Ingredients
- 2 tbsp. ground flax seeds
- 5 tbsp. water
- ¾ cup DME Coconut Oil, at room temperature
- ¾ cup coconut blossom sugar or granulated sugar
- 2 cups of gluten free or whole wheat or spelt flour (We used Bob’s Red Mill Gluten Free Flour Mix.)
- 1 tsp. baking soda
- 2 tsp. ground cinnamon
- 2 cups quick oats
- 24 raspberries, washed and dried
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