INGREDIENTS
1 1/4 cups
Pumpkin puree, canned or homemade
1/2 cup
Arrowroot starch
1/4 tsp
Baking powder
1 tsp
Baking soda
2/3 cup
Brown rice flour
1/2 cup
Buckwheat flour, freshly ground
1/2 tsp
Cinnamon
1/2 tsp
Cloves
3/4 cup
Honey or 1 c. sucanat
1/2 tsp
Nutmeg
3/4 tsp
Salt
1/2 cup
Butter or coconut oil
1/4 cup
Water