I made these from my favorite almond muffin recipe at Elana’s Pantry, which is also dairy and gluten free. I substitute local creamy wildflower honey for agave. I don’t recommend maple syrup. I tried it and it wasn’t sweet enough even though I added an extra tablespoon. This recipe is really easy, and takes only 15 minutes to bake.

Don’t store them in a plastic bag, they get moist and sticky. The next day, I diced them and put them on a baking sheet with foil for easy clean up. Then, I put them in the oven at 200 degrees Fahrenheit. These took a long time to harden up, so I watched them for a half an hour to forty-five minutes until they were dried to my liking. I did watch them closely so they wouldn’t burn. Surprisingly, they didn’t burn or even brown much, they just got harder. Now your prepped for some amazing paleo stuffing!