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Swanson Dessert Cups

• 1 cup Swanson Coconut Flour, sifted
  1 cup Swanson Coconut Shreds
• 1/2 cup Swanson Milled Flaxseed + 1 1/2 cup warm water; mix until thickened
  (or substitute this mixture with 4 eggs)
  1 tablespoon Swanson Agave Nectar
• 1/2 cup Swanson Coconut Oil
• 1/2 teaspoon Swanson Himalayan Crystal Salt
• 2 tablespoons Swanson Ground Cinnamon
• 6 tablespoons Swanson Fructose

Directions:

1. Preheat oven to 400 degrees.

2. In a medium size bowl, use a pastry tool to mix coconut flakes, flaxseed mixture (or eggs), agave nectar, coconut oil and salt.

3. Sift in coconut flour and continue to mix dough until it becomes crumbly.

4. Separate mixture into 12 equal portions, squeeze and roll into balls.

5. Take a muffin pan and grease each muffin cup with coconut oil.

6. Place a pastry ball into each muffin cup and press the dough against the bottom and sides to form the dessert cups.

7. Mix cinnamon and fructose together and sprinkle a little on each dessert cup.

8. Bake for 15 minutes, or until golden brown.

9. Remove from oven and let cool. Fill each cup with your favorite filling (we suggest fresh berries and yogurt!)

Makes 12 servings. Serving size 1 dessert cup.

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