INGREDIENTS
1/4 cup
honey
1/4 cup
pure maple syrup (preferably Grade B) (can substitute more honey)
6 tbsp
nonhydrogenated vegetable shortening (I use Spectrum Naturals), melted and cooled
2
eggs (120 g total, out of shell), at room temperature
2 tsp
pure vanilla extract
2 tbsp
almond milk, at room temperature
1 3/4 cups
blanched almond flour (I order mine from nuts.com)
1 tbsp
coconut flour (again, nuts.com)
3/4 tsp
baking soda
1/2 tsp
kosher salt