Recipe development by none other than our very own, Chef Gabe!
🥄 2 c gluten-free flour
🥄 2 c blanched almond flour
🥄 5 & 1/4 T cane sugar
🥄 1/2 t salt
🥄 1/2 t baking soda
🥄 1/2 clarified melted butter (ghee)
🥄 4 eggs
🥄 2 c fresh raspberries
🥄 1 c white chocolate chips
🥄 turbinado sugar, for serving
1. In the bowl of a stand mixer, combine all the dry ingredients and mix with a paddle attachment until homogeneous.
2. While the machine is running at low speed, slowly drizzle the ghee into the dry ingredients and run it until you start to see small clumps/sandy texture.
3. Add the eggs, one at a time, while the machine is running until you get a dense dough. *think thick cookie dough consistency*
4. Add in your mix-ins and mix until homogeneous.
5. Scoop with a 1/4th cup scoop onto a greased parchment-lined baking tray, brush with egg wash, top with turbinado sugar, and convection bake in a preheated 375°F oven for 20-25 min or until golden, turning halfway through.
6. Allow to cool before enjoying as a snack, or warmed with orange-honey butter.
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