I have another great idea for using up your fall pumpkin. My first book Cook Your Way to Health has a recipe called Cashew Cheese Loaf, one of the most used recipes in all of my books, particularly as a bread substitute for those wishing gluten free healthy alternatives. It toasts well, and is absolutely scrumptious. I decided to modify it for a sweet version using pumpkin. It freezes well, keeps well in the fridge, and is a taste sensation that is gluten free and dairy free. Make your own ‘cashew flour’ by grinding approximately 1/2 cup raw cashews at a time in a Magic Bullet, coffee grinder, or blender, for the freshest nutrient dense flour.
PUMPKIN CASHEW LOAF
2 cups ground raw cashews
1/2 cup coconut flour
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. pumpkin pie spice (or 1/4 tsp. each nutmeg, mace, cloves)
1/2 cup coconut oil, or ghee, melted
1/2 cup maple syrup
2 cups pumpkin puree
6 large organic eggs
- Preheat oven to 350 F.
- Line two loaf pans with moistened parchment paper.
- In a large bowl, combine all of the wet ingredients: oil, syrup, pumpkin, and eggs.
- In a medium bowl, combine the ground cashews, coconut flour, baking soda, and spices.
- Add dry ingredients to wet ingredients and combine.
- Divide mixture between the two loaf pans.
- Bake for approximately 55 minutes or until toothpick comes out clean.
- Cool on wire rack 5 minutes. Lift out cake with parchment paper and continue cooling on rack before removing paper.
You may grind whole raw unblanched almonds or hazelnuts in place of cashews. Try making muffins if you wish.
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