Yup!
These are huge in size, taste and texture!
Sweetened with Lakanto monkfruit sugar, gluten-free, vegan and low lectin – what more can I take away?
NOTHING…..I just sprinkled in superfoods, fiber & healthy fats and the flavor is just OTW!
Ingredients for 14
3/4 cup coconut flour
3/4 cup cassava flour
1 cup almond flour
1 cup quinoa flakes (you could also use oats)
3 tbsp arrow root starch
3/4 cups sunflower seeds, raw
3/4 cups trail mix (I had some on hand that I mixed up with cranberries, almonds and pumpkin seeds)
1/2 cup raisins or cranberries or mulberries
1/2 cup large flaked coconut, unsweetened
1/2 cup Lakanto monfruit sugar https://rawelements.ca
1 tbsp ceylon cinnamon
1 tbsp maca
2 tsp sea salt
2 tsp pure vanilla extract
rind of 1 orange
1/4 cup water
1/4 cup molasses
3/4 cup ghee or coconut oil, melted
1 cup nut milk, not cold out of the fridge or it will harden the oil
Directions: 
- Mix all the dry ingredients in a large bowl, up to the orange rind.
- In a separate bowl, whisk the wet ingredients until combined.
- Add the wet ingredients to the dry and fold just enough to blend. Do not over mix.
- Using a 1/3 cup measurement, place mounds of dough on a cookie sheet covered with parchment paper. You can place them close together as they don’t rise or expand, but press them down into a nice round, large shape.
- Bake in a preheated 350F oven for 20-22 minutes. Cool and enjoy!