Recipe A: Gluten-free Coconut Flour Cupcake

Recipe B: Protein-rich Coconut Flour Pumpkin Cookies

Ingredients: 

• ½ cup CFO Extra Virgin Coconut Oil

• ⅔  cup CFO Raw Cane Sugar

• ½ teaspoon NQ French Sea Salt

•  2 teaspoons gluten-free vanilla extract

•          6 large eggs

•        2 Tablespoons water

•       ½ cup coconut flour

•       1 teaspoon baking powder

Ingredients:

• ⅔ cup CFO coconut flour
• ¼ cup + 2 tablespoons CFO Extra Virgin Coconut Oil
• 2 eggs
• ½ cup pumpkin puree
• ¼ cup CFO Acacia Honey
• ½ tsp. baking soda
• ½ tsp. Solana Gold Apple Cider Vinegar
• Pinch of NQ French Sea Salt
• ½ tsp. ground cinnamon
• Pinch of freshly grated nutmeg
• ½ tsp. vanilla extract
• ½ cup CFO Jumbo Raisins

Directions:

1. Preheat oven to 350°F.
2. Whisk VCO, sugar, salt, vanilla, eggs, and water.
3. Mix coconut flour and baking powder.
4. Add dry ingredients to egg mixture and mix well.
5. Grease the muffin cups.
6. Bake for 18-20 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
7. Let cupcakes cool before serving.

Directions:

       1.  Preheat the oven to 350°F. Do not pack                            the flour when doing measurement, or                            the cookies will be too heavy.

        2. Have all ingredients at room temperature                        and then stir together until well combined.

        3. Flatten balls of dough on a parchment paper                  lined baking sheet

        4. Bake for 18-20 minutes, until golden around                  the edges.