by Janis M. Betz
1/4 C. Brown Rice flour
1/4 C. Rice Protein powder
2 ½ T. Flax seed meal
1/3 C. Hemp seed hearts (ground)
1/8 C. Cacao powder
1/4 C. Maple sugar
1/2 t. Salt
1/4 t. Baking soda
1 t. Arrowroot powder
————————separate bowl—————————
1/4 C. Rolled Oats
1/2 C. water
1 Egg white
1/8 C. Organic Butter (soft)
2 ½ T. Cocoa butter (melt)
2 squares Giardelli Baking 100% cocoa (melt) (opt)
1/4 C. Maple syrup
Add 1/4 C. rolled oats to 1/2 C. water. Cook for about 4-5 minutes until done. Set aside to cool. Use an electric coffee grinder to grind the hemp seed hearts into a powder. Mix all the ingredients in the separate columns into separate bowls. Combine and pour into a 9 ½ x 13-inch cake pan. Bake at 350º for 20 minutes.
