After sautéeing a handful of kale with 1/2 cup onions you prepare the scramble mixture—>1/2 cup chickpea flour, 1/2 cup almond milk, 1 tsp garlic powder & turmeric, 1 tbsp nutritional yeast—> you pour it onto the sautéed kale & pan fry it. Use a spatula or spoon to break it apart!

Crust: 1 cup almond flour, 1/2 cup oat flour, 1 tbsp coconut flour, 1/4 cup coconut oil, 1 tbsp vanilla, 3 tbsp maple, 1 tbsp cocoa powder, pinch of salt —> mix and bake for 20

Cream: 1 block silken tofu, 1 cup coconut cream, 1 tbsp vanilla, 4 tbsp monk fruit sweetener—> blend & pour on top of the crust

1/2 cup almond flour

1 cup oat flour

2 tbsp chia seeds

¼ cup creamy almond butter

¼ cup melted coconut oil

1 teaspoon pure vanilla extract

¼ teaspoon salt

3 tbsp cocoa powder

2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisk and set for 15 mins)

1 mashed banana

1/4 cup maple syrup

1 teaspoon baking powder

Melted dark chocolate for topping

1. In a medium bowl, whisk together almond butter, maple syrup, coconut oil, vanilla and salt.

2. Add flax eggs, whisking well incorporated.

3. Add flour and baking powder.

4. Split into 2 bowls

5. Add 2 tbsp cocoa powder to one of them

6. Fill 3/4 of a ramekin with the vanilla batter & then add 1/4 chocolate natter

7. Bake for 20 minutes

Recipe: 1 banana, 1/2 cup gluten-free flour & 1/2 cup oat flour, 1 tsp cinnamon, 1 tbsp coconut oil, 1 tsp vanilla, 1 1/4 cup almond milk—> blend then pan fry each 1/4 cup on a preheated oiled pan

Recipe: 1/2 cup runny almond butter, 1 cup applesauce, 3/4 cup cocoa powder, 1 tbsp vanilla (+ optional vanilla protein) + chocolate chips —> combine well all ingredients & bake for ~20 minutes at 180 degrees.

1 cup melted cacao butter, 1/2 cup vanilla protein, 3 tbsp coconut oil —> mix well until there are no lumps then pour into molds & freeze for 30 minutes to set
I also added my “pink magic sprinkles”—> shredded coconut with beet powder & coconut oil mixed then dried in the dehydrator

Cookies: 2 cups almond flour, 1/4 cup coconut oil, 1/4 cup maple syrup, 1/2 cup almond butter, 1 tbsp vanilla, 1 tsp ACV, 1 tsp baking powder —> combine & bake for 20 minutes

Glaze: 1 bar vegan white chocolate, 2 cups creamy coconut milk (canned), 2 tbsp almond butter —> heat until the chocolate melt & let it cool before using it as a glaze

Recipe

1/2 cup oats, 1/2 banana, 1 tsp baking powder, 2 tbsp chia seeds, 1/4 tsp charcoal, 1 tsp cocoa powder, 1 tbsp almond butter

Method

Blend then added chopped strawberries & chocolate chips and microwave for 1.5 minutes or bake for 15 minutes

2 cups cashew soaked overnight in water blended with 1 cup water & 2 probiotic pills —> After blending, transfer to a bowl & cover with cheesecloth.

Let it ferment by leaving it outside the fridge for 24 hours.

Then blend your fermented cashew cream with the juice of 1/2 lemon, 1 tsp garlic powder, 1 tsp onion powder, 2 tbsp white miso (I use @clearspringarabia ), 1/4 tsp sea salt, black pepper, paprika. You can also add Zaatar after blending.

Ingredients : 1 large very ripe banana or 2 small ones, 3 cups oat flour, 1/4 cup tapioca starch, 2 tsp baking powder, 1 tbsp cocoa powder, 3 tbsp coconut sugar, 4 tbsp milk of choice, 4 chopped softened dates (pre-soaked in hot water for 15 minutes), handful of chocolate chips, 3 chopped strawberries, 1 tbsp vanilla

Method: Mix all ingredients except the chocolate chips.

Fill 1/3 cupcake cup with batter and add chocolate chips on top then pour more batter to fill 3/4 of the cupcake cup (do not completely fill it because they will rise a lot so it can overflow)

Bake for 15 to 20 minutes