Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Grease the parchment paper with a little bit of coconut oil.

Using an electric mixer, beat the honey or coconut sugar, palm shortening and vanilla until light and fluffy.

In a separate bowl, mix the cassava flour, salt, and baking soda.

Add the flour mix to the wet ingredients. Mix using the electric mixer (the dough will seem dry at this point because we have not added the gelatin egg yet).

Prepare the gelatin egg. Put 1/2 cup of water into a small sauce pan and sprinkle the gelatin over top of the water and allow it to bloom for about 5 minutes. Then turn the heat onto medium low until all of the gelatin has melted. Whisk quickly until it is nice and frothy and then pour it into the dough mix. Stir by hand to fully incorporate (work quickly).

Scoop the dough up with your hands and put it onto the lined baking sheet. Try to make a rectangle by spreading the dough out with your fingers (wet your fingers to keep the dough from sticking). Make sure the dough is still thick enough that you can press the toppings into it.

Push the toppings of your choice (carob chips, tiger nuts, cranberries) into the dough. Press with your pointer fingers one topping at a time to ensure they are firmly pressed into the dough.

Place the baking sheet into the oven and bake for 25-30 minutes or until lightly golden brown on top.

Remove from the oven and let cool for 1 hour. Move to a cutting board and slice into 20-24 squares.

Store in the fridge for 1 week or freeze for up to 3 months.