INGREDIENTS
1 1/2 cups
tapioca starch/flour (I can only recommend this flour from Authentic Foods or Nuts.com)
4 tbsp
coconut flour
1 tbsp
chia flour (I just grind chia seeds as finely as possible)
4 tbsp
arrowroot starch/powder
1/2 cup
blanched almond flour (I can only recommend this flour from Nuts.com or Honeyville)
1 tsp
kosher salt
1 tbsp
dried herbs (a mix of dried oregano and basil is nice) (optional)
1/2 cup
unsweetened nondairy milk (any kind)
4 tbsp
Spectrum nonhydrogenated vegetable shortening
1 tbsp
honey
2
eggs (120 g, out of shell) at room temperature, beaten