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Author: Briana McCafferty

Ingredients

Cordyceps Cookie Crust:

  • 1 - 1/4 cup unsalted, grass-fed, organic butter, softened (not melted)
  • 3 cups quick waffle or pancake mix
  • 2 packets Four Sigmatic Cordyceps Elixir
  • 1 cup maple syrup
  • 1 free-range egg
  • 1 teaspoon vanilla
  • 1-1/2 teaspoon baking soda
  • 3 cups oats

 

Frosting:

  • 1/4 cup cream cheese
  • 1/2 cup thick vanilla yogurt
  • 2 tablespoon granulated stevia
  • 1 teaspoon vanilla

 

Toppings

  • Blueberries
  • Strawberries
  • Honey

 

*all organic, if possible*

 

Directions:

  • Preheat oven to 350' F.
  • In a medium bowl, combine wet crust ingredients and mix until just combined.
  • Add dry crust ingredients and mix until incorporated.
  • Grease pizza stone or large pan with coconut oil. Place dough in the middle of the pan and form a flattened circle. Leave about 1-1/2 inches around the edge as the batter will expand. 
  • Bake for 12-15 minutes until the crust is golden brown. Allow to crust cool completely (in the fridge to expedite).
  • In a medium bowl, combine all frosting ingredients and beat until fluffy.
  • Once the crust is cooled, spread frosting on cookie crust and top with blueberries, slices of strawberries and a drizzle of honey. 
  • Chill in the fridge for later or serve immediately. Enjoy!

 

Happy Fourth of July! 

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