Sweets

No Flour Peanut Butter Chocolate Chip Cookies
(presented by Georgine Bosak at the September 2005 meeting)

1 cup peanut butter (crunchy or smooth)
1 cup brown sugar
1 egg
1 teaspoon baking soda
1 teaspoon vanilla
1 cup chocolate chips

Preheat oven to 350.  Line baking sheets with parchment or silicone sheets.

Mix first five ingredients in a bowl.  Add chips.  Tablespoon scoops of dough.  Bake 12 -14 minutes.   Cool on a
rack.  Cookies are soft until they have cooled.  Remember they continue to cook on the baking sheet while they
cool, so do not over bake.

You can add other things besides chocolate chips.  I have mixed in oatmeal, granola, toffee chips and nothing at
all.  

Frozen Fruit Indulgence
(presented by Dana Kalombo at the July 2005 meeting.)

Bananas (peeled, cut into 1 inch pieces and frozen ahead of time)
Assorted frozen fruits of choice (berries and cherries work well)

All fruits to be included in the dessert should be frozen ahead of time, and brought out to thaw for about 10
minutes before creation of the dessert.  Serving size and number of servings is determined by preference and
amount of fruit used, respectively, so plan accordingly.

Using a fruit juicer with a mincing attachment, insert the various fruits into the juicer in a somewhat alternating
order, trying to maintain a consistent mixed fruit output throughout the process.  After all the fruits have been put
through the juicer, it is likely that different concentrations of fruit can be seen in the collection container; gently
mix.  Can be re-frozen.

Persian Fruit Salad
(presented by Danielle Koprowski)

2 Apples
2 Oranges
2 Bananas
1 Cup Dates
1 Cup Dried Apricots
1 Cup Orange Juice
1 Cup dried Coconut or 1 Cup Chopped Almonds

Peel, core, & slice apples and oranges.  Cut all fruit into chunks.  Place in one bowl.  Pour orange juice over all
fruit and mix gently.  Garnish with coconut or almonds.

Honey Macaroons (yields 2 ½ dozen)
(presented by Robin Migalla, January 2006 meeting)

¼ cup honey
1 egg, beaten
1 teaspoon vanilla
2 cups shredded coconut
1 cup walnuts, coarsely chopped
1 cup dates, pitted
2 tablespoons whole wheat flour

Preheat oven to 325°F.  Combine honey, egg, and vanilla in medium bowl.  Beat to blend.  Stir in coconut and
nuts.  Coat dates with flour in a small bowl.  Add to mixture and stir to combine.  Drop batter by tablespoonfuls
onto a greased baking sheet.  Bake for 12 minutes or until slightly browned.  Remove from sheet and cool on wire
racks.

Sprouted Wheat Pumpkin Muffins
(presented by Dana Kalombo, February 2006 meeting)

2 cups pumpkin puree
3 eggs
1 ½  cup ground flax seeds
1 ½  cups succanat, honey, or any desired sweetener
4 cups sprouted wheat (run through juicer twice)
2 tsp baking soda
1 ½ tsp salt
1 tsp cinnamon
1 tsp nutmeg
½ tsp ground cloves
1/4 tsp ground ginger
½ cup chopped nuts
½ cup raisons

Preheat oven to 350°.  Grease muffin pans.  Mix all ingredients and pour into prepared pans.  Bake for 20-30
minutes.  Muffins are done when toothpick in center comes out clean.

Cooked Apples
(Presented by Robin Migalla, April 2006 meeting)

Peel, core, and slice into wedges 12-15 apples.

Melt a tablespoon of butter in a 2-quart sauce pan with a lid, add the apples and season with cinnamon, allspice,
clove, and ginger.  Add a little salt and about a tablespoon of maple syrup.

Cook with the lid on over medium heat until soft.

Butternut Squash Bread
4 eggs
2 cups raw sugar (e.g. rapadura)
1 cup Mary’s Oil Blend
2 cups skinned, seeded, baked fresh butternut squash
2 cup whole-wheat flour
2 tsp aluminum-free baking powder
1 tsp baking soda
½ tsp sea salt
2 tsp cinnamon
½ tsp ginger
¼ tsp cloves
1 cup chopped walnuts
1 cup raisins

Heat oven to 350°.  Grease the bottom and sides of two loaf pans.  Line loaf pans with parchment paper.  Beat
eggs, sugar, oil, and pumpkin until smooth.  Stir in flour, baking powder, baking soda, salt, cinnamon, ginger, and
cloves.  Add walnuts and raisins and stir just until blended.  Bake for 1 hour or until a knife inserted in the center
comes out clean.

Pumpkin Pie
3 eggs, slightly beaten
1 ½ cups skinned, seeded and baked fresh pumpkin
¾ cup raw sugar
½ tsp sea salt
1 tsp cinnamon
½ tsp ginger
¼ tsp cloves
1 2/3  cups raw milk
9” pie shell (recipe follows)

Mix filling together and pour into shell.  Bake at 425° for 15 minutes.  Reduce to 350° and bake for 45 more
minutes or until a knife inserted in the center comes out clean.  
Serve with whipped cream (recipe follows)

Pie Crust
1 ½ whole wheat pastry flour
½ tsp sea salt
½ cup lard, butter or tallow
4 oz. very cold water

Mix together and pat into 9” pie pan.  

Whipped Cream
1 cup raw cream
1 Tbsp beet sugar

Whip until fluffy.

Apple Cobbler
4 apples, 3 slices thin, 1 chopped
1/2 c raisins (soaked 2-4 hours)
1 tsp cinnamon
1/2 tsp lemon juice
1 tsp nutmeg
1/2 tsp Celtic sea salt
1 c pitted dates

In a high speed blender, blend 1 chopped apple, soaked raisins, cinnamon, lemon juice, nutmeg, and Celtic sea
salt until smooth.  Pour sauce over thinly sliced apples and toss well.  Continue by spreading an even layer of the
apple mixture in a medium sized lasagna pan, set aside.  Next, in a food processor pulse the pecans until finely
ground, then add the dates and continue to grind until evenly mixed.  Crumble and even layer of pecan mixture
over apples.  Dehydrate the whole pan at 110 degrees for 2-4 hours.  Delicious served warm with coconut cream.  
Other variations can be made with peaches or pears.  It’s also good without dehydrating but left to set a few
hours.  Adding some unsoaked raisins in the apple mixture is also good.

Honey Oatmeal Cookies
1 cup honey
1 egg
3/4 cup butter
1/2 cup water
2 tbsp. whey
3 cups rolled oats
1 cup whole wheat flour
1 cup coconut flour
1/2 teaspoon baking soda
1/2 teaspoon Celtic sea salt
raisins (optional)
chopped walnuts (optional)

Preheat oven to 350 degrees F (175 degrees C).
Beat together shortening, honey, egg, water, and vanilla until creamy. Add combined dry ingredients; mix well.  
Add raisins and walnuts (if desired).  Add whey.  Add water if dough seems too dry and crumbly.  Let stand
overnight.  Drop by rounded teaspoonfuls onto greased cookie sheet. Bake at 350 degrees F (175 degrees C) for
12 to 15 minutes.

English Toffee
1 c Butter
1 1/2 c Rapadura
1 1/2 c chopped pecans (very fine)
3/4 c grain-sweetened chocolate chips

Generously butter a 13×9 glass baking dish.  In a saucepan melt butter, add Rapadura, and bring to a boil stirring
constantly.  Boil 7-10 minutes testing periodically with a candy thermometer to achieve the “hard crack” stage.  
This is tricky to not burn the batch, so keep stirring.  Stir in pecans and quickly pour into buttered dish.  Sprinkle
with the chocolate chips and cover with plastic wrap.  When chips are melted (about 2 minutes), spread evenly
with a spatula.  Recover the dish with the plastic wrap, then cool completely.  Using a hammer and screwdriver,
VERY CAREFULLY, chip the pieces out of the dish.

BASIC WHEAT FREE MUFFIN RECIPE (ORGANIC INGREDIENTS WHERE POSSIBLE)
1 3/4 CUP FLOUR MIXTURE (RICE , POTATO AND TAPIOCA FLOURS)
1/4 CUP COCONUT FLAKES
1/4 CUP AGAVE OR HONEY (IF USE AGAVE, ADD 2 DROPS STEVIA)
2 TEASPOONS ORANGE PEEL OR ORANGE ZEST OR 4 DROPS ORANGE OIL
2 TEASPOONS BAKING POWDER
1 TEASPOON BAKING SODA
1/4 TEASPOON SEA SALT
1 TABLESPOON CINNAMON
1 BEATEN EGG
12 OUNCES YOGURT-ANY FLAVOR
1/3 OLIVE OIL
1 TABLESPOON VANILLA
1 CUP FRESH OR THAWED (BLUEBERRIES, RASPBERRIES, STRAWBERRIES)
RAISINS

ADD ALL DRY INGREDIENTS TOGETHER. COMBINE ALL WET INGREDIENTS
TOGETHER IN A SEPARATE BOWL, MIX THOROUGHLY AND COMBINE BOTH
MIXTURES. STIR UNTIL ALL MOISTENED. ADD FRUIT.

FILL GREASED MUFFIN TIN. BAKE AT 320 FOR 25 TO 30 MINUTES
DEPENDING ON HOW HOT YOUR OVEN IS.

Cinnamon Apple Sauce
9 apples
!/3 c honey or agave nectar
1 tsp Celtic sea salt
4 tsp cinnamon
7 dates
2 c raisins
2 tsp vanilla
2 tbsp flaxseed

Place all ingredients in a food processor and blend until desired consistency.

Non-Dairy Flourless Crust Pumpkin Pie
Pie Crust:  
2 cups chopped pecans
1/4 cup coconut oil
1/4 cup organic brown sugar

Process all ingredients in food processor and press into pie pan.
Bake @ 375 for 8-9 minutes. Take out and let cool.

Filling:
3 lg. free-range, organic eggs
2 cups canned pumpkin
1 cup coconut milk
1/3 cup organic brown sugar
1/3 cup organic turbinado sugar
2 tbsp Arrowroot Powder
1 1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp cloves
1/2 tsp salt

Mix all ingredients and pout into cooled crust.
Bake at 350 for 50min. or until center is not liquid.

Teff Peanut Butter Cookies
Sandy Trisko
Makes about 36 2-inch cookies

1-1/4 cups teff flour
1/4 cup coconut flour
1/2 tsp. sea salt
1/2 cup maple syrup
1/2 cup Olive oil
1 tsp. vanilla
1 cup peanut butter

Preheat oven to 350 degrees. Mix maple syrup, oil, vanilla, salt and peanut butter together in large bowl. Add Teff
flour and mix well. Shape dough into walnut sized balls (I used a small scoop). Place on ungreased cookie sheet
or baking stone and flatten gently with tines of a fork. Bake about 13-15 minutes. Cool.

What is Teff?
Teff is a fine grain, about the size of a poppy seed that comes in a variety of colours, from white and red to dark
brown. With a physiology that can withstand high heat and bright light, teff thrives even in unpredictable and
difficult climates. Teff grows predominantly in Ethiopia and Eritrea. As such, teff comprises the staple grain of their
cuisines. Ground into flour, teff is used to make the traditional bread, injera – flat, pancake-like, slightly sour bread
that complements well the exotic spices found in the food.

Teff is an ancient grain that has been used for centuries to provide healthy products. Teff seeds were found in
the ruins of the Dassur Pyramid in Egypt, which dated back to about 3,359 BCE. Not long ago has been
discovered that Teff is naturally gluten free. Two percent of the West-European people have a lesser or greater
intolerance for gluten. Gluten exists in grain like wheat, spelt, rye, barley and oats. People with intolerance to
gluten cannot eat regular bread. Products made of teff flour have proven to be gluten free, healthy and taste full.
As wholemeal flour Teff contains many essential nutrients. Teff flour has proven to be multi purpose. Not only
bread but cakes, tarts, snacks, pancakes etc. can be made successfully. Also it can be used as binders in
soups and sauces and is being used as food for athletes.

Butterscotch Pudding
1 1/4 c Rapadura sugar
1/2 c Arrowroot
6 c Milk
1 tsp Salt
6 Egg yolks
1/2 c Butter
2 tsp Vanilla

Mix sugar, arrowroot, salt, and some milk.  Heat the rest of the milk, add above mixture.  Temper yolks and add to
pudding.  Cook 1 minute.  Stir in butter and vanilla.

Bulgur Brownies
3/4 c butter, melted
1 c honey (or 1 1/2 c rapadura)
1 1/2 t vanilla extract
3 eggs
3/4 c bulgur flour
1/2 c unsweetened cocoa
1/2 t baking soda
1/2 t salt

Preheat oven to 350 degrees F. Butter an 8 inch square pan. In a large bowl, blend melted butter, rapadura, and
vanilla. Beat in eggs. Combine the flour, salt, and baking soda. Gradually blend into egg mixture. Spread in
prepared pan. Bake for 40-45 minutes, or until brownies begin to pull away from the sides of
the pan. Let cool before devouring these super-nutritious and mega-delicious brownies!

Coconut Pudding
(Presented by Valerie Howells at the November 2009 meeting)
1 can organic coconut milk
1 cup desiccated coconut
5 tsps raw honey (my addition)

Mix all ingredients and refrigerate overnight to thicken.

Coconut Orange Treats
(Presented by Robin Migalla at the January 2010 meeting)
1 1/2 c. coconut flour
1 c. honey
15 ounces ricotta cheese
1/2 c butter
6 oz. frozen orange juice concentrate (thawed)
1 c. chopped walnuts
coconut for rolling

Cream butter, add honey, and beat well until smooth.  Add remaining ingredients minus the coconut.  Roll into
desired shapes and coat with coconut.  Chill on cookie sheets.

Chocolate Candy Truffles
(Presented by Robin Migalla at the February 2010 meeting)
Cocolate/Coconut
1 stick butter
2 tbsp. cocoa
2 tbsp. honey
1 c. coconut

Chocolate/Pecan/Coffee
1 stick butter
2 tbsp. cocoa
2 tbsp. honey
1 c. finely ground pecans
2 tbsp. coffee beans (Dark roasted, Turkish grind)

Chocolate/Almond/Cayenne
1 stick butter
1/4 c. cocoa
3 tbsp. honey
1 c. almond flour
1/4 tsp. ground cayenne pepper
Cocoa for coating

Melt butter. Stir in remaining ingredients. Cool until mixture can be worked into a ball.  Roll into 1″ balls.  Roll balls
in cocoa if desired.  Refrigerate until solid.  Place in paper candy cups.

Poached Pears
Presented by Robin Migalla at the March 2010 meeting
12-15 pears – peeled, cored, and sliced into quarters
1/2 to 1 cup of raisins
juice of 1 lemon
2 tbsp. honey
1/4 cup butter
cinnamon
ginger
nutmeg
1 cup toasted walnuts

Place the pears and raisins in a baking dish, toss with the lemon juice and the spices to your taste, add honey,
and dot with butter.  Bake covered at 325 degrees for 1 hour.  Add walnuts when cooled.

CURRIED SHORTBREAD COOKIES
Presented by Laurie Peters at the December 2010 meeting
(Adapted from Food & Wine magazine:)

1 ½ sticks unsalted butter at room temperature
¼ cup sugar
1 ½ cup all-purpose flour
2 tsp. mild curry powder
1 tsp. salt
½ tsp. sweet paprika
¼ tsp. chili powder
1/8 tsp. white pepper
1/8 tsp. cayenne
extra sugar for dipping, optional

Using an electric mixer, beat the butter and sugar until light and fluffy (about 2 minutes at medium speed).  Sift the
spices with the flour.  Gradually add flour to butter mixture.  On a piece of plastic wrap, shape the dough (will be
crumbly) into a log about 1 ¼ inches in diameter, then pat the logs into rectangles.  Refrigerate at least one hour
until firm.  Preheat oven to 350 degrees.  Slice the dough ¼ inch thick.  Dip top side of slice in sugar, and put on
parchment-lined baking sheets.  This step (dipping in sugar) can be omitted for a less sweet version.  After they
are on baking sheet, prick tops of shortbreads all over with a fork.  Bake for about 20 minutes (my oven only takes
about 12- 13 minutes) until a light golden brown.  Cool before serving.

These are great as an appetizer with sparkling wine.  Also with afternoon tea, East Indian inspired dishes, yogurt
cheese, fig chutney, etc.

“YANG COOKIES”
Presented by Laurie Peters at the December 2010 meeting
(Soft & Chewy Molasses Spice Cookies from Cook’s Illustrated magazine:)

If you find that the dough sticks to your palms as you shape the balls, moisten your hands occasionally in a bowl
filled with cold water and shake off the excess.  Bake the cookies one sheet at a time.  If baked two sheets at a
time, the cookies started on the bottom rack won’t develop the attractive cracks.  The cookies should look slightly
raw and underbaked when removed from oven.

Makes about 22 cookies.

1/3 cup granulated sugar, plus ½ cup for dipping
2 ¼ cups unbleached all-purpose flour
1 tsp baking soda
1 ½ tsp ground cinnamon
1 ½ tsp ground ginger
½ tsp ground cloves
¼ tsp ground allspice
¼ tsp ground black pepper
¼ tsp salt
12 tbsp (1 ½ sticks) unsalted butter, softened but still cool
1/3 cup packed dark brown sugar
1 large egg yolk
1 tsp vanilla extract
½ cup molasses (about 6 oz), light or dark

1.  Adjust oven rack to middle position and heat oven to 375 degrees.  Line two baking sheets with parchment
paper.  Place ½ cup sugar for dipping in 8- or 9-inch cake pan.

2.  Whisk flour, baking soda, spices and salt in a medium bowl until thoroughly combined, set aside.

3.  In standing mixer with paddle attachment, beat butter with brown and granulated sugars at medium-high speed
until light and fluffy, about 3 minutes.  Reduce speed to medium-low and add yolk and vanilla; increase speed to
medium and beat until incorporated, about 20 seconds.  Reduce speed to medium-low and add molasses; beat
until fully incorporated, about 20 seconds, scraping bottom and sides of bowl with rubber spatula.  Reduce speed
to lowest setting; add flour mixture and beat until just incorporated, about 30 seconds, scraping bowl down once.  
Give dough final stir with rubber spatula to ensure that no pockets of flour remain at bottom.  Dough will be soft.

4.  Using tablespoon measure, scoop heaping tablespoon of dough and roll between palms into 1 ½ inch ball;
drop ball into cake pan and repeat to form about 4 balls.  Toss balls in sugar to coat and set on prepared baking
sheet, spacing them about two inches apart.  Repeat with remaining dough.  Bake one sheet at a time until
cookies are browned, still puffy, and edges have begun to set but centers are still soft (cookies will look raw
between cracks and seem underdone), about 11 minutes, rotating baking sheets halfway through baking.  Do not
overbake.

5.  Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cool
cookies to room temperature and serve.  (Can be stored at room temperature in airtight container or Ziploc plastic
bag up to 5 days.)

LAURIE’S NOTES…I copied the recipe verbatim, but don’t follow it exactly….use turbinado sugar instead of
granulated.  Baking one sheet at a time DID make a difference, don’t bother rotating them halfway thru & only
bake for 8-9 minutes. They do overbake quickly, I found best to take them out a minute or two after they start
cracking.

Gary’s Brownies
6 eggs
1 cup of melted butter
half cup of vegatable oil
2 cups of raw honey
1 tablespoon of vanilla extract
3 cups of whole wheat flour
1.5 cups of unsweetened cocoa powder
2 teaspoons of sea salt

French Vanilla Ice Cream
Presented by Valerie Howells – April 9, 2011
2 cups pastured, raw cream
1 cup pastured, raw milk
2 pastured eggs
1/3 cup sucanat (recipe called for 3/4 cup white sugar)
2 tsps vanilla

whip the eggs until they are light and fluffy. (2 minutes)  Add the sugar slowly and mix it in until it dissolves. Mix in
cream, milk and vanilla.
Make ice cream according to manufacturer directions.
The next time I make it, I will add a dash of sea salt to bring out the sweetness.

recipe adapted from Ben & Jerry’s Ice cream book

Caramel Sauce made with Honey
http://chickiepea.wordpress.com/2010/08/23/actual-flavors-caramel/

Caramel
Robin’s “secret” recipe
1/2 c. butter
1 c. light brown sugar
1/4 c. light corn syrup
1/2 tsp. salt
1/2 tsp. vanilla
1/4 tsp. baking soda

In large heavy saucepan, melt butter, stir in brown sugar, light corn syrup, and salt.  Bring to boil over medium
heat and boil until desired stage is reached on your candy thermometer (I like “thread” which is 230-235
degrees).  Remove from heat and stir in vanilla, then add the baking soda.  You now have caramel ready to coat
apples or make caramel corn, but it must be used quickly or it will “set up.”

Caramel
1 1/2 cups sugar
1 cup heavy cream
3/4 stick (6 tablespoons) unsalted butter, cut into bits
1 teaspoon vanilla
1/2 teaspoon salt

Cook sugar in a 2 1/2- to 3-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt.
Continue to cook, stirring occasionally with a fork, until sugar is melted to a deep golden caramel. Tilt pan and
carefully pour in cream (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until
caramel is dissolved. Remove from heat and stir in butter, vanilla and salt. The longer it cooks, the more firm the
caramel.  No problem for dips—just add 1 tsp water/milk at a time back into cooled caramel until desired
consistency.

Flourless Chocolate Cake
Justin Kapacinskas

palm sugar
organic dark chocolate
grass fed butter
grass fed half & half
baking powder
eggs
roasted macadamia nuts

Cranberry Muffins
Vel Clark
1/2 c. organic brown sugar
1/3 c. organic white sugar
1 c. organic quinoa flour
1 c. organic brown rice flour
2 organic eggs
1 tsp. organic vanilla extract
1 tsp. baking powder
1/4 tsp. salt
1/4 c. hulled hemp seeds
1 c. fresh/frozen organic cranberries
1 c. organic plain yogurt
1/2 c. organic butter
2 tbsp. olive oil
Preheat oven to 400°.  Cream butter, eggs, sugar.  Add vanilla.  Fold in yogurt.  Add remaining ingredients.  
Sprinkle over top:
2 tbsp. sugar
1/8 tsp nutmeg
Bake for 20 to 25 minutes.

Flourless Chocolate Cake
Justin Kapacinskas

http://www.cacaoweb.net/flourlesschocolatecake2.html

Adapted the above recipe by using coconut palm sugar, ground macadamia nuts, and a splash of rum.  This cake
works great with a ganache frosting.

Paleo Chocolate Banana Coconut “Custard”
from http://fastpaleo.com/
Justin Kapacinskas

2 ripe bananas
4 tbsp. almond butter
1/2 c. unrefined coconut oil
Vanilla extract
4 tbsp. raw organic cacao powder
1 tbsp. raw honey

Coconut Macaroons
Megan Bell – April 14, 2012
http://realfoodforager.com/recipe-macaroons-gaps-paleo-primal/

Coconut Oil Candies
Christine Meurer – April 14, 2012

1/2 c unrefined coconut oil
1-2 T grade B maple syrup
1 1/2 T cocoa powder
1/2 tsp vanilla extract
Pinch cayenne pepper

Mix well and put tsp size dollops into mini muffin tin bottoms. Top with crunchy almonds if desired.
Freeze until ready to eat and to store.

Olivia’s Bodacious Holiday Beverage
Add to a large cup of steeped peppermint tea
1 heaping tsp. cocoa powder
2 tbsp. honey
2 tsp. coconut oil
pinch of nutmeg

Coconut Fudge
Megan Bell – January 12, 2013
http://ournourishingroots.com/two-holiday-recipes-chocolate-peppermint-and-coconut-citrus-fudge/
To make coconut butter, simply blend shredded coconut in a Vita Mix or blender on high for about 3 to 5 minutes.  
More commentary on it can be found here.

Honey Custard
Robin Migalla – February 9, 2013
6 eggs
3 cups of whole milk
1 cup of heavy whipping cream
1/4 cup honey
1 teaspoon of vanilla

The trick to making custard is to keep a smooth consistency while cooking the milk on the stove top, and then
carefully blending the milk into the eggs, finally baking it in a hot water bath.  Start by getting the water bath hot in
the oven while preparing the custard milk stove top.  To set up your water bath, take the dish or dishes in which
you will be baking the custard and fill them with water.  Place these in a baking pan and fill the pan hot water up to
just under the rims of your custard dishes.  Remove and dry the custard dishes, then place the hot water filled
baking pan in the oven and set the oven to 350° for preheating.

In a double broiler, heat the whole milk, whipping cream, honey, and vanilla until scalding, whisking the entire time.

In a separate bowl, beat the eggs well but not frothy.  I use my kitchen aid with the “whisk” beater on low.  Add two
tablespoons of the hot milk mixture to the eggs to “temper” them.  Continue to add the hot milk mixture a couple of
tablespoons at a time, beating the mixture on a low setting.  After you’ve added about 1 cup of the hot milk
mixture, you can gradually add the rest very slowly, whisking the entire time.

Pour the mixture into your custard dishes and put them in the hot water bath in the over.  Bake about 30 minutes
or until the top of the custard is golden brown.  This will vary according the size of your custard dishes.  Test by
poking a knife or skewer in the center.  It is done when the knife or skewer comes out clean.  Remove from the hot
water bath and let cool to room temperature.  Transfer to the fridge until cold.
Coconut Flour Donut Holes
Vel Hopkins – February 14, 2015
Coconut flour
Coconut oil
Cinnamon
Molasses
Eggs
Bake 10 minutes

Topping: Cinnamon, coconut oil, honey