INGREDIENTS
1 1/2 tsp
Ginger
1 cup
Pumpkin puree
4
Eggs
1/3 cup
Coconut milk, full fat canned
3 tbsp
Molasses, organic
1/2 tsp
Allspice
1 3/8 cups
Almond flour
1 tsp
Baking soda
3 tsp
Cinnamon
7 tbsp
Coconut flour
7/16 cup
Palm sugar, organic
1 pinch
Sea salt
1/4 cup
Tapioca flour
1 tsp
Vanilla extract, pure
2 1/2 tbsp
Solid organic coconut oil