1 cup Brown Rice Flour (or Bob's All Purpose Gluten - Free Flour) 1 cup Sorghum flour 4 tablespoons ground flax seeds (I buy them whole, grind them and keep them
in a glass
jar in the
refrigerator) 2 tablespoons Ener - G Egg Replacer 1 tablespoon baking power 2 1/4 cups water 3 tablespoons apple cider vinegar 2 Tablespoons Agave or Maple
Syrup vegan butter or shortening for oiling the griddle 1 cup frozen or fresh blueberries
In a large bowl, whip cream cheese and butter with a hand mixer until smooth, then blend in maple syrup and vanilla Store frosting in an airtight jar in the refrigerator until ready to u
In a large bowl, whip cream cheese and butter with a hand mixer until smooth, then blend
in maple syrup and vanilla Store frosting in an airtight jar in the refrigerator until ready to u
in maple
syrup and vanilla Store frosting
in an airtight jar in the refrigerator until ready to u
in an airtight
jar in the refrigerator until ready to u
in the
refrigerator until ready to use