Colorado weather is my favorite. And I hate it. Usually at the same time. One day – like Monday for instance – it will be mid-70’s and full on Spring time, and then all of a sudden we’ll get hit with the blizzard of the century – on Wednesday for instance.

Which is what happened this week. It has been fun let me tell you.

Luckily, it’s just as quick to turn around; yesterday we saw blue skies and sunshine. Crazy, right? More like crazy because this is typical.

Of course, I still had to work. The rest of the state was home safe but my boss didn’t seem to understand why we would want to leave if we were all already there safely. I guess he had a point. But I obviously still would have rather been home. Instead I got to watch this happen:

By the afternoon, the snow surrounding the car was up to my knees. Fun right?

Eventually, he let us go. Just in time for it to stop blizzarding. Blizzarding – that’s a word, right? Well, it is now.

By the time I got home, all I wanted to do was curl up in front of a fireplace and drink some hot cocoa.

But, since I don’t have a fireplace and I didn’t have the supplies for hot cocoa (who runs out of cocoa powder?), baking and eating cake seemed like the next best option.

Makes sense, right?

Gluten, grain, and sugar free – but not lacking flavor in the least! This pound cake can be enjoyed as is or with a simple strawberry syrup for a delicious guilt-free dessert!

Directions

Preheat oven to 350 degrees. Grease or line a loaf pan with parchment paper.
In one bowl, combine all dry ingredients.
In a separate bowl, whisk together all wet ingredients.
Pour wet ingredients into dry and mix until thoroughly combined.
Pour mixture into a loaf pan and bake for 25-35 mins or until a toothpick comes out clean.
Let cool completely before refrigerating.

Notes

*For liquid sweetener, use 2 tbsp. honey or pure maple syrup

Alternate nut butters will work, though I personally recommend cashew for its specific flavor.