INGREDIENTS
1 tbsp
white vinegar (can also use lemon juice)
1 cup
non-dairy milk of choice (I used unsweetened almond)
1 1/2 cups
blanched almond flour
1/2 cup
tapioca flour
1 cup
Bob’s Red Mill Organic Medium Grind Cornmeal
2 tsp
baking powder
1 tsp
baking soda
1 1/4 tsp
sea salt
1/4 cup
coconut sugar
1/3 cup
coconut oil, melted and cooled slightly (you could sub with avocado oil too)
2
flax eggs (2 tablespoons flax meal + 5 tablespoons water, whisk together and let set for 5 minutes)