Anthony's Natural Almond Flour (Unblanched) (5lb) 1/3 cup Anthony&#039;s Coconut Sugar 1/4 cup extra-virgin olive oil or other melted fat of choice 1/3 cup pure pumpkin puree 1 cup Anthony&#039;s Almond Flour 1/3 cup Anthony&#039;s Arrowroot Flour 1/3 cup Anthony&#039;s Cacao Powder 1/2 teaspoon baking soda 1/2 teaspoon salt Preheat the oven to 350 F and grease a cookie sheet. In a mixing bowl, mix together the coconut sugar, olive oil, and pumpkin. Add the almond flour, arrowroot, and cacao powder and mix well. Stir in the baking soda and salt. Drop my tablespoonfuls onto the baking sheet and flatten out just a bit. Bake for 15 minutes. Let cool and eat with a tall glass of almond milk!! cup Anthonys Buckwheat Flour cup Anthonys Cane Sugar cup AnthonysAlmond Flour teaspoon baking soda cup butter, melted cup almond milk cup chocolate chips In a mixing bowl, combine the buckwheat flour, cane sugar, almond flour, and baking soda, and mix well. In another bowl, mix together the butter, and almond milk; stir into dry ingredients. Fold in chocolate chips. Cook on a hot greased griddle in scant  cup measures until golden brown. Enjoy! 4 eggs cup butter, melted cup Anthonys Erythritol cup Anthonys Cocoa Powder cup Anthonys Coconut Flour cup Anthonys Almond Flour teaspoon baking soda teaspoon salt Preheat the oven to 350 F and grease a 7.5x3.5 loaf pan. In a mixing bowl, combine the eggs, butter, erythritol, and cocoa; mix well. Add the coconut flour, almond flour, baking soda, and salt; mix well. Transfer to prepared. Bake for about 35 minutes. Cool, slice, and enjoy!