I adapted this recipe by modifying and combining two recipes from Elana's Pantry (www.elanaspantry.com). My kids love this stuff and I'm pretty sure it's the perfect breakfast with a nice cup of coffee....cause...you know, there's protein and vitamins and....stuff...
Cake Part
1 ½ cups almond meal
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1 pinch ground cloves
2 tbsp canola oil
1/2 cup agave nectar or honey
2 large eggs
2 tsp baking powder
1 cup cooked mashed pumpkin - canned or fresh, up to you
Crust Part
1 cup dried cranberries
1 cup chopped pecans
1/2 cup agave nectar
2 tbsp canola oil
Run the crust ingredients through your food processor until mixed and nicely chopped. Line the bottom of an 11x7" parchment lined baking pan. Press the crust on top of the parchment paper until evenly distributed. Mix the cake ingredients thoroughly and pour on top. Bake in an oven preheated to 350 for approximately 30-40 minutes, or until sides pull away and a toothpick inserted into the middle comes away clean. Let cake cool in the pan. Once cool, run a knife along the sides to loosen it and turn your pan over onto a storage container or serving plate. This cake may not look exactly beautiful but it tastes like autumn in Heaven. Enjoy!
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