Paleo Vegan Funfetti Spaghetti
Servings: 8 servings
Calories: 323kcal
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.
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