Ingredients: 2 cp blanched almond flour 1/4 tsp salt 2 Tbs melted butter 1 egg Mix dry then add wet. Press into pie pan Fill with filling and bake according to recipe.
For Dry or Chapped Lips
Fill a small container with organic unprocessed (virgin) coconut oil and apply to lips as needed throughout the day. Feeds the lip cells much-needed fatty acids and any excess is absorbed into the body to nourish other body cells, too.
Facial scrub
Mix organic cornmeal with olive oil (just enough to make a paste). Blot dry and follow with facial mask.
Facial mask
Mix active dry yeast and water into a paste and apply to face and let it dry completely. Wash it off with water, blot dry and follow with organic coconut oil rubbed onto face.
Deep Hair Conditioner
In a blender, blend the following until smooth: ½ cup mashed avocado 2 TBSP organic virgin coconut oil 2 TBSP extra-virgin organic olive oil ½ cup fresh mango cubes ½ banana Apply the mixture to the hair from the roots
Cinnamon Apple Cake
Ingredients: 2 eggs (organic) 1 apple, peeled, cored and chopped 1 cup almond butter 2 tablespoons orange juice, fresh squeezed ¼ cup raw honey 1 tablespoon vanilla extract 2 tablespoons cinnamon ½ cup chopped walnuts (to the size you like
Chocolate Frosting
Ingredients: 8 oz. unsweetened chocolate, chopped 1/2 cp honey 2 sticks unsalted butter, room temp 4 Tbs. coconut milk, plus more, if needed 2 tsp. vanilla extract 1/4 tsp. salt Melt chocolate in double boiler. Beat all other ingredients in
Chocolate Chips
Ingredients: 1 cp coconut oil 1 cp cocoa powder 1/3 cp raw honey 1 Tbs vanilla Line a cookie sheet with parchment paper. In a pan on low melt stirring constantly melt all ingredients until smooth. Pour over parchment paper.
Chicken Tenders
Ingredients: 1 lb chicken breast, cut into strips 1/2 inch thick 1/4 cup tapioca starch 1 egg, beaten 1/4 cup coconut flour 1/4 cup nut flour Instructions: Preheat oven to 400 degrees F. Combine coconut flour and nut flour Dip
Carrot Cake Cupcakes
• Prep Time: 15 min • Cook Time: 18 min • Ready in: 33 min • Yield: 8 muffins Ingredients For the carrot muffins: • 1 1/4 cups (125 grams) blanched almond flour • 2 tablespoons (16 grams) coconut flour