The following dessert recipes are made with coconut flour. Coconut Bread This is an unsweetened bread that can be eaten much like regular bread. You can serve it plain or with butter, jam, sliced mat, or most any other accompaniment. Unlike wheat breads, this recipe does not use yeast. Leavening comes from eggs and baking powder. Since coconut flour lacks gluten, it does not hold together as firmly as regular bread. So its texture and appearance are different from wheat based breads. This recipe makes one small loaf. Ingredients: 6 eggs 1/2 cup organic butter, melted 2 Tbsp Fruit Sweet 1/2 tsp Celtic Sea Salt 3/4 cup sifted coconut flour 1 tsp baking powder Directions: Blend together eggs, butter, Fruit Sweet and salt. Combine coconut flour with baking powder and whisk thoroughly into batter until there are no lumps. Pour into greased 9x5x3-inch or smaller loaf pan and bake at 350 degrees F for 40 minutes. Remove from pan and cool on rack. Pancakes Ingredients: 2 eggs 2 Tbsp organic Coconut Oil or Butter, melted 2 Tbsp coconut milk or rice milk 1 tsp Fruit Sweet 1/8 tsp Celtic Sea Salt 2 Tbsp sifted coconut flour 1/8 tsp baking powder Directions: Blend together eggs, oil, coconut milk, Fruit Sweet and salt. Combine coconut flour and baking powder and thoroughly mix into batter. Heat 1 tablespoon of coconut oil in a skillet. Spoon batter onto hot skillet making pancakes about 2 1/2 to 3 inches in diameter. Batter will be thick but will flatten out when cooking. Makes about 8 pancakes. Pecan Pancakes Make Pancakes as directed above and add 1/2 cup of chopped pecans. Blueberry Pancakes Make Pancakes as directed and after mixing in the coconut milk, fold in 1/2 cup of dry fresh blueberries.

Coconut Milk Pancakes Ingredients: 2 eggs 2 Tbsp organic Coconut Oil or Butter, melted 1/4 tsp vanilla extract 1/3 cup coconut milk 1 tsp Fruit Sweet 1/8 tsp Celtic Sea Salt 3 Tbsp sifted coconut flour 1/8 tsp baking powder Directions: Blend together eggs, oil, vanilla extract, coconut milk, Fruit Sweet and salt. Combine coconut flour with baking powder and thoroughly mix into batter. Heat 1 Tbsp of coconut oil in a skillet. Spoon batter onto hot skillet making pancakes about 2 1/2 to 3 inches in diameter. Makes 8 to 10 pancakes. Muffins This is a basic coconut flour muffin recipe you can use to make a variety of muffins. Ingredients: 3 organic eggs 2 Tbsp organic butter, melted 2 Tbsp coconut milk or rice milk 3 Tbsp Fruit Sweet 1/4 tsp Celtic Sea Salt 1/4 Tsp Vanilla 1/4 cup sifted coconut flour 1/4 tsp baking powder Directions: Blend together eggs, butter, and coconut milk, Fruit Sweet, salt and vanilla. Combine coconut flour with baking powder and thoroughly mix into batter until there are no lumps. Pour batter into creased muffin cups. Bake at 400 degrees F for 15 minutes. Makes 6 muffins. Honey Nut Muffins Make Muffins as directed and add 1/2 cup of chopped pecans, walnuts or almonds and 1/8 teaspoon almond extract. Cherry Muffins Make Muffins as directed and add 1/2 cup dried cherries and 1/8 teaspoon almond extract. Prune Nut Muffins Make Muffins as directed and add 1/2 cup chopped prunes and 1/4 cup chopped nuts. Sweet Muffins Here is a muffin recipe that contains Stevia for sweetness! Ingredients: 3 organic eggs 2 Tbsp organic butter, melted 2 Tbsp coconut milk 30 drops liquid Stevia 1/4 tsp Celtic Sea Salt 1/4 tsp vanilla 1/4 cup sifted coconut flour 1/4 tsp baking powder Directions:

Blend together eggs, butter, and coconut milk, Stevia, salt and vanilla. Combine coconut flour with baking powder and thoroughly mix into batter until there are no lumps. Pour batter into greased muffin cups. Bake at 400⁰F for 15 minutes. Makes 6 muffins. Sweet Blueberry Muffins Make Sweet Muffins as directed and add 1/2 cup blueberries. Fruit should be dry. If rinsed, dry the fruit before adding to the batter. Increase baking time to 16-18 minutes. Chocolate Cookies Ingredients: 1/4 cup organic butter or coconut oil 1/3 cup cocoa powder 3 organic eggs 1/4 cup Fruit Sweet 1/4 tsp Celtic Sea Salt 1/4 tsp vanilla 1/4 cup sifted coconut flour Directions: In a saucepan at low heat, melt butter and stir in cocoa powder. Remove from heat and let cool. In a bowl, combine eggs, Fruit Sweet, salt and vanilla; stir in cocoa mixture. Whisk coconut flour into batter until there are no lumps. Let batter rest 4 to 5 minutes to allow it to thicken slightly. Drop batter by the spoonful on greased cookie sheet. Bake at 350 degrees F for 14 minutes. Makes about 16 cookies. Chocolate Almond Coconut Clusters Ingredients: 1/2 cup almond butter 1/2 cup Fruit Sweet 2 Tbsp organic coconut oil or butter, softened 1/4 tsp Celtic Sea Salt 1/4 cup sifted coconut flour 1 Cup flaked coconut 1 Cup toasted almonds, coarsely chopped 1/2 cup grain sweetened chocolate chips Mix almond butter, Fruit Sweet, coconut oil, and salt together. Stir in coconut flour and mix thoroughly. With your hands, work in flaked coconut, almonds and chocolate chips. Roll dough into 1 1/2 inch balls, place on a lightly greased cookie sheet, and flatten balls to a diameter of about 2”. Bake at 375⁰F for 12 minutes or until golden brown. When hot, cookies are soft and crumbly so allow them to cool for a few minutes before removing from cookie sheet. Makes about 18 cookies. More dessert recipes on next page

Orange-Infused Chocolate-Almond Cake

Ingredients: Olive oil cooking spray 2 tbsp organic coconut oil, melted 2 tbsp smooth, unsalted almond butter ½ cup fruit sweet ¼ cup prune puree (or all natural prune baby food) 2/3 cup orange juice, freshly squeezed 2 tbsp flaxseeds, finely ground 2 tsp real vanilla extract ½ tsp balsamic vinegar 4 tsp orange zest, freshly grated 1 cup plus 2 tbsp light spelt flour, scooped and then leveled ¾ tsp baking soda 1 tsp baking powder ¼ tsp Celtic sea salt Orange zest for garnish, grated (optional) Blanched almonds for garnish (optional) Cake Instructions: One – Preheat oven to 350 degrees. Line the bottom of an 8 ½” spring form pan with parchment paper; then mist paper and sides of pan with cooking spray. Two – In a small bowl, whisk together oil, almond butter and agave nectar until smooth. Add prune puree, juice, flaxseeds, vanilla, vinegar and zest, and mix well. Set aside, while you measure dry ingredients for at least 2 minutes. Three – In a large bowl, sift together flour, cocoa, baking soda, baking powder and salt. Stir briefly to combine. Four – Pour wet mixture over dry one and stir well to blend. Pour into prepared pan and smooth the top. Five – Bake for 30 minutes; then rotate pan 180 degrees to ensure even baking and continue to bake for another 15 to 20 minutes until cake springs back when pressed lightly in center. Remove from oven and allow to cool at room temperature while you prepare glaze. Glaze: ¾ cup orange juice, freshly squeezed 2 tbsp fruit sweet Combine juice and agave nectar in a small, heavy pot. Bring to boil over medium-high heat, then lower heat to simmer. Allow mixture to bubble gently, stirring occasionally, until it reduces to about 1/3 cup, about 20 minutes. The mixture will turn deep golden and should coat a spoon. Assembly: Remove sides of pan from cooled cake. Slide a knife or metal spatula between parchment and bottom of the pan, then slip a serving plate into the gap and slide the cake onto it. Pour warm glaze over top of cake and gently spread towards the sides, allowing any excess to drop over the edges. Garnish with additional zest and almonds, if desired. More recipes on the next page

Rice Crispy Squares

6 Cups of rice cereal 1 ½ Cups almond butter ¾ - 1 Cup sweetener 1 tsp vanilla 3 tbsp butter

Heat almond butter, sweetener, vanilla, and butter. Stir frequently at low heat. Have rice cereal measured and ready in mixing bowl. Pour warm mixture over cereal and mix together. Pour into 8 ½ x 11” pan – press gently. Refrigerate for ½ hour; cut into squares. Serve!