Uncanny Pantry

Nutritional Info (per piece- 1 of 9 squares)

Protein (g)	Carbs (g)	Fiber (g)
10	7	2

See details here.

Recipe

Ingredients

Dry

• 1 cup almond flour (96 g)
• ½ cup vanilla protein powder (50 g)
• 1½ tsp baking powder
• ½ tsp baking soda
• 2 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ginger
• ¼ tsp cloves
• ¼ tsp salt
  

Wet

• 2 large eggs + 2 egg whites
• ⅓ cup plain Greek yogurt (2% or nonfat)
• 2 tbsp melted coconut oil or butter
• ¼ cup unsweetened almond milk
• 1½ tsp vanilla extract

Add-In

¼ cup raw pumpkin seeds (pepitas), lightly chopped

Instructions

1. Preheat oven to 350°F. Line or grease an 8×8-inch square pan.
2. Mix all dry ingredients in a bowl.
3. Whisk wet ingredients in a separate bowl until smooth.
4. Combine wet and dry ingredients. Stir until just blended (batter will be thick).
5. Fold in the chopped pumpkin seeds.
6. Spread evenly into the prepared pan.
7. Bake 25–32 minutes, until a toothpick inserted in the center comes out clean.
8. Cool completely before frosting.
9. Mix frosting ingredients until smooth and spread evenly over cooled cake. Cut into 9 squares.