1 cup almond yogurt
1 cup almond milk
1 tbsp fresh squeezed lemon juice
2 cups brown rice flour
1/3 cup tapioca flour
2/3 cup potato starch (not flour)
3/4 tsp xanthan gum
1/2 organic fine cane sugar
2 tbsp double acting baking powder
1/4 tsp salt
1/3 cup olive oil
1/4 cup chopped pecans
1/2 cup chopped mejool dates
Preheat oven to 400 degrees and line a baking sheet with a silpat. Whisk together the milk yogurt and lemon juice. In a separate bowl mix all of the dry ingredients. Make a well and add the wet ingredients along with the olive oil but don't over mix. Lightly flour a board using brown rice flour, sprinkling the dough and your hands as well. Turn out dough sprinkling rice flour as needed (you should be able to shape this dough without it sticking to your hands). Divide the dough in half forming 2 disks and cut them into wedges. Transfer them to the prepared baking sheet and bake for 15 to 20 minutes or until golden.
Remove from rack and allow to cool while sampling one for yourself.( I often do this standing over the oven!). Enjoy with earth balance spread or some organic butter. These are amazing toasted and can be frozen for up to 6 weeks.
Posts
