Monday, March 12, 2018

The Great Almond Flour Recipe Round-Up: Week 5 Winner

The Great Almond Flour Recipe Round-Up: Week 5 Winner

This marks the 5th and final week of the Great Almond Flour Recipe Round-Up, which means public voting starts next week. We have had some incredible submissions, and this week's winner was among tight competition.

Congratulations Jessica! You are the Week 5 winner!

You will be receiving a year's supply of almond flour and are automatically a finalist for the $500 Grand Prize!


  • 2/3 cup almond butter, unsweetened and unsalted
  • 2/3 cup coconut sugar
  • 1/4 cup coconut oil room temperature but stirred to soften
  • 2/3 cup canned pumpkin not pie mix
  • 1 large egg
  • 2 teaspoons vanilla
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 1/4 cup almond flour
  • 3/4 cup chocolate chips divided


  1. Preheat oven to 350° and line a 9x9 square pan with parchment paper. 
  2. In a large bowl, combine the almond butter, coconut sugar, and coconut oil. Stir well until it's completely mixed. Add in the pumpkin, egg, and vanilla and stir again. 
  3. Add in the pumpkin pie spice, salt, and almond flour and mix until fully combined. 
  4. Stir in 1/2 cup chocolate chips and scoop mixture into prepared pan. Top with remaining 1/4 cup chocolate chips. 
  5. Bake for 30 minutes. Edges should be light brown. Let cool before cutting for clean slices. 

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