Ingredients
Method
- 1. Preheat oven to 300°F.
- 2. Combine pumpkin puree, beet puree, and coconut oil in a bowl.
- 3. Gradually add coconut flour, mixing to form a dough.
- 4. Mix in turmeric and cinnamon.
- 5. Add water as needed for consistency.
- 6. Roll dough to 1/4-inch thickness, cut into strips.
- 7. Place on a parchment-lined baking sheet.
- 8. Bake for 30-35 minutes until firm.
- 9. Cool completely before serving.
Notes
Store in an airtight container for up to 1 week.
Refrigerate for up to 2 weeks.
Freeze for up to 3 months.
Substitute coconut flour with oat or chickpea flour.
