INGREDIENTS
•
½ cup Sweet Potato Puree (100g) (about 1 large sweet potato)
•
100 grams Coconut Flour (about ½ cup packed)
•
30 grams Tapioca Flour (about ¼ cup)
•
1 tsp Cream of Tartar
•
½ tsp Baking Soda
•
¼ tsp Salt
•
2 Tablespoons Melted Coconut Oil (15g)
•
¼ cup Full Fat Coconut Milk
•
2 Tablespoon Raw Honey (42g)
•
1 tsp Lemon Juice
•
6 eggs
•
Extra coconut oil for greasing