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Paleo Pumpkin Spice Bundt Cake




Yum

November 30, 2015 by Andrea Fabry Leave a Comment

Created by Andrea Fabry on November 30, 2015

  • Category: Desserts, Foodie, Recipes

Ingredients

  • 4 cups almond flour or flour blend (I use 2 cups almond meal, 1 cup tiger nut flour and 1 cup flax meal)
  • 3 pastured eggs
  • 3/4 cup coconut milk
  • 2 cups pumpkin or winter squash
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking soda
  • 2 tablespoons pumpkin spice blend (1 tablespoon cinnamon, with a combination of nutmeg, ginger and clove)
  • sweetener to taste (I use a combination of xylitol, Coco Monkey, and stevia - the equivalent of 1/2 cup sugar.)

Instructions

  1. Preheat oven to 340 degrees Fahrenheit
  2. Generously grease your bundt pan. (If using a glass bundt pan, be sure to coat it thoroughly! - I use ghee.)
  3. Combine wet ingredients in a separate bowl using a hand blender or whisk.
  4. Pour wet ingredients over dry ingredients and stir.
  5. Pour into well-greased bundt pan.
  6. Bake for 40-45 minutes till done toothpick inserted comes out clean.
  7. Remove from oven and allow to cool.
  8. Place a plate over the bundt pan and invert. The cake should come out easily.
  9. Add a glaze or frosting if desired.
  • Print

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MEET ANDREA

I am a certified Building Biology Advocate, a former journalist, mother of nine, and avid CrossFitter who likes to think outside the box. After our family's health crisis in 2008, I learned to ask questions about what's in our food, our water, and our air. I hope to empower you as you seek to live safely in a complex world. Thankfully, small steps lead to big changes. Let's travel this road together, one step at a time.

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