The last of the season’s zucchini has been used up, so I’ve been baking with pumpkin around here this month. Ben remarks that I am the most seasonal eater he knows. I just think there are certain foods and drinks that taste best at certain times of the year. And I like to eat what is freshest too, although I have to admit to using canned pumpkin. It is the only vegetable that I prefer canned.
So, I want to share a very yummy recipe I started tweaking last year. I’ve made it once so far this fall, and we ate off of it for a week. I keep craving more, but so far have been resisting. Maybe this weekend.
1/2 cup coconut oil (or oil of your choice)
3/4 cup unsweetened applesauce (cinnamon works great)
1 3/4 cups Rapadura (You can substitute white sugar, but the whole cane imparts more richness of flavor which works really well in this recipe)
1 CAN of pumpkin (smaller size)
1t vanilla extract
1 cup whole wheat flour
1 cup unbleached white flour
3 t baking powder
2t baking soda
1/4 t salt
2.5 t cinnamon
1 t nutmeg
walnuts and chocolate chips
Preheat oven to 350 degrees. Grease a sheet pan.
Sift dry ingredients.
Beat sugar, applesauce and oil. Add pumpkin and vanilla, and then add eggs one at a time.
Slowly add the dry ingredient mixture.
Pour into pan.
Cover the top with a generous amount of nuts and chocolate chips and sprinkle with about a tablespoon of white sugar.
Bake for about 30 minutes or until toothpick comes out clean.
Ooh, I don’t know if I can wait until the weekend now!