
http://tofuguru.net/show/raw-carrot-cupcakes-w-cashew-frosting
And yum, cashew cream! Tastes great on just about anything!
If we had our own cafe, these are some of the things that might make it onto the menu. Or maybe if we ever published our own cookbook, this is what you'd find inside the pages. Our culinary creations and kitchen experiments using colorful, delicious, organic homegrown ingredients. . .
1 3/4 cups all-purpose flour ***SUB: Bob’s Redmill G-F Biscuit and Baking mix, which has baking pwdr. and baking soda, so omit these in the recipe if using G-F mix
2 cups packed dark brown sugar
1 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
1 cups pumpkin puree
1/2 cup vegetable oil *** SUB: equal parts coconut oil and applesauce
1/3 cup coconut milk
1/3 cup flaked coconut
1/2 cup chopped walnuts ***used 1/2 c. dried cranberries in place of nuts.
Directions
1. Preheat oven to 350 degrees F. Grease and flour loaf pan.
2. Spread walnuts in a single layer on an ungreased baking sheet. Toast in the preheated oven for 8 to 10 minutes or until lightly browned. Set aside to cool.
3. In a large bowl, stir together the flour, brown sugar, baking soda and powder (if using), salt, nutmeg, and cinnamon. Add the pumpkin puree, oil, and coconut milk, and mix until all of the flour is absorbed. Fold in the flaked coconut and toasted walnuts or cranberries. Pour into prepared pan.
4. Bake for 1 hour and 15 minutes in the preheated oven or until a toothpick inserted in the center comes out clean. Remove from oven, and cover loaves tightly with foil. Allow to steam for 10 minutes. Remove foil, and turn out onto a cooling rack. Tent loosely with the foil, and allow to cool completely.