Gluten-Free Pumpkin Zucchini Bread (Vegan, Allergy-Free)



Ingredients


  1. 1 Cup Brown Rice Flour
  2. 1 Cup Gluten-Free All-Purpose Flour
  3. 1 Tsp Baking Powder
  4. 1 Cup Pure Pumpkin Puree
  5. 1/2 Cup Packed of Grated Zucchini
  6. 1/2 Cup Granulated Erythritol (or preferred granulated sweetener)
  7. 1 Prepared Flax Egg (1 TB Milled Flax Seed + 2 TB Water)
  8. 6 TB Unsweetened Non-Dairy Milk
  9. 1 Tsp Pure Madagascar Bourbon Vanilla Extract
  10. 1 Tsp Cinnamon
  11. 1/2 Tsp Ground Ginger
  12. 1/4 Tsp Ground Allspice



Instructions


  • Preheat the oven to 375°F.
  • Mix together the flax egg and set it aside to gel while you prep the rest of the batter.
  • In a large mixing bowl, combine the flours and baking powder together and whisk.
  • Add the pumpkin, grated (and squeezed!) zucchini, flax egg, milk, sweetener, vanilla, and spices.
  • Mix everything together until a uniform, thick, wet batter is formed.
  • Pour the batter into a greased 8×4 standard loaf pan and smooth out the top.
  • Bake the loaf in the preheated oven for 30-35 minutes (until a toothpick comes out clean).
  • Remove the loaf from the oven, let it cool slightly, before turning the loaf out and allowing it to completly cool on a wire rack before storing.

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