INGREDIENTS
12 oz
Pumpkin puree
1 cup
Almond milk, unsweetened
1/4 cup
Maple syrup
1
Maple syrup
1
Vegan butter
1/2 tsp
Baking soda
1 pinch
Cinnamon
1 dash
Cinnamon
1/3 cup
Coconut sugar or brown sugar
1 cup
Cornmeal, organic
1 pinch
Pink rock salt
1 cup
Whole wheat pastry flour
1/4 cup
Apple cider vinegar
1/2 cup
Coconut oil
1 1/3 cups
Pecan