* 6 ounces almond flour (I used Bob's Red Mill brand, and for those who prefer to measure in
cups, this was just under two
cups) * 3 ounces coconut flour (I used Bob's Red Mill brand, and this was equal to 1
cup) * 2 teaspoons baking powder * 1/2 teaspoon fine sea salt * 1/3
cup raw, organic cane sugar plus another 1 - 2 teaspoons for sprinkling on top
of the scones before baking * 9 ounces organic coconut milk (I used organic, unsweetened
full - fat coconut milk from Native Harvest, and I stirred it very well to mix in the cream after I opened the can) * 1/4
cup organic
raisins
Paleo Coconut Pecan Bread Pudding 8 Mikey's Muffins, Original or Cinnamon
Raisin or 8 slices
of your favorite paleo bread 1 can + 1
cup full - fat Coconut Milk 1/2
cup Organic Ghee or grass fed butter 5 Egg Yolks 1 Egg White 1
cup Coconut Sugar 4 oz.