wheat free Archives - The Flavorful Elimination Diet

These almond butter no-bake chocolate clusters are an absolute chocolate bomb. They’re so rich and really hit the spot when you have a serious dessert craving. You could actually use any nut butter that you have lying around, it doesn’t necessarily have to be almond. I just find almond to be one of of the most accessible ones. Make sure it’s the all natural kind, you don’t want anything besides almonds and salt in the ingredients list!

You could use peanut butter for these, I have, and it’s delicious. However, I wanted this to be a nut reintroduction recipe for an elimination diet and peanuts are tucked away in the legume category. Similarly, you don’t have to use almond milk for the milk. I just figured almonds go with almonds. But if you have oat or coconut milk those would work as well for these almond butter no-bake chocolate clusters without also introducing any other ingredients into your elimination diet. Using those milk alternatives also make this a delicious vegan dessert!

It is imperative that you store these almond butter no bake chocolate clusters in the fridge. We are not taking the time to temper the chocolate with this simple dessert so they will melt very easily at a high room temperature. They will also melt in your hands. But that’s okay because you’ll be eating them too fast to even notice! I’m literally eating one right now as I type this and I know this will be a recipe I return to again and again even though I’m no longer on my elimination diet.

Also let me just say that these were very difficult to photograph. Chocolate clusters are not the most photogenic things! They just looked like unappealing brown lumps most of the time, but they taste so good I swear! I tried to make it so that you could see the all important grains of salt on top too, I think I at least captured that aspect. But believe me, despite appearances these are ooey gooey chocolate bombs.

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Does salt enhance chocolate?

Yes!! Whether you’re cooking savory or sweet you’re going to want to add a pinch of salt to everything you make. Salt both enhances sweetness and masks bitterness which means it’s the perfect ingredient to add to chocolate dessert recipes. (Also coffee, I put a pinch in every cup of coffee I make and it makes a world of difference!) This is especially noticeable if you’re stuck buying less expensive chocolate or coffee. I know most of us can’t afford to buy anything except for store brand chocolate chips and salt brings it up a big level.

These almond butter no bake chocolate clusters use a pinch of salt in the recipe and are then sprinkled with coarse salt on top. This is mandatory for this recipe! Especially because we’re using lower quality chocolate. Semi-sweet chocolate chips are affordable but not exactly the highest end chocolate out there. The little bit of salt added to this flavorful elimination diet recipe brings the chocolate flavor out and hides the bitterness that might be present. It does all of this without adding a ton of extra sugar! Double win!

This is THE dessert hack.

Elimination Diets and Chocolate

Cocoa itself is not forbidden on most elimination diets. However, a lot of chocolate products contain troublesome ingredients like dairy, gluten, soy, or nuts. When shopping for chocolate products make sure to look for labels like “allergen friendly,” “certified gluten free,” and “vegan.” It also helps to look for items that say they are pure and unsweetened. Get as close to nothing but cocoa as you can and you should be safe.

Ingredients

¼ cup real maple syrup
2 tbsp granulated sugar
½ tsp vanilla extract
2 tbsp almond milk (or preferred plain milk)
3 tbsp coconut oil
3 tbsp unsweetened cocoa powder
1 pinch salt
1 ¼ cups rolled oats
⅓ cup salted natural almond butter (crunchy or creamy)
½ cup vegan or allergen friendly semi-sweet chocolate chips
about 1/2 tsp of coarse salt, kosher or sea salt for topping

Instructions

line a baking sheet with wax paper
in a medium saucepan combine maple syrup, sugar, vanilla, almond milk, coconut oil, and cocoa over medium low heat
stir frequently until combined and slowly bring to a bubble
once bubbling (not a full boil) stir continuously for about 1 minute
remove from heat and add remaining ingredients
drop spoonfuls of the batter (about 1 ½ tbsp) onto the wax paper lined baking sheet
gently sprinkle the coarse salt on top of the clusters
chill in the fridge for at least 15 minutes to set
serve chilled, store in the fridge

Almond Butter No Bake Chocolate Clusters

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Prep Time 30

Course Dessert

Cuisine American

Servings 12 servings

Ingredients

¼ cup real maple syrup
2 tbsp granulated sugar
½ tsp vanilla extract
2 tbsp almond milk or preferred plain milk
3 tbsp coconut oil
3 tbsp unsweetened cocoa powder
1 pinch salt
1 ¼ cups rolled oats
⅓ cup salted natural almond butter crunchy or creamy
½ cup vegan or allergen friendly semi-sweet chocolate chips
about 1/2 tsp of coarse salt kosher or sea salt for topping

Instructions

line a baking sheet with wax paper
in a medium saucepan combine maple syrup, sugar, vanilla, almond milk, coconut oil, and cocoa over medium low heat
stir frequently until combined and slowly bring to a bubble
once bubbling (not a full boil) stir continuously for about 1 minute
remove from heat and add remaining ingredients drop spoonfuls of the batter (about 1 ½ tbsp) onto the wax paper lined baking sheet
gently sprinkle the coarse salt on top of the clusters
chill in the fridge for at least 15 minutes to set
serve chilled, store in the fridge

Keyword dairy free, egg free, gluten free recipes, vegan

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May 24, 2023May 24, 2023

AmanjaLeave a comment

Vegan Onion Dip

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I absolutely love a good dip. Onion dip has always been one of my favorites. You know the one, sour cream mixed with instant soup powder. It’s really terrible for you, so much dairy and salt and not much of anything else. This vegan onion dip recipe packs a ton of flavor without half the guilt as the traditional dip. However, this recipe is still not okay for phase one of an elimination diet. Only use it to reintroduce tree nuts or once you know tree nuts are safe for you!

Using real caramelized onions makes this dip feel decadent and special. It’s so indulgent to be able to gorge on this savory treat. You can always add even more onions if you’re like me and just cannot get enough of them! Just always make sure to take your time cooking them. Caramelized onions happen slowly, that’s what brings out the natural sweetness of the onions and creates that wonderfully deep flavor.

Soaking raw cashews makes them easier and creamier to blend. If you can’t find raw cashews you can use roasted and salted cashews just cut back on the added salt. You can still soak roasted cashews; it just won’t have as striking of an effect. I’ve found that roasted cashews are also typically cheaper than raw cashews. Don’t break your bank over a dip. Especially because you’re probably going to eat this whole recipe at once.

Serve this vegan onion dip with anything that you would normally dip in onion dip. Sweet potato chips and baby carrots are my favorite partners for this caramelized vegan onion dip. The little bit of sweetness pairs really well with the natural sweetness brought out while caramelizing the onions. The saltiness of the dip is also an addictive addition to the sweetness of the dippers. You’ll have to be careful not to eat this entire batch in one sitting!

This appetizer or snack will last about 1 week in the refrigerator. You can freeze it if you need to save some for a later date. Simply remove from the freezer and let it thaw at room temperature overnight before serving.

Tips for caramelizing onions

Start with the right onion! Yellow onions are standard in my house for almost all uses but sweet vidalia onions will give even more sweetness to the caramelizing process without adding extra sugar. Don’t use red or white, they have a higher water content and you’ll never reach the desired texture.
Use the right pan! You want a pan that’s big enough for all of the onion slices to be in contact with the pan at all time. Having a big pile of onions in an undersized pan won’t cook evenly. I use my large cast iron, check out the one featured at the bottom of this list.
Slice thinly but not too thin! Slice your onion about 1/2 cm thick. If you slice it too thin, like so thin that you can see through it, the onion will cook to quickly and be more likely to stick and burn. Too thick and it’ll take hours to reach your desired color.
Use a lower heat! I set my burner at about a 3 (out of 10) when making the onions for this vegan onion dip. Every burner is different, but you want to aim for the low end of medium low.
Don’t use too much oil! You want just enough oil to cover the pan. Remember, you’re not making fried onions, the slices don’t need to be submerged in oil.
Don’t stir too much! At the beginning of the process you’ll want to stir very little. Maybe two times in the first 20 minutes. If the onions are really starting to stick, add a little water and stir, but then leave it alone again. You’ll stir a bit more toward the 40 minute mark but just trust the process and let the onions do their thing.
Add sugar if you’re short on time. I don’t like adding sugar to my caramelized onions, I prefer to take the slow route. However, if you’re in a rush, add about 1 tbsp sugar to two sliced onions after they’ve been cooking for about 25 minutes. This will cheat the process and make them look and taste more caramelized in less time.

Ingredients

1 cup raw cashews, soaked for at least an hour
2 small yellow onions, sliced
2 tbsp olive oil
2 tbsp white wine vinegar (can substitute plain or apple cider vinegar as well)
1 garlic clove, minced
½ tsp salt
¼ tsp onion powder
¼ tsp black pepper
up to ¼ cup water
extra olive oil for cooking onions

Instructions

heat a skillet over medium low, drizzle with olive oil
add sliced onions and saute for 1/2 hour to 45 minutes, stirring infrequently, until a nice caramelized color is reached
add minced garlic and saute 1 minute longer
add all ingredients except caramelized onions, garlic, and water to a food processor or blender and blend
mixture should be creamy, add water until desired consistency is reached
add 1/2 cup of the caramelized onions and pulse to incorporate onions without destroying them, top with any extra
chill for at least one hour and serve cold

Vegan Onion Dip

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Prep Time 5

Cook Time 45

Course Side Dish, Snack

Cuisine American

Servings 4 servings

Ingredients

1 cup raw cashews, soaked for at least an hour

2 small yellow onions, sliced

2 tbsp olive oil

2 tbsp white wine vinegar

1 garlic clove, minced

½ tsp salt

¼ tsp onion powder

¼ tsp black pepper

up to ¼ cup water

extra olive oil for cooking onions

Instructions

heat a skillet over medium low, drizzle with olive oil

add sliced onions and saute for 1/2 hour to 45 minutes, stirring infrequently, until a nice caramelized color is reached

add minced garlic and saute 1 minute longer

add all ingredients except caramelized onions, garlic, and water to a food processor or blender and blend, mixture should be creamy, add water until desired consistency is reached

add 1/2 cup of the caramelized onions and pulse to incorporate onions without destroying them, top with any extra

chill for at least one hour and serve cold

Keyword citrus free, gluten free, vegan

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May 8, 2023May 8, 2023

AmanjaLeave a comment

Pineapple Banana Bread (V/Gf!)

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This vegan and gluten free pineapple banana bread is a treat that any diet can enjoy! It’s so nice to be able to have a breakfast/snack/dessert bread that can be eaten during phase one of any elimination diet. It feels so decadent to have a slice of this delicious loaf even though it’s completely wheat, egg, dairy, soy, corn, nut, legume, and everything free!

I love coconut so it’s easy for me to want to add it to everything. If it really isn’t your taste feel free to skip the shredded coconut on top and swap the coconut milk with oat milk. You can even swap the coconut oil for avocado oil if the whole plant is just that objectionable to you. But if you love it like I do feel free to add extra shredded coconut into the loaf, fold about a ¼ cup in with the liquid ingredients.

Speaking of liquid ingredients, you’ll want to use liquid coconut oil for this vegan recipe. Simply melt the room temperature oil in the microwave or a pan on the stove top first. It won’t take very much time to melt the oil to a liquid and you don’t need it to be boiling.

The secret ingredient to taking this gluten free vegan bread to the next level in taste is good old fashioned salt. People really underestimate the power of a little salt. Sprinkle just a little coarsely ground salt (bigger than your average table salt) on top right before baking. This will not make the bread taste salty unless you add way too much! But it is going to bring out the sweetness of the coconut and pineapple and greatly enhance the overall flavor of the bread while also adding just a little variety in between bites. I use this trick on plain banana bread as well and I will never go back! Give it a shot, don’t be scared!

I think this bread is moist enough to not need any sort of butter with it. Phase one of an elimination diet doesn’t really have any topping options of that sort anyway but if you are further along feel free to spread it with butter, vegan butter, ghee, whatever bread spread gets you out of bed in the morning!

Pineapple Banana Bread FAQs

What can I use instead of Kosher salt?

Kosher salt, in this context, refers to a coarse ground salt. For topping this vegan and gluten free pineapple banana bread you don’t want to use finer ground table salt. Kosher salt, coarse salt, coarse sea salt, or coarse Himalayan Pink salt will all work for this purpose. Just use whatever you already have. The coarser grind allows the salt to sit on top of the bread more than just soak into the dough. This gives a greater flavor for the overall loaf.

Can I freeze banana bread?

Absolutely! Banana bread freezes well and can be used at a later date if you make more than one loaf at a time. Simply take it out of the freezer the night before to let it thaw to room temperature before eating.

How long does banana bread last?

About 4-5 days. As with any bread, fresher is better. Since this recipe uses oat flour it won’t get hard and stale in the same was a traditional wheat flour but it’s still best to eat it within a few days.

Is oat flour gluten free?

Yes! Provided the production line is gluten free, oat flour is safe for consumption for anyone avoiding wheat and gluten.

Ingredients

Dry Ingredients

2 cups oat flour (finely ground)
1 tsp baking soda (remove for high altitude)
¾ tsp baking powder
¾ tsp salt

Wet Ingredients

1 ½ cups mashed ripe banana
½ cup crushed pineapple, liquid drained
½ cup maple syrup
3 tbsp coconut milk
3 tbsp coconut oil (liquid)
2 tsp vanilla extract

Toppings

shredded coconut (about 1/4 cup)
coarse kosher salt (about 1-2 tsp)

Instructions

Preheat oven to 350 F
grease a 9X5 loaf pan with coconut oil
combine the dry ingredients in a small mixing bowl and mix well
combine the wet ingredients in a medium mixing bowl and mix well
add the dry ingredients to the wet ingredients, stirring thoroughly between additions
pour the batter into the greased pan, tap sides to even out batter
top liberally with shredded coconut
sprinkle lightly with kosher salt
bake for 65-75 minutes until you reach an internal temperature of 205-210 F, you can try the toothpick test but I’ve found my breads to still be undercooked using this method, if the coconut is getting too dark tent the pan with foil
let cool in the pan on a cooling rack
remove from pan and let stand overnight for best texture before serving

Pineapple Banana Bread (V/GF)

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Prep Time 10

Cook Time 1

Course Breakfast, Dessert, Snack

Cuisine American

Servings 12 slices

Ingredients

Dry Ingredients

2 cups oat flour (finely ground)

1 tsp baking soda (remove for high altitude)

¾ tsp baking powder

¾ tsp salt

Wet Ingredients

1 ½ cups mashed ripe banana

½ cup crushed pineapple, liquid drained

½ cup maple syrup

3 tbsp coconut milk

3 tbsp coconut oil (liquid)

2 tsp vanilla extract

Toppings

shredded coconut (about 1/4 cup)

coarse kosher salt (about 1-2 tsp)

Instructions

Preheat oven to 350 F

grease a 9X5 loaf pan with coconut oil

combine the dry ingredients in a small mixing bowl and mix well

combine the wet ingredients in a medium mixing bowl and mix well

add the dry ingredients to the wet ingredients, stirring thoroughly between additions

pour the batter into the greased pan, tap sides to even out batter

top liberally with shredded coconut sprinkle lightly with kosher salt bake for 65-75 minutes until you reach an internal temperature of 205-210 F, you can try the toothpick test but I’ve found my breads to still be undercooked using this method, if the coconut is getting too dark tent the pan with foil

let cool in the pan on a cooling rack

remove from pan and let stand overnight for best texture before serving

Keyword gluten free, nut free, vegan

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May 5, 2023May 5, 2023

AmanjaLeave a comment

Rice Flour Banana Pancakes

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These rice flour banana pancakes are an awesome vegan and gluten free breakfast option for any phase of your elimination diet. The most important part is the real maple syrup. I absolutely love maple syrup. I would guzzle it straight from the bottle if I found any clickbait article that said it was healthy to do so. It is very important to spend the extra money on the real stuff. Cheap syrup alternatives are typically colored corn syrup and not acceptable for any elimination diet recipes. They also don’t taste half as good as the real stuff.

Rice flour is a great staple to have on hand for your elimination diet. In order to have a good variety of flavors and textures for your baked goods and other meal options I like to have at least oat and rice flour available. Rice flour is sturdier for this pancake recipe than oat flour would be. Plus, you’ll likely already be having a lot of oats for your elimination diet breakfasts and these gluten free pancakes help to mix it up a bit.

The banana in this rice flour pancake is both the binder and the sugar. The riper the banana the stronger the flavor and the better it will hold everything together. So go ahead and use those browner bananas for this one. You can add extra sliced bananas or any other non-citrus fruit on top as well. Pancakes are an easy base to complete a full breakfast. Or take it in a dessert direction by topping with coconut whipped cream or vegan chocolate syrup!

Rice Flour Pancakes FAQ

Is rice flour gluten free?

Yes! Rice flour is naturally gluten free and has less of a cross contamination risk than oat flour does. If you know that you are celiac or otherwise have a severe gluten intolerance look for brands that are labeled “certified gluten free.” Rice flour banana pancakes have a similar texture to regular wheat pancakes.

Does maple syrup go bad?

Yes, but not for a while. Real maple syrup, like what you should use during your elimination diet, needs to be refrigerated once it’s opened but will last about 1 year in the fridge. If you’re like me you will go through a bottle much quicker than that!

Ingredients

½ cup rice flour
½ cup coconut or oat milk, plain or vanilla is fine
1 ripe banana, peeled
pinch salt
coconut oil
real maple syrup for serving

Instructions

in a blender or food processor combine all ingredients except coconut oil and maple syrup
blend for about 30 seconds until very smooth
heat a skillet over medium low heat, grease with coconut oil
pour batter into pancake rounds on heated skillet, how many depends on the size of your skillet
cook for about 4 minutes before flipping and cooking for another 3, both sides should be a deep golden brown, keep the heat at medium low to get it cooked all the way through without burning
repeat until batter is used up, re-grease the pan as needed
serve hot with real maple syrup or favorite pancake topping

You know what, I lied about the maple syrup. I had some leftover after taking that picture and eating the pancakes. Took a little sip of the maple syrup and I regretted it. Too sweet after all those pancakes. Also, maybe don’t eat 8 pancakes by yourself even if they are vegan and gluten free.

Rice Flour Pancakes

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Prep Time 5

Cook Time 20

Course Breakfast

Cuisine American

Servings 4 servings

Ingredients

½ cup rice flour

½ cup coconut or oat milk, plain or vanilla is fine

1 ripe banana, peeled

pinch salt

coconut oil

real maple syrup for serving

Instructions

in a blender or food processor combine all ingredients except coconut oil and maple syrup

blend for about 30 seconds until very smooth

heat a skillet over medium low heat, grease with coconut oil

pour batter into pancake rounds on heated skillet, how many depends on the size of your skillet

cook for about 4 minutes before flipping and cooking for another 3, both sides should be a deep golden brown, keep the heat at medium low to get it cooked all the way through without burning

repeat until batter is used up, re-grease the pan as needed

serve hot with real maple syrup or favorite pancake topping

Keyword gluten free, nut free, vegan

rate this recipe!

January 14, 2022January 13, 2022

AmanjaLeave a comment

Vegan/Gluten Free Carrot Raisin Muffin Tops

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These vegan, gluten free carrot raisin muffin tops are everything you could ask for in an elimination diet recipe. I know that during phase one, with so many restrictions, I was absolutely dying for some baked goods. It’s really difficult to get satisfying vegan and gluten free recipes. I found so many that either used too many other eliminated ingredients like nuts or recipes that just turned out with an odd texture and bland flavor.

Here’s the straight scoop, vegan and gluten free baking is hard. Without eggs and gluten it’s really hard to get a proper rise and texture on breads and cakes. I first attempted this recipe as a traditional muffin but it didn’t quite work. The rise isn’t enough to give you that perfect muffin bite. So, I took the best part of the muffin and focused on that! Honestly, muffin tops are cakey cookies that might have some healthier ingredients, that’s what these are.

Now, if you are lucky enough to have sucessfully surpassed the tree nut phase of your elimination diet you may add some walnuts to this recipe for an extra crunch. Fold in 1/4 cup at the point that you add in the raisins. As far as options go I would recommend not leaving out the sugar topping. These vegan gluten free carrot raisin muffin tops aren’t very sweet without it and I think it adds just the right amount to have that little crunch of sugar on top.

What can you use instead of parchment paper?

Parchment paper is a staple in my house. My boyfriend is an amazing baker on top of all the cooking I do so we always have some in stock. You might not have it lying around though. So what can you use instead of parchment paper if you don’t want to buy any?

The simplest option that wont require any additional purchases is to simply grease the baking sheet. Use any neutral flavor oil, I like to use whichever oil I’m using in the recipe, for these vegan gluten free carrot raisin muffin tops, that would be avocado oil.

If you’re ready to say goodbye to parchment paper forever you can also look into a silicon baking mat or upgrading to nonstick baking sheets. Check out some highly rated ones here:

easy cleanup, no waste

cookies slide right off!

Ingredients

2 tbsp ground flaxseed
5 tbsp cool water
1 ¾ cup oat flour
1/3 cup rolled oats
2 tsp baking powder
½ tsp baking soda (remove for high altitude)
1 ½ tsp cinnamon
½ tsp nutmeg
¼ tsp salt
½ cup unsweetened applesauce
2 tbsp neutral flavored oil, I used avocado
¾ cup plain coconut or oat milk
1/3 cup sugar
1 ½ tsp vanilla extract
¾ cup shredded carrots
⅓ cup raisins
2 tbsp brown or white sugar for topping (optional)

Instructions

combine the water and flax seed in a medium mixing bowl and set aside for 10-15 minutes
combine the dry ingredients (oat flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt) in a small mixing bowl and mix well
add the remaining wet ingredients (applesauce, oil, milk, sugar, and vanilla) to the bowl with the flax seed and water, combine well
add the carrots to the wet ingredients
stir the dry ingredients into the wet ingredients, blend well
fold the raisins into the mixture
cover the bowl and refrigerate for at least 1 hour, overnight works too
remove from refrigerator and preheat oven to 400 F
spoon the batter onto a parchment paper lined baking tray, about 4 tbsp per serving
sprinkle tops with sugar
bake for 25-27 minutes until internal temperature of 200 F is reached
cool completely on a cooling rack before serving

vegan gluten free carrot raisin mufffin tops

Vegan Gluten Free Carrot Raisin Muffin Tops

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Prep Time 1 30

Cook Time 30

Course Breakfast, Snack

Cuisine American

Servings 10 Muffin Tops

Almond Butter No-Bake Chocolate Clusters

Does salt enhance chocolate?

Elimination Diets and Chocolate

Ingredients

Instructions

Almond Butter No Bake Chocolate Clusters

Ingredients

Instructions

Vegan Onion Dip

Tips for caramelizing onions

Ingredients

Instructions

Vegan Onion Dip

Ingredients

1 cup raw cashews, soaked for at least an hour

2 small yellow onions, sliced

2 tbsp olive oil

2 tbsp white wine vinegar

1 garlic clove, minced

½ tsp salt

¼ tsp onion powder

¼ tsp black pepper

up to ¼ cup water

extra olive oil for cooking onions

Instructions

heat a skillet over medium low, drizzle with olive oil

add sliced onions and saute for 1/2 hour to 45 minutes, stirring infrequently, until a nice caramelized color is reached

add minced garlic and saute 1 minute longer

add all ingredients except caramelized onions, garlic, and water to a food processor or blender and blend, mixture should be creamy, add water until desired consistency is reached

add 1/2 cup of the caramelized onions and pulse to incorporate onions without destroying them, top with any extra

chill for at least one hour and serve cold

Pineapple Banana Bread (V/Gf!)

Pineapple Banana Bread FAQs

Ingredients

Dry Ingredients

Wet Ingredients

Toppings

Instructions

Pineapple Banana Bread (V/GF)

Ingredients

Dry Ingredients

2 cups oat flour (finely ground)

1 tsp baking soda (remove for high altitude)

¾ tsp baking powder

¾ tsp salt

Wet Ingredients

1 ½ cups mashed ripe banana

½ cup crushed pineapple, liquid drained

½ cup maple syrup

3 tbsp coconut milk

3 tbsp coconut oil (liquid)

2 tsp vanilla extract

Toppings

shredded coconut (about 1/4 cup)

coarse kosher salt (about 1-2 tsp)

Instructions

Preheat oven to 350 F

grease a 9X5 loaf pan with coconut oil

combine the dry ingredients in a small mixing bowl and mix well

combine the wet ingredients in a medium mixing bowl and mix well

add the dry ingredients to the wet ingredients, stirring thoroughly between additions

pour the batter into the greased pan, tap sides to even out batter

let cool in the pan on a cooling rack

remove from pan and let stand overnight for best texture before serving

Rice Flour Banana Pancakes

Rice Flour Pancakes FAQ

Ingredients

Instructions

Rice Flour Pancakes

Ingredients

½ cup rice flour

½ cup coconut or oat milk, plain or vanilla is fine

1 ripe banana, peeled

pinch salt

coconut oil

real maple syrup for serving

Instructions

in a blender or food processor combine all ingredients except coconut oil and maple syrup

blend for about 30 seconds until very smooth

heat a skillet over medium low heat, grease with coconut oil