Ingredients:

3/4 cup coconut flour

3/4 cup flaxseed meal

1 1/2 teaspoon baking soda

3/4 teaspoon sea salt

2 T cinnamon

1 can pumpkin puree

1 can drained beets ( drain all juice except 1/3 cup to use)

1/3 cup beet juice

1 banana

2 tablespoons Xylitol ( optional )

1 Tablespoon Black Strap Molasses (optional)

3 tablespoons coconut oil ( optional)

1/2 cup hempseeds

1/2 cup pumpkin seeds

1/2 sunflower seeds

1/2 cup shredded coconut ( unsweetened)

Directions:

Preheat oven to 300 degrees. Mix dry ingredients in a bowl. Separately,  mix all wet ingredients in the blender and puree. Combine dry and wet ingredients and mix well( I feel it mixes best if you use your hands.) Pour r batter into lined or silicone cupcake pan ( silicone definitely works best)  and bake for about 40-45 min.  You can top with nut butter, ghee or coconut oil for a hearty meal or treat!