Organic Tapioca Flour/Starch (5 Pounds) by Anthony's, Gluten-Free & Non-GMO 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. 5 eggs 1/3 cup Anthony&#039;s Coconut Oil, melted 1/3 cup Anthony&#039;s Coconut Sugar 1/3 cup maple syrup 1/2 cup lemon juice 1/2 cup Anthony&#039;s Coconut Flour 1 cup Anthony&#039;s Brown Rice Flour 1/2 cup Anthony&#039;s Tapioca Starch Pinch salt 1/3 teaspoon baking soda 1/2 cup coconut cream 2 tablespoons maple syrup 1 tablespoon lemon juice 1-1/2 cups sliced strawberries Preheat the oven to 350 Fahrenheit and grease a 9&#034; round cake pan. In a large mixing bowl, mix together the eggs, oil, coconut sugar, maple syrup, and lemon juice. Add the coconut flour, brown rice flour, tapioca starch, salt, and baking soda. Mix well. Transfer to the prepared baking pan. Bake for about 30 minutes. Cool. In a mixing bowl, whip together the coconut cream, maple syrup, and lemon juice. Spread on top of cake. Top with strawberries. cup honey cup Anthonys Cocoa Powder 1 egg cup Anthony&#039;s Organic Extra Virgin Coconut Oil 2 tablespoons Anthonys Organic Beet Juice Powder cup Anthonys Tapioca Starch teaspoon baking soda teaspoon salt teaspoon vanilla extract Preheat the oven to 350 F and grease an 8x8 glass baking dish. In a mixing bowl, combine the honey, cocoa, egg, and coconut oil; mix well. Add the beet powder, tapioca starch, baking soda, salt, and vanilla; mix well. Transfer to baking dish and bake for 15-20 minutes. Cool, cut, and enjoy.