Pumpkin Bread (V+GF)

The perfect pair to your morning coffee! This bread is nutty and packed with warm spices that'll be sure to hug your tongue in this cool weather.

Total servings: 12 slices

Total time: 30 minutes

Ingredients:

1 cup quick cooking brown rice

1 cup rolled oats

1 cup of raw almonds or pecans

1.5 tBsp milled flax seeds

1.5 tBsp whole chia seeds

8-10 dates

1 tsp salt

1 tsp baking soda

1/4 tsp clove

1/4 tsp ground ginger

1 tsp cinnamon

1/2 tsp all spice

1 tsp nutmeg

3/4 cup of water or coconut milk or plant milk of choice.

1 cup of pumpkin puree

1 tBsp apple cider vinegar

1 tBsp vanilla extract

Directions:

1) Preheat the oven to 350°F (176°C).

2) Into a high speed blender, add the brown rice, oats, chia, and flax seeds and blend until it all becomes a fine flour-like consistency.

3) Add into the blender with the flour, the baking soda, salt, spices and nuts and blend until it becomes a flour-like consistency.

4) Lastly, add the dates into the mixture and blend until the dates have become pulverized into the flour mixture.

5) In a bowl, combine the apple cider vinegar, pumpkin puree, water, vanilla extract.

6) Add the flour mixture into the wet ingredients and mix until well combined.

7) Pour the bread mixture into a bread pan.

8) Top the mixture with pumpkin seeds and rolled oats, and chopped walnuts.

9) Bake in the oven for 30-40 minutes until golden brown and the inside is fully cooked. (Use the toothpick method to ensure it is cooked)

Optional:

*May top with a honey or chocolate glaze.

Notes:

*I tried to keep recipes on Lemons and a Canvas as whole and unprocessed as possible. However, the nuts can be replaced for a neutral oil or vegan butter. The flour can be replaced for all purpose or whole wheat. The dates can be replaced for cane or brown or coconut sugar.

*The batter may require less or more water. Adjust accordingly to achieve a cake batter consistency.