I don't have awesome pictures of this gluten-free treat because when something is really yummy photography takes a backseat. Seriously, how do foodographers do it?
Ingredients:
3 cups blanched almond flour
1/2 teaspoon real salt
1 teaspoon baking soda
1/4 cup coconut oil
1/2 cup raw honey
3 large eggs
1 tablespoon vanilla extract
1 cup fresh pureed pumpkin
1 cup dark chocolate chips (60% cacao or higher)
Directions:
Preheat oven to 350 degrees F. Grease 9x13 inch cake pan with coconut oil.
Combine almond flour, salt, and baking soda in a large mixing bowl. Add the remaining ingredients, except for the chocolate chips, and set your mixer to medium until all is well combined and all the dry ingredients are wet (this batter is on the thicker side). Fold in chocolate. Spread batter in the cake pan and bake for approximately 25 minutes.
Posts
">
