Ingredients:
1 cup blanched almond flour
¼ teaspoon sea salt
½ teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon nutmeg
½ teaspoon cloves
½ cup roasted pumpkin*
2 tablespoons honey
3 eggs
Directions:
In a food processor combine almond flour, salt, baking soda and spices
Add pumpkin, honey, eggs and pulse for 2 minutes
Scoop batter into a petite loaf pan
Bake at 350° for 35-45 minutes
Cool for 1 hour
*Freeze any remaining pumpkin in an ice cube tray in Tablespoon proportions. When frozen, pop the pumpkin cubes out of the tray and store in a freezer safe container for later use.
Makes 6 servings
This recipe was inspired in whole or in part by Elana’s Pantry
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