Page 12 - Winter e-book

Ingredients: Instructions:

1 ⅓ cup buckwheat flour 1. Preheat oven to 350° F
⅔ cup tapioca flour 2. Combine dry ingredients in bowl and
⅔ cup sorghum flour whisk.
1 tablespoon chia seed meal 3. Combine wet ingredients in bowl and
1 tablespoon flax seed meal mix until well combined.
⅓ cup of coconut palm sugar 4. Add essential oils.
½ teaspoon baking powder 5. Add dry ingredients to wet ingredients
½ teaspoon baking soda on slow speed until combined.
¼ teaspoon salt 6. Put a small handful of buckwheat flour
½ teaspoon nutmeg onto clean surface and place dough on

2 drops Cinnamon Bark oil top.
2 drops Ginger oil 7. Roll until ¼–½ inch thick.
2 drops Clove oil 8. Take cookie cutter and cut out shapes.
½ cup coconut oil 9. lace cutouts onto cookie sheet.
¼ cup unsweetened applesauce 10. Bake for 12–15 minutes or until
3 tablespoons water done. Remove from oven and let cool.
3 tablespoons molasses 11. Top with icing if desired.
1 teaspoon apple cider vinegar
45 drops liquid-Stevia