Sunday, June 3, 2012


In my quest to lighten my cabinets of all the cans of organic pumpkin I bought a while back, I've been trying to bake more pumpkin items lately. This recipe also takes care of some of the bags of unsweetened coconut I found in the fridge. so it's worked out really well, there too. Oh, plus, they taste great!


3/4 c sorghum or brown rice flour 

1/2 c cornstarch or tapioca flour
1/4 c teff flour
1/2 c sugar
1 1/2 tsp powdered cinnamon
2 T EnRG egg replacer
1/2 tsp salt
1/4 tsp nutmeg
1 tsp powdered ginger
1/2 tsp baking soda
2 tsp baking powder
1/4 tsp cloves
1/2 c chopped walnuts
1/2 c dried raisin or currants
3/4 c grated unsweetened coconut


15 oz can pumpkin
1/2 c applesauce
1/2 c water
1/3 c agave syrup
1/4 c oil
1 tsp vanilla


Whisk all dry ingredients together, making sure nuts and raisins are coated with flour.
Whisk all wet ingredients together, then add to dry. 
Stir until just combined.
Pour into loaf pan or muffin trays.
Top with mix of sugar and coconut.
Makes one loaf or 2 dozen muffins. 
For muffins, bake at 375 until toothpick comes out clean, about 20 minutes.
For loaf cake, bake at 350 in oiled 9x5 pan.



Wholesale Gluten Free said...

looking very very yummy...Thanks to share this awesome recipe...

G.F.Veg said...

they kind of feel like coconut bran muffins to me because of the raisins and the teff flour. not super-sweet. i eat them with my cottage cheese at breakfast sometimes.

thanks for writing!