Notes: Regular whole wheat flour,
whole wheat pastry flour, and all-purpose flour may all be substituted.
For a gluten-free version, I recommend the following blend: 1 cup (120g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and 1 teaspoon xanthan gum.
Honey or
agave may be substituted in place of the pure maple syrup.
{clean eating, gluten-free, low fat, low calorie}