2 1/4 cups almond flour, sifted
1/3 cup Nutiva Organic Coconut Flour, sifted
2 tbsp. flaxseed, ground
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. apple cider vinegar
1/2 tsp. sea salt
1/4 cup Nutiva Organic Shortening
3/4 cup Nutiva Organic Coconut Sugar
1/2 cup cane sugar
3 tbsp. flax meal + 9 tbsp. water
1 tbsp. vanilla
1 cup pumpkin puree
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp ginger
1/2 tsp clove
1/2 cup chocolate chips, or 3/4 cup chopped walnuts

Preheat oven to 350.
Grease baking pan or bread loaf pan, or line with parchment paper.
1. Stir all dry ingredients in a large bowl (sifted flours).
2. Mix flax seeds & water, then blend in shortening, sugars, cider vinegar and pumpkin.
3. Add wet to dry ingredients and stir just enough to blend.
4. Add chocolate chips, mix and let sit for 10 minutes.
5. Pour batter into greased pan and form a high mound in the center, smooth surface with wet spatula.
6. Cover with foil to prevent over browning, and bake for 65-75 minutes, until cooked through .
7. Let cool in pan , let it rest on one side to allow steam to escape.


Chef at Nutiva
Shanna Rader, Nutiva's Staff Chef, is an enthusiastic foodie. Inspired by world travels, Shanna has been developing various styles of cooking for over 20 years.
With creativity and warmth she creates fresh and healthy meals to inspire and nourish others. She’s an advocate for plant-based diet, holistic nutrition, superfoods and living with joy!
“I have a passion to bring people together around healthy creative and delicious foods.”

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