アリ・ラーターさんのインスタグラム写真 - (アリ・ラーターInstagram)「It’s the 1st day of Fall, and I already can’t stop baking pumpkin breads! Here is my healthy pumpkin bread for friends with food sensitivities. This goes fast in my house! Enjoy! 🍁 VEGAN PUMPKIN SNACK CAKE Ingredients for Snack Cake: 1 15oz can pumpkin 1 tbls pumpkin pie spice 1 tsp vanilla extract 3 “flax eggs” (1 tbls flax to 3 tbls water = 1 flax egg) ½ cup coconut oil ½ cup almond flour 2 cups spelt or gluten free flour 1 ¼ cups coconut palm sugar 2 tsp baking soda 1 tsp baking powder ½ tsp salt Ingredients for Frosting: ½ c Earth Balance whipped butter – room temperature ¼ c tofutti cream cheese – room temperature ¼ cup powdered sugar ½ tsp vanilla extract Directions: Preheat oven to 350. Mix together the pumpkin, flax eggs, oil, and vanilla. Mix together the dry ingredients in a large bowl and then blend together. Mix well. Pour into a greased 9×13 pan and bake for 30-35 minutes, until a toothpick comes out clean, then remove and let cool. Beat earth balance and tofutti cream cheese for five minutes or until smooth and fluffy, then add sugar and vanilla and mix well. When cool, cut into snack cakes and then slather on icing. A dash of cloves on top adds an extra kick! #fallbaking #veganpumpkinbread #veganpumpkin #pumpkin」9月24日 10時18分