Easter Pancakes

This are so light and fluffy and sweet from coconut flour.

Stir together:

3/4 C. almond milk

2 Tbl. ghee

1 egg

Add:

3/4 C. organic brown rice flour

1/4 C. coconut flour

2 Tsp. aluminum free baking powder

1/2 Tsp. sea salt

Stir quickly and briefly, adding more milk or flour to get the thick batter.

Add 1/2 cup frozen blueberries.

I fry these in a big pan oiled with ghee.  The batter is thick so I drop it in the pan and then spread it out.  The pancakes are delicate, break easily when taken from the pan with a spatula.  They are delicious with the coconut flour.  Try add cooked rice instead of coconut flour.  Serve with maple syrup.

Enjoy!

Almond Flour Cookies

1/2 cup butter or ghee (Ghee is clarified butter, there is no milk solids in it, just butter fat)

1/4 cup granulated white sugar

1/2 teaspoon pure vanilla extract

1/3 cup brown rice flour

2/3 cup almond flour

1 tsp. aluminum-free baking powder

2 tablespoons cornstarch

1/8 teaspoon salt

Sliced almonds for decorating the top of the cookies

With cold hands, press into 2 inch rounds.  Decorate with sliced almonds.

Bake at 350 for 15- 20 minutes, or until browned.

Note: I haven't experimented with this recipe, yet it is similar to other cookie recipes I use.  I would experiment with using this recipe for a pie crust.