White Whole Grain Quinoa, 4lbs, Organic by Anthony's - Gluten Free & Non GMO 2 eggs 1/2 cup Anthony&#039;s Coconut Flakes 1/3 cup Anthony&#039;s Chia Seeds 2/3 cup cooked Anthony&#039;s Quinoa* 1/3 cup Anthony&#039;s Organic Sugar 1/4 cup butter, melted 1/2 cup pumpkin puree 1 tablespoon cinnamon 1/4 cup Anthony&#039;s Coconut Flour Preheat oven to 350 F. Grease a large baking sheet with some coconut oil or butter. In a mixing bowl, combine the eggs, coconut, chia, quinoa, sugar, butter, and cinnamon. Mix well. Add the coconut flour and mix well. Drop by heaping tablespoonfuls onto the baking sheet and flatten out a bit. Bake for 15 minutes. Cool and enjoy! 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 bananas 3 eggs 1/2 cup milk 1-1/2 cups cooked Anthony&#039;s Quinoa* 1/4 cup Anthony&#039;s Coconut Flour 1/2 cup chocolate chips 1/2 teaspoon baking soda In a blender, combine the bananas, eggs, milk, and quinoa. Blend until smooth. Transfer batter to a mixing bowl. Heat up a large skillet to medium. While the skillet is heating, stir the coconut flour, chocolate chips, and baking soda into the batter. Grease the skillet with a bit of oil or butter. Cook pancakes in desired sizes until golden brown on each side (these take longer to cook than standard pancakes). Serve with maple syrup, extra bananas, and chocolate chips.