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Vegan Gluten Free Pumpkin Loaf

20.6.15
When I found out about my gluten allergy I was a bit depressed. My first thought was how in the world can I afford to cut gluten from my diet, and still make delicious meals. 
Then I found this site. I love to prepare my own meals, and Minimalist Baker has given me the confidence to cook healthy meals, AND to not panic if I cannot find gluten & dairy-free meals outside.
This is the 2nd recipe I have tried from her archives, and I am hooked.

Ingredients
1.5 flax eggs (1.5 Tbsp flaxseed meal + 4 Tbsp water)
1/4 cup olive oil
1/4 cup maple syrup (or honey if not vegan)
3/4 cup pumpkin puree
2 Tbsp mashed ripe banana (primarily for binding)
2/3 cup packed brown sugar (+ more to taste)
1/2 tsp sea salt
2 tsp baking soda
1/2 tsp ground cinnamon
1 tsp pumpkin pie spice (+ more to taste)
1/2 cup water
1 cup + 1 Tbsp gluten free rolled oats
1/2 cup + 1 Tbsp almond meal (ground from raw almonds)

1 1/4 cup gluten free flour blend
3 Tbsp raw pepitas

Instructions
  1. Prepare flax eggs in a large mixing bowl and preheat oven to 375.
  2. Prepare loaf pan by lightly greasing or lining with parchment paper.
  3. To flax eggs add pumpkin, mashed banana, agave or maple syrup, olive oil and whisk to combine.
  4. Next add brown sugar, baking soda, salt, cinnamon, pumpkin pie spice, and whisk.
  5. Add water and whisk again.
  6. Add oats, almond meal, gluten free flour blend and stir. If it appears too wet, add in another couple Tbsp of oats or GF flour blend. It should be semi-thick and pourable.
  7. Scoop into loaf pan and top with raw pepitas (and/or pecans).
  8. Bake for 40-47 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean.
  9. Remove from oven and let set in pan for at least 20 minutes and then gently transfer to a plate to cool.
  10. Let cool completely before slicing, preferably several hours, otherwise it can be a bit crumbly.
  11. Also, slice gently, as it’s rather tender.
  12. Once cooled, store in a covered container or cover with plastic wrap at room temperature to keep fresh. Freeze after that to keep fresh for up to one month.
*this is not my original recipe*

linking with claire's weekend hop 
wonderful wednesday blog hop
 
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