INGREDIENTS
2
heaping cups Raspberries, fresh or frozen
1
Egg
1/2 cup
Rolled oats, gluten free
3 tbsp
Honey
2 cups
Almond flour
1/2 tsp
Cinnamon, ground
2 tbsp
Coconut flour
1/3 cup
Coconut sugar
1/4 tsp
Salt
1 pinch
Salt
1 tbsp
Tapioca flour or arrowroot starch
1 tsp
Vanilla extract
1/4 cup
Coconut oil