This is a great recipe for a wonderful thanksgiving breakfast or dessert! It is very easy and it tastes delicious!
Ingredients:
Cake:
1 cup pumpkin puree
1 cup Almond Butter
1 Tablespoon of grade B Maple Syrup
1/4 cup honey
2 large eggs
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon cardamom
1/2 teaspoon lemon zest
Frosting:
1/3 cup grass-fed butter
1/2 cup coconut oil
1/2 tablespoon honey
1 tablespoon maple syrup
1 teaspoon pure vanilla extract
Garnish with Pecans
Directions:
1. Preheat oven to 350F.
2. In a medium sized bowl, combine all the cake ingredients and mix thoroughly to combine. Pour into an 8×8 oven-safe baking dish. Bake until completely cooked through, about 30 minutes.
3. Place the butter and coconut oil in a microwave-safe dish and heat until softened, but not melted. The length of time you need to nuke it will depend on the temperature in your house, so start with 30-second increments and repeat until you get the right consistency. Place the coconut butter and oil in a large mixing bowl, then add the honey, maple syrup, and vanilla extract. Beat until fluffy with a standing or hand mixer. If you don’t have a mixer, go at it with a whisk… and good luck to you!
4. Allow the cake to cool completely. Completely. Dollop a spoonful of frosting onto each square and top with a nut.
5. When all squares are frosted, cover lightly with plastic wrap and refrigerate. The frosting will firm up in the fridge and the texture transforms into a confection. Serve the cake squares chilled or at room temperature.