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3 cups roasted butternut squash, mashed
1/4 cup & 2 tbsp. garbanzo bean flour (*see note)
3 tbsp. almond milk
2 flax eggs (2 tbsp. flax + 6 tbsp. water)
spices of choice (I went savory with basil, oregano, garlic, and pepper)
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1st Keep
 Whitney
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Snow
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