Ingredients:

110gr of almond flour

40gr of whole oatmeal flour

1 teaspoon ginger powder (you can adjust the amount to your taste)

1 dessertspoon cinnamon (idem)

pinch of nutmeg

1/2 teaspoon baking soda

1 teaspoon baking powder

4 eggs

200gr of pumpkin puree (roast the pumpkin and then make into puré)

60gr of walnut

60gr of cranberries

100gr of coconut sugar

Preparation:

1. Place the almond flour, oatmeal, coconut sugar, spices, baking soda, and yeast in a bowl, andmix it all well.

2. In a separate bowl, whisk the eggs with a wire stick and then add the pumpkin puree and mix it all well.

3. Add the egg mixture into the bowl with the dry ingredients and mix everything thoroughly. Finally add the cranberries and the nuts.

4. Pour the cake batter into a properly greased and lined form with parchment paper and bake in preheated oven at 180ºC for 40 to 45 minutes, or until the cake is cooked. If you feel it is needed, after 30 minutes place aluminum foil on the cake to avoid roasting the top of the cake and let it bake for another 10 or 15 minutes.

Share this recipe with your friends.