Paleo Cookie Crisp Cereal
Golden Barrel Coconut Oil, room temperature
(give it a good stir to soften)
egg, room temperature
dairy free mini chocolate chips
Preheat oven to 375° and line 2 sheet trays with parchment paper; set aside.
In a large bowl, combine coconut oil and maple syrup. Stir until completely mixed. Add in the egg and vanilla and stir again until combined.
Add in the almond flour, cassava flour, salt, and baking soda. Stir until evenly mixed and no dry spots remain. Fold in the chocolate chips.
Using a 1/2 teaspoon, make balls and roll between your palms. Place them about 1 inch apart on the sheet tray. Press slightly down and bake for 12 minutes, until they start to brown around the edges.
Repeat with the rest of the dough on the second sheet tray. Remove from oven and cool completely.
Store in an airtight container up to a week. After that, store them in the fridge.
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