Pumpkin & Flaxseed Cake Loaf

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! 

FACTS:
SERVINGS: 12 
SERVING SIZE: 1 Slice 
ENERGY: 112.3
TOTAL FAT: 6.3G
CHOLESTEROL: 40.8MG
SODIUM: 79.8MG
POTASSIUM: 16.7MG
TOTAL CARBS: 13.3G
WHAT DOESN'T COUNT: 3.1G
WHAT COUNTS: 10.2G
NATURAL SUGARS: 8.9G
​GAINS: 3.7G