INGREDIENTS
1/4 tsp
Ginger
1 cup
Pumpkin puree
7/8 cup
Almond milk
1/2 cup
Coconut cream
3 tbsp
Maple syrup
1/2 tsp
Baking powder
1 tsp
Baking soda
1/2 tsp
Cinnamon
1/2 cup
Coconut sugar
1/8 tsp
Nutmeg
1 cup
Oat flour
3/4 cup
Rice flour
3/8 tsp
Salt
1/2 cup
Tapioca starch
1 tsp
Vanilla extract
1 tbsp
Apple cider vinegar
3/8 cup
Coconut oil
3/4 cup
Cashews, raw