2 c. blanched almond flour
1 c. quinoa flour
1/2 c. GAPS chocolate chips
3 T. chia seeds
9 T. water
1/2 c. dried cherries
1 t. vanilla extract
1/2 t. baking soda
1/2 c. ghee / or duck fat
1 T. honey (optional)
1/2 c. pecans
Combine chia seeds and water in a bowl and let sit five minutes to form “chia egg.” Place all ingredients with chia egg in a stand mixer and mix until thoroughly combined. Preheat oven to 375 degrees F. Place 1 T. balls on cookie sheet covered with a Silpat, and flatten each ball (if it’s crumbly you can squeeze them to stay together). Bake 13 minutes. When I add the honey it’s a bit more like a cookie; without the honey it’s more like a scone. Great with tea!
© Betsy Leighton / dairyfreegaps.wordpress.com
