INGREDIENTS
3/4 tsp
Ginger
1/2 cup
Pumpkin or leftover cooked winter squash, canned
4
Pastured eggs
1 1/2 cups
Coconut butter
1/3 cup
Honey, raw
1/2 tsp
Allspice
3/4 tsp
Baking soda
2 tsp
Cinnamon
1/2 cup
Coconut flour
1/2 tsp
Sea salt
1/2 cup
Olive oil