Free of eggs, sesame, peanuts, tree nuts, shellfish, soy, dairy
30 ounces (2 cups) of canned pureed pumpkin
1 cup olive oil (mild)
1 cup applesauce
2/3 cup maple syrup
2/3 cup water
A dash of vanilla
4 cups white flour
3 cups whole wheat flour
4 tsp baking soda
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
Preheat oven to 350 F and lightly grease a loaf or muffin pan. Combine the wet ingredients in a large bowl. Add the dry ingredients gradually, mixing thoroughly. Once the batter is smooth, pour it into the pan. Bake for roughly 1 hour for bread and 15-25 minutes for muffins, or until a knife inserted into the center comes out clean. Let cool, then run knife along the edges of the pan and flip onto a wrack to continue cooling. Serve warm or cold.
Servings: 6 – 8 ($1.50/serving)
*This recipe is free of the above listed allergens if the ingredients chosen are free of the allergens. For example, a pasta dish is only free of eggs and wheat if the pasta used is egg and wheat free.
30 ounces (2 cups) of canned pureed pumpkin
1 cup olive oil (mild)
1 cup applesauce
2/3 cup maple syrup
2/3 cup water
A dash of vanilla
4 cups white flour
3 cups whole wheat flour
4 tsp baking soda
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
Preheat oven to 350 F and lightly grease a loaf or muffin pan. Combine the wet ingredients in a large bowl. Add the dry ingredients gradually, mixing thoroughly. Once the batter is smooth, pour it into the pan. Bake for roughly 1 hour for bread and 15-25 minutes for muffins, or until a knife inserted into the center comes out clean. Let cool, then run knife along the edges of the pan and flip onto a wrack to continue cooling. Serve warm or cold.
Servings: 6 – 8 ($1.50/serving)
*This recipe is free of the above listed allergens if the ingredients chosen are free of the allergens. For example, a pasta dish is only free of eggs and wheat if the pasta used is egg and wheat free.
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