INGREDIENTS
1 tsp
Ginger, ground
1/2 cup
Pumpkin puree
1 1/2 tbsp
Maple syrup
2 tbsp
Nut butter
1 1/2 cups
Almond flour
5/8 cup
Arrowroot flour
1 tbsp
Baking powder
2 tsp
Cinnamon, ground
1/2 cup
Coconut flour
1/2 cup
Coconut sugar
2 tbsp
Golden milled flax meal
1/2 tsp
Nutmeg
1/2 cup
Palm oil shortening
1 tsp
Sea salt
2 tsp
Vanilla extract
1/2 cup
Coconut yogurt
1 tbsp
Water