50 grams (¼ cup) organic white Sugar -this is needed if you want a crust (or use more coconut sugar but will not crust up so well)
70g pumpkin puree (roast off pumpkin first and allow to cool)
1 Large Egg Yolk (or large tablespoon of ground flax seeds soaked in water)
1 Teaspoon Vanilla Extract
150 grams Edmonds GF flour
½ Teaspoon Salt
½ Teaspoon Baking Soda
1tsp each, All spice, clove, cinnamon, ginger and pinch black pepper
200g of any Bennetto chocolate chopped (we used Exceptionally Dark 82% cocoa)
INSTRUCTIONS
This is the original version but all ingredients can be substituted as in brackets. The idea is to make 2 different batters and create a ripple effect.
