Primal Almond Butter Pumpkin Brownies

I can't even being to tell you how WONDERFUL these are. SO GOOD! Especially when its day 6 of not eating any starchy carbs. I am in heaven. I can't believe how fluffy these cooked up with NO flour. Amazing!!
*I added a bit of pumpkin pie spice to mine.

Almond Butter Pumpkin Brownies

Feel free to get creative with substitutions.   Try other nut butters, other forms of squash, other sweeteners, spices, mix-ins, the possibilities are endless. I made several batches using either fresh squash that I steamed and mashed or canned pumpkin. I preferred the fresh squash to the canned pumpkin, but the latter worked perfectly well and seemed appropriate for the upcoming holiday.
Consider topping with applesauce and/or pecans.
Ingredients:
1 cup almond butter
¾ cup mashed pumpkin or other squash, canned or steamed
1 egg
1/3 cup raw honey
1 tsp baking soda
Combine all ingredients in a bowl.  Mix well.  Pour into a greased 8 x 8 in pan.  Bake at 350 degrees for 25 minutes or until a toothpick inserted comes out clean.  Serves 8.