NOTE: Spelt flour is NOT gluten free. If you want to make these gluten free, please substitute a gluten free flour such as the one listed below.
Quinoa flour: is a great alternative for gluten free baking. For simple gluten free all purpose flour mix four parts quinoa flour, two parts potato starch, one part tapioca starch and two parts rice flour. Mix to combine and store in an airtight containers. To use replace normal flour with gluten free flour.
Preheat oven to 350. Mix all the dry ingredients in one bowl. Mix the wet in another. ( If you store your peanut butter in the fridge like I do, you may have to heat it in a saucepan for a minute to soften it. )
Combine wet and dry and stir just until they are well incorporated. The dough will be very sticky. Spoon onto a lined or greased baking sheets and bake for 12-17 minutes. I bake a big batch of these and store some in my freezer for busy mornings. Enjoy!
Preheat oven to 350. Mix all dry ingredients in one bowl. Mix wet in another bowl. Add wet to dry and mix until combined. Spoon batter into greased donut pans and bake for 10 minutes. I got 12 out of my batch. They should last a couple weeks and you can even freeze them for longer storage. Enjoy!
3C unsweetened coconut or almond milk 6T raw cacao powder Lo Han Guo to taste OR 3T unpasteurized, raw honey OR 3T Lucuma Powder 1t pure vanilla extract 1/4t guar gum – optional, used in commercial frozen confections to make bars more “biteable”