300 grams Gluten Free Flour Blend
2 flax egg substitute (2 Tbsp ground flax seeds soaked in 6 Tbsp water)
1 tablespoon baking powder
1/4 teaspoons salt
50 grams (1/4 cup) raw coconut sugar
100 grams (1/2 cup) coconut oil
50 grams (4 tbs) Coconut Milk
50 grams (4 tbs) Plain Coconut Yogurt
1 teaspoon vanilla
1/4 cup unsweetened coconut flakes
1/4 cup dried pineapple, chopped
1/4 cup roasted unsalted macadamia nuts, chopper
extra coconut flakes and coconut sugar for sprinkling on top
Preheat oven to 400 degrees.


Place Gluten Free Flour Blend in food processor, along with baking powder, salt and coconut sugar. Process until combined.
Add coconut oil, coconut milk, yogurt, vanilla, Egg Substitute and coconut flakes. Process until just combined.
Place the dough onto a lightly (gf) floured pastry sheet and gently knead in pineapple and macadamia nuts, or other dried fruits and nuts of choice.
Place wedges on a parchment paper lined cookie sheet.
Form the dough into a circle and press to a 3/4″ thickness. Cut into 8 wedges. Brush lightly with coconut milk and sprinkle with some coconut sugar and coconut flakes. Bake 10-12 minutes until lightly browned and baked through.

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