INGREDIENTS:

1 1/2 cup whole wheat flour (I used the organic vegan bread variety)
1/2 cup rolled oats
1/2 teaspoon salt (I used RealSalt)
1/2 teaspoon baking soda
2 1/2 teaspoon baking powder
1/4 teaspoon allspice
1/4 teaspoon ground nutmeg
2 tablespoon apple butter (I used the spiced kind from a local orchard)
1/2 - 3/4 cup vegan maple syrup, to taste
2T flax seeds and 6T water (or an equivalent replacer for 2 eggs)
1/3 cup vegan soymilk
1 cup cooked pumpkin or pumpkin puree
walnuts and raisins, I used 1/2 cup of each

DIRECTIONS:

1. Mix together the first 7 ingredients in a large bowl.
2. Put flax seeds, water and pumpkin in a blender and puree. The first time I made this I started with only the flax seeds and water and ended up with flaxseeds stuck all over the inside of the blender…adding the pumpkin keeps things under control.
3. Add the maple syrup and the soy milk to the blender, and puree a little bit more. Make sure that the flax seeds are ground up fairly well.
4. Add the apple butter and the contents of the blender to the dry ingredients and mix well.
5. Stir in walnuts and raisins, if desired.
6. Pour batter into an oiled bread pan (mine is metric, its about 8.5 x 4.5 but i’m sure its flexible) and bake in a 350 degree oven for 50 minutes. I used convection bake, so if your oven doesn’t have this option it may take a little longer. You’ll know when the toothpick comes out clean

Leave a Reply

You must be logged in to post a comment.