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Ingredients
US|METRIC
4 SERVINGS
- 2 cups gluten free oat flour (gluten free oats ground into a flour)
- 1/2 cup coconut palm sugar (or Monk fruit sweetener, or granulated sweetener of choice)
- 1 Tbsp. baking powder
- 1 pinch sea salt
- 1 small carrot (grated finely)
- 1 cup milk (dairy free)
- 1 flax egg (can sub for 1 large egg if not vegan)
- 1 tsp. vanilla extract
- 6 Tbsp. nut butter (choice, melted, I used smooth cashew butter)
- 1 cream cheese (tub dairy free or standard, softened)
- sweetener (Granulated monk fruit, /sweetener of choice, to desired sweetness)
- canela
- 3 scoops vanilla protein powder (I recommend a casein or brown rice blend)
- 2 Tbsp. sweetener (granulated, choice, optional)
- 2 Tbsp. nut butter (choice, optional)
- milk (Dairy free, to form batter)
- 6 Tbsp. coconut butter (melted)
- 2 Tbsp. sweetener (granulated, choice)
- milk (Dairy free, to thin out)
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