Recipe shared by the amazing ladies of Zyphicks Local Hemp
Makes 2 loaf pans or 1 10" square pan
1 c buckwheat flour
2 c brown rice flour
1 3/4 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 tsp cloves
1 tsp "Dreams of Goa" Adrak (Ginger) Masala Blend
1 c light tasting oil - I used organic canola oil
1 c molasses
1 c maple syrup
1 3/4 c pumpkin purée - I used pumpkin I froze from my Hallowe'en Jack 'O Lantern🎃
1 tsp vanilla
1/4 c ZypChicks Pumpkin Spice Hemp Hearts
1/2 c raisins
1/2 c toasted chopped walnuts (optional)
Preheat oven to 375 F
Combine buckwheat flour, rice flour, baking soda, salt & spices in a large bowl.
In a separate bowl, combine the oil, molasses, maple syrup, pumpkin & vanilla until well mixed.
Slowly add the dry ingredients to the wet ingredients. Mix well.
Fold in the walnuts, raisins, and hemp.
Line the pans with parchment or grease and dust with flour.
Pour in batter. Sprinkle the top with more Pumpkin Spice Hemp Hearts.
Bake until the cake springs back when you press the centre with your finger -- about 50 minutes.
Cool about an hour before slicing.
Serve and Enjoy!
This recipe is adapted from one of my very favourite recipe books, Flying Apron's Vegan and Gluten Free Baking Book by Jennifer Katzinger.
It is great to find a whole book of recipes that are both vegan and gluten free...and delicious!