3 T. butter, coconut oil, ghee, or duck fat, melted
3/8 c. shredded coconut
3/8 c. raw sunflower seeds
1 t. chia seeds soaked in 3 T. water
3/8 c. maple sugar
3/8 c. white chocolate chips
3/8 c. white rice flour
1/8 c. tapioca starch
1 egg
3/8 c. oats
3/8 c. raisins, dried cherries, or dried cranberries
3/8 c. hemp hearts
1 t. vanilla
1/2 t. sea salt
Preheat oven to 350 degrees F. Prepare an 8×8 inch pan by lining it with baking paper. Combine all ingredients in a bowl and stir until incorporated. Spread batter in prepared pan. Bake for 20 minutes. Store refrigerated for up to a week.
©2021 Betsy Leighton / dairyfreegaps.wordpress.com
Here is my recipe for lower histamine roast chicken. This is my favorite roast meat…
I'm excited to announce the presales have begun for my newest book, "Rocks and Roots:…
Here is my new recipe for copycat bobo bars. They are great snacks for on-the-go!
This post details my backpacking gear list for solo backpacking the SHT with a chronic…
This post reflects on my 100 miles of solo backpacking on the Superior Hiking Trail…
This website uses cookies.