Saturday, October 15, 2016

Pumpkin, Currant, and Pecan Breakfast Cookies

6 T coconut oil
1/4 cup honey
2 T pumpkin puree
2 large eggs
1 T vanilla
2 cups almond flour (less if using cassava flour)
2 T coconut flour
1/2 t baking soda
1 t salt
1 t cinnamon
1/2 t unflavored grass-fed gelatin
1/2 cup pecans
1/2 cup currants

Bake at 350 degrees for 23-25 minutes.

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