1 1/3 Cup Tapioca Starch
1/2 Cup Coconut Flour
8 eggs
1/4 Cup oil
1 Cup water or almond milk
– Blend together all ingredients until smooth and LET SIT 30 minutes
– Pre-heat crêpe pan and season with coconut oil.
– Pour 1/3 Cup batter into skillet and swirl to coat pan.
– When the sides begin to pull away from the skillet, flip crêpe briefly and then slide into plate.
– Fill with whatever you like.
(a gluten/dairy-free mix between the chocolate chip cookie and a granola protein bar)
-Beat together until smooth,
2 sticks butter- melted
3 eggs
18 oz. chunky all-natural peanut butter
1 1/4 C. brown sugar
3/4 C. white sugar
then add:
6 C. old fashion oats
2 tsp. baking soda
1/2 C. raisins
12 oz. chocolate chips
-Spoon onto greased cookie sheet and bake at 350° for 10 minutes.
Enjoy Jacob’s absolute FAVORITE cookie. 🙂
~~~Recipe invented by Nancy Fletcher- “nana” ~~~