Sometimes a day is just so long and crappy that the only thing that can fix it is baking. Is that just me? I suppose what I really mean is that the only thing that can fix it is cake, or cookies, or a brownie, or whatever your poison is – but being that I’m extremely picky about what ingredients I’m willing to eat, I can’t just pop into any little store and pick up a treat. So, baking it is.
It finally decided to get chilly here in L.A. – at least in the evenings, which is a compromise I’m willing to accept. Since it actually feels like autumn now, I wanted to try this Paleo Pumpkin Bread recipe from Elana’s Pantry. It’s made with almond flour and sweetened with honey and stevia, which as you know, are a few of my favorite things.
I love Elana’s almond flour recipes, and I made this one with no alterations – well, except for the fact that I doubled it to fit my 4.5 x 8.5 inch loaf pan. And I added raisins. Just for a little extra somethin’. It should really be called Pumpkin Raisin Cake, it’s so good. Actually, bake it in different shaped pan, add some homemade cream cheese frosting, and you have what I’ll probably be taking to the Thanksgiving potluck this year…
Here’s a fun fact, and maybe you’ve heard this before, but it was news to me: Did you know that you can use flax meal mixed with water as an egg substitute? I discovered this online because – as you probably noticed if you clicked the link above – doubling the recipe requires quite a few eggs. I only had five left in the carton, and while debating whether or not the recipe would be ruined with the omission of that sixth egg, I searched online for substitutions. I figured with all the vegans in the world there had to be some other option…and here’s the magic ratio for the equivalent of one egg:
1 tablespoon flax meal
3 tablespoons warm water
Whisk together in a small bowl and allow to sit for about 5 minutes, until the mixture takes on the consistency of raw egg.
I find flax meal to have a strong flavor that can be a little overpowering, but I couldn’t taste it at all in my Pumpkin Raisin Bread. It turned out perfectly moist and tasted amazing. I don’t think I’d substitute more than one or two of the eggs, though. Of course, not having to run out to the store again at the end of an already frustrating day was well worth the experiment.