{ gfcf, grain-free, gluten-free }
Beat wet ingredients:
4 room temp eggs (cold eggs will harden the coconut oil)
1 tsp apple cider vinegar
1 tbsp honey
2 tbsp coconut oil, soft or liquified (see tip below)
2 tbsp ghee, soft or liquified
1/4 cup cashew milk
(How to Make Cashew Milk Video)
Add dry ingredients:
1/2 tsp sea salt
1/2 cup coconut flour (plus a little extra as needed)
1/2 cup tapioca flour
1/2 cup almond meal flour
1/2 tsp baking soda
1/2 tsp baking powder (Grain-free Baking Powder Recipe)
1 tsp fresh chopped rosemary
1/4 tsp garlic powder
Beat again.Drop in 4 piles onto unbleached parchment paper, and bake in a pre-heated oven, at 350 degrees, for about 25 minutes.
Tip: To soften my coconut oil I keep a tempered glass jar of coconut oil on the counter. Right before I start making my recipe I turn the oven on so it can pre-heat. I rest the tempered glass jar of coconut oil on the oven vent in the back. The heat of the oven comes up through the vent and softens the oil.