INGREDIENTS
1/2 cup
Butternut squash puree
3
Eggs, large
1/4 cup
Maple syrup
1 tsp
Baking powder
5/8 tsp
Cinnamon, ground
1/4 cup
Coconut flour
2 tsp
Maple sugar
1/8 tsp
Nutmeg, fresh grated
1/8 tsp
Sea salt, fine
1 pinch
Sea salt
2 2/3 tbsp
Tapioca flour
1 tsp
Vanilla extract
3 1/3 tbsp
Coconut oil
1/4 cup
Pecans