– gluten free flour mix – tapioca flour – baking powder – coconut sugar – pink Himalayan salt – maple extract (if you want these to be another flavor you can also use vanilla extract) – eggs – heavy whipping cream (I don’t use too much, as I mix it with Greek yogurt to help reduce fat but not flavor) – nonfat Greek yogurt
Preheat the oven. – In a large bowl add the egg, egg white, coconut sugar, maple extract, cream and salt. Whisk together until smooth and creamy.
In the same bowl add the gluten-free flour, tapioca flour and baking powder. Mix together with a spatula to form a dough. Mix until well blended, using your hands also to "knead" the dough if needed. Form the dough into a ball and place it on the prepared baking sheet. Press the top down to form a slightly flat circle.
Using a chef knife, slice the dough into four triangle. Gently wiggle the triangles apart from each other and place them separated on the baking pan. Repeat and cut each triangle in half again and wiggle them apart onto the pan to bake. Should have 8 triangles total.
Bake for 17 minutes and remove from the oven then transfer to a cooling rack to finish cooling. Make the glaze or icing and top with chopped pecans and maple drizzle.