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

3 eggs

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!