• 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)