Yam Pecan Loaf
Classic Pumpkin Pie
Pumpkin Spice Lattes
…Even Pumpkin Donuts at Timmies!
It is Halloween season, and that means you’re likely bombarded with tons and tons of pumpkin-related recipes and specials. Well, we decided to resist the urge to share yet another pumpkin recipe. We’re sure you have plenty of those.
Instead, we have decided to share a unique, tasty, and warm meal that is great for a snack on a crisp afternoon or as part of a hearty breakfast to get your day started off well. While this meal is vegan, there are certainly no compromises in this delicious recipe!
Here is a recipe to get you started:
Prep Time : 10 mins
Cook Time : 25 mins
1 cup yams cooked or mashed
1/2 cup grapeseed or coconut oil
3/4 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
1/2 cup vanilla rice milk
5 tablespoons orange juice freshly squeezed
3 tablespoons orange rind grated
2 cups whole spelt flour
3 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 cup dried sweetened cranberries
1/2 cup pecans coarsely chopped
Preheat oven to 350F. Steam or boil yam in water in medium saucepan and cook until soft
Strain the yams and mash them with a masher
Add the oil, syrup, vanilla, vinegar, rice milk, orange juice and orange rind to the yams and mash the ingredients together thoroughly
In a large mixing bowl, combine flour, baking powder and salt
Pour the yam mixture into the flour mixture and gently stir them together until all the flour is incorporated into the wet mixture
Fold in cranberries and pecans
Scoop mixture into an oiled and floured bread pan. Place the pan in oven and bake for about one hour
Use toothpick to test readiness, this loaf is done when the toothpick comes out clean. Let the loaf cool in the bread pan on a wire rack before removing
This recipe is sourced from Marni Wasserman.