CFO-COCONUT FLOUR-ORG-600G: Top Choice in Selangor, Malaysia, Kuala Lumpur (KL), Petaling Jaya (PJ) Organic Trend <span>(001938375-K)</span><br>OWNERSHIP BY EXIM ORGANIC & NATURAL FOOD SDN BHD

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Recipe A: Gluten-free Coconut Flour Cupcake	Recipe B: Protein-rich Coconut Flour Pumpkin Cookies
Ingredients: ½ cup CFO Extra Virgin Coconut Oil ⅔ cup CFO Raw Cane Sugar ½ teaspoon NQ French Sea Salt 2 teaspoons gluten-free vanilla extract 6 large eggs 2 Tablespoons water ½ cup coconut flour 1 teaspoon baking powder	Ingredients: ⅔ cup CFO coconut flour ¼ cup + 2 tablespoons CFO Extra Virgin Coconut Oil 2 eggs ½ cup pumpkin puree ¼ cup CFO Acacia Honey ½ tsp. baking soda ½ tsp. Solana Gold Apple Cider Vinegar Pinch of NQ French Sea Salt ½ tsp. ground cinnamon Pinch of freshly grated nutmeg ½ tsp. vanilla extract ½ cup CFO Jumbo Raisins
Directions: Preheat oven to 350°F. Whisk VCO, sugar, salt, vanilla, eggs, and water. Mix coconut flour and baking powder. Add dry ingredients to egg mixture and mix well. Grease the muffin cups. Bake for 18-20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Let cupcakes cool before serving.	Directions: 1. Preheat the oven to 350°F. Do not pack the flour when doing measurement, or the cookies will be too heavy. 2. Have all ingredients at room temperature and then stir together until well combined. 3. Flatten balls of dough on a parchment paper lined baking sheet 4. Bake for 18-20 minutes, until golden around the edges.