INGREDIENTS
150 gs
tigernut flour if you are not on aip nor nut intolerant
250 gs
pumpkin purée
50 gs
arrowroot see notes below
125 mls
maple syrup see notes if you want to reduce quantity
1 tsp
baking soda
1 Tbsp
lemon juice
1 tsp
cinnamon
1 tsp
aip compliant vanilla extract
1/8 tsp
ground ginger
1/8 tsp
ground cloves