FUN AND EASY VEGAN PUMPKIN TREATS – WENDY BLANCHARD, M.S.

VEGAN PUMPKIN BREAD-CUPCAKES (GLUTEN FREE)
INGREDIENTS:
1 cup gluten free all purpose flour
1 cup pumpkin puree
1 tablespoon ground cinnamon
1/4 teaspoon nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
¼ Flax Seed Oil
6 tablespoons Organic Maple Syrup
1 teaspoon Simply Organic Almond Extract
¼ cup water
1 teaspoon baking soda
1 tablespoon apple cider vinegar
slivered almonds, diced zucchini, carrot, celery
Instructions
1.  Preheat your oven to 350 and line a loaf pan with parchment paper. You can also use a pre lined decorative loaf pan, or 12 cupcake papers.
2.  In a medium mixing bowl, whisk together the flour, cinnamon, nutmeg, ginger, cloves and baking soda, then stir in the pumpkin puree, flax seed oil, maple syrup, almond, and water. Finally, add in the apple cider vinegar.
3.  Transfer the batter to the lined loaf pan/cupcake liners, and smooth the top with a spatula. Bake cupcakes at 350F for approximately 35 minutes, and bread approximately 45-50 minutes, until a toothpick inserted in the center comes out clean.
4.  Allow to cool completely before icing.
5.  Add slivered almonds, veggies, and decorations to make your jack-o-lanterns, and aliens!
We used decorative swizzle sticks to make our alien!  Be creative, and have fun!
CHOCOLATE FROSTING:
INGREDIENTS:
  • 6 tablespoons coconut milk (regular, not light)
  • ¾ cup dairy free dark chocolate chips
INSTRUCTIONS:
Chocolate Frosting:
  1. Melt the chocolate chips in a bowl over simmering water (double boiler).
  2. Mix coconut milk with melted chocolate until it is blended and is smooth.
  3. Let cool before icing.

Happy Halloween!

To your good health!

Wendy

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