THE GESTATIONAL DIABETIC
Prep Time: 10 Min
TOTAL Time: 40 Min
– Almond Flour – Double Acting Baking Powder – Coconut Sugar – Pumpkin Pie Spice – Cinnamon – Unsalted Butter – Pumpkin Puree
Preheat the oven to 375°F. In a bowl, mix together almond flour, salt, baking powder, sugar, pumpkin pie spice and cinnamon.
Cut the butter into 9 small pieces. Add them to the dry mixture and use your hands to squeeze the butter with the mixture.
In another bowl, mix well the egg and pumpkin puree. Pour the dry flour and butter mixture into the egg mixture and mix well.
Lay a piece of parchment paper on the baking sheet and pour the dough onto the paper. Lay another piece of parchment paper on top of the dough.
Using the paper to protect your hands, shape the dough into a circle that is about ½-inch high and 6 to 7 inches in diameter.
Remove the top piece of parchment paper and place the baking sheet in the middle of the over. Bake for 15 minutes.
Allow it to cool before cutting into 6 equal slices.