1/2 cup Mystic Lake Sweetener*
1/2 cup oil
1/2 cup almond milk
1/2 tsp vanilla
1 cup dates, chopped
1 cup nuts
1 cup coconut
1/2 cup brown rice bran
1/2 cup flax seed
1 1/2 cups oat flour, blended
1/4 cup coconut flour**
1/4 cup white rice flour
1/2 tsp salt
dairy-free mini chocolate chips
Mix all ingredients together. The dough will be stiff,
so you may have to use your hands.
Form dough into logs and then pinch off a small ball
of dough. Roll in chopped nuts and mini chocolate chips.
Place in mini muffin tins with paper liners.
Bake at 350 degrees F for 15 to 20 minutes.
Do not over bake!
These are delicious!
I add a dab of stevia for additional sweetness.
*Mystic Lake Sweetener is a concentrated fruit sweetener
similar to Fruit Source. If you can't find it or want a
substitute, use agave syrup or maple syrup.
**To make oat flour simply place some certified gluten
free rolled oats into a blender and whiz briefly.