How to Make It
Preheat the oven to 350˚F. Grease the cake or loaf pan with coconut oil.
Cut the pumpkin in half, remove the seeds, and chop into pieces. Spread the pieces evenly on a baking sheet, toss with a bit of melted coconut oil, and bake for 30 to 40 minutes, until tender. Remove from the oven and cool.
Once cooled, transfer the pumpkin to the blender and combine with the agave, vanilla, eggs, and coconut oil. Process until smooth. Pour the contents of the blender into a large mixing bowl and stir in the flour, baking powder, pumpkin seeds, flaxseeds, cinnamon, and salt. Spread in the prepared pan. Bake for about 45 mintues, until a toothpick inserted in teh center comes out clean.
Serve warm with a bit of nut butter, or without anything at all—it's moist and delicious all on its own!
Power Food by Rens Kroes, reprinted with permission from Fair Winds Press