Not exact matches
I
combined ground almond
flour, Meyer lemon juice, a little maple syrup, a little
organic coconut oil, some unsweetened shredded
organic coconut, and what I had left of my lavender sugared Meyer lemon peel (ok, so they're not completely free of sugar, but almost).
In a large mixing bowl,
combine eggs, water and milk / cream, coconut oil, Coconut Cream Concentrate,
organic whole sugar (or desired sweetener), coconut
flour, salt, and vanilla.
In small bowl
combine virgin coconut oil,
organic coconut
flour,
organic honey and mashed banana.
I used buckwheat
flour instead of whole wheat
flour, and added a little ground up gluten free
organic oats
combined with hemp fiber / protein powder for the bran.
In a chilled bowl
combine cashew butter, macadamia nut,
organic coconut
flour, and french vanilla liquid.
Combine whole wheat
flour, oat
flour, baking powder, baking soda, salt, chia seeds, and
organic cane sugar in a bowl.
Ingredients needed: 1/2 cup coconut oil, melted 6 eggs, beaten 1 teaspoon vanilla 1/2 cup canned
organic pumpkin puree 1/4 cup honey 1/2 cup coconut
flour 1/2 teaspoon baking powder 1 & 1/2 teaspoon cinnamon 1/4 teaspoon cloves 1/4 teaspoon nutmeg pinch sea salt Instructions for prep: Preheat your oven to 400 degrees F. Grease a standard muffin tray
Combine wet ingredients in a large mixing bowl together until well beaten: butter, eggs, vanilla, pumpkin and honey.