Vegan Pumpkin Quinoa Flour Bread Recipes

VEGAN PUMPKIN QUINOA FLOUR BREAD

Vegan Pumpkin Quinoa Flour Bread image

There's really no better time of the year that Autumn - from the chill in the air in the morning to the fact that it's suddenly acceptable to make EVERYTHING pumpkin flavored. This recipe came about after finishing my first round of exams this year, and turned out even better than I had hoped - the end product is a moist,...

Provided by Jessi B

Time 50m

Number Of Ingredients 19

Ingredients

1/2 c oatmeal, uncooked
3 Tbsp flax seeds
1/2 c quinoa flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp sea salt
1/4 c stevia in the raw
3 Tbsp dark turbano sugar (or brown sugar)
1 tsp cinnamon
1 pinch allspice
3 pinch nutmeg
1/2 tsp ground ginger
1 c pumpkin, canned
1/2 c apple sauce
1/4 c warm water
1/2 tsp vanilla extract
1/4 tsp almond extract
2 Tbsp virgin coconut oil, melted
2 Tbsp roasted pepitas

Steps:

1. Preheat oven to 350F and grease a 9x4x4 bread pan
2. In a small grinder or food processor, combine oats and flax seeds, and grind until you have a fine, uniform powder (should be the consistency of flour)
3. In a large bowl, combine all dry ingredients (except for the pepitas). Use a whisk to make sure they are well-mixed.
4. In a smaller bowl, combine all wet ingredients, again mixing well.
5. Fold the wet ingredients into the dry ingredients, mixing with a spoon. Stir only until all dry ingredients are moistened.
6. Transfer the batter into the greased bread pan and sprinkle with pepitas. Cover pan with an aluminum foil tent and bake at 350F for 25 minutes.
7. Remove tin foil and check the consistency of the bread - it should be slightly springy when pressed in the middle. Return to the oven, uncovered, for an additional 5 minutes.

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