Ingredients:

  • 180g (1 ½ cups) Superfine Blanched Almond Flour
  • 140g (1 ¼ cups) Certified Gluten-Free Oat Flour
  • 1 tsp Baking Soda
  • ½ tsp Baking Powder
  • ½ tsp Fine Sea Salt
  • 1 tsp Xanthan Gum
  • 2 tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • ½ tsp Ground Nutmeg
  • ¼ tsp Ground Cloves
  • 425g (15 oz) Canned Pumpkin Puree
  • 3 Large Eggs, room temperature
  • 160ml (⅔ cup) Pure Maple Syrup
  • 110ml (½ cup) Melted Coconut Oil or Avocado Oil
  • 1 tsp Pure Vanilla Extract

Instructions:

  1. Whisk the almond flour, oat flour, and all warm spices (cinnamon, ginger, nutmeg, cloves) in a large bowl. Ensure you break up any almond flour clumps to prevent flour pockets and ensure even distribution of leavening agents.
  2. In a separate bowl, whisk the pumpkin puree, maple syrup, oil, and eggs until the mixture is glossy and completely smooth. Introduce the eggs one at a time to build a strong protein lattice for better structure.