Recipes

Trefoil

Ingredients

Ingredients:

¼ cup almond flour
2 tablespoons coconut flour
1 tablespoon arrowroot flour
⅛ teaspoon baking soda
1 ½ tablespoons nondairy milk
1 tablespoon coconut oil melted
1 tablespoon maple syrup
1 teaspoon vanilla extract

Instructions

Instructions:

Preheat oven to 350℉.
In a small bowl, whisk together all dry ingredients.
Add rest of ingredients and mix together with rubber spatula. A thick dough will form.
Roll into an 8” cylinder and place in freezer for 15 minutes.
Cut the log into disks about ¼” thickness, then transfer the disks to a parchment lined cookie pan, At this point you can press a shape into the top(optional).
Bake for 10 minutes and let cool completely.
Store in an airtight container at room temperature for up to 5 days or in the freezer for up to a month. Thaw frozen cookies at room temperature for 5 minutes. Enjoy!

Notes

Level: Easy

THIN MINTS

Ingredients

Ingredients:

¼ cup almond flour
2 tablespoons coconut flour
1 tablespoon arrowroot flour
1 ½ tablespoons cocoa powder
⅛ teaspoons baking soda
1 ½ tablespoons nondairy milk
1 tablespoon coconut oil melted
1 tablespoon maple syrup
⅛ teaspoon peppermint oil

Topping:

¼ cup melted dark chocolateInstructions

Instructions:

Preheat oven to 325℉.
In a small bowl, whisk together all dry ingredients.
Add rest of ingredients and mix together with rubber spatula.
A thick dough will form, roll into an 8” long cylinder, (Add water if dough is too dry) place in freezer for 15 minutes.
Cut the log into disks about ⅛” thickness, then transfer the disks to a parchment lined cookie pan.
Bake for 20 minutes until they are firm to the touch(you want these to be crispy)
Let cool completely.
Once cooled, dip into melted chocolate and shake off excess.
Let set up on parchment paper.
Store in an airtight container at room temperature for up to 5 days or up to a month in the freezer. Thaw frozen cookies at room temperature for 5 minutes. Enjoy!

Notes

Level: Easy

SAMOAS

Ingredients

Cookie Ingredients:

¼ cup almond flour
2 tablespoons coconut flour
1 tablespoon arrowroot flour
⅛ teaspoon baking soda
3 tablespoons nondairy milk
1 tablespoon coconut oil melted
1 tablespoon maple syrup

Caramel Topping Ingredients:

5 dates pitted
3 tablespoons warm water
1 tablespoon unsweetened roasted coconut butter
⅛ teaspoon sea salt

Extra Toppings:

2 tablespoons melted dark chocolate
¼ cup toasted coconut flakes

Instructions

Cookie Instructions:

Preheat oven to 350 degrees.
In a small bowl, whisk together all dry ingredients.
Add rest of ingredients and mix together with rubber spatula. A thick dough will form.
Transfer to plastic wrap and place in fridge for 20 minutes.
Once it firms up enough to roll out, place ball of dough in between two pieces of parchment paper and roll out into ¼” sheet.
Punch out 1 ½” circles, then transfer the circles to a parchment lined cookie pan.
Once all of the punched out circles are on the cookie pan, punch out smaller circles inside each larger circle, so it makes a “doughnut” shape.
Bake for 10 minutes, and let cool completely while starting next step. Don’t turn the oven off just yet!

Caramel Topping Instructions:

Soak the dates in hot water for 20 minutes. Drain and transfer to food processor.
Add water into the dates, and keep blending, until most larger pieces are gone and it is starting to become smooth. You may need to scrape down the sides a couple times during this process. Set aside.

Other Instructions:

Toast the coconut flakes on a cookie sheet in the oven for 8-10 minutes until just golden brown.
Set aside while assembling.

Assembly:

Spread about 2 teaspoons worth of the caramel on top of each cooled cookie.
Turn over into pile of toasted coconut and make sure any exposed caramel is covered with toasted coconut flakes.
Carefully dip the bottom into melted chocolate and set on parchment paper to set up.
Drizzle tops with some more melted chocolate.
Store in an airtight container at room temperature for up to 5 days or in the freezer for up to 1 month. Thaw frozen cookies at room temperature for 5 minutes. Enjoy!

Notes

Level: Easy

APPLE CRUMB CAKE SKILLET

Ingredients

Apple Filling ingredients:

2 cups finely chopped apples about 2 peeled apples, we used granny smith
2 tablespoons arrowroot OR tapioca starch
2 teaspoons cinnamon
2 tablespoons coconut sugar
½ cup water
1 tablespoon lemon juice

Cake Ingredients:

½ cup+ 3 tablespoons almond flour
½ cup cassava flour
1 teaspoon baking powder
1 teaspoon baking soda
2 eggs
2 tablespoons water
2 tablespoons coconut oil melted
2 tablespoons maple syrup

Crumb Ingredients:

¼ cup coconut flour
3 tablespoons almond flour
1 teaspoon cinnamon
1 tablespoon coconut oil
1 tablespoon cashew butter could sub with another nut butter
1 tablespoon maple syrup

Instructions

Apple Filling instructions:

Preheat oven to 350℉.
In a saucepan, coat the apples in the arrowroot starch.
Place on stove top and set to medium heat. After one minute, mix in cinnamon and sugar, toss again until evenly coated, let cook for another minute.
Pour water over the entire thing, mix and let simmer WITH a lid on.
After cooking for 5 minutes, take off heat, mix in lemon juice and set aside while preparing the dough.

For the Crumbs:

Combine oil, cashew butter and syrup in a small bowl with the back of a fork.
Add in flours and cinnamon and continue to combine with back of fork.
This will be dry and crumbly, but will form together if squeezed in the palm of your hand.

For the Cake

Mix together dry ingredients in a large bowl, set aside.
Whisk together all wet ingredients in a separate small bowl and pour into dry ingredients.
Whisk together until all lumps are gone and a smooth batter is achieved

To Assemble:

Grease the bottom and sides of an 8” skillet(an 8” cake pan will work too) with coconut oil.
Pour haf the cake batter into skillet and spread so it fills the pan to its sides.
Pour all of the apple mixture on top of that, making an even layer that covers the cake batter.
Pour the rest of the cake batter over the apple layer, filling the skillet to the top.
Sprinkle the crumb mixture over the whole top, breaking the pieces up with your fingers as you sprinkle.
Bake for 40 minutes, or until toothpick inserted in center comes out clean.
*Optional* Drizzle with roasted coconut butter for an extra boost of flavor!
Serve warm and enjoy!

Notes

Level: Medium

PANCAKE BREAD

Ingredients

Crumb Ingredients:

¼ cup coconut flour
3 tablespoons almond flour
1 teaspoon cinnamon
1 tablespoon coconut oil
1 tablespoon creamy nut butter
1 tablespoon maple syrup

Bread Ingredients:

1 1/3 cups oat flour
4 teaspoons baking powder
2 teaspoons baking soda
2 tablespoons apple cider vinegar
2 eggs
6 tablespoons maple syrup
4 tablespoons coconut oil melted
⅔ cup nondairy milk

Instructions

Crumb Instructions:

Preheat oven to 350℉.
Mix together all crumb ingredients in small bowl and set aside while making the bread.

Bread Instructions:

Mix together all ingredients in a large bowl.
Transfer mixture to parchment lined loaf pan.
Sprinkle crumb mixture over top of bread batter.
Bake for 50-60 minutes, or until toothpick inserted in center comes out clean.
Let cool at least 15 minutes before enjoying!

Notes

Level: Easy

CINNAMON BUNS

Ingredients:

¾ cup cassava flour plus more for dusting
2 teaspoons xanthan gum
4 tablespoons maple sugar
2 teaspoons cinnamon
1 teaspoon baking powder
4 tablespoons melted coconut oil
4 eggs for vegan version, sub with 8 flax eggs*

*To make flax eggs, soak 1/2 cup ground flax seed meal in 1 cup water for at least 5 minutes, you want this to thicken up!

Filling:

3 tablespoons melted Sweet and Salty Roasted Coconut Butter
4 tablespoons maple sugar
1-2 tablespoons cinnamon depending on how much spice you like!

Topping:

¼ cup plain coconut butter
¼ cup plain Kite Hill cream cheese any dairy free cream cheese will work too!(*OPTIONAL* can leave out and just use coconut butter if preferred

Instructions

Instructions:

Preheat oven to 350℉.
In a large bowl, whisk together flour, xanthan gum, sugar, cinnamon and baking powder.
Add eggs and oil and whisk for 1 minute, you will see this start to thicken to a dough like texture(if using xanthan gum).
Use more cassava flour for dusting the table and scoop the dough ball onto it and sprinkle more flour on top since it will be sticky.
Dust your hands and rolling pin and lightly roll the dough into a flat rectangular shape 14” x 10” and ¼ inch thick, being very careful.
Pour and spread the melted coconut butter over the dough, followed by the sugar and cinnamon, in an even layer.
Carefully start to roll the rectangle in on itself. Roll from the longer side in, after rolling it should still be 14” long(could add an inch or 2 in the rolling phase, this is ok!).
Cut the roll into 8 equal pieces, a carefully place in an 8” skillet, that has been greased with coconut oil.
Bake for 25 minutes.
When finished, pour 1-2 tablespoons of the cream cheese topping over each, spreading evenly with back of spoon to cover each one. Enjoy warm!

Notes

Level: Medium Equipment: Mixing bowls, measuring cups and spoons, rolling pin, knife, 8” skillet