Gluten-Free Cinnamon Donuts



  • 1 1/4 cup gluten-free flour such as almond or coconut

  • 2 tsps baking powder

  • 2 tsp FGO Organic Ceylon Cinnamon

  • 1 ripe banana

  • 1/4 cup coconut sugar

  • 1/4 cup honey

  • 1/2 cup coconut milk (or other non-dairy milk of your choosing!)


  • 1/4 cup coconut sugar

  • 2 tbsps FGO Organic Arrowroot Powder

  • 1 tsp Ceylon Cinnamon


FOR THE CINNAMON SUGAR COATING: Blend all the ingredients on high until fine and powdery. Your blender must be VERY dry, so do this step first.


  1. Preheat the oven to 375F

  2. Stir together the flour, baking powder, and ceylon cinnamon in a large bowl

  3. Blend the banana, non-dairy milk, coconut sugar, and honey in a blender until smooth

  4. Pour the wet ingredients into the dry and mix well

  5. Using a piping bag or a ziplock, fill your donut pan. If you don’t have a donut pan, then you can use a mini muffin pan. If your muffin or donut pan is not silicone, be sure to oil or line it

  6. Bake for 11 minutes at 375F

  7. Allow the donuts to cool completely. Seriously. Completely cool

  8. Once cool, coat in the powdered coconut sugar. Be sure to coat them immediately before serving because with time, the coconut sugar will begin to dissolve. It will still taste good but no longer be that perfect powdery coating

Recipe inspired by Feasting on Fruit

Homemade Natural Baby Powder


  • 1/2 cup arrowroot powder

  • 1 tsp FGO Organic Calendula Flowers or FGO Organic Lavender Flowers powdered in a blender or food processor


  • Powder the calendula or lavender if using.

  • Mix powdered flowers with the arrowroot powder and store in a glass jar or sugar shaker for easy use.

  • Use as you an all-natural, DIY stand-in for baby powder.

Fluffy Blueberry Paleo Pancakes (with Arrowroot)

Recipe from Civilized Caveman Cooking


  • 3 large eggs

  • 1/2 cup (120 ml) + 3 tablespoons almond or full-fat coconut milk

  • 1 tablespoon organic honey

  • 1/2 tablespoon freshly squeezed lemon juice

  • 1 teaspoon vanilla extract

  • ½ cup (60 grams) coconut flour

  • ½ cup (65 grams) arrowroot powder

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • Pinch of fine-grain sea salt

  • Coconut oil, for greasing the skillet

  • 1/2 cup (75 grams) fresh blueberries or chocolate chips

  • Coconut Butter, for serving

  • Maple syrup, for garnish (optional)


  1. In a large bowl, whisk the eggs.

  2. To the eggs add the almond milk, honey, lemon juice, and vanilla and whisk until well blended.

  3. In a separate bowl, mix together the coconut flour and arrowroot powder, then add to the wet ingredients 1/4 cup (60 grams) at a time, while continuously whisking.

  4. Then mix in the baking powder, baking soda, and salt.

  5. Grease a large skillet and place over medium heat.

  6. Once the skillet is hot, use a ladle to pour 3-inch (7.5-cm) pancakes in the skillet.

  7. Once holes begin to appear in the surface of a pancake, drop a small handful of chocolate chips onto it and flip it. The pancake should cook on each side for 3 to 4 minutes. Repeat with rest of the batter.

  8. Top with coconut butter and enjoy!

Strawberry Cupcakes (with Arrowroot)

Recipe from Elanas Pantry


  • ½ cup coconut flour

  • 1 tablespoon arrowroot powder

  • ¼ teaspoon celtic sea salt

  • ½ teaspoon baking soda

  • 4 large eggs

  • ½ cup agave nectar or honey

  • 1 tablespoon vanilla extract

  • ½ cup finely chopped fresh strawberries


  1. Preheat the oven to 350°F. Line 8 muffin cups with paper liners.

  2. In a large bowl, combine the coconut flour, arrowroot powder, salt, and baking soda. In a medium bowl, whisk together the eggs, agave nectar, and vanilla extract. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then fold in the strawberries.

  3. Scoop cup of batter into each prepared muffin cup.

  4. Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour.

  5. Frost with Whipped Cream Frosting or Strawberry Meringue Frosting

Chocolate Covered Cherries (with Arrowroot)


Recipe from Elanas Pantry


  • 1 (10 ounce) package frozen cherries

  • ½ cup agave nectar or honey

  • 1 tablespoon vanilla extract

  • ⅛ teaspoon almond extract

  • 1 tablespoon arrowroot powder

  • 1 tablespoon water

  • 1 cup chocolate chunks


  1. In a medium saucepan, heat cherries, agave, vanilla and almond extract to a simmer

  2. Combine arrowroot and 1 tablespoon water in a small bowl to form a paste

  3. Raise heat a bit and stir the arrowroot paste into the cherry mixture

  4. Stir for about 1 minute until mixture thickens, scraping bottom of the pan with spoon, to evenly distribute the arrowroot, which can tend to settle on the bottom of the pan

  5. Remove cherry mixture from heat and set aside

  6. Melt chocolate in a small saucepan over very low heat

  7. Spoon scant 1 teaspoon of the melted chocolate into each of the candy mold

  8. Spoon one cherry (with some of the sauce) on top of the chocolate

  9. Cover with another scant teaspoon of chocolate

  10. Place in refrigerator to set, about 20-30 minutes

  11. Remove from refrigerator, pop candy out of molds and serve

Fluffy Paleo Wheat Bread (with Arrowroot)

Recipe from Paleo Effect


  • 1 ½ cup Arrowroot Powder

  • 1 cup Flaxseed Meal*

  • 4 Whole Eggs

  • 4 Egg Whites

  • 4 Tbsp Walnut Oil

  • 1 ½ tsp Coarse Sea Salt

  • 4 tsp Baking Powder

  • 2 tsp Coconut Vinegar

  • Coconut Oil Spray


  1. *If you want more wheat tasting bread, use regular flaxseed meal. If you want something a little lighter, try golden flaxseed meal.

  2. Preheat the oven to 350 degrees Fahrenheit.

  3. In a bowl, combine the arrowroot powder, flaxseed meal, baking powder and sea salt. Stir to incorporate.

  4. In a blender or separate bowl, combine 4 whole eggs, 4 egg whites (so yes, you need 8 eggs total), walnut oil, and coconut vinegar. Blend or whisk until thoroughly incorporated.

  5. Pour the egg mixture (wet ingredients) into the arrowroot and flaxseed (dry ingredients) and mix until there are no longer any dry lumps. Pour into a greased bread loaf pan (smaller if you want square sandwich loaves, bigger if you want longer, thinner loaves).

  6. Spray or rub your muffin tins or bread loaf pan down with the coconut oil. Bake uncovered for 30-35 minutes for the full loaf.

Gluten-Free Vegan Everything Bagels (with Arrowroot)

Recipe from Fork and Beans


Wet ingredients

  • ¾ c. warm water

  • 1½ tsp. dry active yeast

  • ½ tsp. granulated sugar

  • 3 Tbsp. ground chia seeds (I used white but you can easily sub the black ones)

  • 1 Tbsp. vegetable oil

  • 2 tsp. apple cider vinegar

Dry ingredients

  • ⅔ c. oat flour

  • ⅔ c. millet flour

  • ⅓ c. arrowroot powder

  • ⅓ c. tapioca starch

  • 1 tsp. baking power

  • ½ tsp. baking soda

  • ½ tsp. salt

For the "Everything" mix (really it's whatever you want but here is what I did)

  • 2 Tbsp. poppy seeds

  • 2 Tbsp. sesame seeds

  • 2 Tbsp. dried onion

  • 1 Tbsp. oats

  • 1 Tbsp. sunflower seeds

  • 1 tsp. coarse salt

  • 1 tsp. cornmeal


  1. To create the yeast mixture: Add the yeast and ½ tsp. of sugar (yeast food) to the warm water and allow to foam up (takes 10 minutes). Add the chia seed, oil, and vinegar and allow 5 minutes for the chia to thicken.

  2. In a large bowl, whisk together the dry ingredients. Add the yeast mixture into the flour mix and stir for 2 minutes with a wooden spoon until well-combined.

  3. Line a baking sheet with a piece of parchment paper and lightly dust with cornmeal.

  4. Divide into 4-5 balls (depending on what size you want your bagels) and smooth with your hands. Form each ball into bagel form and creating a hole in the middle by using your thumb. Cover and allow to rise for 45 minutes.

  5. Preheat your oven to 375 degrees.

  6. Fill a pot with 4 c. water and bring to a boil. Once rapidly boiling, add 1 Tbsp. granulated sugar and 1 tsp. baking soda.

  7. Keep the small bowl nearby with the "everything" mixture inside.

  8. Gently toss 1 bagel into the boiling water and boil on each side for 30 seconds. Using a slotted spoon, scoop out of the water.

  9. Place back onto the parchment paper and quickly sprinkle the "everything" topping mixture. Do this one at a time.

  10. Bake for 20-23 minutes and allow to cool on a wire rack. When ready to eat, slice in half and toast.

Paleo Blueberry Muffins (with Arrowroot)

Recipe from Paleo Cupboard



  • 1 cup almond flour

  • 6 Tbsp. arrowroot (or tapioca) flour

  • 1/2 tsp. baking powder

  • 1/4 tsp. sea salt

  • 2 tsp. vanilla extract

  • 1 large egg, room temperature

  • 1/4 cup raw honey, melted

  • 1/4 cup coconut oil, melted

  • 1/2 cup fresh blueberries, rinsed and allowed to dry on a paper towel


  • 2 Tbsp. coconut palm sugar

  • 2 Tbsp. almond flour

  • 3 Tbsp. ghee (preferably cold)


  1. Preheat the oven to 350F. Combine the almond flour, arrowroot flour, baking powder and sea salt in a medium sized mixing bowl, and stir to combine. In a separate bowl add the egg and vanilla and whisk to combine. Slowly whisk the raw honey and coconut oil into the egg mixture until combined.

  2. Add the wet ingredients to the dry ingredients and stir until well combined. Gently fold in the blueberries and spoon the mixture equally into the baking cups or liners. 

  3. If using the optional crumb topping, combine the coconut palm sugar, almond flour and ghee in a small bowl and mix with a fork until crumbly. Sprinkle over the muffins before baking.

  4. Place the muffins in the oven and  bake for 22-25 minutes or until done and middle is set. Remove from oven and allow to cool for at least minutes before serving.