Organic Coconut Flour (4lb) by Anthony's, Verified Gluten-Free & Non-GMO 3 eggs 1/4 cup Anthony&#039;s Coconut Oil, melted 1/4 cup Anthony&#039;s Coconut Sugar 2 tablespoons Anthony&#039;s Coconut Flour 1/3 cup Anthony&#039;s Cassava Flour 1/2 teaspoon baking soda 1/4 teaspoon salt In a mixing bowl, whisk together the eggs, coconut oil, and coconut sugar. Add coconut flour, cassava flour, baking soda, and salt; mix well. Cook pancakes by 2-tablesponfuls on a hot greased griddle until golden brown on each side and cooked through. Serve and enjoy. 4 eggs 1/3 cup Anthony&#039;s Organic Extra Virgin Coconut Oil, melted 1/3 cup Anthony&#039;s Erythritol or Organic Sugar 1/3 cup plus 2 tablespoons Anthony&#039;s Coconut Flour 1/3 cup Anthony&#039;s Arrowroot Starch or Tapioca Starch 1/2 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons butter, melted 1/3 to 1/2 cup Anthony&#039;s Erythritol or Organic Sugar 1 teaspoon cinnamon Preheat the oven to 350 F. Grease a doughnut pan. Whisk the eggs with coconut oil and sugar. Add the coconut flour, arrowroot, baking soda, and salt and mix well. Divide batter between 6 doughnut &#034;cups.&#034; Bake for 15-20 minutes. Combine the sugar and cinnamon for the topping in a shallow bowl. Brush the doughnuts with butter and dust in cinnamon sugar. 1/3 cup Anthony&#039;s Coconut Oil 1/3 cup brown sugar 2 egg whites 3 tablespoons Anthony&#039;s Cocoa Powder 1/4 cup Anthony&#039;s Brown Rice Flour 1/4 cup Anthony&#039;s Tapioca Flour 1/4 cup Anthony&#039;s Coconut Flour Pinch salt Preheat oven to 350 Fahrenheit and grease a baking sheet. In a mixing bowl, cream together the coconut oil and brown sugar. Add the egg whites and mix well. Add cocoa and stir until well mixed. Add brown rice flour, tapioca flour, and coconut four; stir well. Add and salt and mix. Form dough into small spheres a bit smaller than a blueberry and place on prepared baking sheet. Bake for 15 minutes. Cool and enjoy.