Ingredients:

• 1 cup melted butter or cream cheese
• 3/4 cup raw sugar
• 2 tsp vanilla
• 2 large brown eggs
• 2 1/2 cups Hockley Valley Premium Light Spelt Flour
• 3/4 cup carob
• 1 tsp baking soda
• 1/2 tsp sea salt
• Raspberries

Instructions:

• Mix all dry ingredients together, sift and set aside
• In a new bowl mix eggs and sugar until sugar is dissolved.
• Add melted butter and vanilla, beat until foamy.
• Add dry ingredients and mix.
**Don’t mix too long or the gluten will become like glue.
• Take a Tablespoon full of dough and roll into a ball.
• Poke a dent in the middle and put in a Raspberry.
• Bake at 375 F for 11 min. on an un-greased sheet or non stick baking tray

Yield: Makes 1 tray