Pumpkin Loaf: Gotta try my newborn dish!
It is chock-full of everything that is great and good for you, all in one loaf: Pumpkin, kale, lentils, almonds, oats. The perfect Gluten-Free treat too, and totally vegan-friendly!
My pumpkin loaf does not err on the sweet side
But of course you fans of mine know that about me: Nothing I make ever does!
You can easily turn it into pumpkin muffins
This is a generous recipe, it will make you a good two dozen muffins. Freeze what you didn’t serve, and pop out the muffins as needed.
Turn it into burgers, even into dessert!
Yup, it’s that good! Scroll down to see the simple tweaks.
- 2 cups canned pumpkin marked "pure pumpkin" (nor pumpkin pie mix)
- 1 pound bag frozen chopped kale, thawed and squeezed dry
- 2 cups cooked and drained lentils (canned OK)
- 1 cup almond flour (use ground pumpkin seeds or coconut flour if you can't have nuts)
- 2 cups old fashioned oats
- 2 pouches Levana Nourishments Vanilla Bean
- 4 eggs (vegan: Use 1/4 cup flax meal mixed with 1 cup warm water)
- 1/2 cup olive oil or melted coconut oil
- 1/2 cup maple syrup (restricted: use a few packets of stevia)
- 2 tablespoons pumpkin spice
- salt and pepper to taste
Preheat the oven to 375*F
Mix all ingredients thoroughly in a mixing bowl. Pour into 2 rectangle loaf pans, or a 10 inch round pan, or 1 1/2 dozen muffin molds.
Bake for 45 minutes to one hour. Check for doneness after 45 minutes: Insert a knife into the center of the loaf, it is done if it comes out clean. For muffins, reduce the cooking time to 30-40 minutes.
You would be delightfully surprised to see how kale and lentils belong in a dessert. OK, a slightly funky dessert, but a dessert nonetheless.
Add 1/2 cup sucanat or coconut sugar, and 1 tablespoon vanilla extract, and proceed with the recipe.
Follow the basic recipe, skipping the oil in the mixture. Shape the mixture into burgers about 1 inch thick. Fry them in a little oil in a hot nonstick skillet, 2-3 minutes on each side.