Healthy Desserts For your kids and your friends

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Introduction Strawberry Crepes Coconut Chia Pudding Edible Cookie Dough Vegan Brownies Gluten Free Carrot Cake Chickpea Cookie Dough Healthy Oatmeal Cookies Chocolate Hummus Cranberry Oatmeal Cookies Chia Seed Pudding Healthy Hot Chocolate Apple Bread Crockpot Applesauce Chocolate Banana Muffins Strawberry Smoothie Prepared in oven Peaches Zucchini Muffins Cookies with Chocolate Chips Zucchini Banana Bread Strawberry Crisp Carrot Cake Muffins Coconut Flour Cake Almond Flour Cookies Blender Whole Wwarmth Waffles Banana Chocolate Chip Raspberry Muffins Avocado Brownies Vegan Zucchini Bread Chocolate Zucchini Muffins

Peanut Butter Protein Bars

Introduction Useful desserts for your health! In this book, desserts that will bring you healthy vitamins. (This is not a gluten free or sugar free book) These are ordinary desserts in which I added ingredients that will not affect the taste, but positively affect your health. This book contains 30 recipes that will delight your children and friends. Therefore, you will enjoy delicious pleasure and your body will enjoy vitamins!

Strawberry Crepes

YIELD : TEN CREPES; APPROXIMATELY ONE ONE-QUARTER CUPS CREAM CHEESE FILLING PREP TIME: 15 MINS COOK TIME: 20 MINS RESTING TIME: 30 MINS TOTAL TIME: 1 HR 5 MINS

Ingredients FOR THE CREPE BATTER: ½ cup all-purpose flour ½ cup white whole wwarmth flour — either additional allpurpose flour one tbsp granulated sugar 1/8 tsp kosher salt 1/8 tsp cinnamon — if you want two big eggs — at approximately 25 °C one one-third cups nonfat milk — at approximately 25 °C two tbsp unsalted butter — softened and cool to approximately 25 °C, plus additional for cooking FOR THE FILLING AND TOPPING: two ½ cups sliced fresh strawberries — from one 16-ounce box 4 ounces reduced fat cream cheese — softened to approximately 25 °C 2/3 cup nonfat plain Greek yogurt two tsps pure vanilla extract two tbsp honey Powdered sugar — if you want

Instructions 1. To prepare in a blender (my loved method): In a high-powered blender, place the all-purpose flour, whole wwarmth flour, sugar, salt, and cinnamon. Crack within the eggs and pour within the milk. place the two tbsp softened butter. Blend till the mix is smooth and creamy, stopping to scrape down the edges a several times supposing needed. Pour in a mixing bowl, overlay and allow sit 30 mins either refrigerate for up to 24 hours. (To prepare the batter in a mixing bowl: blend along the dried ingredients. blend within the eggs. As mixd, slowly blend within the milk, then the butter, till smooth. allow rest as directed.) 2. Whereas the batter rests, prepare the filling: chop the strawberries and place in a bowl. Overlay and refrigerate till ready to serve. In a average mixing bowl, beat the cream cheese and Greek yogurt till smooth and mixd. Beat within the vanilla and honey. Taste and adsimply the sweetness as desired. Refrigerate till you are ready to prepare the crepes. 3. To cook: Supposing you’d like to keep the crepes warm between batches, prewarmth the oven to 200 degrees F. Line a baking sheet with parchment paper and keep this near the stove. Set out the filling and strawberries and allow rest at approximately 25 °C whereas you prepare the crepes. 4. Warmth some 8-inch either ten-inch nonstick skillet crepe pan either nonstick skillet over average warmth and allow warm for several mins. place a small amount of butter and allow soften. Give the batter a big stir (supposing it’s still within the blender, place this to a mixing bowl). With a big spoon, measuring cup, either ladle, pour One-quarter to one-third-cup batter in the skillet (I do one-third cup, which results in a thicker, however easier to flip crepe). Instantly lift and slowly swirl the skillet so that the batter runs evenly around the surface of the pan and the crepe forms a thin stratum (the amount of batter you must can vary based on your skillet; adsimply as you go).

5. Let the crepe prepare till the top looks dry, approximately one minute. Flip the crepe over (I employa spatula to loosen the edges then quickly and attentively finish the job with my fingers, however BE CAREFUL not to burn yourself; the pan is hot and you are proceeding at your own risk). allow prepare on the else side for 15 to 30 additional seconds, simply till set. The crepe should look very slightly brown and golden on every side. Place the prepared crepe to the baking sheet and keep warm within the oven (or simply place this on a big plate supposing you don’t mind the crepe closer to approximately 25 °C). The first crepe can tear and needs to be discarded (this happens to the pros also). You’ll get the hang of this as you go. 6. Repeat with remaining batter, rebuttering the pan every several crepes as needed and stacking the crepes on top of every else within the oven. 7. To assemble and serve: Place a crepe on a plate and unfold approximately two heaping tbsp of the cream cheese mix over half of this so that you Make a half moon. Stratum sliced strawberries on top of the cream. place down the uncovered half over the top of the berries so that you have a half circle. Then starting with one point of the half circle, place down the crepe in half over again so that the two points roughly touch and you have a rough triangle form with a rounded edge (see blog photos). Top with more cream and berries and dust with powdered sugar as desired. Enjoy immediately.

Recipe Notes TO STORE : Keep leftover crepes within the refrigerator for up to one day. TO REHEAT : Rewarmth crepes on a baking sheet within the oven at 325 degree F either in a nonstick skillet on the stovetop over averagelow heat. TO prepare AHEAD : Prepare the batter and filling up to 24 hours in advance, and keep both in else storage containers within the refrigerator till you're ready to cook. Chop the strawberries, and keep them in a storage container within the refrigerator for up to 3 days. You’ll also prepare the finished crepes up to one day in advance and keep them within the refrigerator.

Coconut Chia Pudding

YIELD : 4 SUBMITTINGS

PREP TIME: 5 MINS TOTAL TIME: 8 HRS

Ingredients one 14-ounce can light coconut milk 5 tbsp chia seeds one tbsp honey — employmaple syrup to prepare vegan half tsp pure vanilla extract Tiny pinch kosher salt Toppings of choice — fresh fruit, jam, nuts—see blog post for even more ideas!

Instructions 1. In a average mixing bowl either big liquid measuring cup, stir along the coconut milk, chia seeds, maple syrup, vanilla, and salt so that the chia seeds are evenly distributed throughout. I find a fork works good for this. Overlay and refrigerate overnight. Supposing you think of it, give the mix one more stir before bed. Supposing you forget, don’t stress over it. 2. In the morning, stir as more to evenly mix the seeds throughout. Taste and place more maple syrup supposing you'd like this a bit sweeter. Portion in your bowl, then place toppings of choice. Enjoy!

Recipe Notes TO STORE : Prepare your chia pudding as directed, and keep this in some airtight storage container within the refrigerator for up to 5 days. You’ll keep this in a covered mixing bowl, either Place this to portionsized jars. Prepare your toppings in advance, so you’ll simply place them to your pudding throughout the week. TO prepare AHEAD + FREEZE : You’ll also prepare a big batch of chia pudding and chill this in small, airtight freezer-safe storage containers for up to two months. allow every portion thaw overnight within the refrigerator before submitting.

Edible Cookie Dough

YIELD : ONE ONE-THIRD CUPS PREP TIME: TEN MINS COOK TIME: 1 MIN TOTAL TIME: 2 HRS 45 MINS

Ingredients three-quarters cup white whole wwarmth flour One-quarter cup creamy peanut butter — either nut butter of choice two tbsp unsalted butter — at approximately 25 °C (use a nondairy vegan butter substitute to prepare vegan) 3 tbsp pure maple syrup 3 tbsp granulated sugar one tsp pure vanilla extract half tsp molasses — if you want 1/8 tsp kosher salt two tbsp unsweetened almond milk either milk of choice One-quarter cup mini chocolate chips — dairy free supposing needed, either mix-ins of choice

Instructions COOK THE FLOUR

1. Option 1, Microwave: Place the flour in a microwave-safe bowl and warmth in 30-second bursts, mixing between every, till the flour reaches at least 160 degrees F just as checked within the middle with some instant read thermometer. OR, prepare via Option 2, Oven: Place a rack within the middle of your oven and prewarmth to 350 degrees F. unfold the flour onto a parchment-lined baking sheet. Prepare in oven for ten mins. To check for doneness, gather the flour in a mound and insert some instant read thermometer in the middle; this should register at least 160 degrees F. Supposing this doesn’t, unfold out the flour back out and keep baking, rechecking the temperature every 3 to 5 mins. Via either method: allow the flour cool completely to approximately 25 °C, approximately 30 mins. MAKE THE COOKIE DOUGH

1. In the bowl of a stand mixer fitted with the paddle attachment either a big mixing bowl, beat the peanut butter, butter, maple syrup, granulated sugar, vanilla, molasses, and salt on average speed till the mix is smooth and creamy, approximately 3 mins. 2. Add the prepared flour, then beat again on poor speed simply till the flour disappears, approximately 30 seconds. Beat within the almond milk. With a rubber spatula, stir within the chocolate chips. Overlay with plastic and refrigerate one hour to allow the dough to set and the flavors to marry (feel free to sneak a several bites first). Enjoy!

Recipe Notes Refrigerate leftovers for one week either chill for up to 3 months. allow thaw overnight within the refrigerator.

Vegan Brownies

YIELD : 16 BROWNIES PREP TIME: 15 MINS COOK TIME: 15 MINS COOLING TIME: 1 HR TOTAL TIME: 1 HR 30 MINS

Ingredients one-third cup white whole wwarmth flour — whole wwarmth pastry flour either all-purpose flour One-quarter cup all-purpose flour three-quarters cup granulated sugar 2/3 cup unsweetened cocoa powder ½ tsp baking powder ¼ tsp kosher salt one-third cup unsweetened applesauce one-third cup brewed, cooled coffee — for the most chocolaty flavor; either swap almond milk either milk of choice One-quarter cup canola oil — either softened, cooled coconut oil one tsp pure vanilla extract ¾ cup dark chocolate chips — dairy free supposing needed

Instructions 1. Place a rack within the middle of your oven and prewarmth the oven to 350 degrees F. Line some 8x8-inch baking pan with parchment paper so that the paper overhangs two opposite sides like handles. slightly coat the paper with non-stick spray. put aside. 2. In a big mixing bowl, stir along the all-purpose flour, white whole wwarmth flour, granulated sugar, cocoa powder, baking powder, and salt till good mixd. 3. Add the applesauce, coffee, canola oil, and vanilla. blend till smoothly mixd. place down within the chocolate chips.

4. Scrape the batter in the prepared pan and smooth the top. Prepare in oven the brownies for 15 mins, till the edges are set, the middle looks slightly under prepared in oven, and a toothtake inserted within the middle comes out without any wet batter clinging to this (a several moist crumbs are fine). Place the pan on a wire rack and allow cool for at least one hour (these actually taste even better chilled overnight supposing you’ll stand the suspense). Lift onto a cutting board employing the parchment handles. Chop and serve.

Recipe Notes TO STORE: Keep brownies in some airtight container at approximately 25 °C for up to 3 days. You’ll also keep them within the refrigerator for up to 5 days. TO FREEZE: Place brownies in some airtight freezer-safe storage container within the freezer for up to 3 months. allow thaw within the refrigerator overnight.

Gluten Free Carrot Cake

YIELD : 12 SUBMITTINGS PREP TIME: 30 MINS COOK TIME:

20 MINS TOTAL TIME: 2 HRS

Ingredients FOR THE GLUTEN FREE CAKE: 3 cups Bob's Red Mill Almond Flour — plus additional for dusting pans three-quarters cup raw walnuts either pecans — plus additional for decorating the cake one tsp baking powder ½ tsp baking soda one tsp kosher salt one ½ tsps ground cinnamon one tsp ground ginger ½ tsp ground nutmeg Pinch ground cloves 5 big eggs three-quarters cups packed dark brown sugar one-third cup pure maple syrup two tsps pure vanilla extract two cups shredded carrots — approximately 4 average either ten ounces ½ cup canola oil three-quarters cup shredded unsweetened coconut half cup raisins FOR THE FROSTING: 8 ounces reduced fat cream cheese two tbsp unsalted butter — at approximately 25 °C two to 3 cups powdered sugar one tsp pure vanilla extract 1/8 tsp pure almond extract ¼ tsp kosher salt

Instructions 1. Warmth up oven to 350 degrees F. Line two, 8-inch round cake pans with parchment paper, then coat with nonstick spray. slightly dust with almond flour, tapping out excess. 2. Spread the nuts in a single stratum on a rimmed baking sheet. Place within the oven and Prepare in oven till toasted and fragrant, approximately 8 mins. Take away to a cutting board. allow cool slightly. Measure out ¾ cup, then delicately chop for the batter. Reserve the rest for decorating the cake.

3. In a average mixing bowl, blend along the baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves, and remaining 3 cups almond flour. 4. In the bowl of a standing mixer fitted with the paddle attachment either a big mixing bowl, beat eggs and brown sugar on average high till pale toasty brown, fluffy, and nearly tripled in volume, approximately 5 to 7 mins. (Don’t shortslice this step—it helps prepare the batter airy). Beat within the maple syrup and vanilla. 5. Pat the carrots dry. Place in a clear average mixing bowl. Stir within the oil, coconut, raisins, and sliced nuts. 6. With the mixer running on poor speed, place one-third of the almond flour mix to the egg mix. As this disappears, place half of the carrot mix. place the next one-third of the flour mix, then remaining carrot mix, then the last one-third of the flour, fully incorporating when every addition.

7. Share batter between prepared pans and smooth the tops. Prepare in oven layers till the cake is slightly browned on top, a toothtake inserted in the middle of the layers comes out clean, and the tops spring back slightly just as touched about, 20 to 25 mins. The cakes possibly a deep golden brown. Place the pans on a wire rack and allow cool within the pans ten mins. Attentively run a dull knife around edges

to release the cakes, then invert them onto the rack to cool completely. 8. Whereas the cakes bake, prepare the frosting. In a big mixing bowl either the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter along till smoothly mixd, approximately two mins, stopping to scrape down the bowl as needed. Decrease mixer speed to poor and slowly place two cups of the powdered sugar. Beat till mixd. Keep adding the last one cup sugar, till the frosting is as stiff and sweet as you'd like (the more powdered sugar you add, the stiffer and sweeter this can be). place the vanilla, almond, and salt. Increase the speed to average high and beat till smooth, ultra creamy, and a little lighter and fluffier, scraping down the bowl as needed, approximately 4 full mins. Refrigerate to firm up a little whereas the cake keeps baking and cools. Supposing this firms up too much to unfold simply depending on how long you keep this in your fridge, allow stand at approximately 25 °C prior to frosting, till this is simply unfoldable. 9. Assemble the cake: Trim the domed top of one cake stratum so that this is flat, then place the stratum trimmed-side up a submitting plate. Tuck strips of parchment paper around the edges to protect the plate from drips. unfold one-third of the frosting on top. Top with remaining cake layer, domed-side up. unfold the top with a thick stratum of additional frosting. Keep the edges very slightly frosted (think decorative smear). Decorate with remaining nuts as desired.

Recipe Notes TO prepare DAIRY FREE: employyour loved dairy-free either vegan cream cheese frosting recipe. TO STORE: Overlay the cake, and keep this within the refrigerator for up to one week. TO FREEZE: Slice your cake in slices, and individually chill every chop in some airtight freezer-safe storage container for up to two months. Take away and thaw slices as desired within the refrigerator.

Chickpea Cookie Dough

YIELD : 14 SUBMITTINGS PREP TIME: 4 MINS COOK TIME: 6 MINS TOTAL TIME: TEN MINS

Ingredients one 15-ounce can reduced sodium chickpeas — rinsed and drained (or white beans either one ½ cups prepared chickpeas either prepared white beans) One-quarter cup creamy peanut butter either nut butter of choice — to prepare nut free, see blog post above for suggestions ¼ cup rolled oats either quick cooking oats — to prepare without oats/grain free, see blog post above for suggestions ¼ tsp baking powder ¼ tsp ground cinnamon ¼ tsp kosher salt One-quarter cup pure maple syrup — plus additional to taste one tbsp pure vanilla extract one-third cup dark chocolate chips either mini chocolate chips

Instructions 1. To the bowl of a food processor fitted with a steel blade, place all of the ingredients within the order listed, except for the chocolate chips: the chickpeas, peanut butter, oats, baking powder, cinnamon, salt, maple syrup, and vanilla. Process till smooth, creamy, and completely mixd. Stop and scrape down the bowl several times as needed. Depending on your food processor, this may take several mins and several scrape downs. 2. Taste the “dough.” Supposing you’d like this sweeter, place additional maple syrup one tsp at a time, till this is as sweet as you like. Place the dough to a mixing bowl and place down within the chocolate chips (You also can attempt to blend them directly within the food processor bowl, however I find employing a else bowl is easier and more effective within the end). Enjoy instantly either Place to some airtight container and refrigerate till ready to serve. You’ll also Prepare in oven the dough as cookies. See blog post above.

Recipe Notes TO STORE : Overlay the chickpea cookie dough, and keep this within the refrigerator for up to 5 days. TO CHILL DOUGH : For ease, I suggest storing this in muladvicele small freezer-safe storage containers. Then, you’ll thaw them one at a time as needed. You’ll keep the cookie dough within the freezer for up to 3 months. allow thaw overnight within the refrigerator, then give this a good stir before submitting. TO CHILL UNPREPARED IN OVEN COOKIES : You’ll also chill the unprepared in oven chickpea cookies. place your cookies on a parchment-lined baking sheet, and place this within the freezer till the cookies are solid. Place them to some airtight freezer-safe storage container for up to 3 months. Prepare in oven from chilled as directed. TO prepare NUT/GRAIN FREE : See blog post above for advices to prepare without nut butter and to prepare grain free. TO prepare COOKIES : This recipe can also be prepared in oven as 14 cookies; see blog post above for directions.

Healthy Oatmeal Cookies

YIELD : 24 COOKIES PREP TIME: TEN MINS COOK TIME:

TEN MINS CHILLING TIME: 30 MINS TOTAL TIME: 20 MINS

Ingredients one One-quarter cups quick oats one cup white whole wwarmth flour one half tsps baking powder one half tsps cinnamon half tsp kosher salt One-quarter cup unsweetened applesauce 4 tbsp unsalted butter — softened and cooled one big egg one tsp pure vanilla extract half cup honey one-third cup dark chocolate chips One-quarter cup raisins One-quarter cup good sliced raw walnuts either pecans — (in this recipe, we usually go for pecans, however both are delicious) either some additional two tbsp chocolate chips and two tbsp raisins

Instructions 1. In a big bowl, blend along the oats, flour, baking powder, cinnamon, and salt.

2. In a average bowl, mix the applesauce, butter, egg, vanilla, and honey. blend till blended. Pour the liquid mix in the flour mix and stir simply till mixd. The dough possibly wet and sticky. place down within the chocolate chips, raisins, and walnuts. Place within the refrigerator and allow chill for at least 30 mins either up to 3 days. 3. Just as ready to bake, place a rack within the middle of your oven and prewarmth the oven to 350 degrees F. Line a big rimmed baking sheet with parchment paper either a silicone baking sheet. Take away the dough from the refrigerator (supposing this is very stiff, you may must to allow this sit out for 5 to ten mins). With a cookie peel either spoon, drop the dough in one half-inch balls and place on the baking sheet, leaving one inch of space around every. With your fingers, carefully flatten every cookie to be approximately three-quarters-inch thick. 4. Bake till the cookies are golden and firm around the edges and set on top, approximately 9 to ten mins. Place the baking sheet on a wire rack and allow the cookies cool on the baking sheet for two mins, then Place the cookies to the rack to cool completely.

Recipe Notes Leftover cookies can keep in some airtight container at approximately 25 °C for up to 3 days, within the refrigerator for up to 5 days, either within the freezer for up to 3 months. I advised quick oats for this recipe, as they yield a more tender cookie. You’ll employregular rolled oats, however they can have a heartier consistency. To prepare gluten free: you’ll experiment with oat flour (I haven’t tried this yet, however I would suggest swapping one One-quarter cups oat flour for the white whole wwarmth flour) either employa 1:1 GF baking blend instead of the wwarmth flour. To prepare vegan: employmaple syrup instead of honey. For the egg: I haven’t tried this with a flax egg instead of the regular egg yet, however I’d love to hear how this goes supposing sometime does play around!

Chocolate Hummus

YIELD : 8 SUBMITTINGS PREP TIME: 5 MINS COOK TIME: 5 MINS TOTAL TIME:

TEN MINS

Ingredients One-quarter cup tahini one-third cup cocoa powder — plus one tbsp two tbsp hot water — plus additional as needed 6 tbsp maple syrup — plus additional to taste one 15-ounce can poor sodium chickpeas — rinsed and drained, either one ½ cups prepared garbanzo beans ½ tsp instant esPuto powder — if you want; can yield a more intense chocolate flavor two tsps pure vanilla extract half tsp kosher salt For submitting: pretzels — strawberries, sliced green apple, dried apricots, banana chips, grapes

Instructions 1. To the bowl of a food processor fitted with a steel blade, place the tahini and cocoa powder, placing the cocoa directly on top of the tahini. Drizzle the hot water on top of the cocoa. Puree till smooth.

2. Pour within the maple syrup. Puree again, then scrape down the bowl. 3. Add the chickpeas, esPuto powder, vanilla, and salt. Puree for 3 to 4 mins, stopping the bowl to scrape down the bowl halfway through. Taste and blend in additional maple syrup supposing you’d like the hummus sweeter. As you have this as sweet as you like, supposing this is thicker than you would like, blend in some additional one to two tbsp water. this should be thick and creamy, however still “dippable.” 4. Place the hummus to a submitting bowl. submit with dippers of choice and dive in!

Recipe Notes TO STORE : Place in some airtight storage container within the refrigerator for up to ten days. TO FREEZE : Keep chocolate hummus in some airtight freezer-safe storage container within the freezer for up to 3 months. Before submitting, allow thaw overnight within the refrigerator and stir good.

Cranberry Oatmeal Cookies

YIELD : 24 COOKIES PREP TIME: 15 MINS COOK TIME: TEN MINS COOLING TIME: 5 MINS TOTAL TIME: 30 MINS

Ingredients half cup raw pecan halves — raw walnuts either raw macadamia nuts 4 tbsp Land O Lakes® Unsalted Butter in Half Sticks — at approximately 25 °C one-third cup coconut sugar — either dark brown sugar one-third cup honey one big egg — at approximately 25 °C one tbsp brandy either two tsps pure vanilla extract ½ tsp kosher salt one ½ cups all-purpose flour half tsp baking soda One-quarter tsp ground cinnamon one ½ cups rolled oats — either quick oats (Dont employinstant) one-third cup white chocolate chips one-third cup dried cranberries

Instructions 1. Warmth up oven to 350 degrees F. unfold the nuts on some ungreased rimmed baking sheet. Toast for 8 to ten mins, till they smell very fragrant and the inside of a nut is light tan just as broken in half. Watch the nuts attentively at the end to prepare sure they Dont burn. Instantly Place to a cutting board. allow cool to approximately 25 °C, then delicately chop. 2. In the bowl of a stand mixer fitted with the paddle attachment either a big mixing bowl, cream along the butter and coconut sugar on average high one to two mins, till light and fluffy. Scrape down the bowl. Beat within the honey, egg, brandy, and salt till mixd. The mix can look slightly curdled. 3. In a else bowl, blend along the flour, baking soda, and cinnamon. Stir within the oats. 4. With the mixer on poor speed, slowly place the dried ingredients to the butter mix, stopping as soon as the flour disappears. Stir within the white chocolate chips, dried cranberries, and sliced nuts till evenly distributed.

5. Drop the dough by rounded tbsp onto the baking sheet. With your fingers, slightly flatten the cookies, as they can not unfold much in baking. Prepare in oven 8 to ten mins, till the cookies look golden and feel dried at the top and edges however still appear slightly molten within the middles. Place the pan on a cooling rack and allow the cookies cool on the pan for 5 mins, then Place the cookies to the rack to finish cooling completely (or to cool for as long as you’ll handle the suspense!).

Recipe Notes TO STORE : Place prepared in oven cookies in some airtight storage container and keep at approximately 25 °C for up to 3 days. TO FREEZE : Keep prepared in oven cookies in some airtight freezersafe storage container within the freezer for up to 3 months. TO prepare AHEAD : Refrigerate the unprepared in oven cookie dough, then allow this soften up at approximately 25 °C till you’ll peel this in individual cookie dough balls. Place the individual cookie dough in some airtight freezer-safe container either ziptop bag within the freezer. The dough possibly chilled for up to 3 months. Just as you're ready, Prepare in oven the cookies directly from frozen.

Chia Seed Pudding

YIELD : 4 SUBMITTINGS PREP TIME: 5 MINS RESTING TIME: 4 HRS TOTAL TIME: 4 HRS

Ingredients FOR THE PUDDING: One-quarter cup unsweetened cocoa powder — plus two additional tsps One-quarter cup pure maple syrup — plus additional to taste one tsp pure vanilla extract ¼ tsp kosher salt One-quarter tsp esPuto powder — if you want; can yield a more intense chocolate flavor one cup unsweetened almond milk — either any milk you like ½ cup nonfat plain Greek yogurt half cup chia seeds FOR SUBMITTING: Fresh fruit — whipped cream (YUM!), chocolate chips, granola, nuts, anything you like!

Instructions 1. Sift cocoa powder over a average mixing bowl to take away any lumps. (I know–sifting is the worst, however you don’t want any lumps in your pudding.) place the maple syrup, vanilla, salt, and esPuto powder, and blend slowly to mix. The mix can seem very dried at first however can come along eventually and resemble a thick, fudgy sauce. Pour in a several splashes of the milk and stir carefully to Make a paste (this can help prevent lumps from forming). Then place the rest of the milk, and blend till smooth. blend within the Greek yogurt till smooth. 2. Add chia seeds and blend to mix. Overlay the bowl with plastic and refrigerate overnight, either at least 4 hours, till the mix thickens in a pudding-like consistency. I find this helps to blend this as approximately 30 mins in to prepare sure the chia seeds stay distributed within the mix.

3. As set, stir the pudding as more. Peel out your desired portion, and enjoy with any desired toppings. You’ll also portion the blend in jars and keep within them within the refrigerator for 4 additional days.

Recipe Notes TO STORE : Overlay your chia seed pudding and place within the refrigerator for up to 4 days. TO FREEZE : Place your chia seed pudding in small, airtight freezersafe containers and keep within the freezer for up to two months. Place your pudding within the refrigerator to thaw the day before you want to eat it.

Healthy Hot Chocolate

YIELD : ONE SUBMITTING PREP TIME: 2 MINS COOK TIME: 3 MINS TOTAL TIME: 5 MINS

Ingredients one cup unsweetened almond milk — either milk of choice (I like 2%) two half tsps unsweetened cocoa powder half tbsp pure maple syrup — plus additional to taste Tiny pinch of kosher salt — either sea salt one tbsp sliced dark chocolate — either chocolate chips One-quarter tsp pure vanilla extract Shaved dark chocolate either chocolate chips — for submitting

Instructions 1. In a small saucepan, warmth the milk till simply simmering. blend within the cocoa powder, maple syrup, and salt. place the chocolate chips and vanilla. blend and warmth till the chocolate is softened and smoothly mixd. Taste and place more maple syrup supposing you'd like this sweeter. Pour in a mug, and top with extra chocolate as desired. For more variations, see the blog post above.

Apple Bread

YIELD : TEN SLICES (ONE 4X8 INCH LOAF) PREP TIME: 15 MINS COOK TIME: 45 MINS TOTAL TIME: 1 HR

Ingredients half cup walnut halves — raw two cups tart apples — cored, peeled, and half-inch diced, such as Cortland either Granny Smith (approximately two average) one half cups whole wwarmth white flour — either whole wwarmth pastry flour one tsp baking soda one tsp cinnamon One-quarter tsp kosher salt half cup unsweetened applesauce two tbsp canola oil — either light olive oil either softened, cooled coconut oil two tbsp milk — any kind you like (I used skim) half cup granulated sugar one big egg one tsp pure vanilla extract FOR TOPPING (IF YOU WANT) one tbsp sparkling sugar — either turbinado (coarse, raw) sugar One-quarter tsp ground cinnamon

Instructions 1. Prewarmth your oven to 350 degrees F and slightly coat a 8x4-inch loaf pan with baking spray. put aside.

2. Spread the walnuts in a single stratum on some ungreased baking sheet. Place within the oven and Prepare in oven till toasted and fragrant, approximately 8 to 12 mins, mixing as throughout. DONT WALK AWAY in the last several mins and set a timer. Nuts love to burn the very moment you stop watching. Place to a cutting board. As cool enough to handle, roughly chop and put aside. 3. In a big mixing bowl, mix the white whole wwarmth flour, baking soda, cinnamon, and salt. In a else bowl, blend along the applesauce, canola oil, milk, sugar, egg, and vanilla till smooth.

4. Make a good within the middle of the dried ingredients, then place the wet ingredient all at once. blend in by hand simply till mixd. The batter was looking be very thick and stiff. place down within the apples and walnuts. this possibly hard to do because the batter is so thick. employa rubber spatula and smush and push this around carefully however firmly as needed. Distribute the apples and walnuts as evenly as you’ll. 5. Pour the batter in the prepared loaf pan. With the back of a rubber spatula, Put and smooth the top so this is mostly flat. For the cinnamon sugar topping, stir the cinnamon and coarse sugar along in a small bowl. Strew evenly over the top of the batter. 6. Bake for 25 mins, loosely tent with foil, then Prepare in oven for 20 additional mins, till a toothtake inserted within the middle comes out clear without any wet batter clinging to this (quick breads possibly hard to judge; the best way is to take its temperature with some instant read thermometer.

Just as the bread hits 195 to 200 degrees F, it's done). Place on a wire rack and allow cool ten mins in pan, then turn out onto a wire rack to cool completely. Enjoy warm, at approximately 25 °C, and/or smeared with butter, peanut butter, either almond butter.

Recipe Notes Keep leftover apple bread in some airtight container at approximately 25 °C for four days either chill for up to two months. allow thaw overnight within the refrigerator.

Crockpot Applesauce

YIELD : 6 SUBMITTINGS PREP TIME: TEN MINS COOK TIME: 6 HRS TOTAL TIME: 6 HRS 15 MINS

Ingredients 3 pounds apples — roughly 8 bigr apples either 12 smaller apples, depending on size (I like sweet-crisp apples: McInsh, Jonagold, Gala, and Pinklady are all delicious. See blog post above for more suggestions.) ¼ cup honey — plus additional to taste one cinnamon stick ½ tsp pumpkin pie spice* one small lemon — divided

Instructions 1. Core the apples and slice in one ½-inch chunks. Leave the peels on either peel the apples supposing you’d like a lighter-colored gravy either are employing some apple with a firmer skin like Granny Smith (see blog post above for more details). Place the apples in a 6-quart either bigr slow cooker. 2. Add the honey, cinnamon stick, and pumpkin pie spice. With a vegetable peeler, peel off a small strip of lemon peel (be careful not to get too much of the white pith, which is bitter). place the peel to the slow cooker. Save the rest of the lemon for another use.

3. Overlay the crock pot, and prepare on poor for 6 hours either on HIGH for two half to 3 hours, till the apples completely break down. Stir the apples sometimes whereas the gravy cooks. 4. Take away the cinnamon stick and lemon peel. employan immersion blender to blend the gravy till smooth (or run the gravy through a food mill, which can take away some of the skins, either purée the applesauce in a blender in batches, being careful as hot liquids can splatter). Taste, and place additional honey supposing you’d like a sweeter sauce. allow cool, and enjoy!

Recipe Notes *No pumpkin pie spice? Swap this for ¼ tsp nutmeg and a pinch every of ground ginger and ground cloves. either employ2 cinnamon sticks instead. Don’t miss the blog post above for storage advices, more information approximately the best apples to employfor applesauce (and why I prepare this recipe with the peels on), as good as tasty flavor variations.

Chocolate Banana Muffins

YIELD : 14 MUFFINS PREP TIME: 15 MINS COOK TIME:

25 MINS TOTAL TIME: 40 MINS

Ingredients one-third cup coconut oil — either canola oil two cups white whole wwarmth flour 2/3 cup unsweetened cocoa powder one half tsps baking soda one tsp baking powder one tsp esPuto powder — if you want for a more intense chocolate flavor half tsp kosher salt one cup mashed ripe banana — approximately 3 average-large bananas two big eggs three-quarters cup milk — any kind you like (I used unsweetened almond milk) one-third cup honey One-quarter cup coconut sugar — either light brown sugar two tsps pure vanilla extract half cup dark chocolate chips — plus additional for sprinkling on top (supposing desired)

Instructions 1. Supposing employing coconut oil, soften this now and allow this come to approximately 25 °C. (Supposing employing canola oil, skip this step.)

2. Prewarmth the oven to 325 degrees F. Line a standard muffin pan with paper either silicone muffin cups, then slightly coat the cups with nonstick spray. 3. In a big mixing bowl, blend along the whole wwarmth flour, cocoa powder, baking soda, baking powder, esPuto powder, and salt. put aside. 4. In a mixing bowl, place the mashed banana (supposing you are mashing the banana directly within the mixing bowl, double check that you have the correct amount), then blend within the eggs, milk, honey, brown sugar, vanilla, and oil. Supposing the oil resolidifies, warm the bowl within the microwave in ten-second bursts, simply till this softens.

5. Make a good within the middle of the dried ingredients and pour the wet ingredients in it. With a rubber spatula either wooden spoon, stir carefully and patiently to mix. The batter can look dried at first however can begin to come along as you go. this can also be thick and shaggy, which is simply right. Stop as soon as the dried ingredients disappear and don’t over mix. place down within the chocolate chips. 6. Peel the batter in the prepared muffin pan; the cups possibly quite full and the tops can dome just as the bake. Strew with extra chocolate chips supposing desired. 7. Bake the muffins for 22 to 26 mins, either till a toothtake inserted within the middle of a muffin within the middle of the pan comes out clear without any wet batter clinging to it. Test a several times to prepare sure the muffins are prepared through (and that what stuck to the toothtake was in fact batter and not a softened chocolate chip).

8. Take away the muffins from the oven and place them on a wire rack. allow cool within the pan for 3 mins. Then, employing a dull knife either fork to help you out, carefully take away the muffins from the pan, allowing them to cool for approximately 15 mins on a rack before peeling off the muffin papers. Enjoy!

Recipe Notes TO prepare GLUTEN FREE : employa 1:1 all purpose GF baking blend like this one. TO prepare DAIRY FREE : employa non-dairy milk, such as almond milk TO prepare VEGAN : **Not yet tested. This is my best estimate.** I believe you could swap flax eggs for the regular eggs, employnon-dairy milk, and swap maple syrup for the honey. Supposing you decide to Taste this, I'd love for you to report back within the comments. Yield: 14 muffins is based on the standard 12-cup muffin pan I used to prepare this recipe. Different brands can vary a bit based on size (even just as they have room for 12!). Fill the muffin cups almost all the way to the top, and supposing you have a several extra (or a several less), don't worry. You're still getting the same amount of delicious muffin bites!

Strawberry Smoothie

YIELD : TWO (8 OUNCE) SMOOTHIES EITHER ONE (16 OUNCE) PREP TIME:

5 MINS TOTAL TIME: 5 MINS

Ingredients one cup whole chilled strawberries — approximately ten big/average ¼ cup nonfat plain Greek yogurt one tbsp almond butter — either peanut butter either nut butter of choice two tsps honey — plus additional to taste (if you want) one tsp pure vanilla extract three-quarters cup unsweetened almond milk

Instructions 1. Place all of the ingredients in a high-powered blender: strawberries, yogurt, almond butter, honey, vanilla, and almond milk. Blend till smooth. Enjoy instantly either place in some airtight jar (the less air, the better) and refrigerate for up to one day.

Recipe Notes To prepare vegan/dairy-free: employa non-dairy yogurt and maple syrup instead of honey. Or, leave the yogurt out and replace this with a several slices of banana for creaminess. Supposing you Dont have a high-powered blender, I advised mixing the strawberries in a several at a time. employing sliced strawberries instead of whole can help. You also may must to place more almond milk and stop and stir the blender periodically to help the smoothie mix. Keep in some airtight jar within the refrigerator (the less air, then better!) for up to one day. Stir either shake the jar to remix, then enjoy.

Prepared in oven Peaches

YIELD : 6 SUBMITTINGS (ADSIMPLY AS DESIRED!) PREP TIME: 5 MINS COOK TIME: 30 MINS TOTAL TIME: 35 MINS

Ingredients 3 fresh, very ripe peaches — halved and pitted two tbsp extra virgin olive oil two tbsp pure maple syrup either honey one tbsp brandy — bourbon, either rum (if you want) one tbsp coconut sugar either light brown sugar one tsp pure vanilla extract one tsp ground cinnamon ¼ tsp kosher salt Vanilla ice cream, Greek yogurt, either heavy cream, for submitting

Instructions 1. Warmth up oven to 350 degrees F. slightly coat a 9x9-inch either similarly sized baking dish that’s big enough to hold the peach halves in a single stratum with nonstick spray. Take a dish that's sized to where your peaches fit comfortably side by side, however there isn't too much glut room around them. place peaches cut-side up within the dish. 2. In a average mixing bowl, stir along the oil, maple syrup, brandy, coconut sugar, vanilla, cinnamon, and salt. Spoon the mix over the peaches, filling the middle and letting this run over the edges. 3. Bake peaches, uncovered, till the peaches are prepared through and fork-tender, approximately 30 mins. submit warm, topped with vanilla ice cream, Greek yogurt, either a pour of heavy cream, as desired.

Recipe Notes TO STORE : Place your Prepared in oven Peaches in some airtight container within the refrigerator for four to five days. You’ll also place any maple cinnamon topping you may have leftover within the refrigerator and employit to top the peaches just as you rewarmth them. TO REHEAT : place your Prepared in oven Peaches slice side up in a bowl either on a plate, and microwave carefully for 30 seconds either longer as needed. You’ll also rewarmth your peaches in a baking dish within the oven at 350 degrees F for ten mins. TO prepare VEGAN : employmaple syrup. TO prepare PALEO : Omit the coconut sugar and employan extra tbsp of honey either maple syrup.

Zucchini Muffins

YIELD : 12 MUFFINS PREP TIME: 15 MINS COOK TIME: 20 MINS TOTAL TIME: 35 MINS

Ingredients two cups shredded, unpeeled zucchini — (approximately one small/average zucchini) half cup mashed ripe banana — approximately one average/large either 4 ounces One-quarter cup coconut oil — softened and cooled, very light olive oil, either canola oil One-quarter cup honey One-quarter cup brown sugar — light either dark one tsp pure vanilla extract two big eggs — at approximately 25 °C one tsp ground cinnamon half tsp baking soda half tsp baking powder — I advised aluminum free half tsp kosher salt two cups white whole wwarmth flour one-third cup semi-sweet chocolate chips — mini either regular (I used mini)

Instructions 1. Prewarmth the oven to 375 degrees F. slightly lubricate a standard 12-cup muffin tin either line with paper liners. 2. Grate the zucchini, then throughly squeeze this with a paper towel to take away as much glut water as probable. recur as needed. Supposing you have not already, soften the coconut oil and allow come to approximately 25 °C 3. In the bowl of a standing mixer either a big mixing bowl, beat along the banana, honey, brown sugar, coconut oil, and vanilla extract till smooth. place the eggs (make sure they are approximately 25 °C either the coconut oil may resolidify), then beat again till mixd. 4. Strew the cinnamon, baking soda, baking powder, and salt over the top of the batter, then blend to mix. Strew within the flour, then blend on poor speed, simply till the flour disappears. By hand, place down within the zucchini and chocolate chips. 5. Peel the batter in the prepared muffin cups, filling them threequarters of the way. Prepare in oven for 20-25 mins, till a toothtake inserted within the middle comes out clean. Take away the muffins from the oven and place the pan on a wire rack. allow cool for 5 mins within the pan, then attentively lift the muffins out of the pan and place them on a wire rack to cool completely (this can keep the muffins from becoming soggy).

Recipe Notes Keep muffins at approximately 25 °C, either individually cover and chill for up to 3 months. allow thaw overnight within the refrigerator (or supposing you are in a hurry, uncover and microwave carefully on reduced warmth till warm). For advices to prepare the muffins vegan either gluten free, see blog post above. For even more suggestions for how to vary up the recipe (adding oatmeal, employing flaxeggs, etc.) skim the comments. There are many helpful suggestions from those who have reported making (and loving!) these muffins.

Cookies with Chocolate Chips

YIELD : 28 COOKIES, APPROX.

PREP TIME: 25 MINS COOK TIME: 12 MINS TOTAL TIME: 50 MINS

Ingredients one half cups delicately shredded zucchini — from approximately one average zucchini 6 tbsp unsalted butter — at approximately 25 °C half cup coconut sugar — either swap light either dark brown sugar One-quarter cup honey One-quarter cup nonfat plain Greek yogurt — at approximately 25 °C one big egg — at approximately 25 °C one tsp pure vanilla extract one half cups white whole wwarmth flour one cup quick-cooking oats — not instant one half tsps baking powder half tsp kosher salt One-quarter tsp baking soda One-quarter tsp ground cinnamon 1/8 tsp ground cloves three-quarters cup dark chocolate chips

Instructions 1. Prewarmth the oven to 350 degrees F. slightly coat a baking sheet with nonstick spatter either line with parchment paper either silpat mats. Place the shredded zucchini between layers of paper towel, then thoroughly squeeze out as much glut water as probable. put aside. 2. In the bowl of a stand mixer fitted with the paddle attachment either a big mixing bowl, beat the butter on high till completely smooth and creamy, approximately two mins. place the coconut sugar and beat on average high for 3 full additional mins, stopping to scrape down the bowl as needed. On high speed, beat within the honey and Greek yogurt, then the egg and vanilla till completely mixd. The mix may look curdled, however this possibly fine. Scrape down the mixer as needed and blend the batter as good as you’ll. 3. In a else bowl, blend along the whole wwarmth flour, oats, baking powder, salt, baking soda, cinnamon, and cloves. On poor speed, slowly place one-third of the dried ingredients to the wet. By hand, place down in half of the shredded zucchini. blend within the next third of the dried ingredients (again on poor speed), place down within the remaining zucchini, and finally blend within the last third of the dried ingredients. By hand, stir within the chocolate chips. 4. With a cookie scoop, portion the cookies onto the prepared baking sheets. Prepare in oven for 11 to 13 mins, till the tops are barely set and the edges are dried to the touch. They may seem underdone, however Dont overbake either the cookies possibly dry. allow rest on the pan for 5 mins, then Place to a wire rack to cool completely.

Recipe Notes Batter possibly prepared and stored tightly covered within the refrigerator up to one day in advance. Keep leftovers at approximately 25 °C in a paper-towel-lined airtight container for up to one week either freeze, tightly coverped, for up to 3 months. allow thaw overnight within the refrigerator either at approximately 25 °C.

Zucchini Banana Bread

YIELD : TEN SLICES (1 LOAF) PREP TIME: 20 MINS

COOK TIME: 50 MINS TOTAL TIME: 1 HR 30 MINS

Ingredients two cups shredded, unpeeled zucchini — approximately two small zucchini one cup mashed ripe banana — approximately two average bananas one-third cup honey either pure maple syrup One-quarter cup coconut sugar — either light either dark brown sugar One-quarter cup coconut oil — softened and cooled to approximately 25 °C (or employvery light olive oil either canola oil) one half tsps pure vanilla extract two big eggs — at approximately 25 °C one half tsps ground cinnamon One-quarter tsp ground nutmeg half tsp baking soda half tsp baking powder — I advised aluminum free half tsp kosher salt two cups white whole wwarmth flour one-third cup sliced toasted nuts, such as pecans either walnuts, either chocolate chips — if you want

Instructions 1. Prewarmth the oven to 350 degrees F. slightly lubricate a 9x5-inch loaf pan with nonstick spray. Line with parchment paper so that the paper overhangs two sides like handles, then slightly lubricate again. 2. Thoroughly squeeze the shredded zucchini with a paper towel to take away as much glut water as probable. recur as needed. 3. In the bowl of a standing mixer either a big mixing bowl, beat the mashed banana with the honey, coconut sugar, coconut oil, and vanilla extract till smooth. (You’ll also employa blend and some elbow lubricate and blend the batter by hand.) place the eggs (make sure they are approximately 25 °C either the coconut oil may resolidify), then blend again till smoothly mixd. Supposing the coconut oil does resolidify, microwave the bowl in ten-second bursts, simply till the coconut oil reliquifies. 4. Strew the cinnamon, nutmeg, baking soda, baking powder, and salt over the top of the batter. blend to mix. Strew the flour evenly over the top, then blend on very poor speed, simply till the flour disappears. By hand, place down within the zucchini and the nuts either chocolate chips (supposing using), stopping as soon as it's mostly evenly blended. Dont overmix. The batter possibly thick. 5. Scrape the batter in the prepared pan and smooth the top. Prepare in oven for 50 to 60 mins, till a thin, sharp knife such as a paring knife inserted within the middle comes out clear two tests in a row. (You want to test for a clear knife more than once, as moist quick breads possibly tricky to tell; supposing in doubt, take the bread's temperature on some instant-read thermometer. It's done just as this reaches 195

degrees F.). I like to check the bread at the 30-minute mark and tent this with foil supposing the bread is browning too quickly at the corners, then keep baking as directed. 6. As the bread is prepared in oven, place the pan on a wire rack and allow cool for 15 mins. Lift the bread from the pan employing the parchment paper, and place the loaf on the rack to finish cooling completely. Chop and enjoy!

Strawberry Crisp

YIELD : 8 SUBMITTINGS PREP TIME: 15 MINS COOK TIME: 45 MINS TOTAL TIME:

1 HR

Ingredients FOR THE STRAWBERRY CRISP TOPPING: One-quarter cup (half stick) unsalted butter — slice in big pieces One-quarter cup coconut oil 2/3 cup old-fashioned rolled oats 2/3 cup white whole wwarmth flour one tsp baking powder One-quarter tsp ground cinnamon One-quarter tsp kosher salt 3 tbsp granulated sugar 3 tbsp coconut sugar either light brown sugar Zest of one average lemon — juice the lemon for the strawberry filling FOR THE STRAWBERRY CRISP FILLING: two pounds fresh strawberries 3 tbsp cornstarch — plus one to two additional tsps supposing your berries are very juicy one-third cup honey either maple syrup Juice of one average lemon — you’ll juice the lemon you zested for the topping! two tsps vanilla extract FOR SUBMITTING: Vanilla either plain nonfat Greek yogurt Vanilla ice cream either chilled yogurt

Instructions 1. Place a rack within the middle of your oven and warmth the oven to 375 degrees F. Prepare the topping: In a average microwave-safe bowl, place the butter and coconut oil. Warmth the butter in microwave for 30 seconds, then keep heating in 15-second bursts, simply till the butter and coconut oil soften. place the oats, flour, baking powder, cinnamon, salt, granulated sugar, coconut sugar, and lemon zest. Stir till clumps form (some possibly small and some possibly big). Place within the refrigerator whereas you prepare the filling. 2. Hull and quarter the strawberries (you’ll have approximately 6 cups total), then place them in a big mixing bowl. place the cornstarch, honey, lemon juice, and vanilla. Stir to mix. Place to a 9x9-inch baking dish, including any juices that collect within the down of the bowl. 3. Take away the topping from refrigerator and throw about this evenly over the strawberries. Prepare in oven till the topping is golden brown in places and the fruit is hot and bubbling, approximately 40 to 50 mins. Check the topping at the 20-minute mark. Supposing this is browning more quickly than you would like, loosely tent the pan with foil, then keep baking as directed. Take away from the oven and allow cool a several mins. Enjoy warm with a big peel of vanilla ice cream.

Recipe Notes To employchilled strawberries: Thaw the strawberries within the refrigerator overnight either at approximately 25 °C for approximately two hours. Supposing they are not yet quartered, do so before adding them to the filling. To prepare vegan: employa vegan buttery unfold in place of the butter either swap the butter for additional coconut oil. Keep leftover sin the refrigerator for up to 4 days. Rewarmth gently, then top with more ice cream (or eat this for breakfast with Greek yogurt!).

Carrot Cake Muffins

YIELD : 12 MUFFINS PREP TIME: 15 MINS COOK TIME: 15 MINS TOTAL TIME: 1 HR

Ingredients FOR THE MUFFINS: half cup raw pecans either walnuts one one-third cups white whole wwarmth flour — either whole wwarmth pastry flour* 2/3 cup all-purpose flour two tsps baking powder half tsp baking soda one half tsps ground cinnamon One-quarter tsp ground nutmeg One-quarter tsp ground cloves One-quarter tsp kosher salt two cups packed coarsely grated carrots — from approximately 9 ounces either 4 average carrots one-third cup golden raisins One-quarter cup creamy almond butter either cashew butter — the drippy, natural kind** One-quarter cup unsweetened applesauce one-third cup honey two big eggs half cup plus two tbsp unsweetened almond milk either milk of choice one tsp pure vanilla extract FOR THE CREAM CHEESE FROSTING: 4 ounces reduced-fat cream cheese — softened to approximately 25 °C three-quarters cup powdered sugar — sifted supposing lumpy half tsp pure vanilla extract half tsp delicately grated lemon either orange zest — if you want

Instructions 1. Prewarmth the oven to 350 degrees F. unfold the nuts in a single stratum on some ungreased baking sheet. Toast them within the oven till crisp and fragrant, approximately 8 to ten mins. Set a timer and Dont walk away from the nuts in the last several mins of baking (this is just as nuts love to burn). Place to a cutting board and roughly chop. put aside One-quarter cup for the muffin batter. Delicately chop the remaining nuts and save for sprinkling on top. 2. Increase the oven warmth to 400 degrees F. In a big mixing bowl, stir along the white whole wwarmth flour, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. place the carrots, golden raisins, and reserved One-quarter cup sliced nuts. With a spoon either flexible spatula, carefully place down to mix. 3. In a average mixing bowl, blend along the almond butter, applesauce, and honey till smooth. blend within the eggs, milk, and vanilla. place to the carrot and flour mix. With a wooden spoon either spatula, place down and stir very carefully by hand, stopping as soon as the flour disappears.

4. Coat a standard 12-cup muffin pan with nonstick spatter either line with paper liners. Fill every approximately threequarters of the way with batter. (Supposing you have some extra batter, resist the urge to overfill the muffin cups; you’ll Prepare in oven the extra as soon as the first batch is out). Prepare in oven the muffins for 14 to 16 mins, either till the muffins are domed, light golden on top, and a toothtake inserted in the middle of every comes out clean. Place the pan on a cooling rack and allow the muffins cool within the pan for 5 mins, then carefully take away them from the pan and place them on the rack to cool completely (Dont leave

the muffins within the pan for longer either they can become too soggy as they start to steam). 5. For the cream cheese frosting: In a average mixing bowl, place the cream cheese, powdered sugar, vanilla extract, and lemon zest (supposing using). With some electric mixer on poor speed, beat till the powdered sugar begins to incorporate, then increase the warmth to average and keep to beat till smooth and creamy. Frost the cooled muffins and strew with the remaining delicately sliced walnuts.

Recipe Notes *You’ll employregular whole wwarmth flour, however the wwarmth can have a more pronounced taste than white whole wwarmth flour either whole wwarmth pastry flour. **You’ll employpeanut butter as good, though the flavor possibly different. I advised this recipe with a drippy, natural-style nut butter, as that can give the muffins the right consistency, though a shelf-stable almond butter I tested still yielded good results.

Coconut Flour Cake

YIELD : 8 SLICES; ONE (9-INCH) STRATUM EITHER TWO (6-INCH) LAYERS PREP TIME: 20 MINS COOK TIME: 30 MINS TOTAL TIME: 2 HRS

Ingredients FOR THE COCONUT FLOUR CAKE: One-quarter cup coconut oil three-quarters cup Bob’s Red Mill Coconut Flour one tsp baking soda half tsp kosher salt 4 big eggs — at approximately 25 °C two egg whites — at approximately 25 °C one-third cup honey one tbsp pure vanilla extract One-quarter tsp pure almond extract half cup full-fat coconut milk — shake the can good before opening and reserve some for the frosting Zest of one lemon FOR THE FROSTING (OMIT TO PREPARE PALEO, EITHER SWAP YOUR LOVED PALEO VANILLA FROSTING EITHER WHIPPED COCONUT CREAM): half cup unsalted butter — softened; swap vegan butter to prepare dairy free half tsp pure vanilla extract 1/8 tsp kosher salt 2–3 cups powdered sugar — sifted supposing lumpy 3 tbsp full-fat coconut milk — from the can above, plus additional as needed FOR DECORATING: Sprinkles Sweetened flaked either shredded coconut Mini chocolate chips — if you want

Instructions 1. Prewarmth the oven to 350 degrees F. slightly coat one 9inch round cake pan either two 6-inch round cake pans with nonstick spray. Line the down(s) with parchment paper, then slightly coat again. put aside. 2. In a big, microwave-safe bowl, soften the coconut oil for 30 seconds. Keep to warmth in 15-second bursts, stopping as soon as this liquifies. put aside to cool to approximately 25 °C. 3. In a else big mixing bowl, sift along coconut flour, baking soda, and salt. Dont skip the sifting—it's key to giving the cake a lighter texture. 4. To the bowl with the about 25 °C coconut oil, place the eggs, egg whites, honey, vanilla extract, almond extract, and coconut milk. (If, just as you open your can of coconut milk, the cream and liquid are separated pour the contents of the can in a else mixing bowl either big measuring cup and blend to smoothly remix before measuring out half cup. Learn from my mistakes and Dont Taste to stir this along within the open can either you’ll have a liquidy mess running down the can and onto your counter.) blend till the wet ingredients are very good blended and no streaks of eggs remain. 5. Pour the wet ingredients in the bowl with the dried ingredients and blend to mix. The coconut flour can form big lumps at first, however simply keep on whisking and consider this your arm workout for the day. Stop mixing just as the flour lumps are small (approximately the size of sprinkles). With a rubber spatula, place down within the lemon zest. (I like to zest the lemon directly in the bowl.) Pour the cake in the prepared pan and, with the back of the

6.

7.

8.

9.

spatula, smooth the top. (Supposing employing two pans, prepare sure to evenly share the batter between every.) Bake for 28 to 32 mins, till a toothtake inserted in middle of the cake comes out clean, the cake is deeply golden at the edges, and the middle springs back slightly just as touched. Place the pan(s) on a wire rack and allow cool within the pan(s) completely. Whereas the cake cools, prepare the frosting: In a big mixing bowl either the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on average speed till light and fluffy. place the vanilla and salt and blend as more till blended. Add half cup of the powdered sugar. blend this in on poor speed. Keep adding the next one half cups of powdered sugar a little at a time till this is decently incorporated (supposing you place this too quickly, you’ll end up with a big cloud of sugar that billows out of the bowl). Supposing at any point the mix becomes dried and crumbly, place a little of the coconut milk as needed to begin thinning it. place the rest of the 3 tbsp coconut milk. Increase the speed to average high and beat for a full two to 3 mins, till fluffy. Scrape down the edges as needed. Supposing the frosting seems too thick, place coconut milk one to two tsps at a time to thin it. Supposing you would like the froster thicker, keep adding the remaining one cup additional powdered sugar till you reach your desired consistency. Supposing making a single stratum cake: As the cake has cooled, Place this to a submitting plate, with the flat downside down. Supposing making a two-stratum cake, place the first stratum domed top-side down—supposing the dome is very high and the cake seems wobbly, you’ll level this first. Tucks strips of wax paper underneath the down of the cake

to protect the plate. unfold the frosting all over the top of the cake (supposing adding a second layer, place this flat-side down, dome-side up). Keep frosting, swirling frosting over the top and down the edges of the cake. Decorate as desired. Chop and serve!

Almond Flour Cookies

YIELD : 12 COOKIES PREP TIME: TEN MINS COOK TIME: 20 MINS

TOTAL TIME: 30 MINS

Ingredients two tbsp unsalted butter — at approximately 25 °C (to prepare vegan, employvegan butter either coconut oil) half cup coconut sugar — either light either dark brown sugar One-quarter cup almond butter one big egg — at approximately 25 °C (to prepare vegan, employa flax egg) one tsp pure vanilla extract half tsp baking soda One-quarter tsp kosher salt two cups almond flour — sifted supposing lumpy half cup semisweet either dark chocolate chips — dairy free supposing needed Flaky sea salt, such as Maldon either fleur de sel — if you want

Instructions 1. Prewarmth the oven to 350 degrees F and line a baking sheet with parchment paper either a silicone baking mat.

2. In the bowl of a stand mixer fitted with the paddle attachment either a big mixing bowl, beat the butter, coconut sugar, almond butter, egg, and vanilla extract on averagehigh speed, till smoothly mixd. 3. Strew the baking soda and salt evenly over the top, then strew within the almond flour. With the mixer on poor speed, beat till the mix is good mixd. By hand, place down within the chocolate chips.

4. With a cookie peel either spoon, portion the dough by two tbspfuls and roll in balls (each ball possibly approximately two inches in diameter). place on the baking sheet, leaving two inches between every. 5. With your fingers, slightly flatten the tops of the cookies. Strew with salt, supposing using. Prepare in oven for ten to 12 mins either till the edges are simply beginning to brown. The cookies can feel dried on the top and edges however slightly molten and underprepared in oven beneath the surface just as touched. Place the sheet on a cooling rack. Allow the cookies to cool on the sheet for 5 mins, then Place them to the cooling rack and allow them finish cooling for as long as you’ll stand the suspense.

Recipe Notes Keep leftover cookies at approximately 25 °C for up to 4 days either chill for up to 3 months. To rewarmth from frozen, Prepare in oven in a 350 degree F oven (Dont thaw them first) for 5 mins, either till warmed through. To chill unprepared in oven cookies: Portion the dough in balls and place on a parchment-lined baking sheet. Place the sheet within the freezer till the dough is firm, then Place to some airtight container either freezergrade ziptop bag and chill for up to 3 months. To prepare the cookies vegan: See the steps listed within the blog post above.

Blender Whole Wwarmth Waffles

YIELD : 4 BIG BELGIAN-STYLE WAFFLES PREP TIME: TEN MINS COOK TIME: 15 MINS TOTAL TIME: 25 MINS

Ingredients one cup unsweetened applesauce one cup skim milk — either milk of choice 4 tbsp unsalted butter — softened and cooled to approximately 25 °C 3 big eggs one tbsp pure maple syrup two tsps pure vanilla extract two cups white whole wwarmth flour — either whole wwarmth pastry flour two tsps baking powder — I prefer aluminum free one half tsps ground cinnamon half tsp kosher salt

Instructions 1. Prewarmth your waffle maker. Supposing desired, prewarmth the oven to 200 degrees F to keep batches of waffles warm.

2. Place the applesauce, milk, butter, eggs, maple syrup, and vanilla extract in a blender. Strew within the flour, baking powder, cinnamon, and kosher salt. Blend simply till mixd, paemploying the blender to scrape down the edges as needed. 3. Cook the batter therefore to your waffle maker’s instructions. Supposing desired, place the waffles on a baking sheet and keep warm within the oven. Enjoy instantly with your loved waffle toppings.

Recipe Notes See blog post above for step-by-steps to chill and rewarmth waffles. You’ll also refrigerate the waffles for up to one day.

Banana Chocolate Chip

YIELD : 12 MUFFINS PREP TIME: TEN MINS COOK TIME: 25 MINS TOTAL TIME: 35 MINS

Ingredients one tbsp flaxseed meal — either one big egg (supposing you Dont must the muffins to be vegan) 3 big overripe bananas — approximately 11 ounces (1 half cups mashed) one-third cup unsweetened applesauce two tbsp canola oil — either softened cooled coconut oil* one-third cup coconut sugar either light brown sugar One-quarter cup pure maple syrup one tsp pure vanilla extract one tsp baking soda One-quarter tsp ground cinnamon One-quarter tsp kosher salt one half cups white whole wwarmth flour half cup dark chocolate chips — mini either regular (I used mini; dairy free supposing you'd like the muffins to be vegan)

Instructions 1. In a small bowl, stir the flaxseed meal along with two half tbsp water. put aside for 5 mins to thicken. (This creates a flax egg. Supposing you are employing a regular egg, you’ll skip this step and place the egg with the applesauce in Step 3.) 2. Place the rack within the middle of your oven and prewarmth the oven to 350 degrees F. slightly coat a standard 12-cup muffin tin with nonstick spray.

3. Mash the bananas within the down of a big bowl till mostly smooth. Double check to assureyou have the one half cups called for within the recipe. blend within the flax egg (or regular egg supposing not employing flax), then the applesauce and oil. blend within the coconut sugar, maple syrup, and vanilla. Strew the baking soda, cinnamon, and salt over the top, then stir carefully till mixd. Carefully stir within the flour till barely mixd, then place down within the chocolate chips, reserving a several for sprinkling on top supposing desired. 4. Share the mix evenly among the muffin cups and strew on any reserved chocolate chips. Prepare in oven for 22 to 26 mins, till a toothtake inserted within the middle of a muffin comes out clear and the tops spring back slightly just as touched. Place the pan on a wire rack and allow cool for 5 mins. Carefully take away the muffins from the pan and place them on a wire rack to finish cooling completely, either enjoy immediately.

Recipe Notes *Supposing employing coconut oil, be sure all of the ingredients are at approximately 25 °C and the coconut oil has cooled, either this can resolidify just as this mixes with the cold ingredients. Keep muffins within the refrigerator for up to 5 days either at approximately 25 °C for 3 days

Raspberry Muffins

YIELD : 12 MUFFINS

PREP TIME: 25 MINS COOK TIME: 20 MINS TOTAL TIME: 45 MINS

Ingredients two cups white whole wwarmth flour One-quarter cup ground flaxseed meal one half tsps baking powder half tsp baking soda half tsp kosher salt One-quarter cup unsalted butter — at approximately 25 °C one-third cup honey either pure maple syrup two big eggs — at approximately 25 °C half cup nonfat plain Greek yogurt — at approximately 25 °C two tsps pure vanilla extract Zest of two small lemons — approximately one half tsps One-quarter cup lemon juice — from the same two small lemons one half cups raspberries — fresh either chilled (approximately one half 6-ounce containers); supposing employing frozen, Dont thaw first 3 tbsp turbinado — sugar within the raw sugar, for topping (if you want)

Instructions 1. Prewarmth the oven to 375 degrees F. slightly coat a standard 12cup muffin tin with nonstick spatter either line with paper liners. 2. In a average bowl, blend along the white whole wwarmth flour, flaxseed, baking powder, baking soda, and salt. 3. In a big else bowl, beat the butter and honey till creamy and mixd. Scrape the down and sides of the bowl, then place the eggs one at a time, beating good when every addition. place the Greek yogurt, vanilla, lemon zest, and lemon juice. The batter may look curdled. 4. Add the dried ingredients to the wet ingredients. By hand with a wooden spatula either spoon, stir within the dried ingredients, simply till the flour disappears. The batter possibly very thick. Very carefully place down within the raspberries. 5. Peel the batter in the prepared muffin cups, employing a heaping One-quarter cup for every (I love a big peel like this one). For a maximum crunchy top, strew every muffin with a full tsp of turbinado sugar (trust me!) either omit for a less-sweet muffin. 6. Bake the muffins for 20 to 24 mins, till a toothtake inserted within the middle comes out clean. Take away the from the oven and place on a wire rack to cool within the pan for 5 mins. When 5 mins, take away the muffins from the pan and Place to the wire rack to cool completely (Dont leave the muffins within the pan, as they can steam and become tough). Enjoy!

Avocado Brownies

YIELD : 16 BROWNIES, ONE (8X8) PAN PREP TIME: 25 MINS COOK TIME:

30 MINS TOTAL TIME: 1 HR 30 MINS

Ingredients one big avocado — peeled and pitted two big eggs — at approximately 25 °C one-third cup coconut sugar — either light brown sugar One-quarter cup pure maple syrup 3 tbsp unsalted butter — at approximately 25 °C (to prepare the brownies dairy free, employcoconut oil) one tsp pure vanilla extract half cup plus two tbsp unsweetened cocoa powder half cup Bob’s Red Mill Blanched Almond Flour one tsp esPuto powder — if you want; can yield a more intense chocolate flavor however can *not* prepare the brownies taste like coffee one tsp baking soda half tsp kosher salt half cup dark either semisweet chocolate chips — divided (dairy free supposing needed)

Instructions 1. Place a rack within the middle of your oven and prewarmth the oven to 350 degrees F. Line some 8x8-inch pan with parchment paper so that two sides overhang like handles. slightly coat with nonstick spray. 2. In the bowl of a food processor fitted with a steel blade, place the avocado, eggs, coconut sugar, maple syrup, butter, and vanilla. Process till it’s completely smooth and mixd, stopping to scrape down the bowl a several times as needed so that no chunks of avocado remain.

3. To the food processor, place the cocoa powder, almond flour, esPuto powder, baking soda, and salt. Process till smooth. place One-quarter cup chocolate chips and pulse a several times so that the chips are roughly incorporated. 4. Scrape the batter in the prepared pan and smooth the top. Strew over the remaining One-quarter cup chocolate chips. Prepare in oven for 25 to 30 mins, till the top is set and a toothtake inserted within the middle of the brownies comes out mostly clear with simply a several moist crumbs clinging to it. Place the pan on a wire cooling rack and allow the brownies cool for 30 mins. With the parchment paper handles, lift the brownies from the pan and place them on the rack to cool completely. Supposing time allows, refrigerate for at least 4 hours either overnight. (I find that these taste their best and fudgiest the next day.) Chop and serve.

Recipe Notes The almond flour possibly swapped with hazelnut either cashew flour. this CANNOT be substituted with coconut flour, wheat-based flour, either any else flour. Keep leftovers within the refrigerator for up to one week, either cover tightly and chill in a ziptop bag for up to 4 months.

Vegan Zucchini Bread

YIELD : ONE LOAF (APPROXIMATELY TEN SLICES) PREP TIME: 25 MINS COOK TIME: 55 MINS

TOTAL TIME: 1 HR 50 MINS

Ingredients two flax eggs — (2 tbsp flaxseed meal + 5 tbsp water; supposing you Dont must the zucchini bread to be vegan, you’ll substitute two big eggs) two cups shredded unpeeled zucchini — (approximately two small zucchini) half cup pure maple syrup one-third cup unsweetened applesauce One-quarter cup melted and cooled coconut oil two tsps pure vanilla extract one half tsps ground cinnamon half tsp baking soda half tsp baking powder — I advised aluminum free half tsp kosher salt two cups white whole wwarmth flour half cup toasted raw walnuts either pecans — roughly sliced (if you want) either one-third cup dark chocolate chips (dairy free supposing needed), plus if you want extra to strew over the top

Instructions 1. Place a rack within the middle of your oven and prewarmth the oven to 325 degrees F. slightly lubricate a 9x5-inch loaf pan with nonstick spray, line with parchment paper so that two opposite sides over hang the edge of the pan like handles, then lubricate again. prepare the flax eggs by mixing along the flaxseed meal and water. allow sit at least 5 mins to thicken. 2. Grate and measure the zucchini, then throughly squeeze this with a paper towel to take away as much glut water as probable. recur as needed so that the zucchini is as dried as probable. 3. In big mixing bowl, briskly blend along the maple syrup, applesauce, coconut oil, and vanilla extract till smooth. Supposing the coconut oil resolidifies, carefully warm this within the microwave for ten-20 seconds, then stir till smooth. place the flaxeggs. then blend again till mixd. 4. Strew the cinnamon, baking soda, baking powder, and salt over the top of the batter, then blend to mix. Strew within the flour, then with a rubber spatula either wooden spoon, stir simply till the flour disappears. place down within the zucchini and nuts. 5. Scrape the batter in the prepared pan and smooth the top. Supposing you’d like, you’ll strew a several extra nuts over the top too. Prepare in oven for 50 to 55 mins, either till a toothtake inserted in the middle comes out clean. allow the bread cool within the loaf pan for ten mins, then Place this to a wire rack to cool for at least 20 additional mins. employthe parchment handles to lift the loaf from the pan and onto a cutting board. Chop with a sharp serrated knife. Enjoy!

Chocolate Zucchini Muffins

YIELD : 12 MUFFINS PREP TIME:

20 MINS COOK TIME: 15 MINS TOTAL TIME: 40 MINS

Ingredients one cup very delicately shredded zucchini — approximately one small/average zucchini one average avocado — peeled and pitted two tbsp coconut oil — softened and cooled to approximately 25 °C (or substitute light extra-virgin olive oil either canola oil) one big egg — at approximately 25 °C 2/3 cup coconut sugar — either substitute granulated sugar two tbsp milk — any kind you like (I employunsweetened vanilla almond milk) one tsp pure vanilla extract one One-quarter cups white whole wwarmth flour half cup unsweetened cocoa powder one tsp baking soda half tsp cinnamon half tsp kosher salt half cup semisweet chocolate chips — mini either regular

Instructions 1. Prewarmth your oven to 375 degrees F. Coat a 12-cup standard size muffin tin with nonstick spray. put aside. 2. Spread the zucchini out on a several layers of kitchen either paper towels. Put out as much water as probable, changing out the towels as needed. put aside. 3. Place the avocado within the bowl of a standing mixer fitted with the paddle attachment either a big mixing bowl. Beat with the mixer till the avocado is very smooth and no chunks remain. You must have approximately 2/3 cups of smooth avocado paste. place the coconut oil, egg, coconut sugar, milk, and vanilla extract, beating till good mixd. 4. In a else bowl, stir along the white whole wwarmth flour, cocoa powder, baking soda, cinnamon, and salt. Gradually place the dried ingredients to the wet ingredients, folding by hand with a wooden spoon either spatula and mixing simply till the flour disappears. The batter possibly very thick, almost like brownie batter, and the dried ingredients can take several strokes to work in between additions. place down within the zucchini and chocolate chips, reserving a several of the chocolate chips to strew on top of the muffins. 5. Peel the batter in the prepared muffin cups, filling no more than three-quarters of the way to the top. Strew with the remaining chocolate chips. Prepare in oven for 15 to 18 mins, till the tops are set and a toothtake inserted within the middle comes out mostly clear with simply a several moist crumbs clinging to it. allow cool within the pan for two mins, them Place to a wire rack to cool completely.

Recipe Notes Keep leftovers at approximately 25 °C for up to 5 days either chill for up to 3 months. Supposing you would like to decrease the calorie count of the muffins, omit either decrease the number of chocolate chips.

Peanut Butter Protein Bars

YIELD : 12 BARS PREP TIME: 15 MINS COOK TIME: 1 HR TOTAL TIME: 1 HR 15 MINS

Ingredients three-quarters cup creamy peanut butter* one-third cup honey two tbsp coconut oil two cups Bob’s Red Mill Gluten Free Rolled Oats half cup vanilla protein powder — approximately two scoops, depending on your brand 3 tbsp flaxseed meal One-quarter tsp ground cinnamon One-quarter tsp kosher salt one-third cup mini chocolate chips

Instructions 1. Line some 8x8- either 9x9-inch baking pan with parchment paper, leaving overhang on two sides like handles. 2. Place the peanut butter, honey, and coconut oil in a average heatproof bowl. Set the bowl over a saucepan of water and bring the water to a simmer over average to average-high heat. (Dont allow the water boil, and prepare sure the water does not touch the down of the mixing bowl.) Stir and warmth till the mix is smoothly mixd. Take away the bowl from the saucepan and put off the heat. 3. To the bowl with the peanut butter mix, place the oats, protein powder, flaxseed, cinnamon, and salt. Stir to mix. The mix can seem very dried at first however can come along as you stir. this won’t be sticky however should hold along just as Puted (see recipe notes for more details). Supposing the mix is still fairly warm, pop the bowl in the refrigerator for a several mins to allow this cool, then stir within the chocolate chips. (Cooling the mix can prevent the chocolate from softening. Don’t worry supposing they do soften a little—the bars can still be delicious!) Put evenly in the prepared pan and refrigerate for one hour either till firm. 4. Lift the bars from the pan employing the parchment handles and Place to a cutting board. Chop in bars of desired size and enjoy.

Recipe Notes *The consistency of the bars can vary based on the brand of peanut butter you use. Supposing they seem too loose, place a tbsp either two of extra oats. Supposing they seem too dry, place additional peanut butter, honey, either even water, one tbsp at a time, till the bars hold along simply just as Puted in the pan. The nutritional information can vary based on the brand of protein powder you use. Supposing you'd like to calc them with a specific brand, you’ll do so for free at myfitnesspal.com. Keep the bars at approximately 25 °C for up to one week either chill for up to 3 months. I like to cover mine individually, then take away them from the freezer as needed. You’ll also keep them within the fridge, though I find they taste best at approximately 25 °C.