INGREDIENTS
11/16 cup
Pumpkin puree
1 cup
Zucchini
2
Flax eggs
1/2 tbsp
Unsulfured molasses
1/2
on top cup chocolate chips
2 tsp
Baking powder
1/2 tsp
Baking soda
1 tsp
Cinnamon
3/4 cup
Coconut sugar or cane sugar
1/2 tsp
Sea salt
1 1/2 cups
Spelt flour, light
2 tsp
Vanilla extract
1/2 tbsp
Apple cider vinegar