INGREDIENTS Makes 9 Servings

• 1 cup coconut flour

• ¼ cup tapioca starch

• 1 tsp baking soda

• ½ tsp sea salt

• 3 pasture eggs

• 1 cup organic canned pumpkin puree

• 1/2 cup full fat organic Coconut milk (BPA free)

• ¼ cup ghee or grass fed butter

• 3 tbsp honey (omit for sugar-free option)

• 1 tsp pumpkin pie spice or 1/2 tsp Chinese five spice

INSTRUCTIONS

Prep Time: 5 min Cook Time: 45

Preheat oven to 350 degrees and grease an 8x8 baking dish with ghee or coconut oil.

In a large mixing bowl, stir together dry ingredients and in another bowl whisk together wet ingredients.

Combine the two and mix until well combined.

Pour into your baking dish and spread out the mixture evenly with a spatula.

Bake for 40-45 minutes until golden brown, and a toothpick inserted at the center comes out clean.

Slice into squares and serve toasted with a some grass fed butter and raw honey.

Mishi substitutions:

If you want a lower carb option replace the honey with 1/4 cup monk fruit.

Instead of coconut milk you can use whole milk or any other milk sub of choice.