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Mix the wet ingredients together
Add the dry ingredients and stir to combine. If you are using wheat flour, you might need to add a bit more flour since gluten-free flour tends to absorb more liquid than regular flour
Pour into a deep baking pan lined with parchment paper
Bake at 180 Celsius degrees / 350 in Fahrenheit for about 35-45 minutes
They last in the fridge in air-tight containers for 3-4 days. If you want to store then for longer, you can freeze them
Reheat in the microwave in the morning