3/4 cup buckwheat flour
2/3 cup gluten-free oats
1 teaspoon baking powder
1/2 t teaspoon p baking soda
A pinch salt
1 teaspoon cinnamon
1/2 teaspoon ginger spice
1 medium banana, mashed
1 medium carrot, grated finely
1 tablespoon tahini
2 tablespoons coconut oil
1/4 cup non-dairy milk
1. Preheat oven to 390F, and mix dry ingredients in one bowl.
2. Add wet ingredients and stir until combined, then knead the dough a few times.
3. Slice 6 pieces and place a few inches apart on a baking sheet.
4. Bake for 12–15 or until they have a golden sheen and puff back only slightly when you poke at them.