INGREDIENTS
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1⁄2 cup pumpkin puree
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2 eggs
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1⁄4 cup coconut sugar
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1⁄4 teaspoon ground allspice
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1 teaspoon ground cinnamon
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1⁄4 teaspoon ground ginger
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1 1⁄2 cups blanched almond flour
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1⁄2 teaspoon baking soda
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1⁄2 teaspoon sea salt
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coconut oil