INGREDIENTS
4
Carrots, medium
3/4 cup
Pumpkin puree, canned
3
Eggs, large
2 tbsp
Almond butter
1/2 cup
Honey, local
1 1/2 cups
Almond flour
1 tsp
Baking soda
1/2 tsp
Cinnamon, ground
1/2 tsp
Cream of tartar
1 1/2 tsp
Five spice powder
1/8 tsp
Sea salt, fine
1 tsp
Coconut oil
1 tbsp
Almonds
1 tbsp
Pumpkin seeds, toasted