PUMPKIN PECAN SNACK CAKE

INGREDIENTS UNITS USMSCALE1x2x3x

1/2 cup pureed pumpkin 1/2 cup creamy almond butter 1/3 cup honey 1/2 cup maple syrup 1 tsp vanilla 1/2 cup arrowroot starch 1/4 cup coconut flour 2–3 tsp pumpkin pie spice or 1/2 tsp ginger + 1/4 tsp nutmeg + 2 tsp cinnamon 1 tsp baking powder 1/2 tsp salt 1/3 cup chopped toasted pecans, plus more for garnish

INSTRUCTIONS

1. Combine the pumpkin, almond butter, honey, maple syrup, and vanilla in a large bowl and mix well to combine.

2. In a small bowl combine the arrowroot starch, spices, baking powder, and salt and mix well.

3. Add the dry ingredients to the wet ingredients and mix to form a smooth batter. Allow the batter to sit and thicken 5-10 minutes.

4. While the batter sets, preheat the oven to 325º.

5. Finally fold in ⅓ cup chopped toasted pecans.

6. Transfer the batter to a parchment lined 8×8 baking dish and sprinkle additional pecans over the top of the batter.

7. Bake for 45-60 minutes, until a toothpick inserted in the middle comes out clean.

8. Cool completely before cutting and serving.

9. Store in an airtight container in the fridge and enjoy within 5 days.