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    Trefoil

    Trefoil

    Ingredients

    Ingredients:

    • ¼ cup almond flour
    • 2 tablespoons coconut flour
    • 1 tablespoon arrowroot flour
    •  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

    THIN MINTS

    Ingredients

    Ingredients:

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

    SAMOAS

    Ingredients

    Cookie Ingredients:

    • ¼ cup almond flour
    • 2 tablespoons coconut flour
    • 1 tablespoon arrowroot flour
    •  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
    •  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

    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

    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
    •  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

    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

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