Recipe: Flourless Cashew Butter Brownies

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These are the ultimate flourless brownies made with a cashew butter base, no refined sugar, no butter, and of course, no flour!



  • 1 cup creamy cashew butter, unsalted (if you’re using salted, omit additional salt from recipe)
  • 2 eggs, large
  • 1 tablespoon maple syrup
  • 1 teaspoon pure vanilla extract

Dry Ingredients


  1. First, preheat your oven to 350ºF and spray a 9×9 inch cake pan with coconut oil cooking spray.
  2. Place wet ingredients in a large bowl and mix until combined. Then, add dry ingredients to wet and mix until combined. Your batter should have a cookie dough consistency (it should be thick!).
  3. Transfer dough into a 9×9-inch pan and use your fingers or a spatula to evenly spread out onto the pan. If you notice that there is a lot of oil on the top of your dough, this is normal! Simply use a piece of paper towel to blot as much of it off it as possible.

    Recipe: Pumpkin Seed Butter Cookies

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    These soft and chewy pumpkin seed butter cookies are a delicious, allergy-friendly treat. These pumpkin seed cookies are nut free, gluten free, grain free, and vegan.


    • 1/2 cup pumpkin seed butter (with no added sugar or salt)
    • 1/2 cup maple syrup
    • 1/2 cup coconut flour
    • 1/2 cup dairy-free dark chocolate chips or chopped dark chocolate
    • 2 teaspoons pure vanilla extract
    • 1 teaspoon vinegar or lemon juice
    • 1/2 teaspoon baking soda
    • 1/8 teaspoon salt
    • Optional topping: pumpkin seeds for sprinkling on top of the cookies


    • Preheat the oven to 375 degrees Fahrenheit.

    • Add the pumpkin seed butter, maple syrup, coconut flour, vanilla extract, vinegar or lemon juice, baking soda, and salt to a large mixing bowl and use your hands to mix well until a dough is formed.


      Recipe: How to make MOIST VEGAN BANANA BREAD | Scientific Health Reasons behind Almond Flour and Bananas

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      Learn how to make vegan banana bread that’s sooo moist! While we’re baking, learn the scientific health reasons on why you should eat more bananas and use more almond flour in your baking!

      California Almond Flour - Alive & Organic


        Recipe: Vegan Lentil Flatbread

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        Curries and stews just aren’t the same without a nice piece of flatbread to dip with. This plant based vegan lentil flatbread recipe couldn’t be any simpler. With just two ingredients, these are super quick to whip up for any meal of the day. They work great for sopping up the gravy left in your bowl or as a bread substitute for peanut butter and jelly sandwiches!



        • Soak the lentils in the water for 3 hours.

        • Pour into a blender and blend until creamy.

        • Preheat a nonstick pan or griddle on medium high.

        • Pour a ladle full into pan and swirl into a nice circle.

        • Cook until bubbles pop in batter, similar to cooking pancakes.

        • Flip and cook on other side.

        • Eat immediately or store in a tupperware container in the fridge for up to a week.

          Recipe: Walnut Butter Cookies

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          Our Keto Cinnamon Walnut Butter Cookies have all the classic flavors along with crisp edges and a soft, chewy center.



          • Preheat oven to 180C/355F.

          • In a bowl add the almond flour, erythritol, cream of tartar, baking powder, and cinnamon and stir until combined.

          • Add the walnut butter and eggs to the dry ingredients and mix well. The dough will be very thick and sticky.

            Recipe: Pistachio Five Spice Macaroons

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            Just a handful of ingredients make these delightful Pistachio Five Spice Macaroons. Dip them in chocolate for an extra level of deliciousness.



            • Grind pistachios into a fine meal in a food processor.

            • Add remaining ingredients except desiccated coconut and water then grind again.

            • Transfer to a bowl along with the desiccated coconut and water and mix by hand.

              Recipe: How to Make Almond Flour Banana Bread

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              For anyone trying to avoid wheat/grain products, this is for you! A yummy, nutty bread that is wonderful for breakfast and snacks.


              • cooking spray

              • 3 eggs, beaten

              • 1 tablespoon apple cider vinegar

              • 3 bananas, mashed

              • ¼ cup coconut oil, melted

              • ¼ cup honey

              • 1 teaspoon vanilla extract

              • 3 cups almond flour

              • 1 teaspoon ground cinnamon

              • ¾ teaspoon baking powder

              • ½ teaspoon ground nutmeg

              • ½ teaspoon salt

              Recipe: Coconut Butternut Squash Soup

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              LAY HO MA!! There's so much to be thankful for. One thing I am eternally grateful for is the ability to learn and create. I cannot imagine my life without the strength to cook and learn new recipes. It brings me incredible joy to be able to turn humble ingredients into something truly extraordinary and share it with others. Join me in this episode and learn how to make an easy vegan coconut butternut squash soup recipe right at home. Let's begin.

              1 medium butternut squash
              1/2 cup broccolini
              1/2 cup cremini mushrooms
              1 medium carrot
              1 onion
              3 large pieces garlic
              3 tbsp coconut oil
              1 tbsp pink salt
              few sprigs of thyme
              2 tbsp cane sugar
              3 cups vegetable stock
              2 cups water
              1 400ml can coconut milk (about 1 1/2 cups)
              1/4 cup dried shredded coconut

              Recipe: Pumpkin Pie Energy Bites

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              Delicious pumpkin energy bites made with creamy almond butter, crunchy pecans, and lovely pumpkin pie spices. These easy pumpkin energy bites taste just like a slice of pumpkin pie and are the perfect snack to keep in the freezer! Add a chocolate drizzle for the ultimate treat.


              For the topping:

              Recipe: Caras Amazing Raw Apple Pie with cashew cream

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              A mouthwatering raw vegan recipe made from the heart that will make your taste buds explode when you try this treat. Remember, this is a TREAT, not something to eat every day! No wheat or gluten or dairy or refined sugar- just plant-based raw goodness warmed in a dehydrator so it's soft and warm. All you're going to be able to say once you put it in your mouth is MMMMMMMMMMmmmmmmm!



              Ground up walnuts or almonds
              1 Tablespoon nut butter
              1/2 teaspoon of maple syrup
              Mix and set aside


              2 apples, peeled
              1 cup fresh squeezed orange juice
              1 Tablespoon maple syrup or MarkusSweet
              optional - 1 teaspoon coconut oil

              Slice apples on mandolin 3/16 to 1/4 inch thick until you get to the seeds in the center. Turn apple over and slice before getting to seeds. Flip on remaining sides and slice. Place in bowl and cover with orange juice, sweetener and coconut oil. Sprinkle cinnamon on top. Place in dehydrator at 120F 45F for a few hours to soften it up and warm it. Every half hour, baste the apple slices with the orange juice so they don't dry out. You want them moist and pliable.