1/4 cup coconut flour

1/4 tsp sea salt

1/2 teaspoon baking soda

2 eggs (egg replacement)

1/4 extra light virgin olive oil

1/4 agave nectar or honey

1 tablespoon chopped thyme

1 packed and heaping tablespoon fresh lemon zest

Preheat oven to 350 degrees.  In a medium bowl, combine coconut flour, salt, and baking soda.  In smaller bowl, whisk together eggs, oil and agave.  Blend wet ingredients into dry; then fold in thyme and lemon zest.

Scoop batter, one tablespoon at a time, into greased mini-muffin tins.  Bake for 8-9 mins, until golden and a toothpick inserted comes out clean.  Cool in tins for 30 mins and then remove.