Brown Rice Flour (5 Pounds) by Anthony's, Batch Tested Gluten-Free (5lbs) 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. 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. cup plus 2 tablespoons unsweetened almond milk cup Anthony&#039;s Coconut Oil, melted 2 tablespoons Anthonys Organic Cane Sugar cup Anthonys Buckwheat Flour cup Anthonys Brown Rice Flour teaspoon salt teaspoon baking soda In a mixing bowl, combine the almond milk, oil, pea protein, and sugar; mix well. Add the flours and mix well. Stir in salt and baking soda. Scoop into a waffle iron (makes 4 standard square waffles) and cook until golden brown. Serve and enjoy!