Into everyone’s life, a little sweetness must fall. I say this because I need there to be a little wiggle room in this new way of eating that I have adopted. You know, the low fat, high carb (starch), plant based diet.
I am following the eating plan designed by Dr. John McDougall for good health and vitality. So, it’s no added oils or fats but includes lots of starchy veggies and grains, other veggies and fruits. Nuts, avocados and seeds are considered a delicacy, to be consumed occasionally and in small quantities.
Dr. McDougall says that it is okay to use a small amount of sugar to complement and add flavour to the foods that we eat. So, for instance, ketchup is okay with no fat, oven baked French Fried Potatoes.
So, I decided that when I need a little dessert for a little something, I would look for some recipes that are low fat. And I found one that I absolutely love.
CHOCOLATE PUMPKIN LOAF
Isa Chandra, the creative chef says: “This loaf is dense, chocolaty and moist, with undertones of pumpkin and autumnal spices laced throughout. It’s also lower in fat than most dessert loaves, with only 2 tablespoons of oil in the batter.”
How right she is and how sweet it is!!
Please note that this recipe also appears in the Forks Over Knives Cookbook and is a little different than the recipe in the link I have provided. The coconut oil is replaced by 3TBSP of almond butter, which is what I used.
Bake at 350 degrees F for 45 to 55 minutes. Cool in pan for ten minutes or so. Turn out and cool on baking rack. Slice and enjoy!!!!
Vegan Annie’s Handy Kitchen Tips
Canned pumpkin, applesauce, mashed banana, mashed black beans are great pinch hitters for oil and fat..
Leftover canned pumpkin can be frozen for use at a later date.
Do not over mix batters, whether by hand or with a mixer. They can become tough very quickly.
Treat yourself once in a while. You are worth it!
May all beings be happy and free.