Simeon's Protocol Recipes Only

[cdnstott]

Healthy Coconut Flour Brownies

Serves 12-16

Ingredients:
4 ounces cream cheese, softened
1 1/2 sticks salted organic butter (3/4 cup), softened
1 tablespoon pure vanilla extract
4 large eggs
1 cup sifted coconut flour
3/4 cup erythritol or xylitol OR 1/3 cup honey
1/2 teaspoon good tasting pure stevia extract (increase to 1 teaspoon if using honey)
1/4 teaspoon sea salt
1/4 teaspoon aluminum-free baking powder
1/3 cup unsweetened cocoa powder
1/3 cup organic heavy cream
1/2 cup chopped pecans or walnuts

Preparation:
Preheat oven to 350 degrees Fahrenheit.

Brush both sides of an 8" by 8" (or 11" by 7" for thinner brownies) pan with coconut oil, or spray with extra virgin olive oil cooking spray. Place a cut square of parchment paper in the bottom of the pan.

Beat softened cream cheese with electric mixer until smooth. Beat in butter, vanilla, and sweetener. Whisk together dry ingredients. Add eggs one at a time to cream cheese mixture, and beat until incorporated. Add dry ingredients and heavy cream. Fold in nuts. Pour chocolate mixture into prepared pan, and smooth top with a spatula. Bake at 325 degrees for 45 minutes (40 minutes for the wider pan), until toothpick inserted in center comes out clean, and top feels firm to the touch. When done, place pan on wire rack and cool completely. Cool pan of brownies overnight in the refrigerator. Slice into 12-16 squares, and serve. Store in the refrigerator in an airtight container, or freeze cut brownies, individual wrapped in plastic and aluminum foil.

~4g net carbs per 1/12th of a recipe

[hairdoer]

Originally Posted by cdnstott

Healthy Coconut Flour Brownies

Serves 12-16

Ingredients:
4 ounces cream cheese, softened
1 1/2 sticks salted organic butter (3/4 cup), softened
1 tablespoon pure vanilla extract
4 large eggs
1 cup sifted coconut flour
3/4 cup erythritol or xylitol OR 1/3 cup honey
1/2 teaspoon good tasting pure stevia extract (increase to 1 teaspoon if using honey)
1/4 teaspoon sea salt
1/4 teaspoon aluminum-free baking powder
1/3 cup unsweetened cocoa powder
1/3 cup organic heavy cream
1/2 cup chopped pecans or walnuts

Preparation:
Preheat oven to 350 degrees Fahrenheit.

Brush both sides of an 8" by 8" (or 11" by 7" for thinner brownies) pan with coconut oil, or spray with extra virgin olive oil cooking spray. Place a cut square of parchment paper in the bottom of the pan.

Beat softened cream cheese with electric mixer until smooth. Beat in butter, vanilla, and sweetener. Whisk together dry ingredients. Add eggs one at a time to cream cheese mixture, and beat until incorporated. Add dry ingredients and heavy cream. Fold in nuts. Pour chocolate mixture into prepared pan, and smooth top with a spatula. Bake at 325 degrees for 45 minutes (40 minutes for the wider pan), until toothpick inserted in center comes out clean, and top feels firm to the touch. When done, place pan on wire rack and cool completely. Cool pan of brownies overnight in the refrigerator. Slice into 12-16 squares, and serve. Store in the refrigerator in an airtight container, or freeze cut brownies, individual wrapped in plastic and aluminum foil.

~4g net carbs per 1/12th of a recipe

Found it!!! Is it okay use Honey in P3??

[cdnstott]

Thin Crust Pizza (made with almond flour)
This thin crust pizza is made with finely ground, blanched almond flour. But not much almond flour - and there's more cheese and egg in this recipe than a traditional pizza crust.

I make them as individual pizzas, and once they are made I store them in the refrigerator (wrapped in wax paper and plastic - wax paper between each pizza to separate them easily). You can freeze them as well - just seal them to prevent freezer frost. They reheat easily at 325 degrees F for about 8 minutes. And here's a tip: sometimes I make just the pie crust and freeze or refrigerate them for later use.

Ingredients
1 1/2 cups of almond flour
1/4 cup of Parmesan cheese (or another hard cheese, grate finely)
1/4 teaspoon of sea salt
3 tablespoons of olive oil
2 eggs
1/2 teaspoon of oregano
1/2 teaspoon of garlic powder
1/2 teaspoon of basil (optional)

For the topping:
1 cup or so of tomato sauce (prepared ahead of time by simmering it with herbs)
6 slices of Havarti cheese (or another type of cheese)

Preparation
1. Combine all the wet ingredients and blend well.
2. Add the dry ingredients and blend well.
3. Place parchment paper on two baking or cookie sheets. Place about two heaping spoonfuls of batter across six individual locations on the two cookie sheets (three pies on each sheet). Leave at least an inch of space between each pie crust so you can take it off easily. The pies do not spread while baking.
4. Using a piece of plastic wrap gently placed on top of a spoonful of batter, flatten out the batter with your hand until the pie crust is thin and more or less evenly smoothed over. Gently pull the plastic off of the crust and repeat for each pie.
5. Place the pie crusts in the oven for 11 to 13 minutes.
6. Take the pie crusts out of the oven. You can let them cool and store them for later use in the refrigerator or freezer, or you can go to the next step.
7. Place a large spoonful of tomato sauce on each pie crust, followed by a slice of cheese. And of course, feel free to change the toppings to suit your taste. Other great toppings include pesto, onions, pineapple, and so on.
8. Bake the pies in the same oven at 350 degrees F for 11 to 13 minutes, or until they reach the desired look and taste.
9. Enjoy!

CdnStott

[cdnstott]

Ok. I don't actually have specific measurements as I just through everything into my little Magic Bullet blender and go....but here's the just of it....

Frozen Strawberries (about 1/2 to 2/3 of a cup)
Full fat, gelatin free "greek" style plain yogurt (1/2 cup)
Coconut water (yep...yummm) (1/4 cup)
Vanilla Stevia to taste

Throw it all in the blender, and enjoy!!

Freeze it and you have the yummiest frozen yogurt.....hmmmmmm.....

CdnStott

[dawnyama]

Originally Posted by hairdoer

Found it!!! Is it okay use Honey in P3??

No, no honey. Go with the sugar substitute.

Originally Posted by hairdoer

Found it!!! Is it okay use Honey in P3??

You might use agave nectar just as sweet tasting but does not alter glucose levels. However, just checked and it does have carbs from sugar :-(

[cdnstott]

Originally Posted by hairdoer

Found it!!! Is it okay use Honey in P3??

OMG...I am soooo sorry....NO honey :blush:! I sweeten with stevia to taste! Sorry, I'll make sure to note the substitutes in future recipes

[cdnstott]

Ingredients

2 eggs
2 tablespoons Virgin Coconut Oil or butter, melted
2 tablespoons coconut milk or whole milk (I used cream)
1 teaspoon sugar (I used Splenda instead)
¼ teaspoon salt
2 tablespoons sifted Organic Coconut Flour (sifting is important)
¼ teaspoon baking powder

Method

Blend together eggs, oil, coconut milk, sugar and salt. Combine coconut flour with baking powder and thoroughly mix into batter. Heat 1 tablespoon (I found this to be a bit much - I would use 1/2 tsp) of coconut oil in a skillet. Spoon batter onto hot skillet making pancakes about 2 ½ to 3 inches in diameter. Batter will be thick, but will flatten out when cooking. Makes about 8 pancakes.

Pecan Pancakes
Make Pancakes as directed above and add ½ cup of chopped pecans.

Blueberry Pancakes

Make Pancakes as directed and, after mixing in the coconut milk, fold in ½ cup of dry fresh blueberries.

Enjoy

[hairdoer]

Originally Posted by cdnstott

Ingredients

2 eggs
2 tablespoons Virgin Coconut Oil or butter, melted
2 tablespoons coconut milk or whole milk (I used cream)
1 teaspoon sugar (I used Splenda instead)
¼ teaspoon salt
2 tablespoons sifted Organic Coconut Flour (sifting is important)
¼ teaspoon baking powder

Method

Blend together eggs, oil, coconut milk, sugar and salt. Combine coconut flour with baking powder and thoroughly mix into batter. Heat 1 tablespoon (I found this to be a bit much - I would use 1/2 tsp) of coconut oil in a skillet. Spoon batter onto hot skillet making pancakes about 2 ½ to 3 inches in diameter. Batter will be thick, but will flatten out when cooking. Makes about 8 pancakes.

Pecan Pancakes
Make Pancakes as directed above and add ½ cup of chopped pecans.

Blueberry Pancakes

Make Pancakes as directed and, after mixing in the coconut milk, fold in ½ cup of dry fresh blueberries.

Enjoy

Can you use almond or oat flour instead of coconut??? I have those two but not coconut???? I would like to make them tomorrow morning for breakfast. And do you know the calorie or carb count on these as I am keeping track so we don't get out of hand in P3. (and is this allowed in P3)....thanks

[metqa]

It would be nice if we could use the Title Bar
and to say what phase the recipe is for and what the major ingredients are, or major allergens in the recipe. So people can see at a glance whether the recipe is for them or not.

For example:

P3 - Pancakes ( eggs, coconut)
P3 - It's just soooo good, "dessert" shake (strawberries, yogurt)
P3 - Cinnamon Almonds (eggs, almonds, butter)

I know, I forgot to put titles on my last few posts, but it does help since both Phase 2 and Phase 3 people are looking for recipes in here.

Thanks, and thanks for all the delicious sounding recipes.

Oh also if you have pictures, please upload one with your recipe. A picture is worth a thousand words and is mouthwateringly convincing.

[kimlou]

Originally Posted by metqa

It would be nice if we could use the Title Bar
and to say what phase the recipe is for and what the major ingredients are, or major allergens in the recipe. So people can see at a glance whether the recipe is for them or not.

For example:

P3 - Pancakes ( eggs, coconut)
P3 - It's just soooo good, "dessert" shake (strawberries, yogurt)
P3 - Cinnamon Almonds (eggs, almonds, butter)

I know, I forgot to put titles on my last few posts, but it does help since both Phase 2 and Phase 3 people are looking for recipes in here.

Thanks, and thanks for all the delicious sounding recipes.

Oh also if you have pictures, please upload one with your recipe. A picture is worth a thousand words and is mouthwateringly convincing.

[dawnyama]

Coconut Pancakes

3 eggs
1/8 tsp salt
1/4 tsp baking powder

Beat til very frothy.

Add a dropperful of Stevia ( I would do this to taste, not a whole dropper full at once!).
In a measuring cup add 2 TBL of cream, then add water til it reaches the 1/4 cup mark. Add this to egg mixture. Add 2 TBL coconut oil.

Beat in 4 TBL coconut flour.

Make pancakes on the stovetop!!

[dawnyama]

Ziploc Zip 'N Steam Hot and Spicy Chicken Bites

This is from a magazine and the quantities would have to be adjusted for the 3.5 oz of raw meat we are allowed on the plan.

Makes 4 servings (Not Dr S servings though!)

1. Combine in Medium or Large Ziploc Zip 'N Steam bag:

2 boneless skinless chicken breast halves, cut up into bite size pieces
1/2 tsp hot sauce
1 tsp chili powder
1 tsp garlic powder
1/2 tsp salt

2. Seal bag and shake to mix ingredients. Pat ingredients into an even single layer. Place bag in microwave.

3. Cook bag on full power for 4 mins (medium bag) or 3.5 mins (large bag). If needed cook until no longer pink for 30 second intervals.

4. Allow bag to stand for 1 min before handling. Gently squeeze bag to distribute seasonings. Carefully open bag.

5. Spoon 1 TBL lemon juice over chicken. Pour from bag. Season with additional salt and hot sauce.

[darlingdarlene]

Originally Posted by dawnyama

Ziploc Zip 'N Steam Hot and Spicy Chicken Bites

This is from a magazine and the quantities would have to be adjusted for the 3.5 oz of raw meat we are allowed on the plan.

Makes 4 servings (Not Dr S servings though!)

1. Combine in Medium or Large Ziploc Zip 'N Steam bag:

2 boneless skinless chicken breast halves, cut up into bite size pieces
1/2 tsp hot sauce
1 tsp chili powder
1 tsp garlic powder
1/2 tsp salt

2. Seal bag and shake to mix ingredients. Pat ingredients into an even single layer. Place bag in microwave.

3. Cook bag on full power for 4 mins (medium bag) or 3.5 mins (large bag). If needed cook until no longer pink for 30 second intervals.

4. Allow bag to stand for 1 min before handling. Gently squeeze bag to distribute seasonings. Carefully open bag.

5. Spoon 1 TBL lemon juice over chicken. Pour from bag. Season with additional salt and hot sauce.

You may want to do this in a covered glass dish. They have proven that cooking food in plastic in the microwave causes cancer.

[cdnstott]

Originally Posted by hairdoer

Can you use almond or oat flour instead of coconut??? I have those two but not coconut???? I would like to make them tomorrow morning for breakfast. And do you know the calorie or carb count on these as I am keeping track so we don't get out of hand in P3. (and is this allowed in P3)....thanks

Hey. I don't know about the other flours as they will act differently then the coconut flour does. I can't say that I do know the calorie counts. I have made a conscious decision not to count calories, but rather make sure that I eat nutritious whole foods. Sorry. I do know that there are some really good recipe counters on the net that will tell you the calories buy just imputing the recipes. Thanks

[cdnstott]

Healthy Red Velvet Cake

Serves 8-10

Ingredients:
1/2 cup unsalted organic butter, softened
9 large eggs
1 cup erythritol
1/4 teaspoon good-tasting pure stevia extract
1/2 teaspoon sea salt
1 teaspoon pure vanilla extract
1/2 cup yogurt OR sour cream
1 tablespoon red food coloring
3/4 cup sifted coconut flour
3/4 teaspoon aluminum-free baking powder
2 tablespoons Dutch-processed cocoa powder

Preparation:
Preheat oven to 350 degrees Fahrenheit.

Set out butter and eggs to bring to room temperature. Alternatively, microwave butter for 8-10 seconds and dunk eggs in warm tap water for 15 minutes. Prep 9 inch cake pan by greasing with nonhydrogenated shortening and dusting with extra cocoa powder. Tap pan on all sides to distribute cocoa powder in an even layer. Whisk together eggs in a bowl until a bit foamy, and add vanilla extract to eggs. In another bowl, sift coconut flour and stir in sea salt and cocoa powder. Mix together yogurt and red food coloring in a third bowl. In the largest bowl, cream butter for about 30 seconds to make it fluffy. Add erythritol in a steady stream and cream together for 2-3 minutes, or until light, fluffy, and close to the color of cream cheese. Scrape down the sides of the bowl occasionally. Slowly stream in beaten eggs, beating continuously. Don't worry if the batter curdles. Once eggs are added, add dry and wet ingredients alternately until everything has been added but the baking powder. Mix in baking powder and scrape batter into prepared pan. Bake for 40-45 minutes in the center of the middle oven rack, or until batter is completely set and springs back. Cover top with foil and bake for longer if center is not set. Remove cake from oven and let cool for 10 minutes.

Invert pan onto a cookie sheet and let cake cool completely. Slice into two layers with a serrated knife, if desired. Transfer bottom cake layer to a serving dish lined with strips of wax paper hanging off the edges. Frost cake, laying over a thin crumb coat first. Then pile on the frosting spread outward from the center of the layer. Add top layer to cake and cover completely with frosting. Store and serve at room temperature. Refrigerate after 24 hours. Cake is best tasting after warming up if it has been kept in the refrigerator.

Cream Cheese Frosting

2-8 oz packages cream cheese or Neufatchel 1/3 less fat cheese
1/2 cup to 3/4 cup erythritol, powdered
1/8 to 1/4 teaspoon pure stevia extract
1 stick organic unsalted butter

Bring cream cheese to room temperature. Beat until smooth and creamy, then add powdered erythritol and beat for about 2 minutes, or until erythritol is dissolved and the mixture does not feel gritty to the touch. Beat in butter just until smooth and incorporated.

~60g net carbs for the whole, frosted cake
~6g net carbs per 1/10th
~7.5g net carbs per 1/8th

[cdnstott]

Ingredients
¾ cup sifted Organic Coconut Flour
½ cup Organic Virgin Coconut Oil or butter, melted
6 eggs
2 tablespoons Splenda or sweetner of choice
½ teaspoon salt
1 teaspoon baking powder
Method
Blend together eggs, butter, sweetner and salt. Combine coconut flour with baking powder and whisk thoroughly into batter until there are no lumps. Pour into greased 9x5x3 inch or smaller loaf pan and bake at 175C (350F) for 40 minutes. Remove from pan and cool on rack.

[cdnstott]

Ingredients

2/3 cup sifted Organic Coconut Flour
½ cup Organic Virgin Coconut Oil or butter, melted
½ cup coconut cream, melted
½ cup sweetner of choice or Stevia to taste
8 eggs
1 teaspoon vanilla
1 teaspoon lemon extract
½ teaspoon salt
1 teaspoon baking powder
1 cup dried cranberries
½ cup walnuts, chopped

Method

Blend together eggs, coconut milk, sweetner, vanilla, lemon extract and salt. Combine coconut flour with baking powder and whisk thoroughly into batter until there are no lumps. Fold in cranberry sauce and nuts. Pour into greased 9x5x3 inch loaf pan and bake at 175 Degree C (350F) for 60 minutes. Remove from pan and cool on rack.

[Crazymama5]

1 apple
cinnamon
no-calorie sweetner of your choice

Cut apple in half and core. Slice into 1/8th inch slices and arrange on a microwave plate. Sprinkle with cinnamon to your taste. (I like a lot of cinnamon). Sprinkle with no-calorie sweetner to you taste. (I use 2 packets of Splenda). Cover with plastic wrap and microwave approximately 2 and a half minutes. BE CAREFUL!!! THE PLATE WILL BE VERY HOT!

I love this, because it tastes like you are cheating, but you're not!

[Kerri_Jo]

1 orange peeled (take out as many seeds as possible)
*OR*
1 handful of trimmed strawberries
**Thow in your blender (I use the majic bullet), add crushed ice (about 1/2 cup) and about 2 TBS. of water, plus 1-2 packets of stevia.
**Blend and enjoy!**

[dawnyama]

Chicken Chili
7 oz chicken breast sauteed with onion and garlic powder, cilantro, sea salt, and chili powder.
When cooked thoroughly add one can diced or crushed tomatoes. Add chili powder, onion powder, garlic, red peppers to taste.

This makes 2 meals ( I half it and save for lunch the next day) with about 200 calories a piece. Crumple melba/grissini on top.

Strawberries and Cream

sliced strawberries with 1 packet stevia and 1 TBS milk stirred in.

Brushetta

tomato -diced
garlic
little stevia
onion powder
basil
splash balsamic vinagarette
sea salt and pepper

Salsa

diced tomato
cilantro
onion and garlic powder
cilantro
squeeze of lemon juice
sea salt and pep

I put brushetta or salsa on my chicken... Mmmmm

[dawnyama]

Pannukakku (breakfast pancake)

yummmyyyyy!!I have to say, I have tried many breakfast pancake recipies, and this one is awesome.
I did not have a bunch of your ingredients on hand, so I had to improvise, (i usually dont do well with that) but this recipie is so easy to do. Below is what I did:


1/2 stick butter melted in the 9 x 12 pan


in blender:
4 eggs
1/3 c almond flour
1/3 protein whey powder
1/3 c flax meal
1/3 c davinci vanilla syrup
dash of pure vanilla
1 c whipping cream
pinch of baking soda
pinch of baking powder
cinnamin to taste

Pour over butter.

Bake at 400 for 25 min


These even smell great. My DD came running down thinking I made cinnamin rolls. The whole pan was eaten by the family. We put butter and atkins syrup. No one minded my low-carb life today
__________________

[dawnyama]

Coconut Breakfast Bars


May 14th, 2008 · No Comments · Breakfast, Coconut, Low Carb, breakfast bars
Serves: 8 generous portions

Carbs Per Serving: Don’t know

Prep Time: 20 mins.

Effort: Easy


Ingredients:

4 large eggs

1 cup heavy cream

1 cup water

3 tsp. vanilla

3 scoops vanilla whey protein powder

1 1/2 cup almond flour(grind almonds in blender)

1 cup Splenda

1 cup unsweetened coconut


How to Prepare:

Place all ingredients into a large bowl. Stir until well combined.

Pour into a greased(I use Pam)9×13 casserole.

I sprinkle splenda sweentened coconut on top,also.

Bake for approx. 1 hour at 350 degrees until golden brown.

This keeps well in the fridge. Each morning I place a serving in the microwave and heat approx. 1 min. It is a good alternative to eggs. I enjoy it with my coffee as coffeecake. I also keep a squeeze bottle of splenda sweetened coconut milk in my fridge and moisten it before I microwave. It is delicious!!!!

[dawnyama]

Ingredients:
2 cups almond flour (almond meal)
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter, melted
4 eggs
1/3 cup water
Sweetener to taste -- about 1/3 cup usually works well -- liquid preferred
Preparation:
1) Preheat oven to 350 F.

2) Butter a muffin tin. You can really do it with any size, but I'm basing the recipe on a 12-muffin tin.

3) Mix dry ingredients together well.

4) Add wet ingredients and mix thoroughly (You don't want strings of egg white in there and you don't have to worry about "tunnels" when you are using almond meal).

5) Put in muffin tins (about 1/2 to 2/3 full) and bake for about 15 minutes.

Variations: Add 1 cup fresh or frozen blueberries for blueberry muffins. For apricot muffins, take a teaspoon of sugar-free apricot jam on each muffin and push it in slightly (it will sink more during baking).

Nutritional Information: Each of 12 muffins has 1.5 grams effective carbohydrate plus 2 grams fiber, 6 grams protein, and 185 calories.

[dawnyama]

8 oz cream cheese
4 eggs
1/2 cup Splenda
1 1/4 cup pumpkin
1/2 TBL pumpkin pie spice
1 tsp cinnamon

Combine all ingredients. Pour batter in a glass baking dish that has been sprayed with pam. Bake in a 350 degree oven until center is done--it will look puffed, but will shrink down as it cools.

*I always use half the Splenda and a whole big can of pumpkin. I usually bake it like cupcakes and it makes a lot. I eat 2 for brekkie every day and it lasts me a week and a half.
**They are really great if you heat them in the micro and add a bit of SF syrup and some cream.

[dawnyama]

JOSIE'S CREAMY EGG CUSTARD
4 eggs
2 cups Carb Countdown milk or heavy cream (for P3 use the heavy cream)
1 teaspoon vanilla
1/8 teaspoon salt
1/2 cup granular Splenda or equivalent liquid Splenda
1/2 teaspoon nutmeg or cinnamon

Whisk all of the ingredients, except the nutmeg or cinnamon well; strain into a shallow baking dish. Set the dish in a larger pan filled with water to go up side of dish 1 inch. Bake at 325º 30 minutes or until set. Chill well before serving and sprinkle each serving with nutmeg or cinnamon.

Makes 4 servings
Do not freeze

[dawnyama]

3 eggs
1/8 tsp salt
1/4 tsp baking powder

Beat til very frothy. Add a full dropper full of stevia. In a measuring cup add 2 TBL of cream then add water until the 1/4 cup mark. Add this to egg mixture. Add 2 TBL coocnut oil.

Beat in 4 TBL coconut flour.

Make pancakes on the stove as usual!!!

[dawnyama]

One of my favorite uses is the cream cheese pancakes.

Easy to make, and totally induction friendly ... AND THEY ARE GOOD !

4 oz cream cheese, softened
4 eggs
4 tsp Splenda
dash of cinnamon

Blend all ingredients in a blender until smooth. Batter will be thin. Cook on heated griddle that is sprayed with non-stick spray. Serve with SF syrup (my fav is Smuckers SF).

Betty"

[Crazymama5]

•2 1/2 cups Blanched Almond Flour
•1/2 teaspoon Celtic Sea Salt
•1/2 teaspoon baking soda
•1/2 cup grapeseed oil
•1 tablespoon vanilla extract
•1/2 cup agave nectar
•1 cup sugar free semi sweet chocolate chips

1.Combine dry ingredients in a large bowl.
2.Stir together wet ingredients in a smaller bowl.
3.Mix wet ingredients into dry.
4.Form 1/2 inch balls and press onto a parchment lined baking sheet.
5.Bake at 350 degrees for 7-10 minutes.
6.Cool and serve.

[Crazymama5]

Originally Posted by Crazymama5

•2 1/2 cups Blanched Almond Flour
•1/2 teaspoon Celtic Sea Salt
•1/2 teaspoon baking soda
•1/2 cup grapeseed oil
•1 tablespoon vanilla extract
•1/2 cup Splenda
•1 cup sugar free semi sweet chocolate chips

1.Combine dry ingredients in a large bowl.
2.Stir together wet ingredients in a smaller bowl.
3.Mix wet ingredients into dry.
4.Form 1/2 inch balls and press onto a parchment lined baking sheet.
5.Bake at 350 degrees for 7-10 minutes.
6.Cool and serve.

Changing the sweenter to P3 legal sweetner!