(gluten-free, grain free, dairy free, paleo, high protein)

dry:
1 cup almond meal
1/2 cup cashew meal
1/3 cup coconut flakes
3 heaping Tbsp. coconut flour
pinch sea salt
1 1/2 teas. baking soda
3 Tbsp. coconut sugar

wet:
2 farm fresh eggs
1/4 cup coconut oil, melted
big splash vanilla extract
2 teas. apple cider vinegar

fruit:
1 cup strawberries (fresh or frozen)
1/2 cup rhubarb (fresh or frozen)

Preheat oven at 350°F. Spray a cookie sheet with coconut oil. Mix wet and dry separately, then together. Fold in fruit, form into baseball sized spheres and place onto cookie sheet.  Bake 10 to 20 minutes, depending on yo’ oven.

Smother in ghee, drizzle with a lil’ maple syrup.  Eat, swoon.

© 2014 Abbi Miller Holistic Nutrition + Yoga

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