Raisins (4lbs) by Anthony's, Extra Large Maroo Style & Gluten Free cup Anthonys Millet 1- cup water, divided cup coconut milk 2 tablespoons Anthonys Dried Mulberries 2 tablespoons Anthonys Raisins Almond milk, for topping Sliced fruit of choice, for topping In a small saucepan, combine the millet, 1 cup water, coconut milk, mulberries, and raisins; mix well. Bring to a boil and reduce heat; simmer, stirring occasionally, until it reaches porridge consistency, about 25-30 minutes. Add more water if needed in  cup increments as needed while cooking. Transfer to a serving bowl and top with almond milk and fruit. 3 eggs 1/3 cup butter, melted 1/4 cup Anthony&#039;s Organic Sugar 1 cup grated carrot 2 apples, peeled and grated 1-1/2 cups cooked Anthony&#039;s Quinoa* 1/3 cup raisins 1 tablepoon cinnamon 1/4 cup Anthony&#039;s Coconut Flour 1/2 teaspoon baking soda 1/4 teaspoon salt Preheat the oven to 350 F. Grease a muffin pan. In a mixing bowl, whisk the eggs with the butter and sugar. Add the carrot, apples, quinoa, and raisins and mix well. Add the cinnamon, coconut flour, baking soda, and salt. Mix well. Scoop into 9 muffin cups. Bake for about 30 minutes. Cool completely and enjoy! 2 eggs cup Anthony&#039;s Organic Extra Virgin Coconut Oil, melted 2 tablespoons Anthonys Organic Cane Sugar 1/3 cup Anthonys Teff Flour teaspoon baking soda 1 teaspoon cinnamon cup Anthonys Raisins cup chopped apple In a mixing bowl, combine the eggs, coconut oil, and sugar; mix well. Add the sugar, teff flour, baking soda, and cinnamon; mix well. M Mix in raisins and apple. Cook  cup measures on a hot greased skillet until golden brown on each side. Enjoy with butter and maple syrup.