Pumpkin Cake

A delicious paleo, gluten free cake. My pumpkin lovers heartily approved.

2 c. almond flour

2 tsp. baking powder

1 tsp. cinnamon
1 tsp. pumpkin pie spice

1 tsp. sea salt

1 tsp. baking soda

4 large eggs

1 15 oz. can pumpkin

1/2 cup honey

Directions

Preheat oven to 350 degrees F.

Grease 9x13 inch cake pan, or spray with non-stick spray. 

In a medium mixing bowl, sift together the almond flour, baking powder, cinnamon, salt and baking soda. Set aside.

In a separate mixing bowl, with electric beaters on medium, mix together eggs, pumpkin and honey until smooth.

Add dry to wet and combine on low speed until smooth.

Pour batter into cake pan and smooth with spatula.

Bake for 40-45 minutes or until toothpick inserted in middle comes out clean.

Completely cool on rack before cutting and serving.

Top with whipped cream or ice cream if desired.

** You could probably substitute sweeteners, but you need to compensate for the liquid. I have not tried any other sweeteners in this.

Honey Nut Cookies

Makes 8 to 12 cookies

1 Cup almond flour
2 T butter, melted
2 T honey
10 drops liquid stevia extract
1/2 tsp vanilla
1/2 tsp cinnamon
1/4 tsp ground ginger
1/2 tsp baking powder
large pinch of sea salt
1/2 cup chopped pecans

Preheat oven to 275 degrees (you read that right).

Stir together all ingredients except almond flour and pecans until well mixed. Add flour until a smooth dough forms, then stir in pecans. Drop by tablespoons onto a lightly greased cookie sheet; form into flat rounds. Bake for about 15 minutes. They will brown slightly around the edges, but not all over. Let cool for at least 10 minutes before removing from pan.

These are even better the next day, if they last that long.

I think the raw dough would make an excellent fruit crumble topping.