Paleo Pumpkin Pecan Cobbler
Ingredients
The base
-
⅓
cup
grass-fed butter or ghee
-
1½
cup
blanched almond flour
-
¼
cup
arrowroot powder
-
½
tsp
aluminum-free double acting baking powder
-
¼
tsp
sea salt
-
1
tsp
pumpkin pie spice
-
½
cup
full fat coconut milk
-
¼
cup
maple syrup
-
1
tsp
vanilla extract
-
1
large
egg
The toppings
-
2
cups
pumpkin pieces
-
1
cup
whole pecans
-
to taste
dairy-free ice cream (optional)
Instructions
- Preheat the oven to 350ºF (177ºC).
- Melt the butter or ghee in an 8x8" or 8x6" glass baking dish.
- In a bowl, whisk together the almond flour, arrowroot powder, baking powder, salt, and pumpkin pie spice.
- Add coconut milk, maple syrup, egg, and vanilla to the dry ingredients and mix well.
- Grease the baking dish with the melted butter or ghee.
- Pour the batter into the dish and spread it out without mixing.
- Sprinkle the pumpkin pieces on top of the batter and then add the pecans.
- Bake for 40-45 minutes.
- Allow to cool for about 20 minutes before serving.
- Serve with dairy-free vanilla ice cream if desired.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
5g
Sodium
200mg
Cholesterol
40mg
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