So this recipe is a combination of three blog recipes and I think it worked reeeaaallllyyyyy well:D
It turned out moist and delicious and the consistency was still amazing even without sugar.
It is a nice way for us blood type O to celebrate the holiday season with pumpkin bread without eating the dreaded wheat and gluten haha
start your ovens...350!
mix these ingredients in a large bowl:
*2/3 cup buckwheat flour
*2/3 cup tapioca flour
*1/3 cup rice flour
*2 tablespoons guar gum
*1/2 tsp. salt
*1 tsp. baking soda
*2 tsp. baking powder
*1 heaping teaspoon of ginger and allspice mixed
now add:
*1/3 cup olive oil
*1/2 cup raw agave
*2 tablespoons organic molasses
*2 tsp. vanilla extract
*14 oz pumpkin (canned-organic)
*1/4-1/2 cup almond breeze or rice dream milk (start with 1/4 cup and add little by little)
*Ener-G Egg Replacer for 2 eggs
mix-the batter will be sticky and fluffy but slightly dense and heavy. stir in 2/3 cup raisins or cranberries.
grease a Bundt cake pan with olive oil and spoon the batter into it. I had to mold the batter into the pan with my hands due to the consistency.
bake for about 45 minutes. the cake is done when you can touch the top lightly and it is firm.
cool on a cooling rack before flipping.
hope you enjoy:)
you are loved.
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