8 Tbsp(s)
4 large(s)
1/2 tsp(s)
2 Tbsp(s)
3 tsp(s)
2 Tbsp(s)
1 medium
3 tsp(s)
1/4 cup(s)
8 Tbsp(s)
200 g
3 g
28 g
196 g
Preheat your oven to 350 F. Grease a sheet pan.
In a large bowl, combine coconut flour, baking powder, herbs, sea salt and psyllium husk powder.
In a medium bowl, combine the eggs, apple cider vinegar, avocado oil, water and shredded zucchini.
Add dry ingredients to wet and mix with an electric mixer on medium speed to fully combine.
Grease hands and scoop dough out by golfball-sized mounds. Roll gently to desired shape and place on baking sheet.
Brush with avocado oil and transfer to oven. Bake for 1 hour to golden brown.
0 Servings Fruits / 0.3 Servings Vegetables
Calories: 73.9
Omega-6 / Omega-3 ratio: 12 : 1
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