Ever since Hilary and her family went paleo, I (Jessica) have been really inspired to watch my grain intake as well. But I looooove baked goods, so when I came across a recipe from Practical Stewardship for Almond Butter Bread I had to try it right away.
I really loved her version, but as you may remember about me, I have a near-obsessive love of pumpkin. So you know I had to come up with my own version that was pumpkin-tastic! And I did.
YUM-O! (Did I really just say yum-o? Yikes.) I could not believe how moist, fluffy, and soft this cake turned out to be! I was pretty skeptical at first that mere almond butter would become...you know...bread. But boy did it ever! The pumpkin added only a lovely hint of pumpkin flavor, but a ton of moisture and texture. And the crunchy coconut topping added a sweet crunch that was the perfect compliment to the rich cake. Click below to see the recipe!
Grain-free Almond-Butter Pumpkin Cake
1 cup almond butter (I used raw fresh ground almond butter from Winco!)
1/4 cup pumpkin puree
1/2 cup honey (or agave nectar)
2 Tbsp cinnamon
1/2 tsp baking soda
1 Tbsp vanilla
1/2 tsp salt
1/2 cup toasted coconut for topping.
1. Preheat oven to 350 degrees. Lightly grease a 9 inch round pan (or an 8x8 or 9x9) with cooking spray.
2. Combine your eggs, pumpkin, cinnamon, vanilla, salt and honey and whisk until combined. Add your almond butter and mix until completely incorporated.
3. Pour your batter into your prepared baking dish, then sprinkle your toasted coconut over the top.
4. Bake for 45 minutes, or until a toothpick poked into the center comes out clean. Let your cake cool for about 10-15 minutes and serve!
I hope you guys enjoy this recipe as much as I have! I'm really loving healthier, and sometimes grain-free baking!