2 Cup gluten-free multipurpose flour
1 1/2 tsp baking soda
1/2 tsp sea salt
1 Cup california dried figs, chopped
2 oz dark chocolate or cacao nibs, melted
1 Tbsp cinnamon
1/2 Cup BBF organic coconut sugar
1 Cup almond or coconut milk
1/3 Cup BBF organic virgin coconut oil
1/4 – 1/3 Cup pumpkin puree
1 tsp Vanilla Extract
1 Tbsp + 1 tsp apple cider vinegar
1 Pinch cayenne or chili pepper
For directions check out the original post on Lindsay Cotter's blog cottercrunch.com
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