THIS RECIPE IS GLUTEN-FREE & PALEO.
- 1/3 cup Creamy Paleo Oatmeal - Dry Mix
- 1/4 cup pecans, roasted, chopped
- 20 pitted Medjool dates, chopped
- 1/4 cup coconut oil, melted
- 2 eggs
- 1 tsp pure vanilla extract
- 1/4 tsp salt
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Add all ingredients to a medium sized mixing bowl. Fold until well combined. NOTE: The batter will seem runny at first, however, as you continue to fold, it will thicken up. Place bowl in freezer for 20 minutes.
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Pre-heat oven to 375 F. Prepare a baking sheet with parchment paper.
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After 20 minutes, remove batter from freezer. Portion dough evenly into 10-12 balls on baking sheet, allowing for at least 2 cm between each ball. Flatten each ball with a fork and shape into a circle. NOTE: The dough will not spread while baking, so shape and flatten into the desired shape.
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Place baking sheet on middle oven rack. Bake for 12 minutes. Remove from oven and let cool on baking sheet for 1 hour. Store in air-tight container. ENJOY!
When shopping for ingredients, I try and stick to the 'Clean 15 and the Dirty Dozen' rule when it comes to buying organic fruits and vegetables. I have listed all ingredients simply by name, and have left off words such as "organic", "grass fed", "free-run" etc. I encourage you to do your own research and consume what works best for you.