Ingredients: 2 organic and pastured eggs 1/4 cup organic maple syrup or 1 tsp stevia powder extract 2 tbsp grass fed butter or coconut oil, melted 1 tsp vanilla extract (get one that is gluten free here) 1/2 tsp orange zest 1 cup plus 3
Tbsp blanched almond flour 6 oz dark chocolate (fair trade)
3
tbsp blanched almond flour (not almond meal) or finely ground almonds 2 tbsp coconut flour 1 tbsp maple syrup 1 tbsp coconut oil 1 tbsp arrowroot starch 1/4 tsp vanilla Pinch pink salt 2 tbsp mini chocolate chips (I like these and these)
Not exact matches
2 cups
blanched almond flour 2 tablespoons coconut
flour 1/4 cup golden flaxseed meal 1/4 teaspoon kosher salt 1 1/2 teaspoons baking soda 5 (1/4 cups) of chia gel 1/4 cup coconut oil (melted) 1
tbsp of xylitol 1
tbsp apple cider vinegar
1 cup shredded carrot 1 cup shredded sweet potato 1 cup shredded apple 2 eggs 8 dates 1
tbsp of coconut oil or butter 1/4 cup of orange or apple juice 2 cups
blanched almond flour 1 tsp baking soda 1/3 tsp salt
So, here's what I did: 2 1/2 C (10 oz)
blanched almond flour, 1 tsp b. soda, 1/2 tsp salt, 1
TBSP + 1tsp cinnamon, 1
TBSP ginger, 1 tsp cloves, 1/2 C (4 oz) pasture butter, 1/2 C (2.8 oz) coconut palm sugar, 2
TBSP water and 3
TBSP (2.4 oz) molasses.
Taking a mix of 1 1/2 cups of
blanched almond flour and 2
tbsp coconut
flour, mix with 1/4 cup flaxseed meal, 1/4 tsp sea salt and 1 1/2 tsp baking soda.
1 cup organic butter, room temperature 1 1/4 cup organic sugar (or xylitol) 5 free range eggs, room temperature 1
Tbsp pure vanilla extract 3 cups fine ground
blanched almond flour, sifted 1
Tbsp baking powder 1/4 tsp sea salt 1 1/2 cups buttermilk, room temperature