From the October/November 2016 issue
- 1 cup tapioca flour
- 1/4 cup coconut flour, sifted
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp sea salt
- 1/2 cup canned coconut milk (full fat)
- 1/4 cup coconut oil, melted
- 1 large egg, room temperature
- 2 tsp finely chopped fresh rosemary
- 1/4 tsp cracked black pepper
- Preheat the oven
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