INGREDIENTS
1/2 tsp
Ginger
1 15 ounce can
Pumpkin puree
3
Egg
1 can
Coconut milk
1 3/4 cups
Almond flour, fine
2 tbsp
Arrowroot starch
1/2 tsp
Baking soda
1 1/2 tsp
Cinnamon
1/4 tsp
Clove, ground
1/2 tsp
Nutmeg
12 2/3 tbsp
Palm sugar
1/2 tsp
Salt
3 tbsp
Coconut oil