INGREDIENTS
2
large green plantains, chopped
1 tsp
vanilla
3 tsp
apple cider vinegar
1/3 cup
coconut oil, melted
1/2 cup
pumpkin purée or butternut squash purée
2
gelatin eggs: 2 tbsp gelatin mixed in 1/4 cup warm water
1/4 cup
tapioca starch or arrowroot starch
3 tbsp
coconut flour
1 tsp
cinnamon
2 tsp
baking soda
1/2 cup
grated carrot
1/2 cup
packed finely grated parsnip
1
apple, chopped (approx 1/2 cup)
1/3 cup
raisins