- 1 cup almond butter (stir in the oil that sits on top and then measure)
- 3/4 cup mashed pumpkin OR sweet potato (Roast the pumpkin, scrape it out, use what you want and then freeze it just for recipes like this or buy 100% canned pumpkin. Bake or microwave the sweet potato).
- 1 egg
- 1/3 cup honey (or you can use about 1/4 cup and throw in about 1/2 cup of unsweetened applesauce, which is what I did, or just use 2/3 cup appleauce only).
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- Raisins if desired (highly recommended)
- Preheat your oven to 350.
- Grease the pan with a bit of butter or coconut oil.
- Mix all above ingredients together in bowl except for the raisins. Once mixed, you can stir in raisins. Another option is to pour half of batter on one side of the pan without raisins and mix the other part of the batter with the raisins.
- Bake for about 20 minutes and check with toothpick. When toothpick comes out clean, it is done. Great for a nice dessert after dinner. Kids will enjoy it in their school lunch too. Enjoy!!
- WARNING: Like with all treats, eat in moderation!!
This reminds me of the spice cake my mom used to make for me when I was young and very fitting right now since it also reminds me of fall.
The recipe I list here is for an 8×8 pan, but I doubled it for a 13×9 size. Almond butter is the main ingredient. If you have not used this before, let me say that almond butter is a nice snack in itself. Very tasty for dipping your veggies too. Kick peanut butter to the curb and give almond butter a shot. I promise you will not be disappointed. Also, just know these will not be super sweet. Remember, the whole idea is to wean your body off sugar. Substituting with artificial sweeteners and such to make it sweet will only have you craving more sweet things. Some of these sweeteners even claim to not cause an insulin response which is not entirely true as your brain is very powerful and sometimes just tasting or smelling something will cause an insulin response! I think you will find these sweet enough and very much to your liking.
Gather Up:
- 1 cup almond butter (stir in the oil that sits on top and then measure)
- 3/4 cup mashed pumpkin OR sweet potato (Roast the pumpkin, scrape it out, use what you want and then freeze it just for recipes like this or buy 100% canned pumpkin. Bake or microwave the sweet potato).
- 1 egg
- 1/3 cup honey (or you can use about 1/4 cup and throw in about 1/2 cup of unsweetened applesauce, which is what I did, or just use 2/3 cup appleauce only. This is a great reason to can your own applesauce as you can use it as a sweetener or put some cinnamon on it and eat up for another tasty snack).
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- Raisins if desired (highly recommended)
Preheat your oven to 350. Grease the pan with a bit of butter or coconut oil. Mix all above ingredients together in bowl except for the raisins. Once mixed, you can stir in raisins. Another option is to pour half of batter on one side of the pan without raisins and mix the other part of the batter with the raisins.
Bake for about 20 minutes and check with toothpick. When toothpick comes out clean, it is done. Great for a nice dessert after dinner. Kids will enjoy it in their school lunch too. Enjoy!! WARNING: Like with all treats, eat in moderation!!
Purely Primal 
So I made this with almond flour rather than almond butter by mistake and it turned out GREAT! I made them again with the almond butter and Justin said he actually preferred the cake with the almond flour!
Most excellent. I used the all-applesauce option to reduce the sweetness. My recipe required 27 minutes baking time and when cooled the cake was a little over an inch thick. It turned out a moist, soft texture without crumbling and a flavor and feel that is satisfying (dare I say heavy) in the stomach, something normally lacking in the sweet-junk food snacks. Well done.