Dark and spicy pumpkin loaf from Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours (page 178) by Alice Medrich

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Thai white rice flour for white rice flour, and currants for raisins.

  • Frogcake on October 07, 2016

    This is the third recipe I've tried in this book and so far I'm impressed. I made muffins here, which were quite savoury. Will be making these again and again. In place of raisins I threw in a quarter cup of each of chopped pecans and dried cranberries. We really loved the light, delicate texture of these muffins. I'm excited to try more rice flour-buckwheat flour and other flour combinations in this book.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.