• 4 Large Organic Eggs, room temperature
• 3 Large Overly Ripe Organic Bananas, mashed
• 1/4 Cup Honey
• 1/4 Cup Organic Whole Milk (you can substitute almond milk if dairy free)
• 1 Tablespoon Vanilla Extract
• 2 Cups Gluten Free Flour Mix
• 1/4 Cup Almond Flour
• 2 teaspoons Baking Soda
• 1/4 Cup Chopped Walnuts (optional)
• 1 Tablespoon Ground Organic Flax Seed
• 1/2 teaspoon Sea Salt
• 1/2 teaspoon Cinnamon

1. Preheat the oven to 350 degrees
2. Grease and flour (GF) a loaf pan � set aside
3. Combine the wet ingredients in a small bowl and whisk

• Sugar cookie crust:
• 1 Cup granulated sugar
• 1 Teaspoon vanilla extract
• 1 Cup butter at room temperature
• 2 Cups all purpose flour
• Lemon cheesecake:
• 8 Ounces cream cheese at room temperature
• 1/4 Cup lemon juice
• 2 Tablespoons lemon zest divided
• 1/2 Cup sugar

1. For the bars:
2. Preheat the oven to 350 degrees.
3. Line an 8x8 or 9x9 inch square baking dish with foil and spray liberally with non stick cooking spray.

• 1 1/2 cups whole wheat pastry flour or any flour you'd like
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp pink himalayan rock salt (or sea salt)
• 1/3 cup coconut oil, melted
• 3/4 cup maple syrup
• 2/3 cup water
• 1/8 cup vanilla extract
• 1/8 cup apple cider vinegar
• 1/2 cup espresso or coffee, room temperature
• CHOCOLATE SAUCE
• 4 tbsp cacao or cocoa powder
• 3 tbsp maple syrup
• 2 tbsp coconut oil, melted
• CREAM FILLING
• 3/4 cup organic Florida Crystals
• 1 tsp agar flakes
• 1 tbsp water
• 1 (14 ounce) block of organic firm tofu
• 1/4 cup coconut oil
• 1 cup maple syrup or agave nectar
• 2 tsp vanilla extract
• 2 tbsp of espresso or regular coffee
• pinch of salt

1. Preheat oven to 350F. Line a standard baking sheet with parchment paper and spray it with coconut oil spray or non stick cooking spray.
2. In a large bowl sift together all dry ingredients: flour, baking powder, baking soda, and salt.
3. In another bowl, whisk together the wet ingredients: coconut oil, maple syrup, water, vanilla, and vinegar.

INGREDIENTS:

• 2 � cups granola
• 1 cup peanuts-chopped
• 3 Tablespoons peanut butter
• 3 Tablespoons honey (or more if needed)

INSTRUCTIONS:

1. To make Peanut Butter Granola Cups, in a bowl combine granola, chopped peanuts, peanut butter and honey. If the mixture is too dry add more honey to get sticky consistency of the mixture.
2. Grease cupcake pan and divide the mixture in 12 cups. Press the mixture well to hold together and make a dent in the center of each cup. Freeze for 5-10 minutes, until the cups are firm.
3. Then, melt peanut butter and pour int the center of each granola cup. Now, freeze for another 5-10 minutes, until firm.
4. Finally, melt dark chocolate and coconut oil and spoon melted chocolate on top of peanut butter. Chill until chocolate has set.
5. Store in the fridge in air-tight container., or freeze for longer storage.

• Egg whites- 12 
• Cream of Tarter- 1 1/2 teaspoons.
• Water- 1 tablespoon.
• Vanilla Extract- 1 teaspoon
• Sugar Alternative- Equivalent to 1 3/4 cups of sugar. Please use granular alternative. 
• Salt- 1/2 teaspoon. Cake Flour- 1 cup sifted. 

• How to make Sugar Free Angel Food Cake 
• Start by prepping your pan well for nonstick. 
• On a mixing bowl use a whisk attachment to whip together the egg whites until some peaks begin to form. Then add the cream of tarter, water and vanilla extract. 
• While your ingredients are mixing,you can sift together your flour, sugar alternative, and salt. You will need to sift this very well so I would suggest sifting several times or even using a food processor. 
• Set your oven to 325 at this point and then mix together your ingredients by adding the dry ingredients to the mixing bowl with the wet ingredients. We do not want the oven to be too-preheated which is why we are doing a 'lazy' preheat. 
• Now pour the batter into your prepped pan and bake for 60-65 minutes or until golden. 
• To cool, invert this cake and allow to sit for about an hour until cool. Recipe Notes Please see post for details

• 1 puff pastry sheet-thawed
• 1 cup granulated sugar
• 4 teaspoon ground cinnamon
• 1/2 cup unsalted butter-melted
• 3.5 ounces dark chocolate- chopped
• 1/2 cup heavy cream

1. Preheat oven to 450 F and line cookie sheet with parchment paper (or spray with cooking spray)
2. Unfold the puff pastry and cut it in half (lengthwise), then cut into strips (less than 1 inch wide)
3. Gently transfer the strips onto baking sheets and bake 8 to 10 minutes(until golden brown)

• FOR THE MUFFINS:
• 1 1/2 Cups All Purpose Flour
• 1/2 Cup Granulated Sugar
• 1 1/2 Teaspoons Baking Powder
• 1/8 Teaspoon Salt
• 1/2 Teaspoon Ground Cinnamon
• 1/4 Teaspoon Nutmeg
• 1 Teaspoon Vanilla Extract
• 1 Large Egg
• 1/2 Cup Milk
• 1/3 Cup Butter, Melted and Cooled
• FOR THE TOPPING:
• 1/3 Cup Granulated Sugar
• 2 Teaspoons Ground Cinnamon
• 5 Tablespoons Butter, Melted

1. Preheat oven to 350 degrees.  Grease muffin cups or line with paper liners. Set aside.
2. In a large bowl whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.  Set aside.
3. In a small bowl beat the egg.  Add the milk, vanilla extract, and melted butter and mix well to combine.

• 1 cup medjool dates, pitted
• 1/2 cup raw walnuts
• 1/2 cup raw almonds
• 1/4 cup unsweetened cocoa powder
• 1/4 cup unsweetened flaked coconut, plus extra for rolling if desired
• 1 tsp vanilla extract
• 1 tbsp water

1. Add all ingredients to a food processor and combine on medium or high speed for 2-3 minutes. The mixture will be crumbly at first, and then it will slowly start to come together. Stop the mixer when it's sticky enough to roll into balls. Don't overprocess.
2. Using a cookie scoop or spoon, roll dough into approximately 14 tablespoon-size balls. If desired, place extra 1/4 cup flaked coconut in a shallow dish or plate and immediately roll each ball in extra flaked coconut as you go (if you wait, the coconut won't stick!).
3. Store coconut brownie bites in the refrigerator for up to two weeks or freezer for up to 3 months, for best taste. Nutrition

• 3 cups powdered sugar
• 2/3 cup Dutch processed cocoa powder, (can substitute regular unsweetened baking cocoa too)
• 1/2 tsp. salt
• 3 large egg whites
• 1 teaspoon vanilla extract
• 1 1/2 cups semi-sweet chocolate chips
• US Customary - Metric

1. Line two baking sheets with parchment paper and SPRAY with nonstick spray.
2. In a large bowl, whisk together powder sugar, salt, and cocoa powder. Stir in egg whites and vanilla extract until the batter is completely moistened. It will be very thick, similar to brownie batter. Stir in the chocolate chips.
3. Spoon the batter on the sprayed parchment lined sheets, about 1 tablespoon per scoop (Using a small cookie scoop makes this very easy!) You will end up with about 12 mounds per sheet. Let the cookie sheets rest for 30 minutes before baking*, meanwhile preheating oven to 350�F. Bake for 10-12 minutes until tops are glossy and lightly cracked. The edges will be set and the middle slightly undercooked.

• 1 cup old-fashioned oats (rolled oats)
• 1 cup unsweetened applesauce
• � cup milk or buttermilk or milk of choice
• 1 large egg
• 1 teaspoon vanilla
• 4 Tablespoons butter or coconut oil, melted
• ? cup sugar
• � cup flour (can use whole wheat flour)
• 1 teaspoon baking powder
• � teaspoon baking soda
• 1 teaspoon cinnamon
• � teaspoon salt

1. Preheat your oven to 375 degrees. Line a 12-count muffin tin with liners or grease the muffin cups then set it aside.
2. In a medium bowl, stir together the oatmeal, applesauce, milk, egg, vanilla, butter and sugar. Set aside.
3. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt

• (2) 15oz cans chickpeas, rinsed and drained (or 3 cups cooked chickpeas)
• 1 shredded carrot
• 2 stalks celery, finely diced
• 1/2 small red onion, finely diced
• Just Mayo or alternative vegan mayonaise, approximately 1/4 cup
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• optional: extras like mustard, dill, etc

1. Roughly mash the chickpeas in a medium size bowl. I like to leave some chunks of the peas in the mash.
2. Add the carrot, celery, onion, salt and pepper and mix well with a fork
3. Add mayo to desired texture of creaminess (I find tastes really vary in this regard)

• 1 � 15oz can chickpeas, drained and rinsed.
• 1/2 cup nut butter (I like almond or peanut)
• 1/2 cup maple syrup
• 1 Tbsp melted coconut oil
• 1 tsp. vanilla
• 1/4 cup almond flour
• 1/4 cup cocoa powder
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup chocolate chips and more for sprinkling on top!

1. Preheat oven to 350F.
2. In a food processor, blend chickpeas, nut butter, maple syrup, coconut oil, and vanilla,
3. Once blended, add in almond flour, cocoa powder, baking soda, baking powder, and salt.

• 240 ml / 1 cup unsweetened non dairy milk
• 2 tablespoons + 1 teaspoon oil of choice , or cashew butter for oil free but they won't be quite as light and fluffy
• 1 medium banana, peeled , weighing around 170 g in it's skin
• 200 g / 1� cups + 2 tablespoons all purpose flour , or spelt flour (see the recipe notes re measuring the flour). If you are in the UK use plain flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• � teaspoon baking soda (bicarbonate of soda in the UK)
• � teaspoon salt
• 1 teaspoon ground cinnamon
• � teaspoon ground nutmeg

1. Add all of the ingredients to a blender . It blends up much easier if you add the liquid ingredients first, followed by the dry ingredients. 
2. If you don't have a blender you can make them by hand. I will include instructions at the end. 
3. Blend the ingredients until smooth. Don't over blend. turn it off as soon as everything is smooth and combined. It should take less than a minute. Leave the batter to rest for at least 10 minutes. It will be thick. Don't be tempted to thin it. While it rests, preheat your griddle to medium (about 325 �f) or use  a skillet or frying pan 

• 1/3 cup Dutch-processed cocoa(I use Saco dutch/natural blend)
• 1/2 cup plus 2 tablespoons boiling water
• 2 oz. unsweetened chocolate, finely chopped (I use Baker's squares)
• 4 tablespoons (1/2 stick) unsalted butter, melted
• 1/2 cup plus 2 tablespoons oil (corn, canola, vegetable, or coconut)
• 2 large eggs
• 2 large egg yolks
• 2 teaspoons pure vanilla extract
• 2 1/2 cups sugar
• 1 3/4 cups good quality gluten-free flour blend*
• 1/2 tsp. xanthan gum (omit if flour blend has xanthan in it already)
• 3/4 teaspoon table salt
• 6 ounces bittersweet or semi-sweet chocolate, chunks or chips

1. Preheat oven to 350�. Make a foil sling: Cut 18" length foil and fold lengthwise to 8" width. Fit foil into length of 13x9" baking pan (I recommend using a metal one), pushing into corners and up the sides of pan; allow excess to overhang pan edges. Cut 14" length foil and fit into width of pan in the same manner, perpendicular to the first sheet. Spray foil with nonstick cooking spray.
2. In a large, microwave safe bowl, whisk cocoa and boiling water together until smooth. Add unsweetened chocolate and whisk until the chocolate is melted. If you need to, place the bowl in the microwave in 30 second increments to help melt the chocolate. Whisk in the melted butter and oil. Mixture may look curdled at this point and that's okay! Add eggs, yolks, and vanilla extract, and continue to whisk until smooth and homogenous. Whisk in sugar until fully incorporated.
3. In a small bowl, whisk together the gluten-free flour blend, xanthan gum, and salt. Stir the flour mixture into wet ingredients and mix with a rubber spatula until combined.

• 1 cup (188g) chocolate chips, melted
• 1 cup (133.75g) all purpose flour
• 1/2 teaspoon sea salt
• 1/4 teaspoon baking soda
• 2 flax eggs - Learn how to make a flax egg OR Two Bob's Red Mill Egg Replacer*
• 3/4 cup (158g) brown sugar (I use raw brown sugar, cane sugar or coconut sugar)
• 1/2 cup (100g) melted coconut oil
• 1/4 cup water
• 1 teaspoon pure vanilla extract
• 1 cup chocolate chips (unmelted)

1. Preheat oven to 325�F/160�C.
2. Melt chocolate chips in microwave for a minute, stirring after to see if chips have melted. If not, microwave in increments of 30 seconds until completely melted. Alternatively, you can melt in over a small pot of boiling water (Not a lot of water in the pot) and put the chocolate chips it in a heat proof and melt proof bowl over the pot and stir until melted.
3. In a medium bowl, whisk the flour, salt and baking soda until combined. Set aside.In a separate bowl, add the flax eggs, sugar and oil and mix until combined for about 2 minutes. Add the water and the vanilla extract. Add to the dry mixture to the wet mixture and melted chocolate chips and stir for about 3 minutes until combined.Stir in 1 cup chocolate chips. Pour into a greased, parchment lined, or a greased foil-lined 8x8 square pan. Bake for 35 minutes.When finished, remove from oven and allow to cool completely in pan on a wire rack.

• 2� cups Brown Rice Flour
• � teaspoon Baking Soda
• � teaspoon Sea Salt
• 1� teaspoon Baking Powder
• � teaspoon Cinnamon
• � teaspoon ground Nutmeg
• � cup chopped walnuts
• 2 Eggs, beaten
• 6 ripe Bananas, mashed
• ? cup Raw Honey
• 1 teaspoon Vanilla Extract
• � cup melted Coconut Oil

1. Preheat oven to 350 degrees and spray bread pan with coconut oil spray.
2. Mix rice flour, baking soda, sea salt, baking powder, cinnamon, nutmeg and chopped pecans together.
3. In separate bowl, mix the eggs, mashed bananas, honey, vanilla, and melted coconut oil.

• 2 large eggs
• 1/2 cup honey (or maple syrup, sugar, or other sweetener)
• 3/4 cup unsweetened applesauce 
• 1 teaspoon vanilla
• 1 1/2 cup oat flour (or any other type of flour; gluten-free, all-purpose, or whole wheat. I actually used white rice)
• 1/2 teaspoon salt
• 3/4 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon cinnamon (more or less as you prefer)
• 1 1/2 cups mashed ripe bananas (the ones pictured are not quite ripe enough, I used four smallish brown speckled bananas, mashed well)

1. Grease two 8 inch loaf pans or a 10 inch loaf pan. Preheat the oven to 350� F. Mix together the eggs, honey, applesauce, and vanilla

• Crust
• 12 full sheets cinnamon graham cracker crumbs
• 1/4 cup dark brown sugar
• 1/2 cup (8 tablespoons) unsalted butter, melted
• Cheesecake
• 4 packages (8 ounces each) full fat cream cheese, at room temperature
• 1 and 1/2 cups white sugar
• 1/2 teaspoon fine sea salt
• 2 teaspoons vanilla extract
• 4 large eggs
• 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
• 1 teaspoon ground cinnamon
• 2 teaspoons pumpkin pie spice
• Streusel and Topping
• 1 cup dark brown sugar, packed
• 1 cup white flour
• 1/2 cup quick cooking oats
• 1/2 teaspoon ground cinnamon
• 1/2 cup unsalted butter, softened (not melted)
• 2 teaspoons vanilla extract
• Salted or plain caramel to top bars with

1. Preheat the oven to 350 degrees F. Line a 9 x 13 baking pan with parchment paper (leave an overhang to be able to pull out these bars easily) and set aside.
2. In a bowl, combine the crust ingredients and mix until a thick dough forms. Press evenly into the bottom of the prepared 9 x 13 pan. Bake for 8 minutes, remove, allow to cool.
3. In another bowl, combine the cream cheese, (VERY important it is at room temperature for a smooth texture. Leave out for at least an hour before baking) sugar, salt, and vanilla. Beat with hand mixers until completely smooth and creamy. Add in the eggs, one at a time, and beat until each is combined.