Organic Arrowroot Flour (5lb) by Anthony's, Gluten-Free, Non-GMO & Kosher 4 eggs 1/2 cup Anthony&#039;s Organic Extra Virgin Coconut Oil, melted 1/2 cup milk (almond, coconut, rice milk, dairy milk, etc.) 2 tablespoons Anthony&#039;s Organic Sugar 1 tablespoon vanilla extract 1-1/4 cups Anthony&#039;s Almond Flour or Culinary Almond Flour 1/2 cup Anthony&#039;s Arrowroot Starch 1 teaspoon baking soda Whisk the eggs with the coconut oil, milk, sugar, and vanilla. Stir in the almond flour, arrowroot, and baking soda. Cook in a waffle iron per manufacturer&#039;s instructions. 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 Culinary Grade Almond Flour or Blanched 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!! 4 eggs 1/3 cup Anthony&#039;s Organic Extra Virgin Coconut Oil, melted 1/3 cup Anthony&#039;s Erythritol or Organic Sugar 1/3 cup plus 2 tablespoons Anthony&#039;s Coconut Flour 1/3 cup Anthony&#039;s Arrowroot Starch or Tapioca Starch 1/2 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons butter, melted 1/3 to 1/2 cup Anthony&#039;s Erythritol or Organic Sugar 1 teaspoon cinnamon Preheat the oven to 350 F. Grease a doughnut pan. Whisk the eggs with coconut oil and sugar. Add the coconut flour, arrowroot, baking soda, and salt and mix well. Divide batter between 6 doughnut &#034;cups.&#034; Bake for 15-20 minutes. Combine the sugar and cinnamon for the topping in a shallow bowl. Brush the doughnuts with butter and dust in cinnamon sugar.