Recipe by Addison LaBonte @organicallyaddison
Ingredients:
1 cup cashew butter
1/4 cup melted coconut oil
1/3 cup molasses
1 egg
1/2 cup coconut sugar
3 TBL almond flour
1/2 cup pulsed BeeFree Gluten-Free Original Warrior Mix
3 TBL almond or cashew milk
2.5 tbs ginger
1/4 tsp nutmeg
Sea salt to sprinkle on top
Optional: chocolate chips
1/4 cup melted coconut oil
1/3 cup molasses
1 egg
1/2 cup coconut sugar
3 TBL almond flour
1/2 cup pulsed BeeFree Gluten-Free Original Warrior Mix
3 TBL almond or cashew milk
2.5 tbs ginger
1/4 tsp nutmeg
Sea salt to sprinkle on top
Optional: chocolate chips
Directions:
Preheat oven to 350 and line an 8x8 pan with parchment paper. Pulse the Warrior Mix in a blender and add to big mixing bowl. Then add cashew butter, melted coconut oil, molasses and egg then mix. Add remaining ingredients (except sea salt and chocolate chips). Spread batter into pan and sprinkle sea salt on top. If desired, add chocolate chips on top before baking. Bake for 25-28 minutes or until toothpick inserted in the middle comes out clean. Enjoy!
