This grain free and gluten free white chocolate cranberry biscotti recipe has been a huge hit in my family! White Chocolate doesn't have the health benefits like dark chocolate, but these are worth it! They don't quite make the Paleo cut, but you could always use dark chocolate chips instead. Dark Chocolate, White Chocolate
Peaches Coffee Cakes, Peach Coffee Cakes
Paleo Peach Coffee Cake with Coconut Crumble Topping
Comfy Belly: Banana Bread using coconut flour
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Coconut flour banana bread. Really good. Got a bit soggy in the following days, but that's pretty normal for coconut flour baked goods.
Comfy Belly: Banana Bread using coconut flour (gluten free, grain free, dairy free)
Really easy paleo banana bread. Nut free/Grain free.
Banana coconut flour bread/muffins. The dough was so yummy (I used really really ripe bananas) that I almost ate the raw dough instead of putting it in a muffin tray. The baked muffins are heavenly.
Paleo bacon & cheddar scones ( no kidding) recipe
Ipad Case, Beautiful Baby
The original recipe of these beautiful babies is from here . I liked it so much that I decided to take the base of the recipe and turn it into the most delicious of all treat! * You can use raw cheese...
Chocolate Espresso Power Bars recipe from elana's pantry
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chocolate espresso power bars gluten free
Granola Bar Recipe, Breakfastbar, Almonds Flour, Chia Seeds, Almonds Bar, Coconut Oil, Gluten Free, Paleo Breakfast Bar, Paleo Recipe
Elana's Pantry | Healthy Gluten-Free Paleo Recipes
Paleo Breakfast Bars | Gluten Free Granola Bar Recipe -- 1 cup blanched almond flour ¼ teaspoon celtic sea salt ¼ cup coconut oil 2 tablespoons honey 1 tablespoon water 1 teaspoon vanilla extract ½ cup unsweetened shredded coconut ½ cup pumpkin seeds ½ cup sunflower seeds ¼ cup blanched slivered almonds ¼ cup raisins
Paleo Breakfast Bars - simple recipe and from what I read it sounds like they will be tasty. Not into any particular diet but I like some of the paleo foods. #Paleo #BreakfastBar
Lemon Coconut Muffins (grain-free : GAPS : primal : gluten-free)
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Lemon Coconut Muffins (grain-free : GAPS : primal : gluten-free) 1/2 cup butter or unrefined coconut oil 1/2 cup honey 3/4 tsp celtic sea salt 6 eggs, preferably pasture-raised 1.5 tsp vanilla extract zest from 2 fresh lemons (a microplane rasp works well for zesting lemons) 3/4 cup coconut flour
Cinnamon Roll Squash Muffins
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Cinnamon Roll Squash Muffins 10/26/12-Made these for a late night snack. Best texture yet from a Paleo muffin. Very light and soft. The recipe called for 1/2 cup of coconut oil though which is A LOT. That shit is pricey so won't make these often but definitely will make again. Delicious.
#paleo Cinnamon Roll Squash Muffins: ½ cup butternut squash puree (fresh or canned — use an organic canned variety from Whole Foods); ½ cup coconut flour; 3 eggs; ½ tsp baking soda; ¼ tsp sea salt; ½ cup melted butter, ghee or coconut oil (I used grass-fed butter); 1 Tbsp pure vanilla extract; ¼ cup raw honey; ¼ – ⅓ cup raw pecans for topping | Cinnamon Roll Topping: 2 Tbsp melted butter, ghee or coconut oil; 2 Tbsp raw honey; 1 Tbsp cinnamon
Cinnamon Roll muffins - Moist, buttery squash muffins baked with a cinnamon roll topping.
Gluten Free / Paleo Cinnamon Roll Squash Muffins
gluten-free pumpkin spice muffins
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Gluten free, Dairy free, Low Carb Pumpkin Spice Muffins
Pumpkin Spice Muffins (Low Carb & Gluten Free - made with coconut flour and flaxseed meal: the site is super annoying and full of ads. Basically preheat oven to 350 degrees F. 1/4 c coconut flour, 1/4 ground flax seeds, 1/2 cup pumpkin puree, 1 tsp molasses, 2 eggs, 1 tbsp applesauce (tried instead of oil), 1 tsp cinnamon, pinch of nutmeg, pinch of ground cloves, 1/8 tsp salt, 1 tsp baking powder, 1 tsp vanilla. Dense, healthy tasting. *DD
Pumpkin Spice Muffins with Cranberries by Healthy Living How To
low carb pumpkin muffins
Almond Flour Pumpkin Muffins that Taste like Pumpkin Pie
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Almond Flour Pumpkin Muffins that Taste like Pumpkin Pie by HealthHomeHappy.com, GAPS diet
Almond Flour Pumpkin Muffins that Taste like Pumpkin Pie by HealthHomeHappy.com, via Flickr Almond Flour Pumpkin Pie Muffins with Fresh Ginger september 18, 2011 by cara 37 comments You should share this: These almond flour muffins are full of nourishing and healthy fall ingredients and taste like pumpkin pie! They pass the taste test with surprise from non-grain-free friends as well, I love it when people are surprised by how good our food is, ‘Your kids are allowed to have that?!‘ was the comment I got about these muffins. You can use any kind of cooked winter squash- butternut, pumpkin, acorn, etc. One of the best things about grain free baked goods is that they are higher in protein and higher in healthy fats than their wheat flour counterparts, so they stick with you well! Butternut Squash and pumpkins are fun to grow in the garden, they are hardy and can even be grown in northern climates. The vines spread out and they have huge leaves, which makes them (in my opinion!) a very satisfying plant to grow! See gardening resources here. Almond Flour Pumpkin Pie Muffins Makes 12 1/4 cup soft butter, ghee, or coconut oil (buy ghee here and coconut oil here) 6 eggs 1 inch ginger root, peeled and grated finely if not using a food processor 3 tablespoons coconut flour (buy coconut flour here) 1 teaspoon sea salt (buy unrefined sea salt here) 1 teaspoon cinnamon (buy high quality spices here) 1 teaspoon vanilla 2 cups almond flour (buy almond flour here) 1-1/2 cups cooked pumpkin or squash (how to cook a winter squash) 1/2 teaspoon baking soda (optional) 1/4 to 1/3 cup honey (use less if you are accustomed to less sweet treats, more if you are just starting to reduce sweeteners) Coconut oil for oiling muffin pan Preheat oven to 375*. In a food processor or stand mixer, combine butter, eggs, ginger, coconut flour and salt. Blend well, making sure the coconut flour is well mixed in. Add remaining ingredients and mix well. Line muffin pan with liners (buy unbleached muffin liners here) if desired and dot liners with coconut oil or grease muffin pan with coconut oil. Fill nearly full with batter and bake for 18-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. We really like stoneware muffin pans, they naturally become nonstick and help grain free baked goods (or any baked goods) to rise well and brown nicely on the outside. Disclosure: I wrote this post while participating in the Sowing Millions Project by Real Food Media on behalf of Seeds of Change. I received product and exclusive content to facilitate my post. However, my thoughts and opinions are my own and not of those of Real Food Media or Seeds of Change. Visit them on Facebook and share about your garden! PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. filed under: breakfast, gaps, traditional food Comments Traci says: September 18, 2011 at 8:32 pm Is the ginger a subtle flavor or is it pretty strong. I like ginger but not too much of it… just wondering if I should reduce the amount. :) Reply Kim @ The Nourishing Cook blog says: October 4, 2011 at 9:21 pm I did about one inch and it was definitely noticeable. I loved it but my family asked me to omit the ginger next time. Ginger haters!! lol Reply Cara says: September 18, 2011 at 11:21 pm I think it depends on the root- I made them with the same amount of ginger but two different times and the second one was subtle, the first one was strong. I think it might be a medium amount? Hopefully someone else can add their comments once they make them. Reply jada sarfate jada sarfate says: September 19, 2011 at 2:18 pm these sound great! Reply Laura says: September 19, 2011 at 10:09 pm I made these with 1/2 tsp ground ginger (since I didn’t have any fresh ginger on hand) and added 1/2 tsp nutmeg. They turned out great! My kids ate these up quickly: ) Since going grain free, baking has become a bit more challenging, so I really appreciate great recipes like this one! Reply Darris says: September 20, 2011 at 2:18 am WOW! I can smell them cooking in the oven! Reply Lisa says: September 20, 2011 at 11:04 am I just started getting squashes in my CSA box – and I love ginger, can’t wait to try this recipe! Reply gina says: September 22, 2011 at 10:16 am do i need the coconut flour. i dont have any and i want to make the muffins. it seems like the amount is small so i am wondering if i leave it out, it might be o.k. comments? Reply Cara says: September 22, 2011 at 5:20 pm You can try increasing the almond flour a little, but the coconut flour really helps it to hold together better. Reply Barbara says: September 23, 2011 at 4:14 pm I have some cooked spaghetti squash. Do you think that would work with these muffins? Reply Cara says: September 23, 2011 at 5:52 pm I’m pretty sure it would :) Reply Barbara says: September 23, 2011 at 6:15 pm Thanks! I’m going to try it. :) Reply sheila says: September 27, 2011 at 7:32 pm I enjoyed these. Think they could use the flavors bumped up a bit tho. Maybe a smidge of nutmeg might help. Reply Kendahl says: September 30, 2011 at 11:02 am I am going to make these today. I got a bunch of butternut squash and I think it will be fun to try that instead of the organic canned pumpkin I would normally use. Reply meredith says: October 3, 2011 at 2:13 am Ok I know this is a grain free website- that is obviously why I am here! But I live in Ethiopia and we don’t have almond flour or coconut flour. I am going to have my mother bring some when she visits but we do have wheat flour, sorghum flour, chickpea flour and teff flour. Can I use any of these as a substitute ever? I am brand new at all of this and learning the different flours just by what I read online. Thanks for any help! Reply meredith says: October 3, 2011 at 8:23 am ok I just got a tip of where to find almond flour. But no coconut here in Ethiopia can I substitute anything for coconut flour? Reply Starlene says: October 3, 2011 at 6:38 pm Oh, these look divine, I love pumpkin pie and any variation thereof. To Kendahl, I understand that canned “pumpkin” is very often butternut squash! But of course fresh cooked will be even better. Thanks for this recipe, Cara, I am going to try it soon. Reply Kim @ The Nourishing Cook blog says: October 4, 2011 at 9:24 pm My question is about almond flour, this was actually the first recipe I’ve ever used it in! Thanks for a great recipe. I kind of packed the flour in the cup when measuring. I’m wondering if it was too much. Can you provide a weight for how much you use? Also what brand are you using? I used Bob’s Red Mill but I just received another brand that is much finer. I liked the Bob’s but probably wouldn’t try to use it in something where a finer texture is preferred. Thanks for your help! Reply Cara says: October 4, 2011 at 11:10 pm That’s great! I haven’t used Bob’s Red Mill. I usually pour it in, not real fluffy like white flour but not packed like brown sugar. I’ve used Trader Joe’s brand and Honeyville with success with both :) Reply Meagan says: October 9, 2011 at 3:35 pm I LOVED seeing the huge pat of butter. YUM! Reply Rachel says: October 10, 2011 at 11:56 pm Oh Yum! Reply Lynn D says: October 12, 2011 at 11:58 am Have seen comments on an SCD support group that said the Bob’s almond meal didnt work well for some on breads. Havnt tried it. Lynn D Reply Almira @ Healthy Republic says: November 4, 2011 at 4:37 pm Sound delicious! Do you soak your almond flour for this recipe or make your own almond flour that has already been soaked/dehydrated/milled into flour? Thanks! Almira Reply Cara says: November 4, 2011 at 11:09 pm I don’t, actually. I just use plain and call it good- we just try to limit the amount of nuts, especially unsoaked, we use in the diet. Reply Tina~ says: January 12, 2012 at 12:01 pm Has anyone tried making these with coconut flour instead of almond? We have a tree nut allergy. Reply JL says: November 30, 2012 at 7:37 am These look wonderful! Just an FYI for those who are strict GAPS, though – baking soda/powder or leavening agents of ANY kind are NOT allowed on GAPS. If you don’t use the baking sode, the muffin will not be as fluffy as the ones pictured above – they’ll be quite dense and take longer to cook. That said, if you are really craving a bread/grain-type food, then goods baked with almond flour and without leavening are a decent alternative :) Reply Celeste says: February 9, 2013 at 11:25 am We just made these this morning and they were soooooooooooooo good. Thanks for the recipe! Reply Marie says: March 7, 2013 at 9:05 pm I actually made this today and it was very delicious. My husband and I really enjoyed it. What is so amazing about this is that it was sweet, even though I didn’t add any sweetener. I did make a little variation to the recipe. I used fresh coconut and 1/2 tsp nutmeg. Reply Kirsten says: June 24, 2013 at 11:02 am Love love love these muffins! Thank you so much for the recipe! Reply Hannah says: August 18, 2014 at 8:30 pm Will it affect the batter/consistency to leave out the honey entirely? Reply Trackbacks Kitchen Fabulous? Why yes! | Grey Wolf Farm says: September 27, 2011 at 2:32 pm [...] *from: http://www.healthhomehappy.com/2011/09/almond-flour-pumpkin-pie-muffins.html [...] Reply Hybrid Rasta Mama: Pumpkin Recipes Gone Wild says: October 13, 2011 at 10:36 am [...] Almond Flour Pumpkin Pie Muffins – GAPS legal (from Health, Home, and Happiness) [...] Reply Butternut Cupcakes with Cardamom Buttercream | OUR NOURISHING ROOTS says: October 28, 2011 at 9:07 am [...] since Cara at Health, Home and Happiness posted this recipe, I have been making those muffins every week or so. They are not too sweet, and have a more [...] Reply Saturday Snippets 11/5/11 | Gapalicious says: November 5, 2011 at 3:12 am [...] Home and Happiness had this delicious recipe for Pumpkin Pie Muffins with fresh Ginger. I really want to try these – the look like they’re light and fluffy. (These are GAPS [...] Reply Healthy Snacks for Toddlers Over 12 Months « Food For Kids Health says: December 3, 2011 at 8:20 pm [...] muffins (Coconut Blueberry, or Pumpkin/almond). If store bought, always buy gluten-free or [...] Reply Pumpkin Recipes Gone Wild Hybrid Rasta Mama says: August 9, 2014 at 12:41 am […] Almond Flour Pumpkin Pie Muffins – GAPS legal (from Health, Home, and Happiness) […] Reply Bracken’s Birthday Muffins: Almond Flour Butternut Squash Muffins with Raspberry Topping (Grain-free, GAPS, Primal, Paleo) | Wooly Moss Roots says: September 25, 2014 at 12:49 pm […] on top ourselves.) Well, I’ve been rambling on and it’s about time I share the recipe. This is the recipe I used, from Cara’s Blog: Health, Home, and Happiness. She has a wonderful selection of GAPS […] Reply Leave a Comment Name * Email * Website
Paleo Biscuit Recipe
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Paleo Biscuit Recipe: Makes 9 biscuits Ingredients - 6 egg whites - 3/4 cup blanched almond flour - 1/4 cup coconut flour - 1 teaspoon baking powder - 1/4 teaspoon sea salt - ¼ cup almond milk - 1 1/2 tablespoons coconut oil or olive oil - Before baking top each biscuit with almond butter (optional)
Buttermilk Biscuits | 18 Southern Biscuit Recipes - Southern Living Mobile
Paleo Recipes - Paleo Meal: Paleo Biscuit Recipe- GF... uses almond and coconut flour... I'm thinking these won't taste like my grandma's, but I will try them.
Paleo Pumpkin Bread
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Paleo Bread Recipes: Gluten Free Pumpkin Bread Recipe
Paleo Pumpkin Bread Recipe+ tons more paleo bread recipes!
LIST OF BREAD RECIPES! - Paleo Gluten Free Bread Recipes (including) - Flax Seed - Lemon Poppy Seed - Irish Soda - Banana - Coconut Walnut - Spinach - Zucchini and Cranberry - Almond - Poppy Seed Coconut - Pumpkin - Tangerine - AND - Applesauce Carrot Muffin - Waffle - Tortilla - PLUS - Almond and Pecan Butter Recipes - Paleo Teas - and paleo food information
Breakfast Cereal, Low Carb, Rice Cauliflowers, Coconut Milk, Cauliflowers Oatmeal, Grains Free, Healthy Recipe, Cauliflowers Rice, Healthy Living
Yup, it's cauliflower oatmeal. You know I have to try this. #Healthy Recipe: Faux "Oat" Meal | low-carb, grain-free alternative to hot breakfast cereal #lowcarb #paleo #primal #grainfree #wheatfree
faux oatmeal cauliflower rice based hot cereal
Faux "Oat"Meal- low carb, grain free alternative to the breakfast classic (for the cold months and the times when eggs get old
"oat meal" @healthy living how to
Faux “Oat” Meal 1 c. *Riced Cauliflower, Packed 1/3 c. Native Forest Organic Coconut Milk 2/3 c. Filtered Water 2 Large Organic Eggs 2 Tbsp. Bob’s Red Mill Golden Organic Flaxseed Meal 2 tsp. Penzey’s Ceylon Cinnamon Pinch of Celtic Sea Salt NuNaturals Pure Liquid Vanilla Stevia Choice of Toppings
Paleo Blueberries, Breakfast Muffins Breads, Gluten Free, Lemon Blueberries Muffins, Blueberries Lemon, Lemon Muffins, Paleo Recipe, Fastpaleo Primal, Diet Recipe
Blueberry & Lemon Muffins | fastPaleo Primal and Paleo Diet Recipes
paleo lemon blueberry muffins
gluten free Blueberry & Lemon Muffins
Paleo Blueberry Lemon Muffins
Fast Paleo » Blueberry & Lemon Muffins - Paleo Recipe Sharing Site. I'll have to try these! Muffins from "Paleo by Diana" are awesome, but I want to be able to make my own whenever.
Coconut Sweet Bread
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Gluten Free Coconut Sweet Bread Recipe (use honey instead of sugar and this will be a paleo recipe)
Gluten Free Coconut Sweet Bread Recipe Breads with coconut flour, almond flour, shredded coconut, sweetener, baking soda, salt, eggs, full fat coconut milk, vanilla extract, apple cider vinegar
gluten free coconut bread
Cherry Almond Upside Down Cake
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Paleo Cherry Almond Upside Down Cakes - Paleo Recipe Sharing Site
Cherry Almond Upside Down Cakes (Grain Free, Dairy Free and Sugar Free Option) www.kateshealthycupboard.com (almond flour)
#paleo Cherry Almond Upside Down Cakes: 1-1/4 cups Honeyville almond flour; 3/4 cup cherries, pitted and diced; 1/4 cup + 2 T honey; 1/4 cup grass-fed butter or refined coconut oil; 2 eggs; 1/4 tsp vanilla bean powder http://www.amazon.com/Bakto-Flavors-Ground-Vanilla-Beans/dp/B002C98W4S/?_encoding=UTF8=1789=9325=ur2=1342466407=grocery=kateshealthyc-20 ; 2 tsp almond extract; 1/4 tsp celtic sea salt; 1/4 tsp baking soda
Plantain Flour Tortillas
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Paleo Plantain Flour Tortillas recipe #paleo #glutenfree
Plantain Flour Tortillas | fastPaleo Primal and Paleo Diet Recipes 1 tbsp palm shortening 1 tbsp grass-fed butter 1 1/2 cups non-dairy milk (I used carton coconut milk) 1 cup plantain flour 1 tsp sea salt oil for the skillet Try with banana flour?
Paleo breakfast bread. Mia calls it fake pumpkin bread - I might need to add some pumpkin in my next batch :) This one's for LOLA! I do NOT use the stevia called for, honey is enough, I add 1 T. Flax meal (big bag from Costco) I line a 8 x 8 with parchment paper and remove from pan right out of the oven to cut and serve. No pan to clean :) You might want to double and put in a 9 x 13?
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baked paleo treats!
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coconut flour tortilla recipe, this one with seasonings
Blueberry Almond Crumb Muffins #paleo
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#paleo Blueberry Almond Crumb Muffins: 2 cups almond flour (divided); 1/2 cup coconut flour; 6 eggs (preferably pasture-raised); 1/2 cup xylitol; 3/4 teaspoon vanilla; 1/2 teaspoon unrefined sea salt; 1 cup blueberries; 1 tablespoon coconut oil; coconut oil (to grease muffin pan)
Grain Free blueberry muffins. 2 C + 2T almond flour divided; 1/2 C coconut flour; 6 eggs; 1/2 cup honey; 3/4 t vanilla, 1/2 t salt, 1 C blueberries; 1 T butter or coconut oil; bake 350 for 40 min
Nourished Kitchen: grain free blueberry almond crumb muffins using almond and coconut flour
Low Carb, Eggs White, Almonds Flour, Biscuits Recipe, Perfect Paleo, Coconut Oil, Gluten Free, Paleo Biscuits, Coconut Flour
Perfect Paleo Biscuit Recipe Makes 9 biscuits 6 egg whites 3/4 cup blanched almond flour 1/4 cup coconut flour 1 teaspoon baking powder 1/4 teaspoon salt 1 1/2 tablespoons coconut oil, chilled Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Mix almond flour, coconut flour, baking powder and salt together in a large mixing bowl. Cut in cold coconut oil with a fork until the mixture is crumbly. Place the bowl in the refrigerator for 10 minutes. In a medium bowl whisk egg whites until they are very frothy. Fold the egg whites into the chilled flour mixture until well combined. Scoop about 1/4 cup of dough onto the baking sheet and smooth the top to form each biscuits, an ice cream scoop works well in this step. Bake for 15-18 minutes, or until the tops are golden brown. Serve warm or store in an airtight container in the refrigerator.
Low Carb Biscuits Makes 9 biscuits ----6 egg whites 3/4 cup blanched almond flour 1/4 cup coconut flour 1 teaspoon baking powder 1/4 teaspoon salt 1 1/2 tablespoons coconut oil, chilled
Biscuit - Gluten Free - 6 egg whites - almond flour - coconut flour - baking powder - salt - coconut oil
Paleo Rosemary Cashew Spice Cracker Recipe