Crown Gems

I think this must be an 'old' recipe.  It's one that both my mother and mother-in-law
made for many years.  Each had their own variation and both were delicious!  These are
best made in mini-muffin tins that contain pretty paper liners.

   1/2 cup Mystic Lake Sweetener (see Note)
   1/2 cup oil
   1/2 cup almond milk
   1/2 tsp vanilla
   1 cup dates, chopped
   1 cup nuts
   1 cup coconut
   1/2 cup brown rice bran
   1/2 cup flax seed 
   1 1/2 cups oat flour, blended (see Note)
   1/4 cup coconut flour
   1/4 cup white rice flour
   1/2 tsp salt


1. Mix all ingredients together. The dough will be stiff, so you may have to use 
   your hands. 

2. Form dough into logs and then pinch off a small ball of dough. Roll in 
   chopped nuts. Place in mini muffin tins with paper liners. 

3. Bake at 350 degrees F for 15 to 20 minutes. Do not overbake!


These are delicious! I add a dab of stevia for additional sweetness.


NOTE: Mystic Lake Sweetener is a concentrated fruit sweetener similar to Fruit
Source. If you can't find it or want a substitute, use agave syrup or maple
syrup.

NOTE: To make oat flour simply place some rolled oats into a blender and whiz briefly.
Use certified gluten-free oats if necessary.