1 cup (245 g) pumpkin purée
½ cup (130 g) almond butter
1/3 cup (64 g) coconut palm sugar
1 tablespoon (7 g) coconut flour
1 tablespoon (7 g) pumpkin pie spice
1 tablespoon (20 g) maple syrup
½ teaspoon vanilla extract
2 eggs
¼ teaspoon baking soda
1/8 teaspoon salt
Handful of walnuts, chopped (optionally available)
Instructions:
1. Preheat the oven to 350°F (180°C, or gasoline mark 4). Grease an 8 x 8-inch
(20 x 20-cm) baking dish.
2. In a big bowl (or meals processor), combine collectively the pumpkin purée, almond
butter, palm sugar, coconut flour, pumpkin pie spice, maple syrup, vanilla,
eggs, baking soda, and salt till properly blended. Pour the combination into the
ready baking dish. Bake for about 40 minutes, or till a toothpick
inserted within the center comes out clear. Permit to chill for about half-hour
after which eat as is or prime with chopped walnuts.
