I always skip past the blog part of recipes so why am I writing one? Just look at the recipe that’s what we’re here for.
Ingredients
¾ Cup White Rice Flour
¾ Cup Coconut Flour
¾ Cup Brown Sugar
¾ Cup White Sugar
1 tsp Salt
1 tsp Baking Powder
1 Tbsp Tapioca Flour
1 tsp Ground Cinnamon
1 Cup Pure Organic Pumpkin Puree
½ Cup Sunflower Oil
1 tsp Vanilla Extract
¼ Cup Cold Water
1. Preheat your oven to 350. Or don’t. Does preheating do anything? Probably. Combine all of the dry ingredients and stir until it’s not super lumpy.
2. Add the wet stuff, use your best judgement here, pumpkin is definitely wet despite what people may tell you. Wait on the water though, let it hang for a sec.
3. Mix everything with a hand mixer, if the flour flies it flies, it’s in God’s hands now.
4. Add the water a little at a time until you don’t need anymore, again use your best judgement, or just watch the video.
5. Bake for 25 minutes and DO NOT open the oven while baking. Never do that. I will say this every time. When they come out they should be solid but don’t like, burn them. Or do. Live your best life honestly.
