rocessor or blender to mix coconut flour, coconut oil, honey, vanilla extract, and
small bowl, stir the coconut flour, baking soda, xanthan gum, 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.
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.
mix together the ground almonds, coconut flour and baking powder until combined
fork Press down on cookies lengthwise and then crosswise to
Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
Beat eggs, almond butter, honey, and vanilla extract together in a large bowl. Sift coconut flour into the egg mixture while continually stirring. Fold raisins into the mixture. Drop mixture by the spoonful onto prepared baking sheet.
Bake in preheated oven until golden brown, about 14 minutes. Cool cookies slightly on sheet before moving to a rack to cool completely.
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
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.
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
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.