This marks the 5th and selesai week of the Great Almond Flour Recipe Round-Up, which means public voting starts next week. We have had some incredible submissions, and this week's winner was among tight competition.
Congratulations Jessica! You are the Week 5 winner!
You will be receiving a year's supply of almond flour and are automatically a finalist for the $500 Grand Prize!
Ingredients
- 2/3 cup almond butter, unsweetened and unsalted
- 2/3 cup coconut sugar
- 1/4 cup coconut oil room temperature but stirred to soften
- 2/3 cup canned pumpkin not pie mix
- 1 large egg
- 2 teaspoons vanilla
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 1/4 cup almond flour
- 3/4 cup chocolate chips divided
Instructions
- Preheat panggangan to 350° and line a 9x9 square pan with parchment paper.
- In a large bowl, combine the almond butter, coconut sugar, and coconut oil. Stir well until it's completely mixed. Add in the pumpkin, egg, and vanilla and stir again.
- Add in the pumpkin pie spice, salt, and almond flour and mix until fully combined.
- Stir in 1/2 cup chocolate chips and scoop mixture into prepared pan. Top with remaining 1/4 cup chocolate chips.
- Bake for 30 minutes. Edges should be light brown. Let cool before cutting for clean slices.