SPICED PUMPKIN & MOLASSES LOAF
SPICED PUMPKIN AND MOLASSES LOAF
A delicious moist warming spiced loaf, perfect with a cuppa on a cold winters night.
(vegan, df, nf, egg-free)
Makes 1 loaf.
300g PUMPKIN, peeled, roughly chopped into large chunks
1 ½ tsp GROUND ALLSPICE
2 tsp CINNAMON
2 tsp FRESH GINGER, grated
½ tsp SALT
1 ½ tbsp GROUND FLAX SEED mixed with ¼ cup HOT WATER
½ cup (125ml) OLIVE OIL
¾ cup (120g) soft BROWN SUGAR
3 tbsp GOLDEN SYRUP + 1 tbsp for the topping
3 tbsp BLACKSTRAP MOLASSES
1 ½ tsp BAKING SODA
½ cup (125ml) MILK of your choice - almond, soy, oat or rice milk all work well
2 cups (300g) WHOLEMEAL FLOUR
Preheat oven to 180°C - Fan bake.
Grease and line a 12 x 22cm loaf tin with baking paper.
Place the pumpkin in a saucepan and fill with enough hot water to cover. Place over a high heat and cook for 10 - 15 minutes, until the pumpkin is soft. Remove from the heat and drain well.
Using a food processer, blend the pumpkin, allspice, cinnamon, ginger, salt, and the flax seed and water mixture. Add the oil, brown sugar, golden syrup and molasses. Blend until combined.
Mix the baking soda and milk together. Pour into the blender with the pumpkin mix and blend. Add the flour and blend again until well combined. Pour into the prepared tin.
Bake for 40 to 50 minutes or until a skewer inserted into the middle comes out clean. Remove from the oven and allow to cool a little before turning out of the tin. Drizzle over the extra golden syrup on the top before serving or serve with our vegan caramel sauce. Recipe below.
SALTED COCONUT CARAMEL
A truly addictive vegan twist on the classic.
1 cup (250ml) COCONUT CREAM, we recommend Kara brand
6 tbsp COCONUT SUGAR
1 tsp VANILLA EXTRACT
A pinch of FLAKY SEA SALT
To prepare the salted coconut caramel: in a heavy based saucepan mix the coconut sugar with ¼ cup of water. Place over a medium heat and cook until the sugar has dissolved into the water. Then bring to a simmer and add the coconut cream while stirring constantly, be careful it can splatter a bit.
Simmer for 10 - 15 minutes or until the caramel starts to thicken. Remove from the heat and stir through the vanilla, cardamom and salt.
