In the previous post, I shared about my abundance of pumpkin purée, thanks to my fairytale pumpkin. This is just another concoction using that pumpkin and a whole lot of fruit. I had no idea how it was going to turn out, but I must say that I’m pleasantly surprised! Give it a go, and tell me what you think!
Blueberry, Apple, Pumpkin, Banana Bread
(Vegan, Gluten-Free, Sugar-Free, Low-Sulfur)
Prep Time: 15 minutes
Bake Time: 45 minutes
Makes 16 squares.
2 cups pumpkin (1 can pumpkin purée)
1/2 pint blueberries
2 small apples (peeled and chopped)
2 small very ripe bananas
2 cups brown rice flour
1 cup unsweetened coconut milk
1/2 cup dried cherries (or other dried fruit of choice)
1/2 cup slivered almonds
1/4 cup unsweetened shredded coconut
1/8 cup honey
1 and 1/2 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon lemon zest
1/2 teaspoon baking powder
1/2 teaspoon baking soda
coconut oil (to grease the pan)
1. Preheat oven to 400°.
2. Combine brown rice flour, coconut, cinnamon, baking powder, baking soda, and salt. (If using a flour other than brown rice flour, the mixture may need to bake longer. Brown rice flour tends to need more liquid so it will not be as dense or as grainy. I promise that this recipe does not taste dense or grainy.)
3. Add pumpkin, coconut milk, mashed bananas, honey, vanilla, lemon zest, almonds, and dried cherries. Once thoroughly mixed, add blueberries and apples. (If on a low-sulfur diet, omit dried fruit, and replace one banana with another cup of pumpkin.)
4. Pour mixture into 9-inch, greased baking pan. Bake for 45 minutes, or until fork is clean when testing the center. The top should be a nice golden brown.
This makes for a great breakfast or guilt-free snack!