October 25, 2005

THE GREAT PUMPKIN

I found this tasty sounding and healthier alternative to holiday treats on Frugal Veggie Mama. Frugal Veggie Mama indicates it's from Secor Farms but I couldn't find it on their website. Perhaps she picked it up while visiting the place. No matter. I'm going to make these soon. I might replace some of the oil with unsweetened applesauce and some of the sugar with brown rice syrup. I will let you know what happens.

Pumpkin Oatmeal Bread or Muffins (this is from a local pumpkin farm, Secor Farms, again with some minor variations from the original)

Combine:
1 cup rolled oats
1 cup soymilk
let stand for 5 minutes.
Beat in:
1 cup cooked pumpkin puree
2 Tbs flaxseed meal whisked with 4 Tbs water
1/2 cup canola oil
3/4 cup sugar

In a seperate bowl combine:
2 cups whole wheat pastry flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp allspice (ginger will work in a pinch)

Gradually add flour mixture to pumpkin mixture. Mix until well
blended.


Optional add ins:
1/2 cup chopped nuts
1/2 cup rasins or dates

Turn batter into greased loaf pan. Bake at 350 degrees for 1 hour or
until toothpick comes out clean. For muffins bake 20-25 minutes or
until toothpick comes out clean. Makes 12 muffins.


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  3. Jennifer C.9:05 AM

    I made this recipe over the weekend using Delicata Squash instead of Pumpkin. DELICIOUS! Thanks Victoria!

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