Warm Pumpkin Pudding (*gluten free)

6 dates
1 tsp Madagascar vanilla paste
2 tsp of flax meal dissolved in
10 tsp of water
1 Tbl of maple syrup
2 Tbl honey
1 1/2 tsp cinnamon (reserve 1 tsp for topping)
15 monukka raisins
3 Tbl almond flour
15 Marcona almonds (reserve for topping)

1 tsp cinnamon

In a food processor, blend the above ingredients until well combined. Then add 1 can of pumpkin puree (15oz) (not pumpkin pie filling).

Pulse until pumpkin is incorporated into mix and then evenly separate into two mini bread loaf pans or other bakings molds for one hour at 350 F.

Prior to the last 10 minutes of baking, combine cinnamon and almonds in a food processor and pulse until the almonds are crushed.  Divide in half, sprinkle and press into the top of each loaf, then replace in oven to continue baking.

pumpkin bread

Don’t under estimate how delicious this dessert can be without any processed sugars.  This can be served warm or cold.

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