INGREDIENTS
4
eggs
1/3 cup
evaporated cane juice
2 Tbsps
extra virgin coconut oil
1 1/2 cups
parsnip
1 1/2 cups
carrot
1 1/2 cups
blanched almond flour
1 Tbsp
coconut flour
3/4 tsp
baking soda
1/2 tsp
cream of tartar
1/2 tsp
vanilla
1/2 tsp
allspice
1/4 tsp
ground ginger
1/4 tsp
cardamom
1 tsp
nutmeg
1/2 cup
optional: add walnuts