- 1/2 cup raw almonds
- 2 tablespoons melted coconut oil
- 1/2 cup raw cashews, soaked in water overnight & drained
- 1/3 cup full-fat coconut milk (well shaken)
- 3-4 tablespoons raw honey
- 4 limes, juiced & zested
- Line a muffin tin with 6 cupcake liners and set aside.
- Place the almonds and melted coconut in a blender or food processor and blend until the mixture is crumbly and sticks together when pinched between you fingers.
- Place one heaping tablespoon in each lined muffin cavity, and press the mixture down using the back of a spoon to make a mini “crust”.
- Place the muffin tin in the freezer for 15-20 minutes, while you prepare the filling.
In the food processor add the drained cashews, coconut milk, honey, and lime juice. Puree until smooth and transfer to a measuring cup.
- Remove the muffin tin from the freezer when the crusts have hardened a bit and pour the filling mixture over the crusts. Top with lime zest and place back into the freezer for at least 4-6 hours to harden.
- Store in the freezer until ready to serve. Enjoy!
- 1/2 c Coconut Flour
- 1 tsp baking powder
- 6 Large eggs
- 3 Tbsp Maple Syrup
- 1/2 Tsp salt
- 1 tsp Vanilla
- 1/2 c Coconut oil melted and cooled
- Preheat oven to 350F. Grease 8″ cake pan with coconut oil or lard.
Combine Coconut flour and baking powder
- Whisk together eggs, coconut oil, maple syrup, salt, and vanilla until frothy.
Add coconut flour into mixture and stir until smooth.
- Pour into pan and bake 25-30 minutes or until golden and tester inserted into middle comes out clean.
- Cools 5 min and turn out on cooling rack.
- You can top with whipped coconut cream and toasted coconut.
You can also pour into muffin pans and make fruit or nut muffins. Experiment and have fun!
For the filling
- 3 apples
- 2 Tbsp lemon juice
- 2 Tbsp honey
- 1 tsp ground cinnamon
For the crumble
- 1 cup almonds
- 1 cup walnuts
- 1 Tbsp tapioca starch
- 1 tsp ground cinnamon
- Pinch of salt
- 1 Tbsp honey
- 1/3 cup coconut oil, melted
- Preheat the oven to 350°F and grease an 8×8 pan with coconut oil.
- Peel, core and cube the apples.
- Mix the cubed apples with lemon juice, honey, and ground cinnamon in a large bowl and let the apple filling sit while you prepare the crumble.
- Pulse walnuts and almonds in a blender or food processor until you get a fine meal.
- In a large bowl, combine the almond meal and walnut meal together with tapioca starch, ground cinnamon, and salt. Mix ingredients together.
- Add in melted coconut oil and honey to the dry ingredients, and mix until you get a crumbly texture.
- Place the apple filling in the greased pan and top with the crumble mixture.
- Place pan on a baking sheet in the middle rack of the oven and bake for 25 minutes, until the juices are bubbling and the crumble is browned on top.
- Let the apple crumble cool slightly before serving.
Adapted from Source: http://bit.ly/2mFhkxP
1 cup almond flour
1/2 cup coconut flour
1/2 cup tapioca flour, plus more for rolling out dough
1/2 teaspoon finely ground sea salt
1/2 cup lard (very cold)
1 egg white plus 1 teaspoon water to make egg wash
1.Weigh and sift together the almond flour, coconut flour, tapioca flour and salt until combined.
2.Using a food processor or pastry cutter, cut the cold butter, palm shortening or lard into the flour mixture until the size of small peas.
3.Add the egg and pulse just until a dough begins to form.
4.Form the dough into a ball, flatten into a disk, cover with plastic wrap and refrigerate for 20 minutes.
5.Transfer the dough to a work surface covered with parchment paper that has been lightly floured with tapioca.
6.Pat the dough into a ball and flatten it into a disk.
7.Lightly dust the top of the disk with tapioca flour and use another sheet of parchment paper to cover the dough as you roll it out into a round at least 12 inches in diameter and about 1/8 inch thick. Continue sprinkling tapioca to ensure the dough doesn’t stick to the paper.
8.Carefully transfer the rolled-out dough to your chosen pan, using your fingers to repair any cracks.
9.Make an egg wash by whisking the egg white with a teaspoon of water.
10.Brush the edges of dough with the egg wash. You can also use the egg wash to help adhere any decorative cutouts to the edges of the pie dough.
11.To partially or completely bake unfilled pastry, preheat the oven to 375 to 400°F.
12.Bake for 15 to 18 minutes (10 to 12 minutes for partially baked shell).
13.Let cool completely on a wire rack before filling.
1/2 cup coconut oil
1/2 cup cocoa powder
3 tablespoons honey
1/2 teaspoon vanilla extract
Gently melt coconut oil in a saucepan over medium-low heat. Stir cocoa powder, honey, and vanilla extract into melted oil until well blended. Pour mixture into a candy mold or pliable tray. Refrigerate until chilled, about 1 hour.
Flavor by adding orange zest, peanut butter, dried coconut, chopped nuts, cinnamon, cayenne pepper, etc. to taste and consistency desired. Add after melting coconut oil, cocoa powder, honey, and vanilla together.Maple syrup can be used in place of honey.Number of servings depends on thickness of mold(s) used, as does set up time.Not recommended for baking. Keep in refrigerator.
1 tbsp pure vanilla
1/2 cup melted coconut oil
1/2 cup coconut flour
1 cup chopped pecans
1/2 cup pumpkin purée
1/2 tsp sea salt
1 tbsp pumpkin pie spice
6 pitted medjool dates
1/4 tsp baking soda
1.Preheat oven to 350 degrees.
2. In a medium sized mixing bowl eggs, vanilla, pumpkin puree, salt, baking soda, and pumpkin pie spice. Blend with a hand mixer until smooth.
3. Add coconut flour to batter, and continue to blend.
4. In a small bowl, add pitted medjool dates, cover with 1 tablespoon of water and heat in the microwave for 30 seconds. Mash the dates witha fork, add another tablespoon of water, and mash again.
5. Add date mixture and melted coconut oil to the mixing bowl, and blend until smooth.
6. Stir in the chopped pecans.
7. Pour into greased 8×8 pan. Bake at 350 degrees for 35-40 minutes.
1/3 cup coconut flour
1/4 cup cocoa powder
1 tsp baking powder
1/4 tsp sea salt
1 ripe banana
1 tsp pure vanilla
1/4 cup honey
1. Preheat oven to 350 degrees
2. In a large bowl combine all dry ingredients amx mix together making sure to blend all the lumps out.
3. Mash the banana
4. In another bowl combine the mashed banana and rest of wet ingredients. Mix until well blended.
5. Mix together wet and dry ingredients until well blended.
5. Line a cookie sheet with parchment and using a cookie scoop place the mixture on the sheet. Should make 15 or so brownies.
6. If using walnuts place a few on top of each mound.
7. Place in oven and bake for 15 minutes.