Pumpkin What?

Pumpkin What?

PUMPKIN WHAT?
(VEGAN)

I’m not exactly sure what to call this, because it’s not exactly like pie filling…it’s too dense to be called cake…and it reminds me of something that might be made with eggs in the non-vegan world. The word ‘soufflé came to mind, but this isn’t light and airy like soufflés are supposed to be. Alternative names could be Pumpkin PieCake…or Pumpkin Bars…or…what?

But– names aside, this is definitely TASTY, and it will make your house smell sooo good. I used macadamia nuts for the nut topping, but you could substitute pecans or walnuts or whatever nut you want to try.

[To get the most bang for my buck, I order 2 shrink-wrapped foil packs of unsalted mac nuts (4 pounds each) at a time, from Hamakua Macadamia Nut Company.]

DRY INGREDIENTS

1 1/2 C all-purpose flour
1/2 C oat flour
1/2 C fine corn flour
2 t baking powder
1 1/2 t cinnamon
1 t ground nutmeg
3/4 t ground cloves
1/4 t ground ginger
1/4 t salt

‘WET’ INGREDIENTS

Flax egg: Mix 2 T ground flax + 4 T water in a small dish
1 can organic pumpkin
1/2 C unsweetened organic applesauce
1/2 C fortified soy milk (I used EdenSoy brand)
1/2 C organic sugar
1/3 C maple syrup
1/4 C avocado oil (or other liquid oil)
1/8 C molasses

TOPPING, ETC.

1/2 C ground unsalted macadamia nuts (or walnut, pecan, etc.)
Coconut oil for greasing the pan

ASSEMBLY:

1. Combine dry ingredients in a large bowl.
2. Prepare flax egg and set aside.
3. Combine wet ingredients in medium bowl.
4. Gently stir the wet ingredients into the dry ingredients
5. Grease 7″ x 10″ glass pan with coconut oil.
6. Preheat oven to 375 degrees.
7. Pour the mixture into the pan.
8. Sprinkle the nuts on top, and lightly pat them into the batter.
9. Bake for 30 minutes, then start checking the top. Plan to bake it for another 30 minutes, but cover lightly with foil at any point during the last 30 minutes if the top is browning too much. Check it with a knife: it’s done when the knife comes out clean.
10. Cool on a wire rack.
11. ENJOY!

Pumpkin Souffle?