INGREDIENTS
1
Lemon, juice of
2/3 cup
Pumpkin puree
6 tbsp
Maple syrup
3/4 cup
Quaker gluten free oats
1 3/4 tsp
Cinnamon
4 tbsp
Coconut palm sugar
1/3 tsp
Sea salt
1 pinch
Sea salt
4 tsp
Vanilla
4 tbsp
Coconut oil
2 cups
Cashews
1 1/2 cups
Pecans
3 cups
Apple cider