gluten-free eats

One of my favorite winter squash dishes is a Moroccan butternut squash casserole spiced with ras el hanout.
This recipe for Ras El Hanout and Chocolate Chunk Pumpkin Bread sounded amazing, so I took a shot at adapting it to be gluten-free and roughly paleo-compliant using ingredients I had on hand. My conversions are also rough and approximate.

Ingredients:

1 cup almond flour
1/2 cup coconut flour
heaping 1/2 cup Pamela's Pancake and Baking Mix (largely a rice flour blend)
1 1/2 tsp baking powder
1/2 tsp baking soda
2 tsp ras el hanout
1 tsp salt
3/4 cup coconut sugar
2 eggs
1 cup butter, melted
1/4 cup black tea
2 tsp vanilla extract
1 15oz can pumpkin puree
1/2 cup chocolate chips

( Instructions )