Isa Chandra Moskowitz
Isa Chandra Moskowitz has been cooking up a vegan storm for decades. She is the author of seven cookbooks, including Veganomicon and Appetite for Reduction. A Brooklyn native, she now lives in Omaha, Nebraska, where she spreads vegan cooking love and does feral cat rescue work.see more from this author
This is an amazing recipe. We have made it over and over, and I am now confident to share some of the alterations. We don’t use sweetener or sugar. What we do is replace the pumpkin puree with 2-3 bananas (2 if large, 3 if small) and that sweetens the entire thing beautifully. We also add a little more of the boiling water than what is recommended, just enough to make the mixture workable, and it turns out beautifully. Sometimes we also add some chopped walnuts. We usually make double batches, and after it cools completely, we cut it into squares and freeze them, so all they need is 30 sec in the microwave. It’s such an amazing recipe! We never get tired of it!
I make this quite often, delicious. But I can’t understand why it asks for all purpose white flour. Is it possible to make with a healthier flour??
I always adapt recipes to include the kind of flour that I want. Simply create a mix of healthier whole grain flours of the same quantity. I use a mixture of whole grain oat flour, buckwheat, sorghum, and millet. You can also use straight Einkorn flour, if you want a healthy whole wheat version. If you have it, you can also add a bit of tapioca starch or arrowroot starch if you want – about 1/8 cup. It helps with binding with GF flours Sometimes when you are using whole grain or GF whole grain flours, you have to slightly adjust the amount of liquid up or down to get the consistency you want. It will not be as light in texture as with white all purpose flour, but just as deliciious.