Author[email protected]CategoryBreakfast Dishes, Dairy Free, Gluten Free 3 ½ cups Flour of choice (GF flour if making it GF)
½ cup Coconut Sugar (if you choose)
2 tsp Baking Soda
1 tsp Baking Powder
½ tsp Salt
2 tsp Cinnamon
Nutmeg
Ginger
15 oz Pumpkin
½ cup Oil of choice (I use avocado)
½ cup applesauce
⅓ cup Raw honey
⅓ cup Water
67 Eggs
1
Set oven to 350 degrees F.
Grease 9x13 pan.
Mix Dry ingredients in a bowl
Add wet ingredients.
Mix Well.
Pour into a greased 9x13 pan.
Bake at 350 degrees F until tooth pick comes out clean.
We like to cut a slice of this and put it on top of our homemade granola and pour milk over it for breakfast. This would also work for a fall flavored dessert!
Ingredients
3 ½ cups Flour of choice (GF flour if making it GF)
½ cup Coconut Sugar (if you choose)
2 tsp Baking Soda
1 tsp Baking Powder
½ tsp Salt
2 tsp Cinnamon
Nutmeg
Ginger
15 oz Pumpkin
½ cup Oil of choice (I use avocado)
½ cup applesauce
⅓ cup Raw honey
⅓ cup Water
67 Eggs