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.
large bowl, sift together coconut flour, baking soda and sea salt
COCONUT FLOUR PIE CRUST:
Preheat oven
ixing bowl, whisk together the coconut flour, salt, and baking soda.
oom temperature. Alternatively, microwave butter for 8-10 seconds and dunk
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.
apers.
Sift together the coconut flour and baking powder, and mix
medium bowl.
Sift coconut flour and salt into the egg
an.
Whisk together almond flour, coconut flour, flaxseed meal, salt, baking soda
small bowl, stir the coconut flour, baking soda, xanthan gum, and
ith 10 paper cupcake liners. For guaranteed crumble-free cupcakes, grease
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.
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.
n a separate bowl, sift coconut flour and baking powder together (include
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.
rocessor or blender to mix coconut flour, coconut oil, honey, vanilla extract, and
ne at a time. Sift coconut flour into batter and mix well
Combine butter, cream, eggs, and vanilla extract in a bowl.
Combine coconut flour, stevia, baking powder, and salt in a second bowl. Add dry mixture to the cream mixture and mix to combine.
Heat a lightly oiled 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.
Preheat oven to 400 degrees.
Grease 6 large muffin tins.
Whisk eggs and mix in melted butter and apple cider vinegar if using.
Sift in coconut flour, baking powder or baking soda, sea salt and dried rubbed rosemary if using, blend together.
Fill the 6 muffin tins about 3/4 of the way. The batter will be thick.
Bake for approximately 15-20 minutes. Until the muffins are set and edges begin to become golden brown.
Enjoy with a dab of sweet butter and sea salt on top!
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.