This soup is at its most
delicious using ghee and coconut oil.
Not exact matches
2 cups blanched almond flour — I
use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1 cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup grapeseed oil (olive oil, melted coconut oil or
ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be
delicious) 1 1/2 tablespoons flaxseed (optional)
You can
use vegetable oil instead of
ghee (and skip this step altogether), but
ghee adds
delicious flavour.
Instead of olive oil I
used patan
ghee and the taste was too
delicious... The taste had little fragrance of coconuts... Cheers
It's packed with
ghee and almonds making it a
delicious and healthy treat ❤️ This recipe is a great alternative to
using pulses or wheat in a typical Indian ladoo recipe for anyone with allergies or intolerances.
I
used ghee in place of coconut oil and tsp of vinegar and my muffins were super moist and
delicious!
(Side note: I even tried rubbing
ghee on my nipples at one point, on the suggestion of an Indian mama friend, but it smelled way too
delicious to continue
use and didn't actually work that well.)
I
used maple syrup this time and actually did half coconut oil and half
ghee — it wasn't as firm but it tastes
delicious!
I have
used coconut nectar instead of
ghee and it comes out very dark, but still
delicious.