Not exact matches
2 cups gluten free all purpose flour — I use Pamelas brand all OR 2 cups whole - wheat pastry flour 1 1/1 cups old - fashioned rolled oats 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 teaspoon celtic sea salt 1 teaspoon baking powder 1 teaspoon baking soda 1/3 cup coconut oil —
liquid 1/2 cup honey 2 eggs 1 cup whole - milk plain yogurt 4
tablespoons cold unsalted butter, cut into small pieces 3
tablespoons evaporated cane juice
Put the blueberries, lemon juice, sugar, and the 3
tablespoons of
cold water into a saucepan and bring to a boil, then turn down the heat and simmer, stirring gently every now and again, for a couple of minutes until the blueberries have softened in the now garnet - glossy
liquid.
5
tablespoons cold - pressed coconut oil 3 teaspoons yuzu kosho 2 teaspoons Bragg
liquid aminos, tamarin, or coconut aminos 2 1/2
tablespoons brown rice vinegar Juice of two limes
Method II: Hot
liquids: Add one
tablespoon to
cold liquid for one minute, add hot
liquid and stir until dissolved.