Anthony's Organic Chia Seeds 2.5lbs, Batch Tested Gluten-Free, Non-GMO 2 tablespoons Anthonys Chia Seeds 4 tablespoons lukewarm water cup cold butter, cubed cup Anthonys Coconut Flour 1 teaspoon Anthony&#039;s Psyllium Husk Powder teaspoon salt 2 tablespoons coconut milk Preheat oven to 350 Fahrenheit. Grease a baking sheet. In a small bowl or coffee cup, mix together the chia seeds and water and let sit a few minutes, or until thickened. In a mixing bowl, cut together the butter, coconut flour, psyllium, and salt. Add in the chia gel and coconut milk and mix well. Form into 6 biscuits on the prepared baking sheet. Bake for 25-30 minutes. Cool and enjoy. 2 eggs 1/4 cup butter, melted 1/4 cup coconut milk 1 tablespoon Anthony&#039;s Chia Seeds 3 tablespoons Anthony&#039;s Erythritol 1/4 cup Anthony&#039;s Coconut Flour 1/2 teaspoon baking soda In a mixing bowl, whisk the eggs with the butter and coconut milk. Add the chia and erythritol and mix well. Add the coconut flour and baking soda and mix well. Cook on a hot greased skillet in scant 1/4 cupfuls until golden brown on each side and cooked through. 1 can coconut milk 1/4 cup creamy peanut butter 3 tablespoons Anthony&#039;s Organic Cane Sugar 1/4 cup Anthony&#039;s Chia Seeds 2 ripe bananas, sliced In a mixing bowl, combine all ingredients except bananas and mix well. Let sit for a few minutes, or until thickened. Serve in small jars or ramekins, topped with sliced bananas.