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Recipes

INSTRUCTIONS

  1. Preheat oven to 350°.
  2. Combine dry ingredients in bowl. 
  3. Whisk wet ingredients, including carrots and bananas in separate bowl. Pour wet into dry and stir to form a batter.
  4. Smooth into a greased 9x5 pan. Bake on the center rake for 37 minutes. Do not open oven door once the time is up, but turn off heat and allow to sit inside oven for additional 10 minutes.
If cake is still uncooked after the additional 10 minutes, place back into oven and continue baking, checking every 5 minutes, until toothpick inserted comes out mostly clean.
Let cool and refrigerate overnight. Enjoy!  

Vegan Carrot Cake Banana Bread

INGREDIENTS

  • 2 cups of flour
  • 1/2 teaspoon of baking soda
  • 1 teaspoon of cinnamon
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt 
  • 1/8 teaspoon nutmeg (optional)
  • 1 1/2 cup mashed, overripe banana 
  • 1/2 cup finely shredded carrot
  • 1/2 cup pure maple syrup or honey
  • 1/4 cup milk of choice
  • 1/4 cup oil 
  • 2 teaspoon pure vanilla extract
(optional; crushed walnuts, shredded coconut)

INSTRUCTION

  1. Preheat oven to 350°.
  2. Combine dry ingredients in bowl. 
  3. Whisk wet ingredients, including carrots and bananas in separate bowl. Pour wet into dry and stir to form a batter.
  4. Smooth into a greased 9x5 pan. Bake on the center rake for 37 minutes. Do not open oven door once the time is up, but turn off heat and allow to sit inside oven for additional 10 minutes.
If cake is still uncooked after the additional 10 minutes, place back into oven and continue baking, checking every 5 minutes, until toothpick inserted comes out mostly clean.
Let cool and refrigerate overnight. Enjoy!  

INSTRUCTIONS

  1. Preheat oven to 350° and grease a 9x5 loaf pan with non-stick cooking spray or butter. 
  2. Add all ingredients to a bowl besides zucchini . Stir to combine. (Batter should be thick!)
  3. Add shredded zucchini to the mixture and stir until well combined.
  4. Pour into pan and bake for about 65-75 minutes, or until toothpick comes out clean. Enjoy!

Zucchini Bread

INGREDIENTS

  • 2 cups flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 tsp kosher salt
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 3/4 cup vegetable oil 
  • 1 teaspoon vanilla extract 
  • 2 eggs
  • 2 1/2 cups of grated zucchini (gently press out excessive moisture with hands) 

INSTRUCTION

  1. Preheat oven to 350° and grease a 9x5 loaf pan with non-stick cooking spray or butter. 
  2. Add all ingredients to a bowl besides zucchini . Stir to combine. (Batter should be thick!)
  3. Add shredded zucchini to the mixture and stir until well combined.
  4. Pour into pan and bake for about 65-75 minutes, or until toothpick comes out clean. Enjoy!

INSTRUCTIONS

  1. Preheat oven to 325°. In a bowl whisk together flour, cinnamon, salt, baking soda and baking powder. Set aside.
  2. In a separate mixing bowl add oil, sugar, vanilla and eggs until well combined. Slowly add flour mixture and mix well until combined. Stir in apples.
  3. Pour batter into a greased 9x5x3* loaf pan. In a small bowl stir together brown sugar and cinnamon and sprinkle over batter. Bake about 60 minutes or until toothpick inserted into the middle of the loaf comes out clean. Allow to cool for about 20 minutes in the pan before removing to cool on a wire rack.
  4. Whisk together glaze ingredients and drizzle over bread. Enjoy!

Cinnamon Apple Loaf

INGREDIENTS

  • 1 1/2 cup all purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 2/3 cup oil
  • 1 1/4 cup granulated sugar
  • 2 teaspoon vanilla
  • 2 eggs
  • 1 1/2 cup chopped apples (peeled and cored)
          Topping
  • 3 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
          Glaze
  • 3/4 cup powdered sugar
  • 1/4 teaspoon cinnamon
  • 2 teaspoons water

INSTRUCTION

  1. Preheat oven to 325°. In a bowl whisk together flour, cinnamon, salt, baking soda and baking powder. Set aside.
  2. In a separate mixing bowl add oil, sugar, vanilla and eggs until well combined. Slowly add flour mixture and mix well until combined. Stir in apples.
  3. Pour batter into a greased 9x5x3* loaf pan. In a small bowl stir together brown sugar and cinnamon and sprinkle over batter. Bake about 60 minutes or until toothpick inserted into the middle of the loaf comes out clean. Allow to cool for about 20 minutes in the pan before removing to cool on a wire rack.
  4. Whisk together glaze ingredients and drizzle over bread. Enjoy!

INSTRUCTIONS

  1. Preheat oven to 325°.
  2. In one bowl, whisk together the dry ingredients. In another, whisk together the wet ingredients.
  3. Add the wet to the dry and mix until the batter just comes together. (It can be lumpy. The more you mix the batter, the less tender the muffin will be.)
  4. Fold in fresh raspberries.
  5. Scoop the batter into a lined muffin tin. 
  6. Sprinkle the tops of the muffins with the sanding sugar. Bake for 18-20 minutes or until a toothpick comes out clean. Enjoy!

Lemon Raspberry Muffins

INGREDIENTS

  • 6 Tablespoons unsalted butter
  • 1/3 cup whole milk
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoon lemon juice
  • 3/4 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 3/4 cup granulated sugar
  • zest of one lemon
  • 1 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 pint fresh raspberries
  • sanding sugar

INSTRUCTION

  1. Preheat oven to 325°.
  2. In one bowl, whisk together the dry ingredients. In another, whisk together the wet ingredients.
  3. Add the wet to the dry and mix until the batter just comes together. (It can be lumpy. The more you mix the batter, the less tender the muffin will be.)
  4. Fold in fresh raspberries.
  5. Scoop the batter into a lined muffin tin. 
  6. Sprinkle the tops of the muffins with the sanding sugar. Bake for 18-20 minutes or until a toothpick comes out clean. Enjoy!

INSTRUCTIONS

  1. Preheat the oven to 320°F and line an 8×8 inch pan with baking paper.
  2. In a large bowl, mix together the quick oats, almond flour and baking powder.
  3. Add the eggs, honey, yogurt and the squeezed zucchini.
  4. Lastly, fold in the chopped kiwi fruit then pour into prepared pan.
  5. Place in the oven and bake in oven for 35-40 minutes (stick a toothpick in and when it comes out almost clean with a few crumbs you know it is ready!).
  6. Meanwhile, make the frosting. Heat coconut butter in microwave if solid (so it\\\'s runny). Combine melted coconut butter, greek yogurt and honey in a small bowl.
  7. Cool the cake on a wire rack for about 60 minutes if frosting. Once cool, spread over the frosting then cut into 12-16 slices. Enjoy!

Kiwi Breakfast Cake

INGREDIENTS

  • 1 cup quick oats
  • 2 cups almond flour
  • 2 teaspoons baking powder
  • 2 large eggs
  • ¼ cup greek yogurt
  • 3 tablespoons honey or maple syrup
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini— squeezed
  • 1 cup diced kiwi fruit
Frosting
  • ½ cup greek yogurt

  • ¼ cup melted coconut butter

  • 1 tablespoon honey or maple syrup



INSTRUCTION

  1. Preheat the oven to 320°F and line an 8×8 inch pan with baking paper.
  2. In a large bowl, mix together the quick oats, almond flour and baking powder.
  3. Add the eggs, honey, yogurt and the squeezed zucchini.
  4. Lastly, fold in the chopped kiwi fruit then pour into prepared pan.
  5. Place in the oven and bake in oven for 35-40 minutes (stick a toothpick in and when it comes out almost clean with a few crumbs you know it is ready!).
  6. Meanwhile, make the frosting. Heat coconut butter in microwave if solid (so it\\\'s runny). Combine melted coconut butter, greek yogurt and honey in a small bowl.
  7. Cool the cake on a wire rack for about 60 minutes if frosting. Once cool, spread over the frosting then cut into 12-16 slices. Enjoy!

INSTRUCTIONS

  • Preheat the oven to 425°F and line a baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, baking powder, sugar, and salt.
  • On the large holes of a box grater, grate the frozen butter. Add to the flour mixture and toss to coat. Use your hands to work the butter into the flour until the mixture resembles a coarse meal.
  • Pour in the milk and mix with a wooden spoon until a shaggy dough forms. Knead with your hands to incorporate any remaining dry flour.
  • Turn the dough out onto a lightly floured surface and pat or roll into a ½-inch-thick rectangle. Fold the dough into thirds and pat or roll again until ½-inch thick. Rotate a quarter turn and repeat the folding and rolling process, then repeat two more times, rotating the dough a quarter turn each time. Dust your work surface with additional flour as needed if the dough starts to stick.
  • After the fourth time you fold the dough, pat or roll it into a ½-inch-thick rectangle again. Use a 3-inch biscuit cutter to cut out 6 biscuits, re-rolling the scraps as necessary. Place the biscuits on the baking sheet.
  • Bake for 14 to 16 minutes, or until the tops are golden brown. Let cool for 5 minutes before serving.

Homemade Biscuits

INGREDIENTS

  • 2 cups all-purpose flour, spooned and leveled
  • 1 tablespoon baking powder
  • 1 tablespoon cane sugar
  • 1 teaspoon sea salt
  • ½ cup unsalted butter, 1 stick, frozen for 1 hour
  • ¾ cup whole milk or buttermilk

INSTRUCTION

  • Preheat the oven to 425°F and line a baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, baking powder, sugar, and salt.
  • On the large holes of a box grater, grate the frozen butter. Add to the flour mixture and toss to coat. Use your hands to work the butter into the flour until the mixture resembles a coarse meal.
  • Pour in the milk and mix with a wooden spoon until a shaggy dough forms. Knead with your hands to incorporate any remaining dry flour.
  • Turn the dough out onto a lightly floured surface and pat or roll into a ½-inch-thick rectangle. Fold the dough into thirds and pat or roll again until ½-inch thick. Rotate a quarter turn and repeat the folding and rolling process, then repeat two more times, rotating the dough a quarter turn each time. Dust your work surface with additional flour as needed if the dough starts to stick.
  • After the fourth time you fold the dough, pat or roll it into a ½-inch-thick rectangle again. Use a 3-inch biscuit cutter to cut out 6 biscuits, re-rolling the scraps as necessary. Place the biscuits on the baking sheet.
  • Bake for 14 to 16 minutes, or until the tops are golden brown. Let cool for 5 minutes before serving.

INSTRUCTIONS

  • Cut bread into 1-inch cubes and scatter evenly in a greased 9-x-13-inch baking dish.
  • In a medium bowl, mix eggs, milk, heavy cream, vanilla, and sugar together, then pour evenly over bread.
  • Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight.
  • To make the topping, mix flour, brown sugar, cinnamon, and salt in a medium bowl. Cut butter into this mixture until crumbly. Place the topping in a small resealable plastic bag and refrigerate overnight as well.
  • When ready to bake, preheat the oven to 350 degrees F.
  • Unwrap the baking dish and sprinkle the topping evenly over the bread.
  • Bake, uncovered, for 45-60 minutes, depending on how soft you like it.

Sourdough French Toast Casserole

INGREDIENTS

French Toast

  • 1 loaf sourdough bread
  • 8 large eggs
  • 2 cups milk
  • ½ cup heavy cream
  • 1 tablespoon vanilla extract
  • ¾ cup sugar

Topping

  • ½ cup all-purpose flour
  • ½ cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup cold unsalted butter, cut into pieces

INSTRUCTION

  • Cut bread into 1-inch cubes and scatter evenly in a greased 9-x-13-inch baking dish.
  • In a medium bowl, mix eggs, milk, heavy cream, vanilla, and sugar together, then pour evenly over bread.
  • Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight.
  • To make the topping, mix flour, brown sugar, cinnamon, and salt in a medium bowl. Cut butter into this mixture until crumbly. Place the topping in a small resealable plastic bag and refrigerate overnight as well.
  • When ready to bake, preheat the oven to 350 degrees F.
  • Unwrap the baking dish and sprinkle the topping evenly over the bread.
  • Bake, uncovered, for 45-60 minutes, depending on how soft you like it.

INSTRUCTIONS

  • Preheat oven to 350 degrees and grease a round baking with oil.
  • Whisk together eggs, yogurt, oil, sugar and vanilla until smooth.
  • Mix in almond flour and baking powder until smooth and no lumps are in the mix.
  • Add to baking dish and bake in oven for 18-20 minutes (or until cake is lightly browned and toothpick comes out clean).
  • Let the cake cool completely then gently remove from baking dish and spread yogurt on top and sliced strawberries.

Strawberry Shortcake

INGREDIENTS

Shortcake:

  • 2 eggs
  • 1 cup Greek yogurt
  • 1/2 cup cane sugar or coconut sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup olive oil or avocado oil
  • 2 1/2 cups almond flour
  • 2 teaspoons baking powder

Topping:

  • 1 cup yogurt of choice or cool whip
  • 2 cups organic strawberries, washed and sliced

INSTRUCTION

  • Preheat oven to 350 degrees and grease a round baking with oil.
  • Whisk together eggs, yogurt, oil, sugar and vanilla until smooth.
  • Mix in almond flour and baking powder until smooth and no lumps are in the mix.
  • Add to baking dish and bake in oven for 18-20 minutes (or until cake is lightly browned and toothpick comes out clean).
  • Let the cake cool completely then gently remove from baking dish and spread yogurt on top and sliced strawberries.

INSTRUCTIONS

  • Put the yogurt, maple syrup, vanilla extract, and cinnamon in a small mixing bowl and stir to combine.
  • In a small microwave safe bowl, whisk the gelatin into the water. Microwave for 10-15 seconds, then immediately stir the hot gelatin into the yogurt.
  • Pour the yogurt into the tart crust and smooth it out to the edges. Top with cherry halves and sprinkle with orange zest. Refrigerate at least six hours or overnight.
  • If your cherries are tart, you may want to drizzle with honey before serving.

Cinnamon Cherry Tart

INGREDIENTS

  • 1 1/2 cups nonfat Greek Yogurt
  • 4 TBS real maple syrup
  • 1/2 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • 1 tsp gelatin
  • 2 TBS water
  • 1 baked and cooled whole wheat tart crust
  • 20-25 fresh cherries, stemmed, pitted and halved
  • 2 TBS orange zest
  • 1 tbs honey

INSTRUCTION

  • Put the yogurt, maple syrup, vanilla extract, and cinnamon in a small mixing bowl and stir to combine.
  • In a small microwave safe bowl, whisk the gelatin into the water. Microwave for 10-15 seconds, then immediately stir the hot gelatin into the yogurt.
  • Pour the yogurt into the tart crust and smooth it out to the edges. Top with cherry halves and sprinkle with orange zest. Refrigerate at least six hours or overnight.
  • If your cherries are tart, you may want to drizzle with honey before serving.