Double Fudge Macadamia Brownies Ingredients: 1/4 cup Coconut oil, ¾ cup sugar, 2 Eggs, 1 Tbsp. Vanilla, 1 cup Panhandle Milling Blanched Almond Flour, 1/2 cup organic baker’s cocoa, 1/2 tsp. fine Sea Salt, 1/2 cup chopped macadamia nuts. Directions: - Cream together the coconut oil, sugar, vanilla, and eggs.
- Combine the dry ingredients and fold into the creamed mixture. Spread into a greased 8x8 inch baking pan and sprinkle with macadamia nuts.
- Bake at 325°F for 25-30 minutes until the outside edged are almost dry. Remove from the oven and allow to cool 1 hour before cutting and serving.
| Almond Flour Holiday Crackers Ingredients: 1/4 cup Coconut oil, ¾ cup sugar, 2 Eggs, 1 Tbsp. Vanilla, 1 cup Panhandle Milling Blanched Almond Flour, 1/2 cup organic baker’s cocoa, 1/2 tsp. fine Sea Salt, 1/2 cup chopped macadamia nuts. Directions: - Cream together the coconut oil, sugar, vanilla, and eggs.
- Combine the dry ingredients and fold into the creamed mixture. Spread into a greased 8x8 inch baking pan and sprinkle with macadamia nuts.
- Bake at 325°F for 25-30 minutes until the outside edged are almost dry. Remove from the oven and allow to cool 1 hour before cutting and serving.
| Almond Flour Sugar Cookies Ingredients: 3 cups Panhandle Milling Blanched Almond Flour, 1 cup sugar, ½ cup Viobin MCT (or extra virgin coconut oil), ½ tsp. baking powder, 2 eggs, ¼ tsp. salt, 1 ½ tsp. almond flavor. Directions: - Preheat oven to 350°F.
- Combine all ingredients well.
- Roll into 2 dozen 1-inch balls and lightly flatten and pinch into half-moon shape. Place 1 inch apart on baking sheet.
- Bake 7-10 minutes until golden brown. Roll in powdered sugar if desired. Yield 2 dozen cookies.
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