Combine cassava flour, protein powder, coconut flour, and arrowroot flour; mix well.
Combine banana, coconut milk, orange juice, and water in a blender; blend until smooth. Pour over flour mixture; add maple syrup and mix well. Add apple cider vinegar and baking soda; mix until batter is well combined.
Preheat a waffle iron according to manufacturer's instructions. Pour in 1/2 the batter; cook until golden brown and the iron stops steaming, about 5 minutes. Top each waffle with papaya, figs, shredded coconut, and shaved chocolate.
nd grease with butter.
Whisk eggs, yogurt, water, coconut flour, coconut oil, flaxseed
hem with lightly greased muffin papers.
Sift together the coconut flour and
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2.\tLine two cookie sheets with parchment paper and set
rocessor or blender to mix coconut flour, coconut oil, honey, vanilla extract, and
Whisk together butter, cream, Splenda, salt, and eggs.
In another bowl, combine coconut flour and baking powder.
Mix dry ingredients into the wet ingredients.
Heat a nonstick skillet over medium heat and grease lightly with oil or butter.
Spoon batter onto skillet to make pancakes about 3 inches in diameter.
an by greasing with nonhydrogenated shortening and dusting with extra cocoa powder
1. Mix together peanut butter, sugar, eggs, vanilla and salt. Stir in coconut flour, oats, amaranth and flaxseed meal.
2. Make small balls of batter, flatten and place on greased cookie sheet. Bake at 375
Degrees F for about 15 minutes.
3. Cool slightly and remove from cookie sheet.
Preheat oven to 400.
With an electric mixer, beat together
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Combine butter, sweetener, lemon extract, liquid stevia, and salt in a large bowl. Add eggs one at a time, beating briefly after each addition. Stir in coconut flour. Let dough rest until slightly thickened, about 5 minutes.
Drop dough onto the prepared baking sheet by rounded spoonfuls, spacing them 2 inches apart. Press almonds into the tops, flattening each cookie slightly.
Bake in the preheated oven until edges are golden, about 15 minutes.
COCONUT FLOUR PIE CRUST:
Preheat oven
2 muffin tins with muffin liners or grease with coconut oil.
In
Whisk coconut milk, applesauce, eggs, honey, vanilla extract, cinnamon, sea salt, and baking soda together in a bowl. Slowly stir coconut flour into coconut milk mixture until flour is just moistened. Set aside until coconut flour absorbs some of the batter moisture, 3 to 5 minutes.
Heat coconut oil on a griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
large pot and fill with water. Bring to a boil
shallow baking dish. Drizzle with orange juice and season liberally
ix well.
Combine banana, coconut milk, orange juice and water
Whisk egg whites, water, coconut flour, and baking powder together in a large mixing bowl until smooth.
Melt 1 to 2 teaspoons coconut oil in a nonstick skillet over medium heat, swirling pan to coat surface to the edges.
Pour about 3 tablespoons batter into the hot skillet, tilting pan to spread batter around.
Cook until bottom side is golden brown, 2 to 3 minutes; flip and continue cooking until other side is also browned, 2 to 3 minutes more. Repeat with remaining coconut oil and batter.
ixing bowl, whisk together the coconut flour, salt, and baking soda.
Whisk coconut flour, salt, baking powder, and baking soda together in a bowl.
Stir pumpkin puree, coconut milk, sugar, and xanthan gum together in another bowl until smooth; stir into flour mixture until batter is thick and smooth.
Heat oil in a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Mix coconut flour, salt, baking powder, and baking