INGREDIENTS
1/2
Recipe coconut bacon
6 oz
Raspberries
1 1/2 cups
Almond milk
3/8 cup
Maple syrup
1
Maple syrup
1 tbsp
Baking powder
1 tsp
Cinnamon
1/4 tsp
Kosher salt
1 1/2 cups
One degree organic sprouted spelt flour
2 tsp
Vanilla extract
1/4 cup
Coconut oil
1
Vegetable oil
1/2 cup
Dutch process powder