Ladies and Gents...this recipe produced a delectable snack (could also be breakfast/dessert). Taken from Alicia Silverstone's book "The Kind Diet". Original recipe serves 8 to 10. I easily modified it to make one loaf that will serve my little family a nice snack all week:
5 cups cooked pumpkin (fresh is best, but canned will do)
2 cups maple sugar (i used pure cane sugar)
2 "eggs": either 2 tblsp flaxseeds pureed with 6 tblsp water or 2 eggs' worth of egg replacer
1 cup almond milk or other nut milk
3/4 cup safflower oil
1 teaspoon vanilla extract
4 cups spelt flour
3 teaspoons baking soda
3 teaspoons baking powder
1 tblsp ground cinnamon
1 teaspoon ground nutmeg
3/4 cup grain-sweetened, nondairy chocolate or carob chips (save some for top)
1 cup whole macadamia nuts (save some for top, if like)
Preheat oven to 350. Oil two 9"x5" glass loaf pans.
Combine the pumpkin puree,sugar,"eggs",milk,oil, and vanilla extract in a mixing bowl. In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and most of the chocolate chips and nuts if reserving some to sprinkle on top. Add the wet ingredients to the dry ingredients until just combined.
Fill the prepared pans with the batter. Top with the reserved chocolate chips and nuts. Bake for 45 mins to 1 hour or until the top springs back when pressed with a finger.
Let the loaves cool in the pans for a few mins, then turn out onto a baking rack to cool completely.
