Yesterday was Thanksgiving & I loaded my plate with lots of veggies! I had oven roasted sweet potato & beets, steamed cauliflower & broccoli, mashed potatoes with mushroom gravy (from My Beef With Meat), & of course cranberry sauce. "Where was your protein?", all the meat eaters are asking. My answer - I made raw pumpkin-maple pie with baked oat crust from THE oh she glows COOKBOOK. It's packed with nut protein & pretty darned yummy too!
Then there was leftover pumpkin puree. What's a hen to do? A little research & merge a traditional pumpkin bread recipe with a vegan pumpkin muffin recipe & here it is!
Ingredients:
1/4 cup sugar (your choice)
1/4 cup molasses
1/3 cup canola oil
1 cup pumpkin puree
2 flax eggs (2 Tbs ground flax mixed with 6 Tbs water)
1 cup all purpose flour
1/2 cup whole wheat pastry flour
1 tsp baking powder
I tsp baking soda
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
pinch of salt
1/2 cup raisins
1/2 cup chopped walnuts
Method:
Prepare a 12 muffin pan & set aside. Preheat oven to 350F.
In a large bowl, make the flax eggs & let rest a few minutes. Stir in the rest of the wet ingredients. Add the spices, raisins & nuts. Stir well. Add flours, baking power & baking soda. Stir gently just until all ingredients are combined. Fill muffin pan & bake at 350F for 30 minutes.
