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Barley Tapioca Treats

This is a wheat-free recipe but does contain gluten. Lactose Free, Low Cal, Low Carb, Low Fat, Low Sugar, Soy Free, Vegan. Net Carbs = 6g.


Step 1

Preheat oven to 350°F. Lightly oil a cookie sheet with nonstick spray. Set aside.

Step 2

Combine the flours and mix well. Add the maple syrup and vanilla extract and mix thoroughly. Carefully stir in the crispy rice cereal and then mix in the coconut. Shape the mixture by teaspoons into small balls and flatten each to a thickness of about 3/8-inch on the prepared cookie sheet.

Step 3

Bake for about 8-10 minutes and remove from oven while they are still soft, but lightly browned. They will harden as they cool. Let them cool for about 30 minutes. Store in an airtight container with a small crust of bread inside to absorb excess moisture.

Makes 20 treats.
Barley Tapioca Treats

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 20


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Products Used in this Recipe

Gluten Free
Tapioca Flour

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Flours & Meals
Brown Rice Flour

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Baking Aids
Coconut Flakes

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