Today's guest post comes from Adrienne from the lovely blog, Whole New Mom. She shares a season appropriate recipe for Pumpkin Snickerdoodles. They are gluten and dairy-free. One note, feel free to use sprouted flour (whether wheat or gluten-free) in
Servings:?? | Calories:2491 | Total Fat:122g | Chol:186mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 122g
Sat Fat 101g
Total Carb 321g
39% Coconut oil
12% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
1/2 cup coconut oil (or healthy fat alternative like butter) 3/4 cup granulated sweetener (the healthiest possible) 1 large egg or equivalent substitute 1/2 cup pumpkin puree 1/2 tsp pure vanilla 2 cups flour (whole grain preferred. I used a gluten free flour home-ground blend) 1 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp ground ginger 3/4 tsp baking soda 1/2 tsp salt (natural salt preferred) 1/2 cup granulated sweetener (as healthy as possible) 1 tsp cinnamon 1/4 tsp nutmeg
Directions : View recipe directions on thenourishinggourmet.com