Using Raw Cacao is a fantastic alternative to using regular baking chocolate. You can sweeten it which ever way you like (I used Agave Nectar) or simply don’t sweeten it at all. Scientists have found that it’s about 3 times higher than green tea in antioxidants, and twice as high as red wine. Continue reading
I made up this recipe today because I was craving some really good coconut cookies. The toasted pine nuts adds a little Italian flare to them and a yummy crunchiness.
1 C Coconut Flour
1/2 t baking soda
1/2 t sea salt
1/4 t xanthan gum
1 C shredded dried unsweetened coconut
3/4 C toasted pine nuts (4 oz)
1/2 C extra shredded coconut + 1 Tbsp raw cane sugar
3/4 C butter (12 Tbsp) *Melted*
2 eggs
1 1/4 t coconut extract
1/4 t lemon extract
1/2 t vanilla extract
3/4 C Agave Nectar-Dark
Mix all the dry ingredients together: coconut flour, baking soda, sea salt, xanthan gum, shredded coconut, pine nuts.
Mix all the wet ingredients in a separate bowl: melted butter, 2 eggs, coconut-lemon-vanilla extracts, agave nectar.
Mix the dry and wet ingredients together until a dough forms.
Mix the extra shredded coconut and raw cane sugar together. Roll dough into tablespoon sized balls, flatten and lightly coat in coconut +sugar.
Bake in the oven at 350 for 13-15 min until golden brown.
Enjoy!