Total Time: 45 minutes
Serving Size: 9-12

1/4 cup coconut flour
1/4 cup almond flour
1/4 cup tapioca starch or arrowroot
1-4-1/2 cup coconut sugar (can use other sweeteners if you prefer – Swerve)
1/4 tsp baking powder
1/2 tsp baking soda
1 cup canned organic pumpkin
3/4 cup creamy almond butter
1/4 cup organic maple syrup (can try other sweeteners like honey)
3 tsp pumpkin spice
2 tsp cinnamon
1 tsp sea salt

In a large bowl, mix all of the dry ingredients together first and then add all of the remaining ingredients.  Stir well until all ingredients are mixed smoothly together.  
Pour the mix into a coconut oil greased 8×8 baking dish and smooth out the top with a spatula.  Bake at 350 degrees F for approximately 25-30 minutes or until browned on the top layer and moist inside.  It will still be a little soft to the touch, but allow to cool and set before serving.  

*Optional:  Try adding stevia sweetened Lily’s Chocolate Chips or a healthy frosting such as the recipe below.

*Optional Frosting Topping: 
6 tbsp coconut butter, melted
1 tsp vanilla extract
2 tbsp Swerve sweetener
4-6 tbsp non-dairy milk (almond milk) until thin and frosting-like
(try adding cinnamon for additional cinnamon flavor)

Slowly melt the coconut butter on low heat. Remove from the heat and add vanilla and sweetener. Add the milk one tablespoon at a time, stirring in between until a smooth, frosting-like consistency.

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