I went to an organic food market on Saturday. Wow. Vegetarian heaven. Aisles of growing plantlets, clutching onto trellises and tripods, wrapped up in shade cloth and twine. It was delightful.
The marketeers were authetically set up in gumboots and aprons, while the merry folk sat around sipping chai and chomping breakfast muffins on hay bails. As my son and I ambled past heavily laden tables, plucking away at vegan delicacies, I stumbled upon a loaf of flaxseed bread. Grain-free, sugar-free. It looked pretty. It wore a twig of rosemary like a fascinator. I was fascinated. Could it actually taste like bread? It played the part pretty authentically. Mine had always been dreadful and usually found its resting place in the bowel of my freezer where I hoped one day I would find it interesting.
And as my brick loaf thudded to the table that night at dinner, I feared the worst. Another loaf relegated to the freezer. The knife sliced through it like a wedge of pate, the thick residue clinging to the blade. Bread and pate should never have the same consistency, nor leave the same trace. It’s never a good sign! And indeed, the bread was as dreadful as any I had ever made.
I needed to try something new. Something that didn’t make me feel like we were being punished for eating. I needed something that resembled manna from heaven little more.
So here it is:
300g cooked diced pumpkin (I oven roasted mine in olive oil and crystal salt)
120g coconut and/or almond flour
1 Tbs arrowroot powder
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp ground ginger
1/4 cup milk
1 Tbs coconut oil
Mix all the ingredients in a food processor or with a blender. I used my old faithful donut machine and baked up 2 dozen donuts. But you could also fry them in a pan like fritters/flapjacks.
Serve with some creme fraiche. Mmmm