Desserts

Serves 6 to 8.

Makes 12 muffins.
If turning this into a loaf, place batter into a standard size bake pan and bake for 45-50 minutes until a fork inserted comes out clean.
To make nut-free, swap out almond flour for spelt flour. They will be a little more dense.

Makes 12 servings.

*I suggest adding the smaller amount first and giving it a taste test to see if you like it sweeter. I find it sweet enough with 1/4 cup.

**Use all the cream and some of the liquid. If the liquid and the cream are mixed together, just pour half the can into the blender. Start with a 489mL can of coconut milk.

Serves 9 generously.

Makes 18-20 cookies

Makes 8 squares

Serves 6-8

*Yes this ingredient is necessary. Coconut flour absorbs a LOT of moisture and imparts a lovely cake texture. Do not skip this.

**You can find arrowroot / tapioca flour (aka starch) at your local health food store or online. It’s always in the baking section.

***You can use less maple syrup. If you reduce the syrup, add an equal amount of applesauce in place of the syrup.

Regarding substitutions, I have not made this cake nut-free. Since the main ingredient is almond flour I would not try and substitute a different flour. Instead, try the Flourless Gluten-free Dark Chocolate Cake for a nut-free cake.

Makes 14 cups