You will need a small round cake tin. Set oven to 375. Separate the eggs, and whisk the whites to stiff peaks. Beat the yolks with 4 tablespoons of the honey, mixing well. Grind almonds in a food processor to grind them. Mix the ground almonds with the egg yolks and honey, and gradually fold in the egg whites using a metal spoon, being careful not to over-mix and beat out all the air. Transfer the mixture to the cake tin and bake for 25 minutes, lowering the temperature for the final 10 minutes to 350. Allow the cake to cool completely in the tin before turning it out on to a wire rack. Meanwhile, make the honey glaze: Bring honey to a boil in a saucepan, and cook for 3 minutes. Stir in lemon juice and salt. Brush fruitcakes with glaze, and garnish with dried fruit. Brush again with glaze.
3 medium overripe bananas (the ones with lots of brown spots are best)
2 large eggs
1 tsp vanilla extract
3/4 cup packed blanched fine almond flour
1/3 cup packed coconut flour
1/4 cup cacao
1/4 cup Glow Flow Chefs Cacao Latte Blend
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup chocolate chips, dairy free if desired
Preheat oven to 350 degrees Spray an 8x8 inch baking pan with nonstick cooking spray and set aside.
Add bananas, eggs and vanilla to a blender and blend until smooth.
In a large bowl, whisk together almond flour, coconut flour, cocoa powder, baking soda, baking powder and salt.
Gently fold in wet mixture and stir until well combined. Next stir in chocolate chunks, reserving a few tablespoons.
Spread batter evenly into prepared pan and sprinkle remaining chocolate chunks on top. Bake for 18-25 minutes or until toothpick comes out clean. Once done baking, transfer pan to a wire rack to cool for 20 minutes before cutting into 12 bars.
1 teaspoon garlic powder salt and pepper, to taste
1 cup pecans, chopped
1 tablespoon maple syrup
1/4 teaspoon sea salt
1/2 teaspoon chile powder
Preheat oven to 350ºF. Place sweet potatoes in a large pot. Fill pot with water until potatoes are submerged. Bring water to a boil. Cook for 9-11 minutes until sweet potatoes are tender and can be easily pierced with a fork.
While potatoes are boiling, prepare zesty pecans. In a small bowl toss pecans with maple syrup, sea salt, and chili powder. Heat a medium nonstick skillet over medium-low heat. Once skillet is warm, add zesty pecans, stirring constantly so they don’t burn. Toast pecans in skillet for 2-3 minutes until fragrant. Remove from heat and set aside.
When sweet potatoes are done, remove from heat, drain, and return to pot. Mash potatoes with a potato masher or fork until smooth. Mix in 1/4 cup Spicy Chipotle Cashew Cheesy Sauce, 2 tablespoons maple syrup, nutritional yeast, and garlic powder. Season with sea salt and pepper to taste. Place mashed sweet potatoes in 8x8 baking dish. Top with ¼ cup Spicy Chipotle Cashew Cheesy Sauce and zesty pecans. Cover with aluminum foil. Bake for 20-25 minutes until heated through. Enjoy!
Preheat oven to 350 degrees. In a medium bowl, combine all dry ingredients. In a large bowl whisk eggs (or replacement), Cashew Cheesy Sauce and olive oil. Stir the dry ingredients into the wet until a dough forms. Form 6-7, 1 inch high biscuits and place on a parchment lined baking sheet. Bake for 15 minutes or until brown around the edges.
1. Chop cauliflower into florets. Or buy a bag of florets (I do!) 2. Preheat oven to 350°F 3. Blend all the sauce ingredients besides the buckies together. 4. Once you achieve a liquid consistency, add in the buckies. Blend slightly to break down buckwheat but still keep a crunch. Sauce will become thick and that’s ok! 5. Line a baking sheet with parchment paper (I sprayed lightly with avocado oil). 6. Bake for 25 minutes, flipping halfway through. 7. Cool and serve with fresh parsley, green onions and your favorite dip.
1/2 cup almond butter (or any nut butter) + more for the top
1/4 cup Cacao Lil Bucks
1. Preheat oven to 350°F 2. In a mixing bowl, add everything and stir until combined with no clumps. 3. Pour into a lightly oiled baking dish and add dollops of almond butter to swirl before putting in oven 4. After 15 minutes add Lil Bucks to the top. Bake for 10-12 more minutes or until toothpick comes out clean. 5. Cool and enjoy! 6. Store in fridge!!
⅓ cup nut/seed butter of choice (We used cashew butter)
⅓ cup natural sweetener of choice agave, *honey or maple syrup
4 tablespoons melted coconut oil or 4 tablespoons
*If Vegan, choose agave, maple syrup or 4 pitted dates. If using dates, soak the dates in warm water for 15 minutes before blending.
1. Line an 8-inch square baking pan with parchment paper or wax paper. Set aside.
2. Place Cinnamon Oatmeal Raisin Cookies in food processor and blend until cookies create 1 ½ cups of cookie crumbles, which is roughly 8 cookies. *If you want a thicker cookie crust for the bottom of your bars, make 3 cups of cookie crumbles or 16 cookies.
3. Melt 4 tablespoons of coconut oil and pour over cookie crumbles then blend until cookie crumbles are well mixed with the melted coconut oil. *If using 3 cups of cookie crumbles, add 8 tablespoons of melted coconut oil instead of 4.
4. Place cookie crumble mixture into an 8-inch square baking pan and press out evenly using a spatula.
5. Grab a microwave safe bowl and add natural sweetener and nut/seed butter of choice. Heat for 30 seconds then stir. Continue this step until the natural sweetener and nut/seed butter begin to caramelize creating a delicious mixture. Depending on the strength of your microwave, you should only have to do this 2-3 times.
6. Add cereal to nut/seed butter and natural sweetener mixture then fold together with a spatula until thoroughly combined. Be gentle so you don’t crush the cereal.
7. Pour cereal mixture over cookie crust then gently press it down using a spatula.
8. Place baking pan in the freezer for one hour to chill then remove and slice into squares before serving.