INGREDIENTS
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3 packed cups of blanched almond flour (see substitution notes below)
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7 Tbsp of Starch (Potato, Tapioca or Arrowroot)
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2 Tsp. Baking Powder (I use double acting)
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1/4 Tsp. Salt
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2/3 Cup of Flax Meal (I used golden flax seeds to make my meal)
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1 cup of warm water
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1 Tbs of Oil or Melted Butter. (dairy or nondairy)