I based my recipe on one from my coconut flour supplier, Tropical Traditions, who had a lovely buy one get one free sale on coconut flour and coconut oil with free shipping. So I got almost 4 pounds of coconut flour and two 32-ounce bottles of expeller pressed coconut oil for $44.
Preheat to 350.
Grease 8 x 12 pan with coconut oil.
Ingredients (my version, not the original):
- 1/2 cup organic coconut flour
- 1 teaspoon aluminum free baking powder
(Mix those two and set aside. Then mix remaining.)
- 3 farm fresh eggs
- 15 ounces pumpkin
- 1/4 cup raw milk
- 1 tablespoon butter
- 2 tablespoons coconut oil
- 1 tablespoon blackstrap molasses
- 2 tablespoons sliced almonds
- cinnamon, nutmeg and ground cloves
Spread in pan. Cook 45 minutes until toothpick comes out clean. Let cool before slicing.
I didn't stir the batter enough. I was warned this was an issue with coconut flour. They are a tad on the bland side, but not inedible so for a first attempt...
Nothing some maple syrup and cinnamon won't help!
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