Prep Time: 25-30 mins

Makes One 9" Cake

Ingredients:

WET:

• 1 cup Carrot Puree (to make- steam 2 medium carrots until soft and puree in a blender until smooth)
• 2 Flax Eggs or 2 small Eggs
• 1/2 cup Brown Sugar
• 1/4 cup Plant-Based Milk
• 1 tbsp Apple Cider Vinegar
• 1 1/2 tsp Vanilla
• 1 1/2 cup Grated Carrots

DRY:

• 1 1/4 cups Oat Flour
• 1 1/2 cups Almond Flour
• 2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 1/2 tsp Cinnamon
• 1/4 tsp Salt
• 1/8 tsp Cloves
• 1/4 tsp Nutmeg

CREAM CHEESE FROSTING (OPTIONAL)

• 1/2 cup raw Cashews (soaked for minimum of 2 hrs)
• 1/2 cup Coconut Milk or Cream
• 2 tbsp Lemon Juice
• 6 soft pitted Medjool Dates
• 1 tsp Vanilla Extract

Directions:

• Preheat oven to 350 deg F.
• Line a 9" pan with parchment paper.
• In a bowl combine all the wet ingredients and mix.
• In a separate bowl combine all the dry ingredients and mix.
• Pour the wet ingredients into the dry ingredients and mix to combine.
• Pour batter into prepared pan.
• Bake for 25-30 minutes, or until toothpick inserted in the center comes or clean.
• Allow to cool on rack.
• Combine all ingredients into a high-speed blender. Blend until smooth.
• Once the cake has cooled completely, smooth frosting onto the cake, sprinkle with cinnamon and chopped walnuts.

Prep Time: 2 hours

Makes 12-15 Bars

Ingredients:

Almond 'Biscuit' Layer

• 2 cups (170g) Ground Almonds
• 1/2 cup(70g) Macadamia Nuts
• 1/2 cup (40g) Pecans plus additional for topping
• 3 Tbsp Sweetener of choice
• 3 Tbsp Coconut Oil
• 1 tbs Peanut Butter
• pinch Himalayan Salt

Salted Date Caramel Layer

• 2 cups/(340g) Pitted Medjool Dates
• 2 Tbsp Coconut Oil
• 1 cup/ (240ml) Almond Milk
• 1/2 cup (120ml) Water
• 1/2 tsp Vanilla Extract
• 1/4 tsp Himalayan Salt

'Chocolate' Coating

• 8 Tbsp Coconut Oil, melted
• 10 Tbsp Organic Cocao Powder
• 3 Tbsp sweetener of choice

Directions:

• Line a 10''x6'' baking tray with parchment paper.
• In a bowl, combine almond flour, melted coconut oil, and agave nectar.
• Press the mixture evenly into the base of the baking tray.
• Place the tray in the freezer while you prepare the salted caramel layer.
• Add all the caramel ingredients to a blender and blend until smooth.
• Once blended, remove the tray from the freezer and spread the caramel evenly over the almond base.
• Top with a handful of almonds.
• Return the tray to the freezer and let it set for about 2 hours.
• For the chocolate coating, mix the ingredients until smooth and set aside.
• After 2 hours, remove the tray from the freezer and let it sit for about 15 minutes to soften slightly.
• Cut the block into bars.
• Dip each bar individually into the chocolate mixture, then place them on the lined baking tray.
• Once all the bars are coated, return them to the fridge to set.
• Alternatively, store them in the freezer for longer shelf life.

Prep Time: -- mins

Makes about 12 fritters

Ingredients:

• 1 1/2 cups Pigeon Peas or Green Peas
• 2 Eggs, beaten
• 1/2 Tbsp Garlic Powder
• 1/2 tsp Salt
• 1/4 cup Parsely, finely chopped
• 1/2 cup Chickpea Flour or 1:1 Gluten-Free Flour
• 1 tsp Baking Powder
• 1/ tsp Cayenne Pepper
• 1/4 cup Onion, finely diced
• 1/4 cup Water
• 1 cup Grapeseed Oil for deep frying

Directions:

• Crush peas with fork
• Combine all ingredients. Add a bit more flour if it is too wet.
• Scoop out batter of desired size and add into heated oil until brown.

Prep Time: -- mins

Makes 1 Pint

Ingredients:

• 5 frozen Bananas
• 1 cup frozen Strawberries
• 1/2 of Avocado
• 1/4 cup Hemp or Coconut Milk
• 1 Tbsp Agave or Honey or brown Sugar

Directions:

• Add all ingredients to a high-powered blender and blend until a smooth consistency.
• Add more agave to make sweeter or more milk to make thinner.
• Place in an airtight container in the freezer until firm.
• Add any toppings you like and enjoy!

Prep Time: -- mins

Makes...

Ingredients:

• 4 cups cooked Chickpeas
• ¾ diced Red Onion
• 1/4-1/2 cup Mayo
• 1 Lime, juiced
• ½ tsp Himalayan Salt
• 1.5 cups Water

Directions:

• IN A FOOD PROCESSOR, PUREE 3 CUPS OF CHICKPEAS, AND LIGHTLY BLEND A SEPARATE CUP OF CHICKPEAS TO GIVE A SLIGHTLY ROUGHER TEXTURE
• TRASNFER PREPARED CHICKPEAS TO A MEDIUM BOWL
• ADD MAYO, SALT, AND KEY LIME JUICE TO CHICKPEAS MASH
• ADD WATER AND DICED ONIONS TO CHICKPEAS MASH AND MIX

Prep Time: -- mins

Makes...

Ingredients:

• 1 1⁄2 cups of chickpea flour
• 2 large ripened bananas
• 8 chopped dates
• 1/2 cup date syrup or brown sugar
• 3⁄4 cup walnuts
• 2 tablespoons of tahini
• 1 tablespoon of grapeseed or avocado oil
• 1⁄4 teaspoon pink Himalayan salt

Directions:

• Preheat oven to 350 F.
• In a food processor, gently process bananas, date syrup, tahini, and avocado oil to create a creamy paste.
• Add dates and walnuts to the paste.
• In a separate bowl, whisk chickpea flour and Himalayan salt together.
• Mix the paste and flour together.
• If the mixture is too thick, then add additional ripened bananas.
• Coat the bottom of your baking pan with avocado oil.
• Spread batter evenly in the baking pan.
• Bake in the oven for 45-50 minutes or until a toothpick comes out clean.
• Allow loaf to cool for at least 10 minutes before serving.

Prep Time: 15 mins

Cook Time: 3-5 mins per batch

Yields: Varies

Ingredients:

• 1 15oz can Chickpeas, drained
• 1 15oz Corn, drained
• 1 Onion
• 3 pimento Pepper
• ½ large Carrot
• 2 cloves Garlic
• ⅓ bunch of Parsley
• 80g Chickpea Flour
• 2 cups Grapeseed or Avocado Oil for deep frying
• 1/2 tsp Cumin
• 1 tsp Lemon Pepper (optional)

Instructions:

• drain the chickpeas and corn and put them in a blender with the remaining ingredients (except for the oil)
• blend until 80% smooth. leave some texture
• form batter into falafel balls
• heat 2 cups of oil in heavy set pot
• deep fry on each side for 3-5 mins
• serve with ketchup or ranch dipping sauce (see recipe below)

Prep Time: 10 mins

Cook Time: 10-12 mins

Yields: Varies

Ingredients:

• 1 cup minced Walnuts
• 1/2 cup grated Cashew Cheese or Nutritional Yeast
• 1/2 cup gluten free Breadcrumbs
• 1 clove Garlic, minced
• 2 tbsp Olive Oil
• 1 Egg (or Flax Egg for Vegan)
• 1 tsp dried Herbs (thyme, rosemary, or parsley work great)
• Salt and Pepper to taste

Instructions:

• Combine all ingredients in a bowl and mix until it forms a sticky mixture.
• Roll into small bite-sized balls.
• Bake at 375°F (190°C) for 10–12 minutes, or until golden.
• Let cool and pack for snacking!

Prep Time: 5 mins

Yields: Varies

Ingredients:

• 1/2 cup Tahini
• ¼ cup Water
• 2 tsp Lime Juice
• 2 tsp fresh Dill
• 2 tsp Onion Powder
• 1 tsp Ginger Powder
• ½ tsp Sea Salt

Instructions:

• Whisk ingredients together in a bowl until smooth and creamy
• Serve at room temperature

Prep Time: 10 mins

Cook Time: Varies

Yields: 1 Omelette

Ingredients:

• 1 cup chickpea flour
• 1 cup natural spring water
• 1 cup chopped mushrooms
• 1 small onion chopped
• 1⁄2 red pepper diced
• 1 1⁄2 cups chopped cilantro
• 1⁄2 tsp dried basil
• 1⁄4 tsp pink Himalayan salt
• 1⁄4 tsp cayenne pepper
• 1-2 Tbsp grapeseed oil

Directions:

• In a mixing bowl add chickpea flour, onion powder, pink Himalayan salt, dry basil, cilantro, and cayenne pepper.
• Blend the mixture, then add water to blend until all lumps are removed.
• Add 1 Tbsp of grapeseed oil to a skillet on medium heat.
• Sauté chopped onion in skillet until tender or slightly browned, then add mushrooms.
• Spread the sautéed vegetable in the skillet evenly then pour the omelet batter evenly around the skillet.

Prep Time: 10 mins

Yields: Varies

Ingredients:

• 1 (15.5oz) can Chickpeas, drained, but not rinsed
• ½ cup roasted & salted unshelled Pistachios, plus more for topping*
• ¾ cup Tahini
• juice of 2 Lemons
• 2-3 Garlic cloves
• 2& 1/2 cups fresh Basil, packed
• 2 tbsp Extra-Virgin Olive Oil

Instructions:

• In a food processor, combine the chickpeas, pistachios, tahini, lemon juice, basil, olive oil and salt.
• Pulse a few times- mixture will seize but don’t worry!
• Add tbsp by tbsp of cold water to thin to a smooth consistency
• Once achieved, blend on high 2-3 more times until it is velvety smooth
• Adjust to reach your desired consistency with water, and taste with lemon juice and salt, if desired
• Transfer to a clean bowl
• Top with chopped pistachios
• Enjoy with g/f toast, seed crackers or celery sticks

Prep Time: 15 mins

Cook Time: 45-55 mins

Yields: 1 Loaf

Ingredients:

• 2 Eggs
• 1 &1/3 cup Olive Oil
• ⅔ cup Honey
• 1 ⅓ cup 1:1 Gluten-Free Flour
• 1 cup Cornmeal
• 3/4tsp Baking Soda
• ¾ tsp Baking Powder
• 1 tsp Salt
• 2 tsp fresh Rosemary
• Butter and Honey for serving

Instructions:

• Preheat oven to 375 deg F
• Combine eggs, milk, olive oil, and honey in a large bowl and mix until thoroughly combined
• Add in flour, cornmeal, baking soda, baking powder, salt, and rosemary and mix until batter is smooth
• Add batter to a greased loaf pan and top with rosemary sprigs
• Bake for 45-55 mins until a toothpick stuck into the center of the loaf comes out clean
• Remove from oven, and allow to cool for at least 10 minutes

Prep Time: 15 mins

Cook Time: 17-23 mins

Yields: 24 mini donuts

Ingredients:

• 2 large Bananas mashed
• 1 ½ cup plant-based Milk (I used almond milk)
• 4 Tbsp Coconut Oil, melted
• 2 tsp Vanilla Extract
• ⅔ cup Granulated Sugar
• 2 ½ cup Gluten-Free 1:1 Baking Flour
• 2 teaspoon Baking Powder
• pinch of Salt
• 1 tsp Apple Cider Vinegar
• 1 tsp Baking Soda

For the cinnamon sugar coating:

• ½ cup Granulated Sugar
• 2 Tbsp Cinnamon
• 2-4 Tbsp Coconut Oil, melted

Instructions:

• Preheat oven to 350℉ and grease 24 mini muffin tins. Mix together all of the wet ingredients until well combined.
• Add in the dry ingredients until you have a sticky batter. Scoop the batter into the prepared muffin pans.
• Bake for about 17-23 minutes, depending on your oven. Once a toothpick comes out clean, you'll know they're done. Let cool completely.
• Once cooled, dip each donut in the melted coconut oil and sprinkle with the cinnamon sugar mixture to coat them. Enjoy!

Prep Time: 15 mins

Chill Time: 2-3 hours

Yields: Varies

Dry ingredients:

• 1 scoop Vegan Protein Powder
• 2 cups ( 180 g) gluten free Rolled oats
• 1/4 cup, 60 g Dried Cranberries
• 1/4 cup (30 g) Seeds of choice
• 1/4 cup, 28 gCoconut flakes, unsweetened
• Cocoa powder, unsweetened (1/4 cup, 20 g)
• Salt (1/4 tsp, 1 g)

Wet ingredients:

• 1 cup, 240 g Natural peanut butter
• 1/2 cup (168 g) Honey
• 2 tbsp, 30 ml Almond milk, unsweetened
• 2 tbsp, (30 g) Coconut oil
• Vanilla Extract (1 tsp, 5 ml)

Instructions:

• Combine and mix all dry ingredients together first
• Combine and mix all wet ingredients with dry ingredients
• Line 8x8 or 9x9 baking tray with parchment paper
• Pour mixture into baking tray, spread evenly
• Press firmly to flatten mixture to remove any air gaps
• Refrigerate for 2-3 hours, then slice into squares or bars

Prep Time: 10 mins

Cook Time: 2-4 mins per batch

Yields: Varies

Ingredients:

• 1 ripe Plantain
• 1 cup 1:1 Gluten-Free Flour
• 1 tsp Baking Powder
• 1/3 cup Plant-Based Milk
• 1 Tbsp Coconut Oil

Instructions:

• Mash the plantain with a fork in a large bowl. mix in the flour and baking powder. Slowly incorporate the milk and oil. Stirring to form a thick batter.
• Heat a non-stick pan over medium heat. Scoop two large spoonfuls of batter onto the skillet. Cook each side for about 1-2 minutes, only flipping when you start to see bubbles forming at the top. Repeat with remaining batter and serve warm.

Prep Time: 20 mins + 1 hour chilling

Cook Time: Varies

Yields: Varies

Ingredients:

• 1 cup of cooked Quinoa
• 1 & 1/3 cups canned Black Beans, mashed
• 1 Tbsp Olive Oil for frying
• 7 medium sized Mushrooms, finely chopped
• 2 tsp of ground Cumin
• 2 Tbsp of Sriracha
• 1/4 Red Onion, finely chopped
• 2 Garlic Gloves, finely minced
• 1&1/2-2 cups of Bread Crumbs*
• 1 Tbsp. of ground Chia Seed or Flaxseed
• 2 Tbsp. of Nutritional Yeast
• 2&1/2 tbsp. of Soy Sauce or Worcestershire Sauce
• Squeeze Lemon Juice
• 3 Tbsp. of Water
• Season with Himalayan Pink Salt and cracked Black Pepper

Instructions:

• Mix all ingredients in one container and refrigerate for an hour before making patties and cooking.
• Serve with lettuce, tomato, and sliced avocado

Prep Time: 15 mins

Cook Time: 30 mins

Cool Time: 2 hours

Yields: Varies

Ingredients:

• 1/4 cup old fashioned Rolled Oats
• 1 15oz can Black Beans
• 1/4 cup creamy raw Almond Butter
• 6 tbsp Cocoa Powder
• 2 tbsp ground Flax Seeds
• 2 teaspoons Vanilla Extract
• 1/2 cup Brown Sugar
• 2 tsp vinegar (Balsamic or Apple Cider)
• 1/4 teaspoon Salt
• 1/2 teaspoon Baking Soda
• 1/2 cup chocolate chips or chopped Dark Chocolate

Instructions:

• Preheat oven to 350 F and line an 8-inch square baking dish
• In a large food processor, process the rolled oats briefly, until it resembles a coarse flour
• Add in the black beans, almond butter, cocoa powder, ground flax, vanilla, sugar, vinegar, salt and baking soda. process until a very smooth and thick batter is formed, stopping to scrape down the sides at least once
• Add in 1/4 cup chocolate chips and pulse briefly
• Transfer the batter into the lined baking dish and spread evenly with the spatula
• Sprinke remaining chocolate chips over the top, and press them lightly into the batter
• Bake until top begins to crack and feels relatively firm to the top (about 30 minutes )
• Let cool for 2 hours and serve. leftovers can be stored in fridge or freezer

Prep Time: 5 mins

Cook Time: 5 mins

Yields: 1-2 servings

Ingreidents:

• 2 cups Milk of choice (I like unsweetened vanilla almond milk)
• 5 tbs organic Cocao Powder
• 3 tbs Maple Syrup or Honey
• 2 tbs Tahini
• 1 tsp Vanilla Extract
• 1/4 tsp ground Cardamom
• ground Cardamom or Cinnamon for garnishing (Optional)

Instructions:

• In a sauce pan over medium heat combine all of the above ingredients.
• Whisk continually until all is smoothly combined, beginning to bubble and appears frothy.
• Carefully pour into mug(s), and optionally sprinkle with a little cardamom or cinnamon.

Prep Time: 15 mins

Cook Time: 30-35 mins

Cool Time: Varies

Yields: Varies

Ingredients:

• 3 cups Rolled Oats
• 1 cup chopped Raw Almonds
• 1 tsp ground Cinnamon
• 1/2 tsp Salt
• 1/2 cup Almond Butter (use a natural, drippy kind)
• 1/2 cup Maple Syrup or Honey
• 1/3 cup Coconut Oil
• 1 tbsp Vanilla Extract

Instructions:

• Preheat the oven to 325 degrees F. Line one large baking sheet..
• In a bowl, add almond butter, maple syrup, coconut oil, and vanilla extract. Heat in pan for 45 seconds. Mix together until smooth.
• In a separate bowl, add rolled oats, chopped almonds, cinnamon, and salt. Mix together.
• Pour the wet mixture over the dry mixture. Stir together to evenly coat the oats and almonds.
• Spread the granola across the baking sheet in an even layer.
• Bake the granola for 30-35 minutes, tossing once halfway through with a spatula. Remove granola from the oven and let it cool completely on the baking sheet. The granola will feel soft at first, but it will firm up and become crunchy as it cools down.
• Store in air tight jar.

Prep Time: 20 mins + 30 mins resting (optional)

Cook Time: 20 mins

Yields: 8 muffins

Ingredients:

• 240 g (2 cups) 1:1 Gluten-Free Baking Flour
• 3 teaspoons Baking Powder
• ½ teaspoon Baking Soda
• 1 teaspoon ground Cinnamon (optional)
• ½ teaspoon Sea Salt
• 200 g (1 ⅓ cups) Medjool Dates, pitted
• 80 ml (⅓ cup) pure Maple Syrup
• 100 ml Olive Oil
• 140 g (½ cup + 4 teaspoons) Vegan or Greek Yogurt
• 1 batch (1 cup / 240 ml) Vegan Buttermilk*
• 1 tablespoon Vanilla Extract
• 75 G (½ Cup) Medjool Dates Pitted, roughly chopped (optional)

Instructions:

• Preheat oven to 210°C/410°F. Line 8 muffin tray with liners.
• Sift flour, cinnamon, baking powder, baking soda, and salt into a medium bowl. Whisk to combine.
• Blend dates, maple syrup, olive oil, vegan yogurt, vegan buttermilk, and vanilla until mostly smooth. Transfer to a large bowl.
• Fold half the dry ingredients into the wet mix. Add remaining dry ingredients and chopped dates; fold gently until just combined. Rest batter for 30 minutes for taller tops (optional).
• Fill liners with batter, mounding slightly above the tray. Bake at 210°C/410°F for 5 minutes. Lower to 190°C/375°F and bake for 15 more minutes. Cool for 5 minutes in the tray, then transfer to a rack to cool completely.
• Keep in an airtight container for 5 days at room temperature or a week in the fridge. Freeze for longer storage; defrost before serving.