Have one too many Christmas cookies yesterday (I don’t think that’s possible….) or just feel like you need a healthy breakfast to wake you up this morning? I love seasonal foods but the thought of one more sugar induced tummy ache sounds rough to say the least. That’s why I made this pumpkin gingerbread. It’s packed with nutrients but it still tastes like Christmas – the perfect companion to my morning of catching up after a few days off.
I made this Christmas morning and we ate it with scrambled tofu and eggs, but I think it might have gotten even better today. I ate a big slice toasted with peanut butter. Yum.
Healthy and delicious? Always my favorite combination.
1 3/4 cup whole wheat flour
1 cup oat flour (or just put oats through a food processor)
1/2 cup sugar
1/4 cup ground flaxseed
1 tbsp baking powder
1/2 tsp baking soda
1 tbsp pumpkin pie spices
1 tbsp cinnamon
1 tbsp ginger
1/2 tsp salt
1/2 cup chopped walnuts
1 tbsp vanilla
1 can pumpkin puree
2 flax eggs (regular eggs will work as well)
1/4 cup molasses
1 cup applesauce
Preheat oven to 350°F. Prepare a loaf pan by greasing with olive oil, butter, earth balance, or whatever method you prefer.
In a large bowl, combine all dry ingredients and set aside. In a medium sized bowl, combine wet ingredients (pumpkin puree, eggs, molasses, applesauce). Fold wet ingredients into dry, and mix until combined. Pour into loaf pan and bake 45 to 55 minutes (or until a fork comes out clean inserted into the middle).