owl. Combine coconut oil and yacon syrup in a separate bowl
1 TB vanilla, oil and yacon syrup until well mixed.
Combine dry ingredients in a large bowl.
Stir together wet ingredients in a smaller bowl.
Mix wet ingredients into dry.
Form 1/2 inch balls and press onto a parchment lined baking sheet.
Bake at 350\u00b0 for 7-10 minutes.
Cool and serve.
ablespoon honey, agave nectar, or yacon syrup.
Then press into
In a medium bowl, combine coconut flour, salt, baking soda and cinnamon.
In a large bowl, blend together eggs, oil, yacon and vanilla.
Blend dry ingredients into wet, then fold in carrots and currants.
Grease a mini muffin tin with grapeseed oil and then dust with coconut flour.
Spoon approximately 1 teaspoon of batter into each greased mini muffin cup.
Bake at 350\u00b0 for 10 minutes.
Cool and serve.
eat slightly. Add to eggs yacon syrup, sparkling water and vinegar
Combine oats, chocolate chips, pecans, pumpkin seeds, dried figs, dried apricots, cocoa nibs, chia seeds, flax seeds, pumpkin pie spice, and cardamom together in a large bowl. Add cashew butter, yacon syrup, and vanilla extract; stir well to combine.
Place bowl in refrigerator to allow mixture to set, about 30 minutes. Remove mixture from refrigerator and scoop bite-size spoonfuls onto a plate; dust with cocoa powder.
In a large bowl, combine almond flour, salt, baking soda and ginger.
In a medium bowl, combine grapeseed oil, yacon, agave and lemon zest.
Mix the wet ingredients into the dry.
Scoop 1 tablespoon of dough at a time onto a parchment lined baking sheet.
Bake at 350\u00b0 for 7-10 minutes, until tops start to crack.
Cool and serve.
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
BEAT cream cheese, vanilla and 1 3/4 teaspoons Equal| for Recipes in a small bowl until fluffy; spread evenly in bottom of crust.
Make two recipes of cornbread according to the
Miso-Glazed Cod - Martha Stewart Recipes
t http://www.kevinandamanda.com/recipes/dinner/peas-ham-and-creamy
Roll one-half the pastry on floured surface into circle 1-inch larger than inverted pie pan.
Ease pastry into pan.
Combine cornstarch, Equal for Recipes, cinnamon, nutmeg and salt; sprinkle over apples in large bowl and toss.
Arrange apples in pie crust. Roll remaining pastry into circle large enough to fit top of pie. Place on top of pie; seal edges, trim and flute.
Slash top crust in pattern of your choice.
Bake in preheated 425\u00b0 oven until pastry is golden and apples are tender (40 to 50 minutes).
Cool on wire rack.
Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Cool, then chop or slice to use in your recipes.
Make 2 double pie crust recipes.
Line an oblong shallow
Prepare desired filling (recipes follows); set aside.
Preheat oven to 375\u00b0.
In large mixing bowl, cream butter, brown sugar and vanilla until light and fluffy.
Mix in flour and salt.
Reserve 1/2 cup mixture.
Press remaining mixture evenly in 13 x 9 x 2-inch pan.
Bake at 375\u00b0 for 10 minutes.
Mix two recipes of Can't Fail Pie Crust.
Fill unbaked pie shell with sliced apples.
In a bowl, mix sugar, cinnamon and flour.
Pour evenly over the apples.
Then sprinkle vanilla over the mixture.
Then cut up margarine or butter over the top.
Cover with top crust and, with knife, make slits for air.
Bake at 400\u00b0 for 15 minutes and at 350\u00b0 for 45 to 50 minutes.