INGREDIENTS
2 cups
blanched almond flour
2 tbsp
coconut sugar
1/4 tsp
salt
1/3 cup
coconut oil (solid)
1
egg (beaten)
1 can
pumpkin puree
2
eggs (room temperature)
1/2 cup
coconut milk
1/2 cup
maple syrup
2 tbsp
creamy almond butter
1/4 tsp
sea salt
1 tsp
cinnamon
1/2 tsp
nutmeg
1/2 tsp
ginger
1/2 tsp
allspice
1/4 tsp
cardamom