Citric Acid Granules by Anthony's, 5lb Non-GMO Food Grade Natural Food Preservative cup Anthonys Coconut Oil, melted 2 eggs 2 tablespoons almond milk teaspoon salt tablespoon Anthonys Cane Sugar cup Anthonys Buckwheat Flour cup Anthonys Potato Starch teaspoon Anthonys Xanthan Gum 1 teaspoon Anthonys Citric Acid teaspoon baking soda Preheat oven to 350 Fahrenheit and grease a mini muffin pan. In a mixing bowl, mix together the coconut oil, eggs, almond milk, salt, and cane sugar. Add buckwheat flour, potato starch, xanthan gum, and baking soda; mix well. Divide dough between 7-8 mini muffin cups. Bake for 15 minutes. Cool and enjoy. 2 eggs 3 tablespoons Anthonys Coconut Oil, melted 1 tablespoon almond milk 1 tablespoon Anthonys Buckwheat Flour cup Anthonys Coconut Flour teaspoon Anthonys Citric Acid teaspoon salt teaspoon Anthonys Cane Sugar teaspoon Anthonys Xanthan Gum 2 teaspoons Anthonys Psyllium Husk Powder teaspoon baking soda 1 quart water cup baking soda Coarse salt Preheat oven to 375 Fahrenheit and grease a large baking sheet. In a mixing bowl, combine the eggs, coconut oil, and almond milk; mix well. Add buckwheat flour, coconut flour, citric acid, salt, cane sugar, xanthan gum, psyllium, and  teaspoon baking soda; mix well. Knead dough a few times until it comes together. Form into a 1 thick log and cut off 1 pieces Bring the water and  cup baking soda to a boil. Add the dough pieces, 6 or so at a time, and simmer for 1 minute. Remove from water onto prepared baking sheet and sprinkle liberally with coarse salt. Bake for 15 minutes. Turn oven up to 425 Fahrenheit and bake for another 5 minutes. For best results, enjoy when warm.