Ingredients
240 ml pumpkin puree
100 g coconut sugar
80 ml plant-based milk
80 ml olive oil
2 cups all-purpose flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/2 cup walnuts, chopped
Method
Preheat your oven to 180°C. Line a baking tray with parchment paper.
In a large bowl, mix together the pumpkin puree, coconut sugar, plant-based milk, and olive oil until well combined.
In a separate bowl, combine the flour, baking powder, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet mixture. Stir in the chopped walnuts until everything is well mixed.
Shape the dough into a log on the prepared tray. Bake for 30-35 minutes. Let it cool, then slice and bake for another 20 minutes until crispy.
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