INGREDIENTS
1
zucchini squash medium-large
3/4 cup
coconut flour
1 Tbsp
pumpkin pie spice
1 tsp
ground cinnamon
1/2 tsp
sea salt
1/2 tsp
baking soda
1/8 tsp
nutmeg
6
pastured eggs
3/4 cup
maple syrup
1/2 cup
pumpkin puree
1/4 cup
coconut oil
1 Tbsp
vanilla extract
1/2 cup
pecans
1 Tbsp
almond meal
1 Tbsp
maple syrup
1 Tbsp
pastured butter
1 pinch
sea salt