Ingredients

The following ingredients have 4 Servings
  • ½ cup roasted pumpkin puree (acorn, butternut, or other squash)
  • ½ cup agave nectar or honey
  • 2 large eggs
  • 1 cup blanched almond flour (not almond meal)
  • ¼ teaspoon celtic sea salt
  • ½ teaspoon baking soda
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves

Instruction

  • In a food processor, combine pumpkin, agave and eggs and pulse for 2 minutes
  • Pulse dry ingredients into wet for a full minute, until well combined
  • Pour batter into a greased 8 x 8 inch baking dish
  • Bake at 350°F for 30-35 minutes
  • Serve naked or with Whipped Cream Frosting