I love to experiment with new recipes in the kitchen and although this was not what I was anticipating, it turned out to be quite tasty. This was supposed to be a light almond cake with pumpkin, but it turned out to have more of a custard texture because of the heavy pumpkin paste. Pumpkin has a very low glycemic load and is very high in Vitamin A, phosphorous and potassium. The zucchini adds a slightly sweeter taste and sprinkle of color. Serve cold as a breakfast treat or snack. Bon Appétit!
In a large bowl, add the following dry ingredients and mix thoroughly:
2 cups almond flour
½ cup ground flax
1/4 cup Xylitol or Stevia to taste
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
½ tsp. cloves
½ tsp. ginger
In a separate bowl add the following and whisk until well blended:
1 zucchini, finely chopped or grated
1 can of organic pumpkin
1 1/3 almond milk
Mix the wet ingredients with the dry. Pour the batter in a glass pie dish. Bake for 40-45 minutes until done in the center. Refrigerate and serve cold. Enjoy!