Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | cup | eggs, white only | 2 | cups | coconut sugar | 4 | whole | avocado | 2 | cups grated | chocolate, baking | 4 | tablespoons | coconut flour | 4 | tablespoons | Almond Flour | 4 | tablespoons | Arrowroot flour | 4 | tablespoons | Tapioca flour | 4 | tablespoons | sorghum | 4 | tablespoons | flaxseed | 0.25 | cups | teff flour | 4 | tablespoons | Hemp protein, Living Harvest | 0.25 | cups, chopped | hazelnuts, ground | 2 | teaspoons | baking soda | 1 | tablespoon | salt | 0.5 | cups (not packed) | raisins, seedless | 1/2 | cup | cherries, dried | 1 | cup, chopped | walnuts | 0.5 | cups, whole | cranberries, dried |
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Steps
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Sequence
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Step
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| 1 | Mix egg whites and coconut sugar until smooth. | 2 | Puree avocados in food processor until smooth. | 3 | Combine egg white, sugar, avocado and chocolate and mix until creamy. | 4 | Combine Arrowroot flour, Tapioca flour, Sorghum flour, Coconut flour, Almond flour, Flaxseed meal, Hazelnut flour, Teff flour, Hemp meal, baking soda, and salt. | 5 | Add flours, baking soda, and salt to egg white, sugar, and chocolate mixture. Mix well. | 6 | Add Raisins, Cherries, Cranberries, and Walnuts. Mix well. | 7 | Spoon onto parchment lined cookie sheet. | 8 | Bake 25 minutes at 350 degrees |
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