Vegan Pumpkin Bread

Vegan Pumpkin Bread

3 c pastry flour

1 t baking soda

1/2 t baking powder

1/2 t salt

1.5 T cinnamon

2 t nutmeg

1 t ginger

1/2 t cardamom

1/2 t allspice

1 t cloves

3/4 c coconut oil

1.5 c coconut sugar

2/3 c applesauce

1 c pumpkin purée

1 t vanilla

3 flax eggs (3 T ground flax seeds mixed with 9 T warm water)

1/4 c loosely chopped pumpkin seeds

Heat oven to 350F. "Grease" two loaf pans with coconut oil. Sift dry ingredients/spices into a large bowl. Whisk sugar and oil together then add in pumpkin, applesauce, flax eggs and vanilla. Pour pumpkin mixture into flour/spices, mix with a spatula until just combined. Divide batter between the loaves, sprinkle pumpkin seeds on top. Bake 50 minutes to 1 hour, or until a toothpick comes out dry.

Peach Cobbler Muffins

Warm peach cobbler and vanilla ice cream use to be one of my favorite desserts. Actually any warm dessert and vanilla ice cream is my favorite, after all, I'm from Texas! But now, instead of dairy ice cream, I use coconut milk ice cream or make my own. 

I tried recently to make a peach cobbler using only whole foods ingredients, and it was a big, fat flop. I hated it. It wasn't terrible, it just wasn't what I wanted. But I was determined to try again. I scored a case of peaches from our CSA this week and I put them to good use, and decided to make a smaller and easier way to eat peach cobbler. These little guys are delicious.

You'll need…

2 c whole wheat flour

1 c oat flour

1 tsp baking soda

3/4 c coconut oil, warmed to liquid

1/2 c applesauce

1 tsp cinnamon

1/4 tsp nutmeg

1 c coconut sugar or brown sugar

1/2 c nut milk
1/4 c chopped pecans

2 large peaches, peeled and diced

Let's get started!

Preheat your oven to 375. Grease a muffin tin with coconut oil or use liners. Whisk together all the dry ingredients in a large bowl. Combine all wet ingredients in a smaller bowl and then mix into dry ingredients. Fold in the peaches. Fill muffin tin with mixture and bake for 25 minutes. Let cool on a wire rack for 10 minutes.

Blueberry-Orange Muffins

I love this time of year, it's blueberry season! We scored a case of pints from our local CSA, so I wanted to put them to good use. And who doesn't love a good muffin?! These are egg and gluten-free, but still so moist

I added some orange zest to the batter, it gives it just enough punch without overwhelming the blueberry flavor.

I like to use If You Care liners or "grease" the cupcake tin with coconut oil. These freeze well and make a delicious, easy breakfast or snack.

Blueberry Muffins

You'll need…

3/4 c brown rice or whole wheat flour

3/4 c oat flour

(or 1 1/2 c flour of your choice)

1 smashed banana

1 tsp orange zest

1/2 c cashew or other non-dairy milk

3/4 c coconut sugar

1/2 tsp salt

2 tsp baking powder

1/3 c coconut oil (warmed to a liquid)

1 c fresh blueberries

Let's get started!

Preheat your oven to 375* and prepare your muffin pan. Whisk together the flour, sugar, salt and baking powder. Add in the zest, milk, oil and banana. Fold in the blueberries. Bake for 25 minutes. Makes 12.