1/2 cup melted coconut oil
1/2 cup real maple syrup
1 tablespoon vanilla extract
1/2 cup coconut flour
1 teaspoon aluminum-free baking powder
1 cup wild blueberries
Whisk together eggs, melted coconut oil, maple syrup, and vanilla.
Whisk in coconut flour.
Let it sit for 10 minutes (to thicken).
Add in blueberries and baking powder.
Spoon into greased muffin tin.
Bake at 350 for 20-25 minutes.
1/2 cup basil
1/3 cup feta
1/2 lemon zest
1 tsp coconut flour
Grate the zucchini, salt, and drain for 10 minutes.
Squeeze the excess water out of the zucchini and pat dry with a paper towel.
Roughly chop the basil and mix with the zucchini, feta, lemon zest, salt, pepper, and cumin.
In a separate bowl, whisk together the egg and slowly add the flour.
Pour over the zucchini mix and combine.
Heat up so olive oil in a pan, and scoop the mixture onto the pan. Cook for a couple of minutes each side, until browned.