Scrape all of the peanut butter mixture out of the bowl and into the loaf pan. Use a spatula or spoon to stir until well combined. Perhaps the fridge time helped in that regard. PEANUT BUTTER BASE: To a medium microwavable mixing bowl, add peanut butter, almond flour, maple syrup, and optional sea salt. Add gluten-free flour blend and almond meal and fold with a spatula until just mixed. Remove 8×8-inch pan from the freezer and pour the ganache on top. (Alternatively, set your glass or ceramic mixing bowl over a double boiler on the stovetop to melt). ![]() Then add baking powder, sea salt, and cocoa powder and whisk. If not, heat in the microwave in 20-30 second increments until entirely smooth and no chunks remain. Add oats, almond meal, and oat flour and mix well until just combined. Add peanut butter or almond butter, vanilla, melted coconut oil, maple syrup or agave nectar, baking powder, baking soda, and salt and whisk thoroughly. I was super happy with how easily the dough could be formed as you drop onto the cookie tray – other similar recipes leave too much of the dough sticking to my hands, so I was thankful that this recipe was less sticky. Add flax eggs and whisk once more until combined. Then add applesauce and whisk thoroughly to combine. I used these substitutions, and the cookies were delicious – even the omni-eaters loved them.
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