2 chia eggs, 2 tablespoons Bob’s Red Mill chia seeds + 6 tablespoons water – whisk them together and let sit for 5 minutes to thicken
1 teaspoon vanilla bean powder
1 tsp cinnamon
1 tbsp beet powder
1 teaspoon Bob’s Red Mill baking soda
½ teaspoon finely ground sea salt
¼ cup Bob’s Red Mill coconut flour
½ cup Bob’s Red Mill gluten-free quick oats
¼ cup chopped walnuts
heaping ½ cup dried blueberries or cranberries
Instructions
Preheat the oven to 350ºF and lightly grease a 6-inch oven-proof skillet with cooking spray. Set aside.
In a bowl, mix together the oil, nut butter, and date sugar until smooth. Add the chia eggs and vanilla and mix until smooth.
Add the baking soda, salt, cinnamon, beet powder, coconut flour, and quick oats to the wet ingredients. Mix until well incorporated. Fold in the walnuts and dried fruit.
Press the dough into the pan evenly. Bake for 20 minutes or golden brown around the edges.