1 cup of unsalted creamy almond butter, stirred well
1 ¼ cups of almond flour
3 eggs, ideally pasture-raised
1 tablespoon of vanilla extract
1 teaspoon of baking soda
¾ teaspoon of baking powder
1 teaspoon of fine grain sea salt
4 teaspoons of pumpkin pie spice
3 teaspoons of allspice
¼ cup of pepitas
Anyone who has tasted the coffee chain s version knows that its extremely moist texture is what sets it apart from a lot of other pumpkin bread recipes. In fact, it is almost more of a cake. To nail the right consistency and avoid ending up with wet bread, Moody explains that you have to reduce the pumpkin purée on the stove to make it significantly less watery. Plus, the almond butter adds to the moisture.
If you ve been drinking hot chocolate all December long, you might be looking to switch up your go-to winter beverage. Well, allow us to introduce you to the white chocolate peppermint latte.
Concocted by journalist and cookbook author Liz Moody, this cozy drink is naturally caffeine-free, so you can drink it as a nightcap without disrupting your sleep. Or, if you need a jolt of energy on Christmas morning, you can swap half of the milk for strong coffee.
The white chocolate flavor of this decadently creamy recipe comes from cacao butter Moody gets hers online or from Whole Foods and prefers the Navitas Organics brand. And of course, peppermint extract brings a seasonal candy cane flavor.