Pumpkin Snack Cake
This recipe is adapted from a Pumpkin Brownie recipe by Shelley of www.thisprimallife.com. Anyone interested in a primal lifestyle should definitely check out her site. This is a pretty generic recipe, similar to the nut butter muffins I make which are great for all of us with multiple allergies. Shelley suggests getting creative with substitutions, and I look forward to trying lots of combinations. The pieces shown above were made with the following recipe, but don’t stay in the box with this one. Try different nut butters, spices, sweeteners, add-ins, etc. and if you come up with something you love, please share!
- 1 cup almond butter
- 3/4 cup mashed pumpkin, fresh or canned
- 1 egg
- 1/3 cup date paste*
- 1 tsp. baking soda
- 1-1 1/2 tsp. pumpkin pie spice
- 1 tsp. vanilla
- 1/2 cup currants
Mix all ingredients and pour into a greased 8×8″ pan. Bake at 350° for approximately 25 minutes or until a toothpick inserted comes out clean. 9 large servings.
* Date Paste: Easy to make by putting about 1 cup of dates, 1/2 cup of water, pinch of salt and squeeze of lemon juice into a food processor. Puree till smooth. If you feel like it’s too sticky, add water slowly until you get the consistency you desire.