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.
COCONUT FLOUR PIE CRUST:
Preheat oven
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.
Preheat oven to 350 degrees F (175 degrees C).
Mix almond flour, shredded coconut, and coconut flour together in a bowl.
Beat egg in a large bowl. Beat almond butter, honey, coconut oil, and vanilla extract into the egg until dough is smooth.
Stir chocolate chips into dough and mix until just combined. Scoop dough into walnut-sized balls and place 1-inch apart onto ungreased baking sheets.
Bake in the preheated oven until set, about 10 minutes.
Place egg whites, coconut milk, honey, vanilla extract, and
In a medium bowl mix the coconut flour and the baking soda together.
In a large bowl mix together the coconut oil,banana, eggs, and vanilla.
Then mix the dry ingredients into the wet.
Add the chocolate chips.
Bake at 350oF or 180oC for 12 minutes.
Preheat oven to 350 degrees.
Combine all ingredients, except coconut flour, in blender. Blend to smooth.
Add coconut flour and blend.
Spread batter into a parchment paper lined pan. (8in pie pan or square pan).
Sprinkle more dried onions on top.
Bake for 30 mins until browned.
Cut into 4ths & slice through to make 2 sandwich slices per quarter!
Yum!
n applesauce, coconut oil, and honey.
Mix coconut flour, almond flour, baking powder
ixing bowl, whisk together the coconut flour, salt, and baking soda.
Preheat oven to 400 degrees F (200 degrees C). Grease or line muffin cups with paper liners.
Whisk eggs, butter, coconut milk, honey, salt, and vanilla extract together in a bowl until smooth. Mix coconut flour and baking powder together in a separate bowl; stir into egg mixture until batter is just combined. Pour batter into prepared muffin cups.
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 15 to 20 minutes.
bowl until smooth; add coconut flour, baking powder, and sea salt
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.
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.
br>Stir cocoa powder and coconut oil together in a saucepan
large bowl, sift together coconut flour, baking soda and sea salt
br>Whisk eggs, yogurt, water, coconut flour, coconut oil, flaxseed meal, vanilla extract
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
Beat eggs, coconut flour, 2 tablespoons melted oil, stevia sweetener, and vanilla extract together in a bowl with a whisk until smooth.
Melt 1 teaspoon coconut oil in a large skillet over medium heat. Tilt skillet to swirl oil around to cover cooking surface.
Pour batter into the skillet and cook until browned, 2 to 3 minutes per side.
1. In a bowl combine sifted coconut flour, baking soda, sea salt, and cinnamon. Preheat oven to 375 degrees.
2. In a second bowl combine eggs, melted coconut oil, coconut milk, and coconut sugar.
3. Mix the dry ingredients into the wet thoroughly.
4. Add the raisins and mix.
5. Use an ice cream scoop to scoop out the mix and deposit it into a greased muffin pan. You should get 6 to 8 muffins out of this batch.
6. Bake at 375 degrees for 18-20 minutes.
7. Cool and serve. Can be frozen and thawed to save batches for later.