Buckwheat pancakes
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if ill tell you - ill have to kill you.
Dulce de Coco gluten free toast
Ingredients
coconnut butter
maple syrup
vanilla extract
himalayan sea salt
reverse osmosis water
Instructions:
Blend: In a Magimix or high-powered blender, combine the coconut butter, vanilla extract, and sea salt.
Process: Blend until the mixture is smooth and creamy while adding luke warm water.
Adjust: Pour maple syrup while proccessing to reach desired sweetness
Store: Transfer the Dolce de Coco to a clean jar and refrigerate for up to two weeks.
Serve: Enjoy it on gluten-free toast, pancakes, or as a dip for fruits!