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Ingredients
  • ½ cup roasted butternut squash
  • ¼ cup roasted sweet potato skin removed
  • 1 tsp sea salt
  • ¼ cup coconut flour sifted
  • 1 tsp garlic powder
  • 2 to 4 tbsp arrowroot flour
  • 2 pastured eggs
  • Extra arrowroot for rolling
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