Ingredients

The following ingredients have 4 Servings
  • 2 Tablespoons ground flax meal
  • 1/4 cup rice milk or coconut milk
  • 1 cup rolled oats
  • 3/4 cup brown rice flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 dried cranberries
  • 1/4 cup palm oil (I use Spectrum palm shortening)
  • 2 to 4 Tablespoons honey (for vegan use pure maple syrup)
  • 2 teaspoons vanilla extract
  • Liquid stevia (to taste)
  • 1/3 cup rice milk or coconut milk

Instruction

  • Preheat oven to 350º F
  • In a medium bowl, combine ground flax meal and rice milk. Mix well and set aside to thicken
  • In a food processor or small blender, process the rolled oats until a course flour forms
  • In a medium or large bowl, whisk together the coarse oat flour, the brown rice flour baking powder, salt, and dried cranberries. Set aside
  • Using a hand mixer, cream together the thickened flax meal, palm oil, honey, vanilla, and stevia until creamy. Blend in the rest of the milk slowly until mixed together well
  • Add the wet ingredients to the dry ingredients and mix well by hand until well mixed and a dough forms. If the dough seems too dry, add a little rice milk 1 Tablespoon at a time until it is the right texture
  • Drop dough onto a baking stone or parchment-lined cookie sheet and flatten the tops a little bit and form circles with your hands
  • Bake for 15-17 minutes
  • Serve warm with apple butter, honey, or jam
  • Enjoy!