INGREDIENTS:
3/4 Cup super fine organic almond flour
1 Tsp ground cinnamon 
1 Tsp ground nutmeg
1 Tsp baking powder
1 Tsp baking soda
1 Tsp Himalayan pink salt
1/2 Cup organic flaxseed, whole kernel
1/4 Cup roasted carob nibs
2 Large organic brown eggs, room temperature 
1 Cup organic pumpkin puree
​2/3 Cup blue agave syrup 

DIRECTIONS:

• In a medium bowl combine all of your dry ingredients. Whisk until well blended. 
• Next add your pumpkin puree and blue agave syrup, mix well. Mixture will be like cake batter. 
• Lastly add in one egg at a time, mixing thoroughly. 
• Pour batter into pre-buttered 9x4 loaf pan and bake at 350 for 50-60 minutes.
• When fully baked, you will be able to poke the center with a knife and have it come out clean. Let cool for 1-2 hours. Slice and enjoy! 

INGREDIENTS:
1/2 Cup MaraNatha caramel almond spread
4 Tbsp softened Kerrygold unsalted butter
3 Tbsp unsweetened almond milk, vanilla
1 1/2 Cup organic confectioners sugar
1/2 Tsp. pink salt
1 Tsp organic vanilla extract

DIRECTIONS:

• Combine all ingredients in a small bowl and mix with electric mixer on a low-medium speed. 
• Well blended, it will leave you with a texture that is smooth - between a frosting and a glaze for consistency. Add almond milk if it is still too thick. 
• Frost cake and enjoy!

INGREDIENTS:
1/2 Cup Maranatha maple almond butter
2 tbsp. Kerrygold unsalted butter, softened
3 tbsp. Unsweetened almond milk
1 1/4 Cup Wholesome organic confectioners sugar
1 tsp. organic Madagascar vanilla extract
1/2 tsp. Himalayan pink salk
1 tsp. ground nutmeg
1 tsp. unfiltered, raw honey ( I use local)

DIRECTIONS:
In medium mixing bowl combine all ingredients and mix well until creamy texture forms. Can be made into a glaze or frosting.
**If too thin, add 1 tsp. confectioners sugar until desired thickness.
**If too thick, add 1 tsp. almond milk.

INGREDIENTS:
1 1/2 Cup Pamela's GF bread mix
1/2 Cup coffee flour
1 tsp baking powder
1 tsp baking soda
 1 tsp Ceylon cinnamon, ground
1 tsp  nutmeg, ground
1/2 tsp cloves, ground
1 tsp ginger, ginger
1 tsp. Himalayan pink salt
8 tbsp. Kerry gold unsalted butter
1 Cup organic pumpkin purée
1/2 Cup  organic amber coconut sugar
2 large  organic cage free brown eggs
1/4 Cup Wholesome organic dark brown sugar
3/4 Cup well shaken buttermilk


​

DIRECTIONS:

• ​​In a large bowl combine butter, softened, pumpkin puree, coconut sugar, dark brown sugar, and buttermilk. Mix with hand mixer or electric mixer thoroughly. Set aside.
• In medium bowl combine all dry ingredients: Pamela's, coffee flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger and salt. Sift thoroughly. 
• Back to your large bowl, mix on a low medium speed adding 1 cup of dry mix at a time. Thoroughly mixing before adding the next cup. 
• When you have combined all of your dry and wet ingredients together you should have a batter like texture. Keep your low-medium speed and add one egg at a time. Again, mixing thoroughly before adding the next egg. 
• After the cake batter has been blended well, pour into pre-prepped cake pan. Bake on 350 degrees for approximately 35-40 minutes or until center can be poked with a knife and come out clean. 
• Once done, set aside to cool on a cooling rack for 1-2 hours. 
• When cool, place dinner plate over cake pan and flip upside down. Carefully lift cake pan from cake, frost, slice, and enjoy!