Almond Flour Chocolate Chip CookiesCoconut Flour BrowniesChocolate Cake Cookies

No-Bake Coconut MacaroonsTeff Flour Molasses Cookies

Peanut Butter Chocolate Chunk BlondiesNo-Bake Brownies

No-Bake Cookie Dough BarsAlmond Flour Peanut Butter Cookies

Cookie Dough Brownie Bars

Grain-Free Sandwich BreadBrown Rice Flour TortillasSoft Gluten-Free Bread

Chia Banana BreadGluten-Free Flaky Biscuit Almond Herb Focaccia

Gluten-Free Red Velvet CakeCinnamon Coffee Cake

Chocolate Peanut Butter Cheesecake

Almond Flour Cinnamon RollsGluten-Free Whole Grain Pancakes

Almond Flour WafflesCoconut Flour Cinnamon Sugar Doughnut

Lemon Chia SconesCranberry Cacao Teff Scones

Low Carb Chocolate Doughnut

Chia Pudding Brownie ParfaitAlmond Flour Doughnut Holes

Single Serve Brownie CakeStrawberry Pistachio Chia Pudding

Prep Time:Cook time:Yield:

4

5

1. Dim down the light, light up some candles, throw on that jazz and set that mood.

2. Preheat oven to 350° F. 3. Line a baking sheet with

parchment paper.4. In the bowl mix together the

melted coconut oil and brown sugar, then add the vanilla and eggs. Mix well.

5. Mix in the baking soda and salt.

6. Add Anthony’s Blanched Almond Flour, 1 cup at a time. Be sure to continue to mix well after each addition.

7. Add the chocolate chips! Delicious!

8. Form the dough into tablespoon sized rounds and place on a lined baking sheet a few inches apart.

9. Flatten out a bit. Bake for about 12 minutes or until golden brown.

• 3 C Anthony’s Almond Flour• 3/4 C coconut oil• 3/4 C brown sugar• 2 t vanilla extract • 2 large eggs• 1/2 t baking soda• 1/2 t salt• 1 1/4 C chocolate chips

Prep Time:Cook time:Yield:

6

7

1. Melt the coconut oil in a pan, slowly stir in Anthony’s Organic Cocoa Powder. Once it is well-mixed, remove the pan from the heat.

2. In a large mixing bowl, beat the eggs, honey, salt, baking powder, and vanilla.

3. Add the cocoa and oil mixture to the large mixing bowl containing the egg mixture and mix well.

4. Add coconut flour and whisk until there are no lumps (a hand mixer works well).

5. Add the chocolate chips! Delicious!

6. We pour it into a 9×9 square pan. Bake at 350 degrees for 20-25 minutes.

• 1/2 C Anthony’s Coconut Flour • 1/2 C coconut oil• 1/2 C Anthony’s Cocoa Powder• 6 eggs• The starting lineup of the 1998

Chicago Bulls (except Luc Longley)

• 1/2 C brown sugar• 1/2 t salt• 1/2 t baking powder• 1/2 t vanilla extract• 3/4 C chocolate chips

Prep Time:Cook time:Yield:

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9

1. Preheat the oven to 350° F and grease a cookie sheet.

2. In a mixing bowl, mix together the coconut sugar, olive oil, and pumpkin.

3. Add the almond flour, arrowroot, and cacao powder and mix well.

4. Stir in the baking soda and salt.

5. Drop by tablespoonfuls onto the baking sheet and flatten out just a bit.

6. Bake for 15 minutes. Let cool and eat with a tall glass of almond milk!

• 1/3 C coconut palm sugar• 1/4 C extra-virgin olive oil or

other melted fat of choice• 1/3 C pure pumpkin puree• 1 C Anthony’s Almond Flour• 1/3 C Anthony’s Arrowroot Flour• 1/3 C Anthony’s Cacao Powder• 1/2 t baking soda• 1/2 t salt

Prep Time:Cook time:Yield:

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1. Mix together all ingredient and form into balls.

2. Chill or freeze until set. 3. Store in an airtight container in

the refrigerator.

• 2/3 C Anthony’s Unsweetened Coconut Flakes (lightly toasted if you like)

• 1/4 C Anthony’s Almond Flour• 3-4 T honey• 1/4 C coconut oil, melted• 1 t vanilla extract

Prep Time:Cook time:Yield:

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1. Preheat oven to 350° F and grease a baking sheet with a bit of coconut oil.

2. Cream together the coconut oil, maple syrup, molasses, and pumpkin.

3. Mix in the teff flour, spices, salt, and baking soda.

4. Drop by heaping tablespoonfuls onto the baking sheet and flatten out a bit.

5. Bake for 20 minutes. 6. Cool and enjoy.

• 1/3 C coconut oil (solid, not melted)

• 1/3 C maple syrup• 1/4 C molasses• 3 T pumpkin puree• 1/2 C plus 2 T Anthony’s Teff

Flour• 1 t ground cinnamon• 1/2 t ground ginger• 1/4 t ground allspice• 1/2 t salt• 1/2 t baking soda

Prep Time:Cook time:Yield:

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1. Preheat oven to 350° F. 2. Grease an 8”x8” glass baking

dish. 3. In a mixing bowl, cream

together the butter and sugar. 4. Mix in the egg and peanut

butter. 5. Add the brown rice flour,

tapioca flour, salt, and baking soda and mix well.

6. Mix in chocolate chunks. 7. Transfer to prepared baking

dish. 8. Bake for 30-35 minutes. 9. Cool, cut, and enjoy!

• 1/2 C butter, softened• 1/2 C Anthony’s Organic Cane

Sugar• 1 egg• 1/2 C peanut butter• 1/2 C Anthony’s Brown Rice

Flour• 3 T Anthony’s Tapioca Flour• 1/2 t salt• 1/2 t baking soda• 1/2 C dark chocolate chunks

Prep Time:Cook time:Yield:

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Brownies:1. In a mixing bowl, mash

together the nut butter and bananas.

2. Add the sugar, coconut oil, and chia seeds. Mix well.

3. Add the cocoa, coconut flour, and salt. Mix well.

4. Press into an 8” by 8” glass baking dish. Chill.

Frosting:5. In a small bowl, mix together

the frosting ingredient. 6. Spread onto the brownies and

chill until set. 7. Cut into 9 brownies and enjoy.

Brownies:• 1/3 C almond butter, peanut

butter, or other nut butter• 2 bananas• 1/4 C Anthony’s Organic Sugar• 1/3 C softened coconut oil• 2 T Anthony’s Chia Seeds• 1/3 C Anthony’s Cocoa Powder• 10 T Anthony’s Coconut Flour• 1/2 t saltFrosting:• 1/2 C coconut cream or

whipped dairy cream• 3 T Anthony’s Cocoa Powder• 2 T Anthony’s Organic Sugar

Prep Time:Cook time:Yield:

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1. In a mixing bowl, combine the coconut oil, milk, and erythritol.

2. Mix in almond flour, coconut flour, cacoa nibs, and salt.

3. Press into an 8” by 8” glass baking dish and chill until set.

4. Cut into bars and enjoy.

• 1/3 C coconut oil, melted• 2/3 C cashew milk or other milk

of choice• 1/3 C Anthony’s Erythritol• 1-2/3 C Anthony’s Almond Flour• 1/2 C Anthony’s Coconut Flour• 3 T Anthony’s Cacoa Nibs• Dash salt

Prep Time:Cook time:Yield:

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1. Preheat the oven to 350° F. 2. Grease a baking sheet with a

little butter. 3. Cream together the peanut

butter, butter, and erythritol in a large mixing bowl.

4. Mix in the egg. 5. Add the almond flour, coconut

flour, salt, and baking soda and mix well.

6. Drop by heaping tablespoonfuls onto the baking sheet.

7. Use a fork to create a crosshatch pattern on the top of each cookie, flattening out the cookies. The dough is a little sticky, so run the fork under water before doing this.

8. Bake for 15-20 minutes. 9. Cool a bit and enjoy warm or

room temperature.

• 1/2 C peanut butter• 6 T butter, slightly softened• 1/2 C Anthony’s Erythritol• 1 egg• 1 C Anthony’s Blanched Almond

Flour• 1 T Anthony’s Coconut Flour• 1/2 t salt• 1/4 t baking soda

Prep Time:Cook time:Yield:

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23

Brownie layer:1. In a mixing bowl, cream

together the coconut oil and erythritol.

2. Add the milk and mix well. 3. Add the remaining brownie

layer ingredient and mix well. 4. Press into the bottom of an

8”x8” glass baking dish. Cookie dough layer:5. In a mixing bowl, cream

together the butter and erythritol.

6. Add the milk and mix well. 7. Add the remaining cookie

dough ingredients and mix well.

8. Press in the pan over the brownie layer.

9. Chill until set and cut into bars.

Brownie layer:• 1/3 C coconut oil, softened• 1/4 C Anthony’s Erythritol• 1/2 C milk or non-dairy milk• 1/4 C Anthony’s Cocoa Powder• 1/4 C Anthony’s Coconut Flour• 2 T Anthony’s Cacao NibsCookie dough layer:• 1/4 C softened butter• 3 T Anthony’s Erythritol• 1/2 C milk or non-dairy milk• 1/3 C Anthony’s Coconut Flour• 2 T Anthony’s Cacao Nibs

Prep Time:Cook time:Yield:

24

Prep Time:Cook time:Yield:

25

26

1. Preheat oven to 350° F and grease a standard-sized loaf pan with a little olive oil.

2. Get out your big mixing bowl, a whisk, and an apron and let’s make some bread!

3. Whisk the eggs, egg whites, olive oil, and maple syrup together.

4. Add the almond flour, arrowroot, baking soda, salt, and vinegar. Mix well.

5. Transfer to the loaf pan. 6. Bake for 35-40 minutes,

or until the loaf passes the toothpick test.

7. Basically the thicker your slices that you make, the better this loaf is. So break out butter and jam and enjoy!

• 3 eggs• 3 egg whites• 1/4 C extra-virgin olive oil• 1 T maple syrup• 1-2/3 C Anthony’s Almond Flour• 1 C Anthony’s Arrowroot Flour• 1 t baking soda• 1/2 t salt• 1 t apple cider vinegar

Prep Time:Cook time:Yield:

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1. In a mixing bowl, mix together the rice flour, arrowroot, and salt.

2. Stir in the hot water until a smooth dough forms. Knead the dough a few times on a surface dusted with additonal brown rice flour.

3. Divide the dough into 4-5 balls and roll them out very thin on a floured surface.

4. Cook in a dry skillet until bubbles form and the tortillas are cooked through, a couple minutes per side.

5. Best served immediately with your favorite topping! (Like almond butter and bananas!)

• 1/2 C Anthony’s Brown Rice Flour

• 1/2 C Anthony’s Arrowroot Flour• 1/2 t salt• 1/2 to 3/4 C boiling water

Prep Time:Cook time:Yield:

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1. In a mixing bowl, combine the warm water and honey. Add the yeast.

2. Mix and let sit for 5 minutes, or until quite frothy.

3. Whisk in the olive oil and eggs.

4. Add the brown rice flour, tapioca starch, potato starch, teff flour, and salt. Mix well until dough comes together.

5. Transfer to a greased loaf pan. Let rise until doubled in size, about 1/2 to 1 hour.

6. Preheat oven to 350° F. 7. Bake bread for about 30

minutes, or until a toothpick inserted into the bread comes out clean.

8. Cool completely, remove from pan, and enjoy.

• 1 C warm water• 2 T honey• 1 T active dry yeast• 1/4 C olive oil• 3 large eggs• 1-1/2 C Anthony’s Brown Rice

Flour• 1/2 C Anthony’s Tapioca Flour• 1/2 C Anthony’s Potato Starch• 1 C Anthony’s Teff Flour• 1/2 t salt

Prep Time:Cook time:Yield:

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1. Preheat oven to 350° F. 2. Grease a loaf pan with a bit of

coconut oil. 3. Mash the bananas and mix in

the coconut oil, sugar, eggs, vanilla, and chia seeds.

4. Add the rice flour, coconut flour, cinnamon, salt, and baking soda. Mix well.

5. Transfer to prepared loaf pan and bake for 35-40 minutes.

• 3 bananas• 1/3 C coconut oil, melted• 1/4 C Anthony’s Organic Sugar• 3 eggs• 2 t vanilla extract• 1/4 C Anthony’s Chia Seeds• 1/2 C Anthony’s Brown Rice

Flour• 1/4 C Anthony’s Coconut Flour• 1 t cinnamon• 1/3 t salt• 1 t baking soda

Prep Time:Cook time:Yield:

33

34

1. Preheat the oven to 400° F. 2. Grease a large baking sheet. 3. In a mixing bowl, stir together

the brown rice flour, potato starch, salt, and baking soda.

4. Cut in the butter until the mixture resembles course crumbs.

5. In a seperate bowl, whisk the eggs with the egg whites and apple cider vinegar.

6. Stir the wet ingredient into the dry.

7. Pat out 3/4” thick on a surface floured with brown rice flour.

8. Cut into biscuits and transfer to prepared baking sheet.

9. Bake for about 15 minutes.

• 1 C Anthony’s Brown Rice Flour• 1/2 C Anthony’s Potato Starch• 1/2 t salt• 1/2 t baking soda• 1/2 C cold butter, cubed• 2 eggs• 2 egg whites• 1 t apple cider vinegar

Prep Time:Cook time:Yield:

35

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1. Preheat the oven to 375° F. 2. Grease a 9” round pan. 3. In a mixing bowl, whisk

together the eggs, oil, and milk.

4. Add the tapioca starch, almond flour, salt, garlic and onion powders, herbs, baking soda and apple cider vinegar. Mix well.

5. Transfer to round pan. 6. Bake for 25-30 minutes.

• 3 eggs• 1/3 C extra-virgin olive oil• 1/2 C milk• 2 C Anthony’s Almond Flour• 1 C Anthony’s Tapioca Starch• 1/2 t salt• 1/2 t garlic powder• 1/2 t onion powder• 1/2 t dried basil• 1/2 t dried oregano• 1/2 t dried thyme• 1 t baking soda• 1 t apple cider vinegar

Prep Time:Cook time:Yield:

37

Prep Time:Cook time:Yield:

38

39

Cake:1. Preheat oven to 350° F. 2. Grease an 8”x8” glass baking

dish. 3. Whisk the eggs with the butter,

chocolate, sugar, and cocoa. 4. Add the brown rice flour,

arrowroot, and coconut flour and mix well.

5. Mix in the red food coloring, salt, and baking soda.

6. Transfer to baking dish. 7. Bake for 30-35 minutes. 8. Cool completely. Frosting:9. Beat together all frosting

ingredient except coconut flakes and frost cake.

10. Sprinkle frosted cake with coconut flakes.

Cake:• 4 eggs• 1/2 C butter, melted• 2/3 C dark chocolate chips, melted• 1/2 C Anthony’s Organic Sugar• 1/2 C Anthony’s Cocoa Powder• 1/3 C Anthony’s Brown Rice Flour• 1/3 C Anthony’s Arrowroot Powder• 2 T Anthony’s Coconut Flour• 1/2 t red gel food coloring• 1/2 t salt• 1/2 t baking sodaFrosting:• 8 ounces cream cheese• 1/4 C Anthony’s Organic Sugar• 3 T milk• 1 t vanilla extract• Anthony’s Unsweetened Coconut

Flakes, for topping

41

Cake:1. Preheat oven to 350° F. 2. Grease a 9” cake pan. 3. Whisk the eggs in a large bowl

with the butter and erythritol. 4. Add the coconut flour, almond

flour, cinnamon, and baking soda. Mix well.

5. Transfer to prepared cake pan.

Streusel:6. In a small bowl, mix together

all streusel ingredient and crumble over cake.

7. Bake cake for 25-30 minutes.

Cake:• 5 eggs• 1/2 C butter, melted• 1/3 C Anthony’s Erythritol• 1/3 C Anthony’s Coconut Flour• 1/3 C Anthony’s Almond Flour• 1 t cinnamon• 1/2 t baking sodaStreusel:• 1/2 C Anthony’s Coconut• 1/2 C Anthony’s Almond Flour• 2 T Anthony’s Erythritol• 1 T cinnamon• 4 T butter, melted

43

Crust:1. In a mixing bowl, combine the

almond flour, coconut flour, cane sugar, chia seeds, and cocoa powder.

2. Mix in the cashew milk and melted chocolate.

3. Press into the bottom of a springform pan.

4. Place in the freezer while you prepare the filling.

Filling:5. In a mixing bowl, combine the

sour cream powder, heavy cream powder, sugar, and water. Mix well.

6. Add the coconut cream or cream cheese and peanut butter and mix well.

7. Spread evenly over the crust. 8. Sprinkle with cacao nibs. 9. Chill until set.10. Slice and enjoy.

Crust:• 1 C Anthony’s Almond Flour• 1/4 C Anthony’s Coconut Flour• 2 T Anthony’s Organic Cane

Sugar• 2 T Anthony’s Chia Seeds• 2 T Anthony’s Cocoa Powder• 1/2 C cashew milk or other milk• 1/4 C chocolate chips, meltedFilling:• 3/4 C Anthony’s Sour Cream

Powder• 3/4 C Anthony’s Heavy Cream

Powder• 1/2 C Anthony’s Organic Cane

Sugar• 7 T water• 1 C coconut cream or cream

cheese• 1/3 C peanut butter• 3 T Anthony’s Cacao Nibs

Prep Time:Cook time:Yield:

44

Prep Time:Cook time:Yield:

45

46

Rolls:1. Preheat oven to 375° F and grease a

9”x11” glass baking dish with a bit of ghee or coconut oil.

2. Whisk together the eggs, egg whites, honey or maple syrup, ghee or coconut oil, and vanilla.

3. Add the almond flour, arrowroot, salt, and baking soda. Mix well and let sit for a few minutes to firm up.

4. Flour the counter with some almond flour and knead the dough until it comes together nicely.

5. Pat it out on a well-floured surface to 1/4” thick.

6. Sprinkle liberally with coconut sugar and cinnamon. Have fun and lick your fingers!

7. Carefully roll up the dough. Take your time with this; the dough is not super-sturdy.

8. Use a serrated knife to cut the dough into 1” rounds and place them in the prepared baking dish. Don’t worry about them being too close together; these are pull-apart rolls!

9. Bake for 30-35 minutes. Eat one and then let the rest cool.

Glaze:1. Melt the coconut oil in a large skillet

and add the coconut flakes. Cook just until toasted. Don’t burn them!

2. Transfer to a food processor and add the remaining glaze ingredient.

3. Process until smooth and buttery. This could take a few minutes, so be patient!

4. Spread on rolls.

Rolls:• 2 eggs• 3 egg whites• 1/4 C honey or maple syrup• 1/3 C melted ghee or coconut

oil• 1 t vanilla extract• 3 C Anthony’s Almond Flour• 1-1/2 C Anthony’s Arrowroot• 1/2 t salt• 1 t baking soda• Coconut sugar and cinnamon

for fillingGlaze:• 2 T coconut oil• 2 C Anthony’s unsweetened

coconut flakes• 1/2 C coconut cream• 1/4 C honey• 1 t vanilla• 1/2 C coconut oil, melted• 4 eggs• 1/2 C coconut oil, melted• 1/2 C milk (almond, coconut,

rice milk, dairy milk, etc.)• 2 T Anthony’s Organic Sugar• 1 T vanilla extract• 1-1/4 C Anthony’s Almond Flour• 1/2 C Anthony’s Arrowroot

Starch• 1 t baking soda 4 eggs• 1/2 cup coconut oil, melted

Prep Time:Cook time:Yield:

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• 2 large eggs• 3 T oil (melted coconut oil,

grapeseed oil, etc.)• 1/3 C cashew milk (can use

almond milk or coconut milk instead)

• 5 drops vanilla liquid stevia (or 1 T maple syrup)

• 1/2 C Anthony’s Brown Rice Flour

• 1/3 C Anthony’s Teff Flour• 1/2 t baking soda• 1/2 t apple cider vinegar

1. In a mixing bowl, whisk the eggs.

2. Mix in the oil, cashew milk, and stevia or maple syrup.

3. Add the rice flour, teff flour, baking soda, and apple cider vinegar and mix well.

4. Cook on a hot greased skillet by 1/4 cupfuls until golden on each side.

5. Enjoy with berries and maple syrup!

Prep Time:Cook time:Yield:

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50

1. Whisk the eggs with the coconut oil, milk, sugar, and vanilla.

2. Stir in the almond flour, arrowroot, and baking soda.

3. Cook in a waffle iron per manufacturer’s instructions.

• 1/2 cup milk (almond, coconut, rice milk, dairy milk, etc.)

• 2 tablespoons Anthony’s Sugar• 1 tablespoon vanilla extract• 1-1/4 cups Anthony’s Almond

Flour• 1/2 cup Anthony’s Arrowroot

Starch• 1 teaspoon baking soda

Prep Time:Cook time:Yield:

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Doughnuts:1. Preheat the oven to 350° F.2. Grease a standar-size

doughnut pan. 3. Whisk the eggs with coconut

oil and sugar. 4. Add the coconut flour,

arrowroot, baking soda, and salt and mix well.

5. Divide batter between 6 doughnut “cups.”

6. Bake for 15-20 minutes. Topping:7. Combine the sugar and

cinnamon for the topping in a shallow bowl.

8. Brush the doughnuts with butter and dust in cinnamon sugar.

Doughnuts:• 4 eggs• 1/3 C coconut oil, melted• 1/3 C Anthony’s Organic Sugar• 1/3 C plus 2 T Anthony’s Coco-

nut Flour• 1/3 C Anthony’s Arrowroot

Starch• 1/2 t baking soda• 1/4 t saltTopping:• 2 T butter, melted• 1/3 C Anthony’s Organic Sugar• 1 t cinnamon

Prep Time:Cook time:Yield:

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1. Preheat the oven to 350° F. 2. Grease a baking sheet with a

bit of butter. 3. In a mixing bowl, cream

together the butter and erythritol.

4. Add the lemon juice, eggs, and chia seeds and mix well.

5. Add the almond flour, coconut flour, and baking soda and mix well.

6. Form into a 1” thick round on the baking sheet. Cut into 6 triangles.

7. Bake for 30-35 minutes, or until golden brown and cooked through. About 3/4 of the way through baking, you can separate the scones on the baking sheet to let them cook more evenly.

• 1/3 C butter, slightly softened• 1/3 C Anthony’s Erythritol• 1/3 C lemon juice• 3 eggs• 2 T Anthony’s Chia Seeds• 1/2 C Anthony’s Almond Flour• 1/3 C Anthony’s Coconut Flour• 1 t baking soda

Prep Time:Cook time:Yield:

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1. Preheat the oven to 350° F and grease a baking sheet.

2. In a large mixing bowl, mix together the teff flour, brown rice flour, and cane sugar.

3. Cut in the butter until the mixture resembles course crumbs.

4. Mix in the eggs. 5. Add the cranberries, cacao

nibs, salt, and baking soda; mix well.

6. Form into a 1” thick round on the prepared baking sheet and cut into 6 scones.

7. Bake for 20-25 minutes.

• 1/2 C Anthony’s Teff Flour• 1/2 C Anthony’s Brown Rice

Flour• 1/4 C Anthony’s Organic Sugar• 1/2 C cold butter, cubed• 2 eggs• 1/4 C dried cranberries• 3 T Anthony’s Cacao Nibs• 1/2 t salt• 1/2 t baking soda

Prep Time:Cook time:Yield:

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Doughnuts:1. Preheat the oven to 350° F

and grease a standard-sized doughnut pan.

2. In a mixing bowl, combine the eggs, coconut oil, cashew milk, erythritol, and cocoa powder. Mix well.

3. Add the coconut flour, cacao nibs, baking soda, and salt. Mix well.

4. Scoop into 5 doughnut “cups” in the greased doughnut pan.

5. Bake for about 20 minutes. 6. Cool completely.Glaze:1. In a small bowl, mix together

all glaze ingredient. 2. Coat doughnuts in glaze; chill

until set.

Dougnuts:• 3 eggs• 1/3 C coconut oil, melted• 2 T cashew milk• 1/4 C Anthony’s Erythritol• 1/4 C Anthony’s Cocoa Powder• 1/3 C Anthony’s Coconut Flour• 2 T Anthony’s Cacao Nibs• 1/2 t baking soda• 1/4 t saltGlaze:• 1/2 C coconut cream• 3 T coconut oil, melted• 3 T honey

Prep Time:Cook time:Yield:

59

Prep Time:Cook time:Yield:

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Pudding:1. In a mixing bowl, combine all

pudding ingredients and mix well.

2. Let sit to thicken while you prepare the brownie crumbles.

Brownie Crumbles:3. Combine all brownie crumble

ingredient and mix well. 4. Pop the bowl in the freezer to

let the brownie crumbles firm up.

Assembly:5. In small dessert cups,

alternate layers of pudding and brownie crumbles.

6. Enjoy!

Pudding:• 1 C coconut milk• 1/2 C cashew milk, rice milk, or

regular milk• 1/4 C honey• 1/2 t vanilla extract• 3 T Anthony’s Cocoa Powder• 1/3 C Anthony’s Chia SeedsBrownie Crumbles:• 1 C Anthony’s Almond Flour• Pinch salt• 1/4 C Anthony’s Cocoa Powder• 1/4 C honey• 3 T Anthony’s Cocoa Nibs• 1/3 C coconut oil, softened

Prep Time:Cook time:Yield:

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1. Preheat oven to 350° F and grease a mini muffin tin.

2. In a small bowl, cream together the butter and sugar.

3. Mix in the coconut cream, applesauce, and vanilla.

4. Add the almond flour, tapioca flour, coconut flour, baking soda, and salt. Mix well.

5. Roll the dough into 8 balls and place each in a mini muffin cups.

6. Bake for 20-25 minutes. 7. Let cool a little, then brush

with the melted butter and dust with powdered sugar.

• 1/4 C butter, softened• 3 T Anthony’s Organic Cane

Sugar• 1/4 C coconut cream• 1/4 C applesauce• 1 t vanilla extract• 1 C Anthony’s Almond flour• 1/4 C Anthony’s Tapioca Flour• 2 T Anthony’s Coconut Flour• 1/2 t baking soda• 1/4 t saltTopping:• 2 T melted butter• 1/3 C powdered sugar

Prep Time:Cook time:Yield:

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1. In a small bowl, combine the nut butter, milk, vanilla, and chia seeds.

2. Let sit a couple minutes, or until the chia gels a bit.

3. Mix in the erythritol or sugar. 4. Add the cocoa powder,

almond flour, coconut flour, baking soda, and salt. Mix well.

5. Scoop into a ramekin or large coffee cup.

6. Microwave on HIGH (100 percent power) for 2 minutes, or until cooked through.

7. Top with cacao nibs and chia seeds! Enjoy!

• 1 T nut butter (peanut, almond, etc.)

• 1/4 C milk of choice (almond, coconut, dairy)

• 1/2 t vanilla extract• 1 T Anthony’s Chia Seeds• 1 T Anthony’s Erythritol or An-

thony’s Organic Cane Sugar• 2 T Anthony’s Cocoa Powder• 4 T Anthony’s Almond Flour• 1 T Anthony’s Coconut Flour• 1/4 t baking soda• Dash salt• Anthony’s Cacao Nibs and An-

thony’s Chia Seeds, for topping

Prep Time:Cook time:Yield:

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1. In a mixing bowl, mix together the coconut milk, sugar, vanilla, and chia.

2. Let sit until thickened. 3. Divide into serving cups; top

with pistachios and strawberry preserves.

4. Serve immedietely.

• 1 (14 ounce) can coconut milk• 3 T Anthony’s Organic Sugar• 1 t vanilla• 1/3 C Anthony’s Chia Seeds• 1/4 C chopped pistachios• 1/4 C strawberry preserves

Prep Time:Cook time:Yield:

68