INGREDIENTS
1/4 tsp
Ginger
1/2 cup
Pumpkin puree
1 cup
Non-dairy milk
2 tbsp
Maple syrup
1/2 cup
Quinoa flakes
2 tsp
Baking powder
1/2 cup
Brown rice flour
1/2 cup
Chocolate chips/chunks
1/2 tsp
Cinnamon, ground
2 tbsp
Flaxseed meal
1/4 tsp
Nutmeg
1/4 tsp
Sea salt
1/2 cup
Sorghum flour
1/4 cup
Tapioca starch
1 tsp
Vanilla extract
6 tbsp
Water