It's nice to have baked goods you can feel good about. I served these along scrambled eggs for breakfast on a grumpy morning. Mood always improves with food around here but it helps to have a treat :-). I used Zen Belly's scone dough base because I have yet to learn the alchemy of flour, fat, and binder ratios for baking.

These are not dairy free but I used cold ghee that has been processed to be casein and lactose free.

Ingredients
3/4 cup Cassava flour
1/4 cup Tapioca flour
1/4 tsp baking soda
1/4 tsp salt
1.5 tsp fresh grated ginger
1/4 cup coconut sugar
8 TBS cold ghee

2 eggs
1 TBS maple syrup
3-4 strawberries sliced

Method

Preheat your oven to 400 F. Put parchment paper on a baking sheet and lightly grease.

Place flours, baking soda, salt, ginger, coconut sugar, and ghee into a food processor and pulse until crumbly.

In a medium bowl whisk together the eggs and maple syrup. Add the flour mixture to the eggs and combine until a dough forms. Fold in the strawberries. Form the dough into 6 equal size balls in your hand then place on baking sheet. Press down to flatten slightly.

Bake for about 20 minutes until the edges begin to crisp and the middle is cooked through. Eat straight out of the oven or cool on a wire rack.