 |
Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
|
It's very moist and yummy. Best experiment yet! Ingredients:
2 tablespoons canola oil |
1 (386 ml) can pumpkin puree |
2 teaspoons gluten-free vanilla extract |
2 eggs |
1/3 cup molasses |
1/4 cup rice flour |
1/4 cup flax seed meal |
2/3 cup oatmeal (ground) |
2 tablespoons baking powder |
1 teaspoon salt |
1 teaspoon cinnamon |
1/4 teaspoon allspice |
1/4 teaspoon nutmeg |
1/2 cup raisins |
2 tablespoons brown sugar |
1/4 cup pumpkin seeds |
Directions:
1. Combine all of the wet ingredients in one bowl.
2. Combine all of the dry ingredients in another bowl.
3. Add the wet ingredients into the dry with a spatula by hand just until mixed together and the same consistency.
4. Add the raisins.
5. Spoon ingredients into a lightly greased 9 inch loaf pan.
6. Sprinkle the top of the loaf with the brown sugar and pumpkin seeds.
7. Bake at 350°F for 80 minutes.
|
|