Made with a mix of flours: almond, chickpea, 1:1 blend. Mostly almond. Used part avocado oil, ghee and olive oil. Hu Sea Salt Dark Choc bar chopped into chunks. Part Vanilla coconut sugar and part date sugar. Used real egg. Would make again!
Doubled recipe but scant on sweeteners. Still a little too sweet. Would cut back a tad more next time. Used half maple syrup and half honey. For oils, used good olive oil, avocado oil and refined coconut oil. Subbed raw pecans for almonds because that’s what I had. Added toasted coconut flakes to one of the two pans in the last 10 mins of cooking. Like the result with both versions. Cooked longer than recipe calls but turned down heat to 275 and stirred maybe 4-5 times throughout because I like it extra toasty and wanted it to toast evenly. Will make again.
