INGREDIENTS
1 tsp
active dry yeast ((not instant or rapid rise))
1/4 cup
warm water
1/2 tsp
coconut sugar
3/4 cup
water
1 cup
pumpkin puree
1/4 cup
coconut oil
2 1/2 cups
Bob's Red Mill 1-to-1 Gluten Free Baking Flour
1/4 cup
ground chia seeds ((or flax seeds))
2 tbsp
coconut sugar
1 1/2 tsp
baking powder
1/2 tsp
baking soda
1/2 tsp
fine sea salt
1 tbsp
apple cider vinegar
1 tbsp
melted coconut oil
4 tbsp
coconut sugar
2 tsp
ground cinnamon
3/4 cup
raw cashews (, soaked for 1 hour and drained)
3 tbsp
maple syrup
4 tbsp
water
1/2 tsp
vanilla extract
1 cup
powdered sugar
1 tbsp
water
1 tsp
vanilla extract
salt