Pumpkin Snack Cake made with Fresh Milled Flour

It might not be 100% healthy, but there are a lot of vitamins, minerals and fiber packed into this snack cake.

300 grams soft white wheat berries ground into flour
1/4 teaspoon. salt (2g)
2 teaspoons baking powder (9g)
1 teaspoon baking soda (5g)
**Mix well and set to the side

1 can, 15 ounces, 100% pure pumpkin (425g)
1/3 cup full fat sour cream (80g)
1/2 cup oil (120g)
2 teaspoons vanilla extract
3 room temperature eggs
**blend well
1 cup cane sugar/white sugar (200g)
1/2 cup, packed, brown sugar (120g)
1 Tablespoon cinnamon (8g)
1 teaspoon pumpkin spice (3g)
**Blend well

MIX the wet and dry ingredients together, by hand. DO NOT over mix as it will make the final product tough. Be sure to scrape down the bowl to get all the dry ingredients included.

Let the mixture sit and hydrate while the oven is being preheated to 350ºF/175ºC

Bake for 30-40 minutes, until a toothpick inserted in the center of the cake comes out mostly clean.

Let it cool completely before slicing or frosting. We like it plain as a great snack or breakfast