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DRY INGREDIENTS:
1 C AP flour
1/3 C oat flour
1/3 C garbanzo bean flour
1/6 C rice flour
1/6 C coconut flour
1/3 C sugar
2 t cinnamon
1/2 t salt
1/2 t nutmeg
1/4 t ground cloves
1/4 t ground ginger
WET INGREDIENTS:
1 flax egg (1 T ground flax + 3 T water)
1 can organic pumpkin
1/3 C organic maple syrup
1/4 C avocado oil
2 T soy milk
1 T molasses
1 t vanilla
ASSEMBLY:
- Combine dry ingredients in a large mixing bowl.
- Combine wet ingredients in a medium bowl or 4-cup Pyrex container.
- Mix wet and dry ingredients in the large bowl.
- Grease an 11×7″ glass pan with coconut oil and pour the mixture in the pan.
- Bake at 375 for 30 minutes (start checking at 25 minutes). Adjust the time as needed.
- Cool for 20 minutes before cutting.
- Enjoy this dense pumpkin cake with some Earth Balance on top.
Todd (4) eating Mac ‘n Cheez
PICKY KID-FRIENDLY MAC ‘N CHEEZ*
{*requires a high-powered blender}
One of my most popular blog posts lately is “What My Vegan Baby Eats.” It’s funny because now Todd eats a tiny fraction of the things on that list. I need to do a new post called “What My Vegan Almost 5 Year Old Eats”! Anyway…this easy mac ‘n cheez dish got Todd saying, “Mmm, this pasta is so good.” Victory!
INGREDIENTS
1/2 C organic raw cashews
1/2 C water
1/8 t salt
2 T nutritional yeast flakes
1 T unsweetened/plain soy milk (I use EdenSoy)
1/4 C (dry) mini penne noodles (this is the amount Todd will eat in one sitting)
CHEEZ SAUCE PREPARATION
- Soak nuts in the water for at least 4 hours, up to 24 hours.
- Use a Vitamix blender (or other high powered blender) to blend the soaked nuts, the soaking water and the rest of the ingredients (but not the pasta, silly!).
- Blend until smooth.
- Store in a jar in the fridge (it fills up about half of a pint jar).
Cheez Sauce
MAC & CHEEZ PREPARATION
- Cook the pasta & drain.
- Spoon the amount of cheez sauce that you want on the pasta.
- EAT!
Picky Kid Friendly Mac ‘n Cheez
Tags: Vegan, Dairy-free, Non-dairy
Freeheel Vegan 