A bite-sized treat for the pumpkin bread lover in all of us.

  • 1 1/3 cups organic pumpkin puree
  • 4 eggs
  • 1/4 cup raw honey
  • 1 cup coconut flour
  • 1 cup almond meal
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/2 tsp. cloves
  • 1/2 tsp. nutmeg
  • A few squares of dark (>70% cocoa) chocolate, optional

Preheat oven to 330 degrees. In a food processor, pulse together the pumpkin, eggs and honey. Add in the dry ingredients and pulse until well combined, at least a minute. Press into a buttered 9X13 pan and bake for 30-35 minutes. Remove and cut immediately. If desired, melt the chocolate in a plastic bag under hot water; clip a small corner of the bag off and drizzle the chocolate over the squares.

Adapted from Elana’s Pantry
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