1/2 cups Bob’s Red Mill All-purpose Gluten Free Baking Flour
1 cup: date sugar granules/xylitol granules/organic coconut oil
(Use about 1/3 cup of each to equal 1-cup measure)
1/2 cup of gluten-free chocolate chips (Enjoy Life brand)
1 tsp. Baking soda
3/4 tsp. Pink salt or sea salt
1/2-cup goat milk
1/3-cup goat butter
1 large egg replacement—(EnerG)
1 tsp. Vanilla extract
1 generous tablespoon of Car-o-Power (carob syrup)
Preheat oven to 350 degrees.
Grease small muffin nonstick pan.Set aside. Place all ingredients in large bowl and blend very well untilthoroughly blended. (Melt the butter if necessary if an electric mixer is notavailable.) Pour into prepared pan(s) and bake for 20 minutes. Insert toothpickin center of cake(s) to ensure that it comes out clean.
Enjoy!
Jodi Lewis & Peter E. Dirk
