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2 cups Pereg Almond Flour
1 cup Gefen Potato Starch
1/2 cup chopped nuts (I prefer pecans, but others work great too)
1/2 teaspoon cinnamon
1/3 cup Gefen Maple Syrup
1/4 cup oil
1 teaspoon vanilla
Preheat oven to 180 degrees Celsius/350 degrees Fahrenheit (or 150 degrees Celsius convection).
In a bowl, mix dry ingredients well, getting out all the lumps. Add wet ingredients and mix.
Spread out on a baking tray and bake for 22 to 25 minutes or until light golden in color.
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