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Moira’s Almond Coconut Cookies

Ingredients

1⁄4 cup (56 grams) coconut oil, melted

1/3 cup (78ml) maple syrup

2 tablespoons coconut butter

1/2 teaspoon vanilla extract

1 cup (100 grams) almond flour

1⁄4 cup (34 grams) sifted coconut flour

1⁄4 cup (46 grams) unsweetened shredded coconut

1/4 teaspoon baking soda

3/4 teaspoon salt

Directions 1. In a large bowl, mix together the melted coconut oil, maple syrup, coconut butter and vanilla extract.

2. Add the almond flour, coconut flour, shredded coconut, baking soda and salt and stir until well combined.

3. Refrigerate the dough for 30 minutes.

4. Preheat your oven to 350°F (175°C)

4. Drop 1 tablespoon of dough 1 1/2 inches apart onto baking sheet.

6. Flatten each just slightly with a fork.

5. Bake the cookies for 5 minutes or until the cookies have just lightly browned around the edges.

6. Let the cookies cool for 2 minutes on the baking sheet and then remove them to a wire rack to cool completely.

Yummy Vanilla Cake

This cake is an adaptation of Wacky Cake which apparently came into use during WWII because it didn’t need milk or eggs. It can be mixed right in the pan it is baked in.

Ingredients:

1/3 Cup Coconut flour

1/4 Cup Potato Starch

1½ Cup Almond flour

1/2 Cup Brown Sugar*

1/4 Cup white sugar**

1/4 tsp. Salt

1 tsp Baking Soda

1/ 4 Cup oil

1 Cup Water

1 tsp. vinegar

2 tsp. Vanilla

Mix dry ingredients thoroughly in a 8” square glass or Corning Ware pan. Add vinegar, vanilla and oil. Add the water and mix with a non-metal spoon just until mixed do not over mix Bake at 370 Bake At for 25-30 min.

Makes one 8” layer.

This recipe was created and tested at 5,680 feet elevation. Vinegar and soda leavening may need to be adjusted just a bit more for sea level.

*White sugar works too, but think the brown sugar helps mask the vinegar which sometimes leaves a hint of flavor.

**Xylitol can be used in place of white sugar (same amount). For a true grainless recipe, use the Xylitol made from birch, such as Health Garden brand, as others are made from corn.

Moira’s Almond Coconut Cookies

Ingredients

1⁄4 cup (56 grams) coconut oil, melted

1/3 cup (78ml) maple syrup

2 tablespoons coconut butter

1/2 teaspoon vanilla extract

1 cup (100 grams) almond flour

1⁄4 cup (34 grams) sifted coconut flour

1⁄4 cup (46 grams) unsweetened shredded coconut

1/4 teaspoon baking soda

3/4 teaspoon salt

Directions 1. In a large bowl, mix together the melted coconut oil, maple syrup, coconut butter and vanilla extract.

2. Add the almond flour, coconut flour, shredded coconut, baking soda and salt and stir until well combined.

3. Refrigerate the dough for 30 minutes.

4. Preheat your oven to 350°F (175°C)

4. Drop 1 tablespoon of dough 1 1/2 inches apart onto baking sheet.

6. Flatten each just slightly with a fork.

5. Bake the cookies for 5 minutes or until the cookies have just lightly browned around the edges.

6. Let the cookies cool for 2 minutes on the baking sheet and then remove them to a wire rack to cool completely.

Moira’s Almond Coconut Cookies

Ingredients :

1⁄4 cup (56 grams) coconut oil, melted

1/3 cup (78ml) maple syrup

2 tablespoons coconut butter

1/2 teaspoon vanilla extract

1 cup (100 grams) almond flour

1⁄4 cup (34 grams) sifted coconut flour

1⁄4 cup (46 grams) unsweetened shredded coconut

1/4 teaspoon baking soda

3/4 teaspoon salt

Directions:

1. In a large bowl, mix together the melted coconut oil, maple syrup, coconut butter and vanilla extract.

2. Add the almond flour, coconut flour, shredded coconut, baking soda and salt and stir until well combined.

3. Refrigerate the dough for 30 minutes.

4. Preheat your oven to 350°F (175°C)

4. Drop 1 tablespoon of dough 1 1/2 inches apart onto baking sheet.

6. Flatten each just slightly with a fork.

5. Bake the cookies for 5 minutes or until the cookies have just lightly browned around the edges.

6. Let the cookies cool for 2 minutes on the baking sheet and then remove them to a wire rack to cool completely.