Bringing Thanksgiving BackPosted: February 10, 2010
Well it was certainly a baking adventure in the kitchen this morning. Oh dear! But I blame it entirely on my overzealous use of canned pumpkin. Apparently once I open up a can, I can’t NOT use the whole thing.
I had two cans of pumpkin sitting in the cupboard, looking kind of sad that they weren’t used during thanksgiving – and a bag of cranberries in the freezer, equally emo. I felt bad for the little guys, so I looked up a recipe that involved both. Thanks, veganomicon (again)!
Unfortunately, this recipe is NOT vegan (I used goat milk again, just like the cornbread on sunday), but the original recipe is, so stick to that if you’d like.
And because my oven is a little schizo, it took me over an hour to bake (where the recipe says 30-35 minutes). I feel like baking times in recipes are never right for my little gas oven. Just keep an eye on yours and check after 30 minutes with a toothpick or whathaveyou.
Even though it’s February, I thought I’d bring a little bit of thanksgiving back with these beauties!
Pumpkin Cranberry Slices
Based on the pumpkin-cranberry scones from veganomicon, but clearly these are not scones at all. Still yummy though!
- 2 cups spelt flour
- 1 cup whole wheat flour
- 1 1/3 cups sugar
- 4 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground cardamom (ground it myself, woop!)
- 1/4 tsp ground cloves (I used allspice)
- 1/4 tsp ground nutmeg
- 1 1/4 tsp salt
- 1/2 cup vegan margarine, cold (I used solid coconut oil)
- 3/4 cup goat’s milk (or rice milk)
- 4 tsp ground flaxseeds
- 1 1/2 cups pumpkin puree (NOT A WHOLE CAN!!!)
- 3 tbsp molasses
- 1 tbsp freshly grated lemon zest
- 1 cup cranberries, chopped coarsely
- Preheat the oven to 350F and lightly grease 2 baking sheets.
- In a large bowl, sift together the spelt flour, whole wheat flour, baking powder, baking soda, sugar, cinnamon, ginger, cardamom, cloves/allspice, nutmeg, and salt. Chop the margarine/oil into chunks, toss in the flour mixture, and cut into the flour with two knives until the mixture looks slightly crumbly.
- In a medium-size bowl, whisk together the ground flaxseeds and milk. Add the pumpkin puree, molasses, and lemon zest. Stir until completely incorporated.
- Make a well in the flour mixture. Fold in the pumpkin mixture, then add the cranberries. Stir until a soft dough forms, take care not to overmix.
- Divide the dough into two portions. Place each on a separate baking sheet and flatten into a large circle just over 1 inch thick. With a large sharp knife, cut each round all the way through into 6-8 wedges. Brush the tops of the rounds with milk.
- Bake for 30-35 minutes until a sharp knife inserted into the center comes out clean and the edges are lightly browned. Let cool for 10 minutes before reslicing into wedges. Transfer from the baking sheet to wire racks to complete cooling.
Lesson learned: I will never get sick of pumpkin or cranberries in a baked good. Nope.