Ingredients
- 2 cups almond flour.
- good pinch of sea salt.
- 1/2 teaspoon baking soda.
- 2 teaspoons cinnamon.
- 2 organic eggs (lightly beaten).
- 1/4 cup rice malt syrup.
- 1 cup pureed pumpkin.
- handful walnuts.
Directions
- 1. Preheat oven to 180 degrees (350F) and line 5-6 timbale molds with squares of parchment paper (or you can simply use a muffin tin).
2. Combine all ingredients in a bowl (except for the walnuts). Pour mixture into the molds all the way to the top and sprinkle with the walnuts. Bake for 35-40 minutes or until set and golden brown.
Ingredients
- 2 cups almond flour.
- good pinch of sea salt.
- 1/2 teaspoon baking soda.
- 2 teaspoons cinnamon.
- 2 organic eggs (lightly beaten).
- 1/4 cup rice malt syrup.
- 1 cup pureed pumpkin.
- handful walnuts.
Directions
- 1. Preheat oven to 180 degrees (350F) and line 5-6 timbale molds with squares of parchment paper (or you can simply use a muffin tin).
2. Combine all ingredients in a bowl (except for the walnuts). Pour mixture into the molds all the way to the top and sprinkle with the walnuts. Bake for 35-40 minutes or until set and golden brown.