*pumpkin pound cake

Here's a recipe i got from the yeast connection discussion board. Is it ok to eat this during stage one?
or at all?

2 1/2 cups almond flour

1/2 cup brown rice flour if you can use it, if not use 3 cups of almond flour.

1/4-1 tsp stevia. Use depending on desired sweetness. I use about 1/2tsp

1 1/2 tsp baking powder

1 1/2 tsp pumpkin pie spice (I like it stronger so I use more nutmeg, clove, cinnimon)

1/4 tsp sea salt

7 Eggs

1 1/2 cups cnned pure pumpkin

1 1/2 tsp vanilla



Preheat oven to 300



Spray loaf pan(9x5) with spray or wipe down with coconut oil

In a bowl wisk together the almond flour, stevia, bakign powder, pie spice, and salt. In another bowl, beat the eggs and the whisk in the pumpkin and vanilla. Combine the dry and wet ingredients and stir until combined. Pour the batter into the prepared pan.



Bake until golden brown in color and a toothpick come out clean when stuck in the middle. This takes about 1 1/2 hours. Cool completely before removing from the pan. Slice into 12 slices



**note** If I can recall from last year I turned up the stove to 325/350 and cooked it less time. I think the 300 temp is to low. Just keep an eye on it and check it until you find how it works in your oven.
Original Post
Cindy,
Welcome to the forum! I don't see any problems with this recipe. If you are not allergic to eggs it should be fine. Pumpkin is a limit though and so is the grain, so just don't overdo it. I am looking forward to trying this soon.
Thanks for posting it.
Wendy

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