Recipes

These almond flour cupcakes are soft, fluffy and perfectly moist. They come together quickly and are a great gluten-free dessert option for any celebration!

Ingredients:

• 2 cups almond flour
• 1 Tablespoon coconut flour
• 1 Tablespoon arrowroot powder
• 1 teaspoon baking powder
• ½ teaspoon salt
• 3 large eggs, at room temperature
• ⅓ cup coconut oil, melted
• ⅓ cup unsweetened almond milk, or water, at room temperature
• 2 teaspoons vanilla
• ⅓ cup coconut sugar
• ¼ cup sprinkles, optional

This no bake vegan chocolate tart has a creamy chocolate coconut filling with a medjool date pecan crust. It's rich, decadent, absolutely delicious and super easy to make. Vegan + gluten-free.

Ingredients:

Crust

• ¼ cup shredded unsweetened coconut

• ½ cup chopped pecans

• ½ cup medjool dates, about 9 dates

• pinch sea salt

Tart Filling

• 1 ½ cups coconut cream, from two 13.5 oz cans (just the cream part)

• ¼ cup + 1 Tablespoon cacao powder

• ¼ cup maple syrup

• 1 Tablespoon coconut oil

• 1 teaspoon vanilla

• pinch sea salt

• Fresh berries, for topping

An intensely chocolaty treat: Triple Chocolate Scones! Crisp on the outside, soft on the inside. Studded with melty chocolate chips and dripping in chocolate drizzle! These are a chocolate lover's dream. Amazingly low-carb/sugar-free, dairy-free, grain-free, egg-free and guilt-free!

Ingredients:

• 2 cups fine almond flour
• 1/3 cup raw cacao powder
• 1 Tbs dark cocoa - Dutch-processed, or more cacao
• 1/3 cup monkfruit granules - or coconut sugar for non-low-carb
• 1 Tbs baking powder
• 1/8 tsp pink salt
• 1/4 cup buttery coconut oil - or avocado oil
• 1/4 cup water - or almond milk
• 2 tsp vanilla
• 3 Tbs sugar-free chocolate chips - + more for drizzle

Instructions

• Preheat oven to 350. Line a baking sheet with parchment.

• Whisk together dry ingredients in a large mixing bowl. Use a spatula or measuring cup to smash the lumps of cocoa.

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!

Ingredients:

1/2 cup corn starch
2 1/2 cups almond flour
1/4 cups maple syrup (or sugar replacement)
4 over ripe bananas
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon

These gluten free meatballs are made with mushrooms and oats, but they're really meaty and satisfying. They're great both in flavor and texture, not dry at all.

Ingredients:

Meatballs:
1 pound white button mushrooms (450-500g)
1/2 tsp salt
1 medium onion
2 cloves garlic
1 tbsp soy sauce
1/2 cup rolled oats (90g) soaked in 1/4 cup milk (60ml)
1 cup quick cooking oats (90g)
1/4 cup grated parmesan cheese (20g)
1 egg
2 tbsp flaxseed meal
1 tbsp yellow mustard
1/4 tsp black pepper
2 tsp fennel seeds
1 tsp red pepper flakes

Teriyaki sauce:
1/4 cup soy sauce (60ml)
1 cup water (240ml)
2 tbsp honey or agave
1 tbsp vinegar
1/4 tsp ground ginger

This Mediterranean Quinoa Salad will be your new favourite salad recipe! It’s fresh and light and perfect to enjoy as a meal or side!

Ingredients:

Quinoa salad: 

• 2 cups quinoa, cooked (about 1 cup uncooked)
• 1 red bell pepper, chopped
• 1/2 cucumber, chopped
• 1 cup chickpeas
• 1/2 small red onion, finely chopped
• 1/2 cup kalamata olives, cut in half
• 1/4 cup sundried tomatoes, finely chopped
• 1/3 cup fresh basil, finely chopped
• 1/4 cup crumbled feta cheese (*use vegan feta cheese if needed)

Lemon oregano dressing: 

• 2 tbsp lemon juice
• 1 tbsp white wine vinegar (or red wine vinegar)
• 1/3 cup olive oil
• 1 tbsp dijon mustard
• 1 tsp maple syrup
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp ground cumin
• salt & pepper to taste

These are the BEST healthy breakfast cookie ever!

Ingredients:

• 1 1/4 cup gluten-free rolled oats
• 1/4 cup almond flour (can sub any type of flour)
• 1/2 cup raw sunflower seeds
• 1/4 cup pumpkin seeds
• 1/4 cup sliced almonds
• 1/4 cup sesame seeds
• 3 tbsp chia seeds
• 1/4 cup dried cranberries
• dark chocolate chips (as many as you like, I use about 1/4 cup)
• 1 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup maple syrup
• 1/3 cup tahini or almond butter (I like to mix both)
• 1/2 tsp vanilla extract
• 1 egg (*or flax egg)

Buttery smooth maple pecan cream on a shortbread cookie crust. No gluten/dairy

Ingredients:

Crust:

• 1 1/2 cups almond flour
• 2 Tbs avocado oil - or neutral oil of choice
• 2 Tbs ground flaxseed + 3 Tbs water
• 1 Tbs maple syrup - or regular maple syrup for non-keto
• Scant 1/8 tsp pink salt

Filling:

• 1 1/2 cups pecans - + more for garnish
• 2 Tbs maple syrup - or regular maple syrup for non-keto *to taste*
• Pinch of pink salt

Instructions

To make the crust:

• Preheat oven to 375. Use 4 mini (5") tart pans with removable bottoms for easy release.

• In a small bowl, whisk together flax and water. Set aside to thicken for a few minutes. Add maple syrup and oil into flax mixture and whisk.

• In a medium mixing bowl, whisk together flour and salt. Pour wet over dry and mix well. (If too dry, add a small splash of water until a dough forms.)

Peppermint Chocolate Pudding is for all the mint chocolate lovers out there!

Ingredients:

• 3/4 cup raw unsalted cashews, soaked in water for 1 hour then drained
• 7 medjool dates
• 2 tbsp cocoa powder
• 1 tbsp maple syrup
• 1 tsp peppermint extract
• 1/2 tsp vanilla extract
• pinch of salt
• 2 cups water
• 6oz 70% dark chocolate
• whipped coconut cream and crushed candy canes to top (optional)

This cranberry orange baked oatmeal is naturally sweetened with maple syrup, packed with tons of orange flavor and studded with juicy cranberries. It's fancy enough to serve for a holiday brunch but easy and healthy enough to make for your weekly meal prep. Gluten-free + vegan-friendly!

Ingredients:

• 2 cups old-fashioned rolled oats
• 1 teaspoon baking powder
• ½ teaspoon sea salt
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• 2 cups unsweetened vanilla almond milk, or any non-dairy milk
• ¼ cup orange juice
• Zest from 1 orange, about 1 Tablespoon
• ⅓ cup maple syrup
• 2 Tablespoons plain Greek yogurt, or dairy-free yogurt if needed
• 1 Tablespoon ground flaxseed, or 1 egg
• 1 Tablespoon melted coconut oil
• 1 teaspoon vanilla extract
• ¾ cup fresh or frozen cranberries, plus more for topping if desired