INGREDIENTS
1/4 tsp
Ginger, ground
3/4 cup
Pumpkin puree
5/8 cup
Coconut milk
2 tbsp
Coconut butter
4 tbsp
Maple syrup
2 tbsp
Arrowroot powder
1 1/2 tsp
Baking soda
1 tsp
Ceylon cinnamon, ground
1/4 tsp
Clove, ground
1/2 cup
Coconut flour
1 pinch
Sea salt
1/2 cup
Tigernut flour
1 tsp
Apple cider vinegar
1/2 cup
Coconut oil