Paleo Vegan Funfetti Spaghetti
Servings: 8 servings
Calories: 323kcal
Ingredients
- ⅓ cup cashew butter
- ⅓ cup maple syrup
- 1 teaspoon almond extract
- ¼ teaspoon salt
- 1 ¼ cup almond flour
- 1 tablespoon coconut flour
- 2 tablespoons dye free sprinkles or more
Instructions
- In a medium bowl combine the cashew butter, maple syrup, almond extract and salt. Stir well. Add in the almond flour and coconut flour and stir until dough is formed.
- Place half the dough in the spaghetti press and press through until noodles are formed. Can do this on a plate, in a bowl, or in muffin liners for individual servings. Top with sprinkles.
- Makes 8-10 servings. Cover and keep stored in the fridge up to 10 days.
Nutrition
Calories: 323kcal | Carbohydrates: 23g | Protein: 10g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 77mg | Potassium: 89mg | Fiber: 4g | Sugar: 12g | Calcium: 97mg | Iron: 2mg