If you’re not a fan of ginger and cloves, sub your favorite pumpkin or apple pie spice combo or keep it simple and use only cinnamon. Other options include nuts or no nuts, chocolate chips or golden raisins- or both.
1 rounded cup canned pumpkin
½ cup light olive oil
1 cup organic light brown sugar or ½ cup raw agave nectar
2 teaspoons vanilla extract
Ener-G Egg Replacer for 2 eggs made with warm water
⅓ to ½ cup apple juice, cider, or orange juice (start with less, add more as needed)
1½ cups gluten-free flour (I used a combo of buckwheat/sorghum/tapioca starch)
1 teaspoon baking soda
1½ teaspoons baking powder
½ teaspoon salt
1 teaspoon xanthan gum
1 teaspoon cinnamon
½ teaspoon allspice or cardamom
½ teaspoon ginger
½ teaspoon ground cloves
¾ cup chopped fresh cranberries
Choose one or more of the following:
½ cup chopped pecans or walnuts
½ cup golden or dark raisins (I used dark but wished I’d had golden)
½ cup vegan gluten-free soy-free chocolate chips- if you like pumpkin + chocolate
This vegan recipe is blissfully gluten-free, dairy-free, egg-free, soy-free, and easily nut-free. If you bake with eggs use 2 large happy organic eggs instead of the vegan egg replacer.
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