Dry Base Ingredients:
· 2 ¾ c almond flour (I split w potato starch)
· 2-3 tbsp inulin (not necessary but adds fiber)
· 1 tsp baking soda
· 2 tbsp pumpkin spice
· 1/4 tsp salt
| Wet Base Ingredients: · 3 large eggs (or sub apple sauce 1/4c = 1 egg) · 1/4 cup pumpkin puree · 1/4 cup melted coconut butter · 1/4 cup maple syrup (or fiber syrup or coconut sugar or honey) · 1 tsp vanilla |
Topping Ingredients:
· 1 cup almond flour (or coconut flour)
· 1/4 cup coconut sugar (or xylitol or sukrin gold if tolerable for no sugar)
· 1/3 cup melted coconut butter
· 1 tbsp pumpkin spice
· If adding chocolate chips, this is a great time to sprinkle some in (they can be added to the base as well!!)
Steps
· Preheat oven to 350
· Mix dry ingredients well and set aside
· Mix wet ingredients well & fold wet ingredients into dry ingredients
· Pour into greased casserole or bread dish
· Mix topping and crumble all over the top of the poured base mix
· Cook 42-55 minutes
