food processor and combine with the water. Let stand for about 10 minutes.
- Whisk together the dry ingredients (flour through brown sugar) in a large bowl.
- Whisk together the remaining wet ingredients (oil through vanilla), add the flax-water mixture and mix well, then stir gently into the flour mixture.
- Stir just until all traces of flour disappear, then fold in the raisins and walnuts. Spread evenly in the pan and bake for about an hour, or until a toothpick comes out clean. Cool in the pan for about 5 minutes then remove from the pan and transfer to a wire rack to cool completely.
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