INGREDIENTS
1/3 tsp
Ginger
120 milliliters
Pumpkin puree
50 g
Silken tofu, firm
1
Yoghurt or whipped coconut cream, thick dairy-free
2 tbsp
Almond butter, smooth
60 milliliters
Maple syrup
120 g
All purpose flour or gf all purpose flour mix
1/2 tsp
Cinnamon
1
Cinnamon
1
good pinch Cloves
1 tbsp
Maple syrup or icing sugar
1/8 tsp
Nutmeg
2 pinches
Sea salt, fine
1 tbsp
Tapioca starch
1 tsp
Vanilla essence
1/2 tsp
Xantham gum
3 tbsp
Oil or softened mild coconut oil, mild