Gluten Free Gingerbread Cake

Gingerbread and snappy fall weather go together!

Ingredients:
1 1/2 cups soaked and cooked pinto beans
5 eggs
6 Tablespoons coconut oil
3/4 cup honey
1 teaspoon vanilla
6 Tablespoons coconut flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoon cinnamon
1 Tablespoon ground ginger
1/4 teaspoon ground cloves
1/2 cup raisins

Method:
Puree pinto beans with the eggs.

Melt the coconut oil, honey and vanilla together and beat well.  Add this to the pureed mixture and puree again.

Combine the dry ingredients and add to the wet ingredients, mixing just until well combined.

Fold in the raisins.

Pour the batter into a greased parchment-lined 10-inch spring form pan.

Bake at 325 for 45 minutes.