1 ½ cups HCW Flaxseed Powder

2 tbsp baking powder

1 tbsp HCW Cinnamon Powder

1 tsp nutmeg

¼ tsp salt

¼ cup brown sugar / HCW Xylitol / HCW Erythritol & Stevia Blend

½ cup apple sauce / mashed banana

4 large eggs (beaten)

¼ cup vegetable oil

¼ cup water

1 tsp HCW Vanilla Extract

1 large apple (finely chopped)

½ cup chopped pecans (optional)



  1. Preheat the oven to 180°C.
  2. In a large bowl, mix together the dry ingredients.
  3. Add the chopped apple, vanilla and wet ingredients. Mix together well but do not overmix.
  4. Let batter stand for 10 minutes, then scoop into the muffin pan and bake for approx.18 minutes.



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1 cup HCW Almond Flour

½ tsp salt

¾ cup HCW Macadamia Flour

1 cup HCW Coconut Flour

4 tbsp butter (softened)

½ cup HCW Xylitol

3 eggs

1 tsp HCW Vanilla Extract

¾ cup HCW Cacao Nibs (optional)



  1. Preheat oven to 160°C.
  2. Mix dry ingredients together well.
  3. Add butter, xylitol, eggs & vanilla in a separate bowl & mix well.
  4. Add wet ingredients to dry & mix well.
  5. Add cacao nibs & combine well.
  6. Roll small pieces of dough into balls and press with a fork to flatten. Place on a lined baking tray.
  7. Bake for 20 minutes until golden.
  8. Remove from oven and allow to cool.




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