November 22, 2016 / Leave a Comment
3 cups blanched almond flour
1/2 teaspoon baking soda
2 tablespoons carob or cocoa
3/4 cup pure pumpkin purée
1/2 cup pure maple syrup
1/2 teaspoon cinnamon
1/8 teaspoon cloves
1/4 teaspoon fresh grated nutmeg
2 teaspoons vanilla extract
1/2 teaspoon Celtic sea salt
In a large mixing bowl combine almond flour, baking soda, carob, pumpkin purée, maple syrup, cinnamon, cloves, nutmeg, vanilla, and salt. Once mixed well pour into a lined 8×8 baking pan. Bake at 350ºF for 20 minutes. Remove from oven, cool and frost with apple date frosting.
8 dried dates, pitted
1/2 cup cinnamon applesauce (use 1 teaspoon cinnamon if using plain applesauce)
Combine dates and applesauce in a food processor and blend until smooth.