Ingredients: 3 cups roasted pumpkin puree (fresh pumpkin, seeded, then roasted at 400* F for 55 min, then pureed, or canned puree),1/3 cup teff flour,1/3 cup tapioca flour,2/3 cup brown rice flour,1 teaspoon aluminum free baking powder,1/2 teaspoon aluminum free baking soda,2 teaspoons pumpkin spice,1/4 teaspoon ground cloves,3 tablespoons granulated cane sugar or date sugar,2 tablespoons sunflower oil,2 tablespoons ground flax meal,2 tablespoons water,1 cup coconut milk (So Delicious, original flavor),1/2 coconut yogurt (So Delicious, vanilla flavor),1/3 cup vegan chocolate chips (Enjoy chips brand)
Instructions:
- Preheat the oven to 350 degrees F
- Combine water, flax meal, and oil in a small bowl. Set side.
- Sift all the flours, baking powder, baking soda, pumpkin spice, clove, set aside.
- In a large bowl, add sugar, pumpkin puree.
- Mix with a handheld mixer on medium speed until combined.
- Reduce to low, add 1/3 of the flour, mix until just combined,
- Add 1/3 of the coconut milk, repeat until all flour and milk has been blended.
- Add the yogurt, mix until just combined.
- With a mixing spoon, fold in chocolate chips until blended.
- With a 1/4 cup sized bakers measuring spoon, spoon batches onto two parchment lined baking sheets or greased pans.
- Use a smaller or larger measuring spoon for different sizes if desired.
- Bake for 22-25 minutes or until a toothpick inserted comes out just a little moist.
- Let it cool 2-3 minutes before serving.
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