Spring Salad Yogurt BarsPizza w/ Granola Grain-Free, Gluten-FreeGluten-Free 58 Servings
10
1/3 cup PuruvianInsweet to whisk the eggs a bowl, whisk together the yogurt, drop pepperscoconut oil, and honey oil together, until smooth. 1/3 cup pepperoncini slowly incorporating Fold in the muddled raspberries, just CRUST: 1/3 cup artichoke2-3 hearts INGREDIENTS: turns. the flour. Once tapioca flour 1/4 cup red your dough starts 2 cups ¼ cups Purely Elizabeth Vanilla onion, thin1 1/4 cup almond flour ly sliced to come together, Chocolate Chip Granola Carefully pour the mixture over the 12 tsp baking powder 3 basil leaves, rolled up use a rubber cups dairy-free vanilla flavored yogurt granola and rubber spatula 1/4(or tspgreek), salt room temperature and thinly sliced spatula continue to spread it out in antoeven layer. 1⅔tsp garlic powder into strips mixing until well cups coconut oil, melted dried rosemary Handful of butterChill let- in the freezer incorporated. If When 21 tsp Tbsp honey for 2 hours. 35 eggs, large tuce your dough is too sit at raspberries, muddled ready to serve, let the bars come 2 tbsp olive oil Preheat the oven room to temperature dry, add Tbsp of for1-2 10-15 minutes 400°F. In a large mixing water, if it’s DIRECTIONS: before cutting into and 8 bars andtoo serving. TOPPINGS: bowl, stir together the wet, add 1-2 Tbsp of Line an 8x8 inch pan with parchment 1 Tbsporolive crust ingredients. paper waxoil, paper. Add thedry granola in plus more for brushing Form a hole an even layer to the bottom of the pan, in the 3breaking oz mozzarella, thinly up larger chunks. center and add in the sliced eggs and oil. Use a fork
