Premium Organic Coconut Flour, Raw, Gluten-Free, Non-GMO, 2.2 Pounds (1 Kg) <span class="a-text-bold">3/4 cup</span> Wilderness Family Naturals&#039; Coconut Flour <span class="a-text-bold">1/4 cup</span> Wilderness Family Naturals&#039; Arrowroot <span class="a-text-bold">4</span> eggs <span class="a-text-bold">1/2 cup</span> full fat yogurt (5 ounces) <span class="a-text-bold">1/4 cup</span> raw honey or maple syrup <span class="a-text-bold">2 tablespoons</span> Wilderness Family Naturals&#039; Expeller-Pressed Coconut Oil <span class="a-text-bold">1 tablespoon</span> orange zest <span class="a-text-bold">1 teaspoon</span> vanilla extract <span class="a-text-bold">1 teaspoon</span> baking soda <span class="a-text-bold">1/2 teaspoon</span> Wilderness Family Naturals&#039; Ground Cinnamon <span class="a-text-bold">1/4 teaspoon</span> Wilderness Family Naturals&#039; Ground Ginger <span class="a-text-bold">1/4 teaspoon</span> Wilderness Family Naturals&#039; Ground Nutmeg <span class="a-text-bold">1/4 teaspoon</span> Wilderness Family Naturals&#039; Ground Cloves Set the oven at 350 F.<br> Place the dry ingredients -- coconut flour, arrowroot flour, baking soda and the 4 spices -- into the bowl of a stand mixer or a large mixing bowl.<br> Combine well.<br> Separate the egg whites from the egg yolks.<br> Whip the egg whites until peaks form.<br> In a separate bowl, mix the egg yolks, yogurt, honey, vanilla extract, orange zest, and coconut oil.<br> Now slowly mix the wet ingredients in with the dry.<br> Gently fold the egg whites in as the last step.<br> Prepare a loaf tin with baking paper.<br> Spoon the mixture into the bread tin. It will be quite thick so you will be spooning it in rather than pouring.<br> Bake for up to an hour. Check at the 45 minute mark. Every oven is different, but you can feel the center. If it&#039;s too moist, leave for longer. If your oven heats from the bottom, make sure it bakes on the top rack so the bottom doesn&#039;t burn.<br> Allow to cool and serve.<br> <br> 1 cup shredded zucchini 1 cup pumpkin puree 1/2 cup WFN Pumpkin &amp; Sunflower Seeds a combination of both to equal 1/2 cup. 1 teaspoon fresh rosemary 1 teaspoon fresh sage 2 teaspoons fresh chives 1/2 cup WFN Coconut Flour 1/2 cup WFN Expeller Pressed Coconut Oil (or WFN olive oil, or ghee, or butter) 4 large eggs 1/2 teaspoon baking soda 1/2 teaspoon WFN Himalayan Salt 1/4 teaspoon WFN Garlic Powder Preheat the oven to 350F.<br> <br> Make your own pumpkin puree by simply steaming the pumpkin until well cooked, and using a blender or hand blender to puree. No extra water is needed to help puree as pumpkin contains high water content already.<br> <br> Shred the zucchini, then pat it dry with a paper towel to remove all excess water.<br> <br> In a mixing bowl combine the dry ingredients of coconut flour, pumpkin &amp; sunflower seeds, fresh sage, chives, rosemary, baking soda, salt, and garlic powder.<br> <br> In a seperate bowl, combine the eggs, butter or oil, zucchini and pumpkin puree.<br> <br> Slowly fold the wet ingredients into the dry ingredients until a batter forms.<br> <br> Line your muffin tins or grease with butter or oil.<br> <br> Fill each muffin cup 2/3 full of batter.<br> <br> Bake for around 20 minutes or until lightly brown.<br> <br> Serve when cooled.<br> <br>