Pumpkin and almond loaf

The purchase of a pumpkin at a roadside stall made me think of some pumpkin inspired baking. I love paleo style loafs and cakes so much healthier then using refined flours. Also great for my gluten free diet. I find that the paleo baking keeps well. 
Ingredients 

2 cups almond meal

1/3 cup tapioca flour 

1 teaspoon baking soda

1/3 cup brown sugar

1/2 cup mashed cooked pumpkin 

2 eggs

2 tsp apple cider vinegar 

1/3 cup olive oil

1/4 cup coconut cream 

Pinch of salt

Spices. Nutmeg 1/2 tsp

               Ground ginger 1/4 tsp

                Cinnamon 1/2 tsp

                 Ground cardamom 1/4 tsp

                  Vanilla bean paste 1 tsp

Method. In one bowl place almond meal and flour plus baking soda mix them. In another bowl mix all the other ingredients then combine the two bowls. I use a silicone loaf pan as this makes it real easy to get out. Pour your mix into your pan and smooth the top with the back of a spoon. Bake in a preheated set to 160c for 45 minutes. 

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