by Janis M. Betz
1/3 C. brown rice flour
1/4 C. rice protein powder
2 ½ T. flaxseed meal
1/3 C. hemp seed hearts (ground)
1/4 C. maple sugar
1/2 t. sea salt
1/2 T. baking powder
————————separate bowl—————————
1/8 C.+ 1 T. rolled oats
1/4 C. + 1/8 C. water
1 egg white
1/8 C. organic butter (soft)
2 ½ T. cocoa butter (melt)
2 ½ T. lemon juice with zest (fresh squeezed) or 1½ T. lemon extract
1/4 C. maple syrup
Add the rolled oats to water. Cook 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, mix, and pour into a 9×13 cake pan. Bake at 350º for 22-25 minutes.
