1 cup Medjool Dates - pitted, finely chopped ▢ 1 cup Boiling Water ▢ ⅓ cup Mild-Flavor Olive Oil ▢ ½ cup Orange Juice - about 1 small orange + 1 tablespoon zest ▢ 1 teaspoon Vanilla Extract ▢ 2 cups All-Purpose Flour ▢ 2 teaspoons Baking Powder ▢ ½ teaspoon Baking Soda ▢ ½ cup Muscovado

Ingredients: 3 eggs 1 cup sugar 1/4 cup sour cream 1 lemon, zested and juiced 1/4 cup olive oil 2 tablespoons milk 1/2 teaspoon vanilla extract 1/4 teaspoon kosher salt 2 cups almond flour 1/3 cup coconut flour 2 teaspoon baking powder LEMON GLAZE: 1 cup powdered sugar 2 tablespoons

Ingredients: 8 oz whipped cream ½ cup fresh blueberries 3.4 oz box instant lemon pudding mix 21 oz can blueberry pie filling or make your own 1 ½ cups graham cracker crumbs 6 tbsp butter melted 8 oz cream cheese dairy or dairy-free 1 ½ cups heavy cream dairy or dairy-free INSTRUCTIONS:

INGREDIENTS Shortbread Crust & Crumb Topping: 1 cup softened butter ¾ cup superfine white sugar (A.K.A. caster sugar) 1 tablespoon pure vanilla extract 2 ½ cups all-purpose flour ¼ teaspoon salt 2 tablespoons brown sugar (reserve for crumb topping) Creamy Lemon Filling: ¼ cup softe

Lemon Blueberry Bread: 2 cups (250 g) all purpose flour* 1 1/2 tsp baking powder 1/4 tsp baking soda 1/8 tsp sea salt 1/2 cup (113 g) neutral oil 1 cup (200 g) organic granulated sugar 1 tbsp dairy free yogurt, room temperature 1 tbsp vanilla extract 3/4 cups (180 mL) dairy-free milk, room

Makes 2 bowls (27g protein EACH) Crush 2 gluten-free graham crackers and add to the bottom of each bowl. Blend until smooth: • 1 cup cottage cheese • 2 scoops vanilla Whey protein (MavveRae) • 1-2 tbsp pistachio butter • 1 tbsp pure maple syrup • 1/2 tsp vanilla extract • Pinch of salt

INGREDIENTS Shortbread Crust Ingredients: 1 cup softened unsalted butter 3/4 cup superfine white sugar (Caster sugar) 1 tablespoon pure vanilla extract 2 1/2 cups all-purpose flour 1/4 teaspoon salt Brown Sugar Cinnamon Filling Ingredients: 1/4 cup melted unsalted butter 1/2 cup brown

Pop-tart dough: ½ cup blanched almond flour ¼ cup coconut flour ¼ cup black cocoa powder ¼ cup granulated sugar-free sweetener ½ tsp xanthan gum ¼ cup Greek yogurt ¼ cup unsalted butter 1 large egg Filling: ½ cup cream cheese ⅓ cup powdered sugar-free sweetener Frosting: ½ cup powder

- 1/2 c butter (~100g) - 2 tbsp water (~30g) - 2 large eggs, room temp (~100g without shells) - 1/2 c white sugar (~100g) - 4 tbsp flour (~30g) - 4 tbsp cookie butter (~64g) - 2/3 tsp salt (~4g) - vanilla extract to your hearts desires In a small saucepan, brown your butter. After a f

Maple Almond Frangipane: • 2 1/4 cups almond flour • 1/3 cup coconut oil (unrefined or refined - either is ok) • 2 teaspoons pure vanilla extract • 1/4 teaspoon almond extract • 1/2 cup maple syrup • 2 room temperature eggs Topping: • 3/4 to 1 cup sliced almonds (unroasted and unsalted) •

- 3 ripe bananas -1/2 cup melted butter -1/2 cup maple syrup -1/2 cup greek yogurt -2 eggs -1tsp vanilla extract -11/2 cups all purpose flour -1 tsp baking powder -1/2 tsp baking soda -1 tsp cinnamon 1. Start by preheating your oven to 350F 2. Using a stand mixer *or by hand* mash your

Pancakes: 3 cups Pancake Mix (any mix works) 2 cups water Cinnamon swirl: 1/2 cup coconut sugar 4 tablespoons coconut oil, melted (or melted butter) 1 teaspoon cinnamon Cream cheese frosting: 4 ounces cream cheese, softened 1/4 cup milk 2 tablespoons coconut sugar 1/2 teaspoon vanill

Ingredients: * 24 Christmas Ritz crackers, regular Ritz work too * 1 cup butter unsalted * 1 cup dark brown sugar * 1 250 g pkg semi sweet chocolate chips * 2 Tbsp Christmas sprinkles, optional Instructions: 1. Preheat the oven to 350 degrees F. 2. Line two muffin tins with festive cupcake

INGREDIENTS PEANUT BUTTER ICE CREAM ▢ ¾ cup (190 g) creamy peanut butter ▢ ½ cup (100 g) honey ▢ 1 ½ cups (355 mL, 12 oz) heavy cream ▢ 1 ½ cups (355 mL, 12 oz) whole milk ▢ 2 teaspoon vanilla extract ▢ ¼ teaspoon kosher salt CHOCOLATE COATING ▢ 2 cups (400 g, 14 oz) semisweet chocolate, f

Peppermint Filling • 1/4 cup coconut butter (also called coconut manna) • 1/4 cup + 2 tbsp coconut oil •2 tbsp raw honey (or pure maple syrup) • 1 tsp pure peppermint extract Chocolate Coating •10 oz dark or semi-sweet chocolate (I use dairy-free, refined-sugar-free chocolate) • 1 tbsp coc

▢ 1.5 sleeves Saltine crackers (approximately 50 crackers) ▢ 2 sticks unsalted butter ▢ 1 cup brown sugar ▢ 1 teaspoon vanilla extract ▢ 10 ounces semi-sweet or dark chocolate chips ▢ ½ cup crushed Oreos ▢ ¼ cup crushed candy canes Instructions: 1. Preheat the oven to 350 degrees Fahrenhe

Ingredients: -1/2 cup melted unsalted butter -1/2 cup granulated sugar -2 eggs -1 tsp vanilla extract -1 cup all purpose flour -1/3 cup cocoa powder -1 tsp baking powder -1/4 tsp salt Icing: -1/2 cup soft unsalted butter -1 cup melted dark chocolate -1 cup powdered sugar -1 tbsp milk

- 150g of chocolate biscuits (I use vegan Bourbon biscuits, you can use gluten-free) - 60g of dairy-free cream cheese - 1 tablespoon of cocoa powder - 200g of dairy-free dark chocolate - Vegan friendly cornflakes (you can use gluten-free) INSTRUCTIONS: 1. Line a baking tray with greaseproof

Base ingredients: 1 cup pecans (125g) 1 cup almond flour ground almonds (100g) 3 tbsp melted coconut oil ¼ cup smooth almond or peanut butter (60g) 3 tbsp maple syrup ½ tsp sea salt optional Topping ingredients: 1½ cups soft medjool dates (200g) 1 cup pecans (125g) 15 extra pecans halve

Ingredients: ▢ 1, 16 oz. box mochiko ▢ 1 1/2 cups sugar ▢ 2 tsp baking powder ▢ 2 tsp pumpkin pie spice ▢ 1/2 tsp cinnamon ▢ 1 tsp salt ▢ 4 eggs ▢ 2 15 oz. cans pumpkin puree ▢ 1 14 oz. can sweetened condensed milk ▢ 1 12 oz. can evaporated milk ▢ 1 cup butter (two sticks), melted ▢ 2 t