Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat a cast iron pan or griddle over high heat with a teaspoon or two of coconut oil until it’s melted. mix all ingredients together in a medium bowl until you have a runny pancake batter. you may need to adjust, adding more of the non-dairy milk to make it the right consistency. you don’t want it to be too stiff. reduce heat to medium low and scoop roughly 1/4 to 1/2 cup of batter onto the hot surface. when bubbles are covering the top of the batter, flip and cook the other side. keep in a slightly warm oven or stack on a dishtowel or plate. serve warm with blueberry jam, coconut nectar or coconut or almond butter and fresh fruit. or sauteed vegetables for a savory dish. endless possibilities, including leftovers the next day.

Target recipe: force blanched almonds through fine blade of food chopper 4x or whirl in electric blender. add lemon juice. cook water and sugar until candy thermometer registers 240*f or until a small amount of mixture dropped into cold water forms a soft ball. add to ground almonds. mix well. when cool enough to handle, knead until smooth. cool. pack in a jar, cover and store in refrigerator for at least 1 week to ripen. makes about 2 pounds. note: if almond paste is too stiff to handle after storage, place in top part of double boiler and heat over hot, not boiling, water until sufficiently soft to handle. use in cookies, coffee cakes or in other pastries and desserts.