Ingredients:
Preparation:
In a bowl, beat together coconut oil and sweetener. Add the eggs and whisk until thoroughly combines. Add the pumpkin and combine spices, almond flour, baking soda, baking powder, and salt. Pour batter into greased baking dish and place into your Crock Pot. Cover lid and cook on high for 3 hours. When ready, let cook and serve.
Pear and walnut salad The sweetness of pears gives us Easter vibes in this fresh…
This speedy soup is perfect for any fish lover who doesn’t want to spend ages…
This is a delicious, creamy soup, which goes really well with the crunchy olive pesto.…
Warming and comforting, this is my go-to soup during the autumn (fall) and winter, when…
This simple mushroom soup delivers all the taste of wild mushrooms without the price tag!…
This is a delicious, creamy soup made using frozen broad (fava) beans. The subtle, smoky…