BROWNIES

Ingredients

1/3 cup Organic Virgin Coconut Oil or butter, melted
½ cup cocoa powder
6 eggs
1 cup sugar
½ teaspoon salt
½ teaspoon vanilla
½ cup sifted Organic Coconut Flour
1 cup nuts, chopped (optional)

Method

In a saucepan at low heat, blend together butter and cocoa powder. Remove from heat and let cool. In a bowl, mix together eggs, sugar, salt and vanilla. Stir in cocoa mixture. Whisk coconut flour into batter until there are no lumps. Fold in nuts. Pour batter into a greased 11x7x2 or 8x8x2 inch pan. Bake at 175C (350F) for 30-35 minutes.

CARROT CAKE

Ingredients

1 cup sifted coconut flour
½ cup butter, melted
½ cup coconut cream/milk
12 eggs
1 teaspoon vanilla
1 cup sugar
1 teaspoon salt
1½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
1 teaspoon baking powder
2 cups finely grated carrot
½ cup nuts, chopped

Frosting

Method
Combine butter, coconut cream, eggs and vanilla. In a separate bowl, mix together sugar, salt and spices. Stir into wet mixture. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Fold in carrots and nuts. Pour batter equally into 2 greased 8 or 9x1½ inch layer cake pans or one 9x9x2 inch pan. Bake at 175 Degree C (350F) for 35-40 minutes or until knife inserted into centre comes out clean. Cool. Cover with lemon swirl frosting or lemon butter frosting.

CHEESE BISCUITS

Ingredients
¼ cup Organic Virgin Coconut Oil or butter, melted
1/3 cup sifted Organic Coconut Flour
4 eggs
¼ teaspoon salt
¼ teaspoon onion powder
¼ teaspoon baking powder
½ cup sharp cheddar cheese, shredded

Method
Blend together eggs, butter, salt, and onion powder. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Fold in cheese. Drop batter by the spoonful onto a greased cookie sheet. Bake at 205 Degree C (400F) for 15 minutes. For a cheesier biscuit increase cheese to ¾ cup.

CHEESE CRACKERS

This is a delicious wheat-free, sugar-free snack that is quick and easy to make. They look like cookies with a crispy cookie-like texture but the taste is distinctly that of a cracker.

Ingredients
½ cup sifted coconut flour
½ cup almond flour *
2 eggs
¼ cup butter, melted
¼ teaspoon salt
3 cups sharp cheddar cheese, shredded

Method

Blend together almond flour, eggs, butter, salt and cheese. Add coconut flour and kneed the dough in your hands for 2 to 3 minutes. Form dough into 1 inch balls, place on an un- greased cookie sheet and flatten to a diameter of about 2 to 2½ inches. Bake at 205 Degree C (400F) for 15 minutes. These crackers taste best straight from oven and slightly crisp. Leftover crackers can be reheated at 205 Degree C (400F) for about 4 minutes. Makes about 16 crackers.

*Almond flour can be replaced with nut meal if desired. To make nut meal grind raw nuts in a food processor. You may use almonds, pecans, walnuts or any nut of your choice.