These have a great texture and freeze very well so you can make them a week before you need them to help relieve the pressure when you need them. Just make sure no one knows they are in the freezer 😉
2 cups Squash, Sweet Potatoes, or Pumpkin 1/2 cup Coconut Oil 1/2 cup Butter 1/4 cup Maple Syrup 3/4 cup Date Sugar 1 cup Creamed Honey 2 Eggs 1 tsp Salt 1/2 tsp ground Cloves 1 tsp Nutmeg 1 Tbs CinnamonCream all the above together then add:
2 tsp Baking Soda 4 cups Sprouted Whole Wheat Flour (red, white or spelt) 3/4 cup Currents 1 3/4 cup toasted Coconut 2 cups crispy soaked PecansBake at 350° for 10 min.
Enjoy!
