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Ingredients
US|METRIC
12 SERVINGS
- 1 1/4 cups pumpkin puree (if using fresh, all extra liquid must be drained off before measuring and baking)
- 1/4 cup coconut cream (the thick cream at the top of the can of full-fat coconut milk after it’s been refrigerated for at least 24 hours, preferably longer)
- 1/2 cup full fat coconut milk (see notes)
- 1/2 cup coconut sugar (or granulated cane sugar or a mixture of brown sugar and granulated cane sugar; may use more or less, to taste)
- 1 tsp. canela
- 3/4 tsp. ginger
- 1 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1/4 cup coconut oil (liquefied)
- 1 cup sweet rice flour (just a little over a cup, as in not a level measurement)
- 2 eggs
- 1 tsp. vanilla extract
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NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories170Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol35mg12% |
| Sodium180mg8% |
| Potassium125mg4% |
| Protein3g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate20g7% |
| Dietary Fiber1g4% |
| Sugars7g |
| Vitamin A80% |
| Vitamin C2% |
| Calcium6% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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