From the February/March 2018 issue
Makes 15-18

Ingredients

  • 2 cups blanched almond flour
  • 1/2 cup raw pecans, finely chopped
  • 1 TBSP finely chopped fresh rosemary
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 5 TBSP honey
  • 2 TBSP extra-virgin olive oil

You have met your free view limit. To access the full article, please login or subscribe.

Subscribe Today

PaleoMagazine.com is the premiere source for everything related to the Paleo lifestyle and ancestral health.

Digital Subscriptions Include:
  • Access to 850+ delicious, grain-free, gluten-free Paleo recipes.
  • Access to 650+ high-quality, carefully curated articles.
  • Regularly updated content from expert contributors.
  • Weekly specials via email notifications.

Select your subscription: