Banana Coconut Flour Muffins

6 eggs
2 ripe bananas (mashed)
2 tbsp melted butter
2 tbsp Whey Milk
3 tbsp honey
1 tsp aluminum free baking powder
1/2 tsp vanilla

· Preheat oven to 350 degrees F.
· Mix Coconut Flour & baking powder.
· In separate bowl, beat eggs in gradually & then add Whey, honey, Coconut Oil, butter, vanilla & salt. Continue mixing.
· Add the Coconut Flour with baking powder & mashed bananas. Blend well.
· Grease 12 muffins cups with Coconut Oil.
· Fill greased muffin cups with the batter.
· Bake at 350 degrees F. for 20 mins.

Yield: 12 muffins

Coconut Cream Cheese Squares

1  (8oz) organic cream cheese, softened
1 stick butter
1/2 cup organic whole sugar
4 large eggs
2 1/2 tsp organic vanilla extract

· Pre - Heat oven 350 degrees F.
· Brush pan with Coconut Oil
· Beat butter & cream cheese in a mixing bowl with electric mixer. Mix until light & fluffy. Add eggs one at a time. Beat well. Add sugar gradually, continue mixing. Add Coconut Flour & vanilla; beat until well blended.
· Pour batter into 11 x 7 inches rectangular pan (pre-greased, see above).
· Bake at 350 degrees F. for 30 mins.
· Cool the pan on a wire rack for 10 mins.
· Slice into squares.

Lemon Lime Coconut Flour Cookies
2/3 cup Rapadura whole sugar
3/4 cup organic unbleached flour
2/3 cup butter
2 eggs
1 tbsp grated lemon peel
2 tsp grated lime peel
2 tbsp lemon juice
1 tbsp lime juice
1/2 tsp baking soda
1/2 tsp aluminum free baking powder

· Preheat oven to 350 degrees F.
· Mix Coconut Flour, with baking powder, salt & baking soda.
· In a mixing bowl beat sugar, butter, lemon peel, lemon juice, lime peel, lime juice & egg. Stir in flour mixture.
· Continue mixing on medium speed with an electric mixer.
· Shape dough into 1” balls. Place 2” apart on ungreased cookie sheet. Bake 10—12 mins. Or until set. Immediately remove from cookie sheet & cool on a wire rack.
· Yield:  2 dozen


Pumpkin Coconut Squares

1 can 15 oz organic Pumpkin Pie Mix
1 tsp aluminum free baking powder
3 eggs
2 tbsp Coconut Cream Concentrate dissolved in 1/4 cup warm water
2 tbsp butter

· Pre heat oven to 350 degrees F.
· Mix the coconut flour with baking powder. Set aside.
· Blend rest of the ingredients & then mix with the Coconut Flour & baking powder mixture. Mix well.
· Grease an 8 x 12 rectangular pan with 2 tbsp coconut oil. Pour the mixture in the pan.
· Bake for 45 mins.
· Test to see if it is done by inserting a clean toothpick in the middle. When the toothpick comes out clean or with no residue, the mixture is done.
Cool & cut into squares

Lemon Lime Coconut Flour Muffins

6 eggs
1/3 cup Rapadura whole sugar
2 tbsp melted butter
2 tbsp Whey Milk
2 tbsp lemon juice
2 tsp lime juice
1 tsp grated lemon peel
1 tsp grated lime peel
1 tsp aluminum free baking powder

· Preheat oven to 350 degrees F.
· Mix Coconut Flour & baking powder, & then set aside.
· In a mixing bowl, beat the eggs & gradually add Whey, butter, lemon juice, lime juice, grated lime peel, grated lemon peel & salt.
· Continue mixing. Gradually add the coconut flour with baking powder. Blend well
· Grease 12 muffin cups with Coconut Oil. Fill the greased muffin cups with batter.
· Bake at 350 degrees F. For 20 mins.
· Yield:  12 muffins
Coconut Smoothie

10—12 ice cubes
1 cup water
1—2 tsp protein powder (preferably goat’s milk)
1 tbsp flax seed ground
1 tsp pure vanilla extract
3—4 tbsp Organic Coconut Flour ( more if you want it thicker)

· Place all ingredients in a blender & process at high speed until well combined. You may need more or less ice, depending on how cold you like the smoothie.

Coconut Flour Brownies (Gluten Free)

1 - 8oz  cream cheese softened
1/2 cup butter softened
3/4 cup sugar
4 eggs
2 tsp vanilla
1/3 cup heavy cream
1/3 cup cocoa powder
1/2 cup walnuts

  Pre heat oven 350 degrees F.
Brush both sides & bottom of 11 x 7 pan with coconut oil.
· Whip butter, sugar & cream cheese with electric mixer on high speed until light & fluffy, scrape bowl after each addition.
· Add cocoa powder & heavy cream; beat well. Add eggs one at a time & whip until the mixture looks like a smooth, creamy, fluffy chocolate pudding.
· Add flour & vanilla to the chocolate mixture & whip on medium speed & turn up to high speed & beat until mixture becomes stiff & color becomes a little paler.
· Pour chocolate mixture into prepared pan & sprinkle chopped nuts on top & put nuts gently into batter.
Bake at 350 degrees F. for 30 mins or until toothpick inserted in center comes out clean. When done, place pan on wire rack & cool completely.

Coconut Flour Chocolate Cake  (Gluten Free)

1 cup butter,  softened
1 2/3 cup sugar
10 eggs (at room temperature)
1/2 tsp vanilla extract
1 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/3 cup Whey Milk

· Pre heat oven to 350 degrees F. Grease two 9” or 8 “ layer pans with coconut oil & dust with cocoa powder
· In a electric mixer with paddle attachment, combine butter & sugar, & beat together for about 2 mins.
· Add eggs one at a time & beat on high speed for about 3 mins. Add in the vanilla while beating the eggs & butter mixture.
· In a separate bowl, combine the dry ingredients together & add alternately with the Whey to the butter mixture.
· Beat batter for about 5 mins on high speed.
· Spoon batter into prepared cake pans & smooth out tops. Bake at 350 degrees F. for 30—35 mins. Or until toothpick inserted in the center comes out clean.
· Place on wire rack & cool for 10 mins. Before frosting. Use your favorite frosting for this cake.

Chocolate Fudge Brownies (Gluten Free)

1 cup butter
2 cups brown sugar
8 1/4 oz bittersweet chocolate
2  tbsp brown rice syrup
4 eggs
2 tsp vanilla extract
4 tbsp unsweetened cocoa
1 tsp baking powder
1/4 cup heavy cream

· Pre-heat oven to 350 degrees F. Grease & dust a 11 x 8 pan with Coconut Oil & cocoa powder.
· Place butter, sugar, chocolate & brown rice syrup in a medium sized pot & melt on low heat, stirring until everything is well blended & smooth. 
· Sift in the cocoa powder.
· Remove from heat & set aside to cool. Beat the eggs & vanilla extract together with an electric mixer until frothy. Then on low speed, mix in cooled chocolate mixture & sugar. Alternately add in the flour, heavy cream & baking powder, beating mixture after each addition.
· Pour mixture into the prepared pan & bake the brownies in the pre heated oven for 30 mins or until the top of the brownies are crisp and the edges begin to pull away from the pan. (The inside of the brownies will be dense & soft to the touch).
· Cool in the pan on a wire rack.
· Cut into bars & enjoy.

Yield:  24 bars