Cake Base-
2 ½ cup almond flour or meal
½ cup butter
¼ cup maple syrup
3 eggs, beaten
1 tsp vanilla
½ tsp of baking soda
½ tsp of baking powder
“Pumpkin” Puree-
1 cup butternut squash, cooked and pureed
3 eggs
1 tsp vanilla
¼ cup maple syrup
¼ tsp of molasses
½ tsp of cinnamon
½ tsp of nutmeg
Crumble-
1 cup of almond flour
1 Tbsp of coconut flour
4 Tbsp melted butter
¼ tsp of mineral salt
1/3 cup of pecans (sprinkled over the top of the crumble)
Whipped Topping-
½ cup raw cream or coconut cream
1-2 tsp cinnamon
1 tsp vanilla
Pinch of salt
DIRECTIONS
For cake base-mix all ingredients in a bowl and press into greased a 9”×13” baking dish.
For filling- mix all ingredients in a bowl and spread gently over the pressed cake.
For crumble- mix roughly and sprinkle over the filling.
Sprinkle the pecans over the top and bake at 350 °F for 35 minutes.
Combine whipped topping. Blend with hand mixer until peaks form
Top each slice of cake with whipped cream and serve.
Recipe Crafted at mrscriddleskitchen.com
Modified by Thriving Health