Ingredients

The following ingredients have 6 Servings
  • 1-1/4 cup 120g almond flour
  • 1/2 cup 60g tapioca flour or arrowroot powder
  • 2 tablespoons 14g coconut flour
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • 1/4 teaspoon fine sea salt
  • 3 tablespoons grass-fed butter (room temperature or cold)
  • 1/4 cup pumpkin puree
  • 2 tablespoons honey
  • 1 organic egg

Instruction

  • Preheat oven to 350ºF and grease a baking sheet.
  • In a bowl, whisk together the almond flour, tapioca flour, coconut flour, baking powder, cinnamon and salt until well blended.
  • Add the butter to the dry ingredients and using your hands rub the butter into the mix until it is completely combined, with no visable pieces of butter remaining. 
  • In a separate bowl whisk together the pumpkin puree, honey, and egg. Pour it into the butter and flour mixture and combine until a smooth dough forms.
  • Using your hands, roll the dough into 6 balls, each about 2-1/2 inches in diameter. Place the dough balls on the baking sheet, about 1 inch apart. Bake for 18-20  minutes, or until golden and crusty all around and firm to the touch, with no soft dough remaining in the center.