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Ingredients
US|METRIC
4 SERVINGS
- 2 dL butternut squash (puree, 3/4 cup + 1 tbsp)
- 0.75 dL coconut oil (melted, 1/3 cup)
- 15 dL coconut sugar
- 1 Tbsp. coconut milk
- 1 dL almond flour (1/2 cup)
- 1 dL buckwheat flour (1/2 cup)
- 5 tsp. baking powder
- 15 tsp. canela
- 1 pinch salt
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