INGREDIENTS
2 cups
blanched almond flour
2 tbsp
coconut oil (melted)
1
flax egg (I used a flax egg replacement and it worked great)
1/4 tsp
sea salt
2 cups
pumpkin puree (fresh or canned is fine)
3/4 cup
almond milk (I used almond milk )
1 1/2 tsp
cinnamon
1 tsp
vanilla extract
1/4 tsp
nutmeg
1/4 tsp
ginger
1/4 tsp
cloves
1/2 cup
maple syrup
3 tbsp
arrowroot powder
1/2 tsp
salt