#coconutflourgoodness

[msdanidoll]

Indulge in these decadent Paleo chocolate sunbutter truffles! They're made with wholesome ingredients like sunflower seed butter, coconut flour, and raw honey, making them a guilt-free treat for any occasion. These truffles are perfect for satisfying your sweet cravings while adhering to a Paleo lifestyle.

Ingredients: 1 cup sunflower seed butter. 1/4 cup coconut flour. 1/4 cup raw honey. 1/4 cup cocoa powder. 1 tsp vanilla extract. Pinch of sea salt. 1/2 cup dairy-free chocolate chips, melted for coating. Optional: shredded coconut or chopped nuts for coating.

Instructions: In a mixing bowl, combine sunflower seed butter, coconut flour, honey, cocoa powder, vanilla extract, and sea salt. Mix until well combined. Roll the mixture into small balls and place them on a baking sheet lined with parchment paper. Place the truffles in the refrigerator to chill for about 30 minutes. Once chilled, melt the dairy-free chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Dip each chilled truffle into the melted chocolate, ensuring it's evenly coated. Use a fork to lift the truffle out of the chocolate, allowing any excess chocolate to drip off. Place the coated truffles back on the parchment-lined baking sheet. Optional: While the chocolate coating is still wet, sprinkle shredded coconut or chopped nuts on top of the truffles for added texture and flavor. Return the truffles to the refrigerator for another 15-20 minutes to allow the chocolate coating to set. Once set, remove the truffles from the refrigerator and serve. Store any leftovers in an airtight container in the refrigerator for up to one week.

Prep Time: 20 minutes

Cook Time: 0 minutes

Hit Radio Plus

[cynicalmids]

These savory breakfast cookies are perfect for a keto-friendly and paleo diet. Packed with almond and coconut flour, they are low in carbs and high in flavor. Loaded with bacon, veggies, and Parmesan cheese, they make a satisfying breakfast or snack option.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup flaxseed meal. 1/4 cup grated Parmesan cheese. 2 tsp baking powder. 1/2 tsp garlic powder. 1/2 tsp onion powder. 1/4 tsp sea salt. 1/4 tsp black pepper. 1/4 cup diced cooked bacon. 1/4 cup diced green bell pepper. 1/4 cup diced red onion. 1/4 cup chopped fresh spinach. 2 large eggs. 1/4 cup melted coconut oil. 1/4 cup unsweetened almond milk.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine the almond flour, coconut flour, flaxseed meal, grated Parmesan cheese, baking powder, garlic powder, onion powder, sea salt, and black pepper. Stir in the diced bacon, green bell pepper, red onion, and chopped spinach. In a separate bowl, whisk together the eggs, melted coconut oil, and unsweetened almond milk. Pour the wet ingredients into the dry ingredients and mix until a dough forms. Use a cookie scoop or your hands to form dough into cookies on the prepared baking sheet. Flatten each cookie slightly with a fork to shape them. Bake in the preheated oven for 15-18 minutes, or until the cookies are golden brown and firm to the touch. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these keto-friendly savory breakfast cookies as a delicious and nutritious morning treat!

Prep Time: 15 minutes

Cook Time: 18 minutes

One Hope is an Anchor

[all-the-fluff]

These grain-free strawberry cake doughnuts are a delightful treat for anyone avoiding gluten. Made with almond and coconut flour, they are moist, tender, and bursting with fresh strawberry flavor.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup coconut sugar. 2 eggs. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1 cup fresh strawberries, diced.

Instructions: Warm the oven up to 350F 175C and grease a pan for doughnuts. Put baking soda, salt, coconut sugar, almond flour, and coconut flour in a large bowl. Melt the coconut oil and add the eggs to a different bowl. Use a whisk to mix the ingredients together. Add the wet ingredients to the dry ones and mix them together until everything is well mixed. Gently fold in the strawberry dice. Put the batter in a piping bag, and then fill up the doughnut holes about three quarters of the way to the top. When you stick a toothpick in the middle and pull it out clean, the edges are done. Bake for 18 to 20 minutes. Let the doughnuts cool for 5 minutes in the pan, then move them to a wire rack to cool all the way down. Once it's cool, you can drizzle it with melted chocolate or sprinkle it with powdered sugar before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

helen keller ramirez

[sssooji]

Indulge in the flavors of fall with these Paleo Pumpkin Pie Squares. They feature a nutty almond and coconut flour crust filled with a creamy pumpkin filling sweetened with maple syrup and honey, spiced with cinnamon, nutmeg, and ginger. Perfect for satisfying your pumpkin pie cravings without the guilt.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1 tsp vanilla extract. 1/2 tsp cinnamon. 1/4 tsp nutmeg. 1/4 tsp ginger. 1/4 tsp salt. 1 can 15 oz pumpkin puree. 1/2 cup coconut milk. 3 eggs. 1/4 cup honey. 1 tsp pumpkin pie spice.

Instructions: Preheat oven to 350F 175C. Grease a 9x9 inch baking dish. In a large bowl, combine almond flour, coconut flour, melted coconut oil, maple syrup, vanilla extract, cinnamon, nutmeg, ginger, and salt. Press mixture into the bottom of the prepared baking dish to form the crust. In another bowl, whisk together pumpkin puree, coconut milk, eggs, honey, and pumpkin pie spice until well combined. Pour pumpkin mixture over the crust in the baking dish. Bake in preheated oven for 35-40 minutes, or until the filling is set. Allow to cool completely before cutting into squares. Enjoy!

Prep Time: 15 minutes

Cook Time: 40 minutes

JANET FRAZEE WADE

[commanderabutt]

Enjoy the sweetness of these guilt-free Paleo Sugar Cookies, which are made with coconut and almond flours, honey, and coconut oil.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/2 cup coconut oil, melted. 1/4 cup honey or maple syrup. 1 tsp vanilla extract. 1/4 tsp baking soda. Pinch of salt. Coconut sugar for coating. Paleo-friendly sprinkles optional.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine almond flour, coconut flour, baking soda, and a pinch of salt. In a separate bowl, whisk together melted coconut oil, honey or maple syrup, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until a dough forms. Using your hands, roll the dough into small cookie balls and flatten them slightly onto the parchment-lined baking sheet. Sprinkle each cookie with a bit of coconut sugar and optional Paleo-friendly sprinkles. Bake in the preheated oven for 10-12 minutes or until the edges turn golden brown. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Paleo Sugar Cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

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