Ingredients: dry:
- 1 ½ cups almond flour
- ½ cup chia seeds
- ¾ teaspoon baking soda
- ½ teaspoon xanthem gum
- 1 teaspoon cinnamon
- pinch of salt
Ingredients: wet
- 1 teaspoon flax mixed with 3 tablespoons of water
- 2 teaspoons maple syrup
- 1 teaspoon vanilla
- ¼ cup strawberries or raspberries (cut in small pieces) – adding the fruit is optional
Directions:
- Preheat oven to 350 degrees
- Mix all the dry ingredients thoroughly
- Mix wet ingredients with dry ingredients
- Continue mixing by hand until all ingredients are sticky
- Form small 1 inch balls and place on a cookie sheet covered with parchment paper (unbleached and chlorine free)
- Bake for 10 minutes
- Allow to cool
- Can refrigerate or freeze as desired
Recipe is a modification of Grain-Free Lemon Biscuit Scones by Replenish PDX
