Cook Time15 minutes
Publish Date: October 11, 2009
Mix milled flaxseed and warm water together until thickened (or substitute with 4 eggs).
Preheat oven to 400° F. Using a pastry tool, combine the coconut shreds, eggs, agave nectar, coconut oil and salt. Sift in the coconut flour and continue to mix pastry dough until crumbly. Separate mixture into 12 different portions and squeeze and roll into a ball.
Take a muffin or cupcake pan and grease each cup with coconut oil. Place one ball into each cup and form the dough to cover the sides and bottom. Take the cinnamon and fructose and mix together. Sprinkle each dessert cup with a little of the mixture. Bake for 15 minutes or until golden brown. Remove from oven and let cool. Remove the dessert cups from the pans and fill with your favorite filling. Fresh berries and yogurt are suggested.
Makes 12 servings. Serving size 1.0dessert cup.
(does not include filling) Calories 236, Fat 16 grams, Protein 3 grams, Sodium 123 mg, Carbohydrates 20 grams, Fiber 5 grams
(does not include filling)
Calories 236, Fat 16 grams, Protein 3 grams, Sodium 123 mg, Carbohydrates 20 grams, Fiber 5 grams
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