Happy FOOD FRIDAY! It is now the second Friday of fall, and we are continuing the fall foods for FOOD FRIDAY. We wanted to do a traditional sweet treat of fall but make it vegan and gluten free so more people can enjoy it. So, today our recipe for you is a gluten free and vegan pumpkin bread!
INGREDIENTS:
-1/4 cup of olive oil (you can sub this for an oil of your choice)
-1 cup of pumpkin puree
-2/3 of almond milk (you can use a different plant milk if you choose)
-1 tsp of apple cider vinegar
-7 tbsp of monk fruit sugar (you can use your own choice of sweetener here)
-1 tsp of vanilla extract
-dash of salt
-1 cup of almond flour/grounded almonds
-1 cup of GF baking flour (if you aren't gluten free you can use regular flour)
-5 tsp of baking powder
-3 tsp of mixed spices: cinnamon, cardamom, nutmeg, pie spice (pretty much add spices that you will enjoy with the pumpkin flavor)
STEP:
1. Pre-heat oven to 350 F (about 180 C)
2. Combine the almond milk and olive oil in a bowl
3. Add the pumpkin puree, apple cider vinegar, sugar, vanilla, salt, and almond flour to the milk and oil. Mix all together!
4. Add the GF flour, baking powder, and spices into the bowl and mix all the ingredients well, until fully combined
5. Pour the mix into a greased pan (we used a 4.5x8.5 inch pan)
6. Put it in the oven and let bake for 45 minutes to and hour (until a fork comes out clean)
7. Let cool and enjoy! (this can be stored in the fridge for around a week)
We hope you enjoy this traditional sweet treat for our fall FOOD FRIDAY! And we hope you have a wonderful weekend and get to bake/try out this amazing pumpkin bread.
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