Ingredients:
- 1 1/4 cups of sprouted yellow corn flour
- 1 cup of gluten free all-purpose flour
- 2 tsp of baking powder
- 1 tsp of cinnamon
- A dab of nutmeg
- 1 organic egg
- 1 cup of canned pumpkin
- 1 cup of unsweetened almond milk (make your own by soaking almonds)
- 1/3 cup of maple syrup maple syrup
- 2 tbsp of melted coconut oil
Directions:
- Preheat oven to 400 degrees F.
- Lightly grease baking mold with coconut oil.
- In a large bowl, mix the dry ingredients: corn flour, gluten-free flour, baking powder, cinnamon, and nutmeg.
- In a separate bowl, whisk egg and mix in wet ingredients: pumpkin, almond milk, maple syrup, and coconut oil.
- Combine wet and dry ingredients and mix until dough is even.
- Pour batter into a baking mold of choice.
- Bake for 15 minutes or until toothpick comes out clean. Serve warm.
Yields: 10-12 slices
Recipe adapted from: Ambitious Kitchen
