5/5
(1 Votes)
Ingredients
- 1/2 cup plus 2 TBSP canned pumpkin
- 1/4 cup agave nectar
- 2 large eggs
- 2 TBSP creamy almond butter
- 1 cup almond flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp nutmeg
Preparation
Step 1
Preheat oven to 350
In a large bowl combine first 4 ingredients, mix until smooth.
In a medium bowl whisk almond flour, baking soda, salt and spices. Pour into wet ingredients, stir until well blended.
Pour into a greased 8 x 8 baking dish, bake 25-30 minutes or until tested put in the middle comes out clean.
Let cool, then refrigerate. When chilled through cut into bars.
Store in fridge.
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