Ingredients:
- 1/2 cup coconut flour, sifted
- 6 omega 3 eggs
- 1/4 cup coconut oil
- 1/2 cup yacon syrup, or maple syrup
- 1/2 cup pure pumpkin puree
- 1/2 tsp sea salt or kosher salt
- 1/4 tsp baking soda
- 1 tablespoon vanilla extract
- 1 tablespoon pumpkin spice blend
- Preheat oven to 350.
- In a large mixing bowl, combine dry ingredients.
- In a medium mixing bowl, combine wet ingredients and blend with a hand mixer.
- Pour wet ingredients into dry and blend with a hand mixer until evenly combined.
- Lightly grease mini cake or loaf pans with coconut oil.
- Pour batter into mini cake pans, or mini loaf pans.
- Bake for 25-30 minutes, check with a toothpick.
Ingredients:
- 1 cup palm shortening
- 1 tablespoon raw honey
- 1 1/2 tablespoon vanilla extract
- 2 tsp cinnamon
- Blend all ingredients with a hand mixer until fluffy.
- Use immediately, or refrigerate for up to a week.
Pumpkin Spice Cookies, or Pumpkin Spice Squares with Toasted Coconut
Ingredients:
- 2 cups blanched almond flour
- 1/2 cup pure pumpkin puree
- 1/2 cup coconut oil
- 1/2 cup yacon syrup, or maple syrup
- 1 tablespoon vanilla extract
- 1/2 tsp salt, kosher or sea salt
- 1/2 tsp baking soda
- 1 tablespoon pumpkin spice blend
- Unsweetened shredded coconut (optional)
- Preheat oven to 350.
- Blend all ingredients in a large mixing bowl with a hand mixer.
- On a parchment lined baking sheet, drop spoonful of batter (about 1-2 tablespoons in size)
- Bake for 30-35 minutes.
- Let cool and serve.
- Preheat oven to 350.
- Blend all ingredients in a large mixing bowl with a hand mixer.
- Pour batter into a 9×9 square baking pan.
- Sprinkle with shredded unsweetened coconut.
- Bake for 30-35 minutes.
- Cool, cut, and serve.
As always, enjoy!http://beta.primal-palate.com/blog/pumpkin-spice-cakes-and-pumpkin-spice-cookies/
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