Coconut Cupcakes (with Coconut Flour)

Elana's Pantry is featuring cupcakes all this month (grain-free of course) and I decided to make her coconut cupcakes in an effort to make a dent in all the coconut flour in the freezer.  The only substitution I made was using honey in place of agave nectar.  The hubby whipped together a creamy topping of clotted cream, honey, and strawberries to sweeten them up even further. 

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Pumpkin-Almond Butter Spice Bread

I had so much pumpkin butter that I had to find ways to use it all up.  The black cake recipe turned out well so I adapted it to make a Pumpkin-Almond Butter Spice Bread.  I added some honey because it needed a bit of sweetness.  This was my first recipe using the Baker's Edge Brownie Pan.  I usually have trouble with burnt edges and gooey centers using my 9x13" pyrex but not this time!

Pumpkin-Almond Butter Spice Bread

Yield: 12 pieces

INGREDIENTS
1 16oz jar (2 cups) roasted almond butter
1 1/2 cups pumpkin butter
2 eggs
1 cup raw honey
1 tsp almond extract
2 tsp baking soda

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).

Mix almond butter and fruit in a large bowl until smooth. Add eggs, almond extract, and baking soda, mixing well until all incorporated.

Pour into greased 9x13" dish (I used the Baker's Edge Brownie Pan) and bake for 30-40 minutes, based on your oven. Check periodically by inserting a knife through the middle. Cake is done when knife comes out clean.

The bread was wonderful on it's own, but of course I had to experiment!  Here are some pics of a pumpkin bread trifile I made with layers of bread, pumpkin butter, and yogurt with honey and cinnamon.

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