Ingredients
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1 cup Tonomi Cassava Flour
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1 tbsp coconut sugar
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1 tsp baking powder
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½ tsp sea salt
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2 large eggs
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1 cup almond milk (or regular milk)
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1 tsp vanilla extract
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1 tbsp melted coconut oil
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Optional: red food coloring or beet juice for a pink hue
Directions
In a bowl, whisk together cassava flour, coconut sugar, baking powder, and salt.
- In another bowl, whisk eggs, almond milk, vanilla, and melted coconut oil.
- Gradually combine wet and dry ingredients until smooth. Add food coloring if desired.
- Heat a non-stick pan over medium heat. Pour batter into heart-shaped molds.
- Cook for 2–3 minutes per side until golden brown.
- Serve with fresh berries, whipped cream, and a drizzle of maple syrup.
Recipe Note
Recipe Tips:
Add a pinch of cinnamon for warmth.
Use heart-shaped cookie cutters if you don’t have molds.
For dairy-free, use almond or coconut milk.
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