- 3 cups brown rice flour
- 1 tbsp non-alum baking powder
- 2 tbsp arrowroot powder
- 1 cup honey
- 3 tsp almond extract
- 1¼ cup water or soymilk
- 2 tbsp unrefined vegetable oil
- 4 cups ground almond
- Mix dry and liquid ingredients separately, then combine the two in a hot pan.
- Fill 12 paper muffin cups full and sprinkle tops with brown sugar..
- Bake at 300°F for 25-45 minutes.