Now that I have transitioned to a primarily grain-free diet, coconut flour has become my new best baking friend. Unfortunately, coconut flour requires eggs—lots of them. I have tried every vegan substitute and combination to no avail.
I don't like blowing through cartons full of eggs or the "eggy" taste resulting from the egg heavy recipes. Even at my favorite website, Elana's Pantry, the coconut flour cupcake and bread recipes that I tried tasted like spongy egg cakes. After much experimenting, I've decided that the best I could do was reduce the amount of eggs, not eliminate them. When I couldn't find a grain-free pumpkin bread recipe, I concocted this one and in the process found that pumpkin pureé really helped with the egg reduction efforts.
But, this recipe works best for muffins. The muffins have a slightly dense, moist texture— when baked as a loaf, it's difficult to achieve a non-soggy center without burning the rest of the bread.
Pumpkin Muffins
Preheat oven to 350º
1 C. cooked white beans
2 eggs
.5 C. pumpkin pureé
3 Tbs. Agave* OR 2 Tbs. Agave + 3 drops liquid stevia**
3.5 Tbs. coconut flour, sifted (yes, you read that right, Tablespoons)
1 Tbs. grapeseed oil**
1 tsp. pumpkin pie spice
.75 tsp. baking soda
.75 tsp. baking powder
.25 tsp. sea salt
Optional
1/4 C. raisins, soaked for a few hours and then drained
1/4 C. chopped walnuts
1. Line a muffin pan with with 9 liners, fill the 3 empty muffin cups with water
2. Pureé first 4 ingredients in a vita-mix or blender
3. Add the next 5 ingredients and pureé until well blended
4. Remove vita mix or blender from motor. Stir in remaining ingredients if using them
5. Ladel batter into muffin cups to fill halfway (batter will be very thick).
6. Bake for 20-25 minutes or until toothpick inserted into center of muffins comes out clean.
Makes 9 muffins.
*Maple syrup is also a substitute
**2 packets of powdered stevia can also be substituted
*** Any oil will work (e.g. olive or canola both work)
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