Ingredients:
Bowl #1 Mix dry ingredients:
3 1/2 c. Flour ( I used 1/2 spelt & 1/2 All Purpose)
3 TB Baking Powder
1 tsp. Salt
2 tsp Cinnamon Powder (optional)
1/2 cup Slivered Almonds
Bowl #2 Mix Liquid ingredients:
1 can Coconut Cream
(Note: If you use coconut milk, you will need to add about 1/8 cup more of flour)
1 (13 oz) can Coconut Cream
1 (15 oz) can Pumpkin Puree
1 tsp. Vanilla
1 TB Fresh Lemon Juice
1 TB Coconut oil
Topping: 1/2 cup Slivered Almonds
Instruction:
1. Preheat the oven to 350 degrees.
2. Mix all the dry ingredients in a separate bowl, then mix all the liquid ingredients in another bowl then combine together. Mix well and quickly. Do not over mix.
(Note: Quick mixing helps the activation of the baking powder and lemon juice together to rise the batter. Do not over mix. )
3. Lightly grease a baking sheet.
4. Pour the batter and sprinkle with 1/2 cup slivered almonds on top.
5. Bake 35-40 minutes or insert a toothpick until it comes out clean.
Comments