Gluten-Free and Dairy Free. So quick to make that they will leave you time to make some gluten-free waffle cones.
One bowl:
2-1/2 cups blanched almond flour
½ tsp salt
1 tsp. baking soda
¼ cup gluten-free dairy free chocolate and
¼ cup chopped nuts of your choice
Mix in a separate bowl:
½ cup light agave
½ cup grapeseed
1 tsp. vanilla-optional (I do not use this)
DIRECTIONS
1. Mix the wet into the dry.
2. Refrigerate 20 minutes.
3. Place 1 TB balls onto parchment lines pan and flatten slightly (about 1/3 inch thick).
4. Bake approx 7 minutes.
Tina’s ALTERED VERSION OF: Gluten Free Almond Flour Cookbook by Elana Amsterdam Celestial Arts, 2009
( NOTE: If you use Bob’s Red Mill it will not turn out like these. It will be grainier and more like coconut macaroons- I used fine ground blanched almond flour by JK Gourmet)
Tags: gluten free, gluten free foods, Gluten-Free Baking, Gluten-Free Desserts, Gluten-Free Recipe, Tina Turbin
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I baked these for my GF son, and OH MY! So delicious, and felt so healthy too:)
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