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3.5 star :: I made this with Paleo twist. Yummy. My recipe FOR THE CRUST 1/2 cup almond flour 1/4 cup plantain flour 1/4 cup coconut flour 10 drops Stevia 1 tsp baking soda with 1/4 tsp cream tartar 1/2 + tsp salt 1 egg 1/2 cup coconut oil 3/4 cup almond milk 1 cup my paleo Apple pie filling 425 for 30 min...let set up in fridge -- Original recipe -- MAGIC BLUEBERRY PIE FOR THE FILLING 3 Tbsp cornstarch (I’m going to up to 4 Tbsp next time) 1 cup sugar 3 pints blueberries 3/4 cup water 1 Tbsp lemon juice . FOR THE CRUST 1 cup flour 2 Tbsp sugar 1 tsp baking powder 1/2 tsp salt 1 egg 1/2 cup butter 3/4 cup water . Preheat the oven to 425F. Make the filling by whisking the cornstarch and sugar in a saucepan. Add the blueberries, water and lemon juice and simmer, stirring, until thick; let cool. (I only used half of my filling, about 2 1/4 cups and saved the rest for pancake topping this weekend!) . Make the crust: Mix all of the ingredients with a mixer until smooth with a few lumps like pancake batter. Pour into a deep dish pie pan. Pour about 2 cups filling into the center of the batter and bake until golden and bubbly, 30-40 mins. Let cool completely (ideally overnight) before you slice and serve. . The next time I make this I’m going to half the filling measurements, boost the cornstarch to make it thicker and maybe add a little more sugar and salt to the crust which taste amazing, kind of like a shortbread cookie https://l.facebook.com/l.php?u=https%3A%2F%2Fwww.thekitchn.com%2Fself-crusting-blueberry-pie-review-23207459%3Ffbclid%3DIwAR0WSMVD40T06vrVHLD76mX23SYv-A-flDr-ZIKn0e83k0WKF9zIXTf2HpQ&h=AT3GDFVolYSVDw_Vf3WVZLnrDfrM7Jrj0aVF8AVCZfvNSRH6DaYDBB_400c2tkbOGQcxBLg5dAE1q8I4MMcOydu_bTuBIVvL4Zz0piJGpAYs_8IIS0_kneyVUR0X9XhB8XrgQh8&__tn__=H-R&c[0]=AT0XMtouXKDTBJnjVBo2lUQjxMssa7mUwP1gjDn6eI75xg1a5PY0I8btX949I6G1SKbdLYM5wCeUImb049v7TB4z8YIou8_atRA2yUjSqPrqBw8fYhzNdkCZSv4uwFIyd1BGYL1kN6fkH21qLmf45TpOFuMi8iKtOAcpeYhqc1yoMOnu7aSfXcER4HXY2MI-klKbAw

5 star :: paleo, whole30 INGREDIENTS 1 cup chickpea flour (4 1/2 ounces) 1 cup water 1 1/2 tablespoons extra-virgin olive oil, plus more for the pan and drizzling 1/2 teaspoon kosher salt 1 teaspoon za'atar (optional) INSTRUCTIONS Prepare the chickpea batter. Whisk the chickpea flour, water, olive oil, and salt together in a medium bowl until smooth. Let rest for 30 minutes to give the flour time to absorb the water. Preheat the oven and then the pan. Arrange an oven rack 6 inches below the broiler element and heat to 450°F. About 5 minutes before the batter is done resting, place a 10-inch cast iron skillet in the oven and turn the oven to broil. Add the batter to the prepared pan. Carefully remove the hot skillet from the oven. Add about 1 teaspoon of oil, enough to coat the bottom of the pan when the pan is swirled. Pour the batter into the center of the pan. Tilt the pan so the batter coats the entire surface of the pan, if needed. Broil the socca for 5 to 8 minutes. Broil until you see the top of the socca begin to blister and brown, 5 to 8 minutes. The socca should be fairly flexible in the middle but crispy on the edges. If the top is browning too quickly before the batter is fully set, move the skillet to a lower oven rack until done. Slice and serve. Use a flat spatula to work your way under the socca and ease it from the pan onto a cutting board. Slice it into wedges or squares, sprinkle with salt and pepper, and drizzle with more olive oil and sprinkle with the za'atar if using.

4.5 star :: paleo, keto, whole30 1/2 Paleo, Whole30, Keto 2 c shredded zucchini 2 c shredded sweet potato 2 T truffle paste 1 T garlic granulated 2 T cassava flour Sea salt Black pepper 1 egg Avocado oil spray. Mix and spoon on greased Mini waffle maker. Makes 5 latkes. My Swedish ancestry kicked in and these are absolutely amazing. I remember seeing a recipe for these on a Paleo website but I couldn’t find them so I created this recipe on the fly and it turned out top-notch.

5 star :: easy and fast dessert. can't mess this up. Decadent mini vanilla donuts 1/2 c full fat Indian or Greek yogurt  1/4 c butter 1 c wheat flour 1/4 c flax flour 1/3 c sugar 1 egg 1 T baking powder 1 T vanilla 1/2 c half and half 1/4 t salt Mini donut maker. 1 T batter. Makes 30-36! Chocolate frosting is 1/4 cup chocolate chips melted with 1 tablespoon full fat milk Caramel icing as 2 tablespoons of butter 2 tablespoons of sugar melted with 2 tablespoons of milk and 1 tablespoon of vanilla protein powder

4 star :: easy and subs as breakfast! 2 cups gluten free rolled oats* 1/2 cup peanut butter 1 1/4 cups banana can substitute for applesauce ** 1/4 cup chocolate chips of choice Plus My recommended changes: * soaked overnight in 3/4 c apple juice and 1 1/4 applesauce ingredient listed 1/4 tsp sea salt 1/4 cup flax seeds **10 drops liquid stevia if applesauce Preheat the oven to 180C/350F. Line a large baking tray or cookie sheet with parchment paper. In a large mixing bowl, add your oats, mashed banana and peanut butter and mix well. Fold through your chocolate chips, reserving a few to top the cookies with. Form 12 balls of dough and place on the lined tray. Press each ball into a cookie shape, and top with extra chocolate chips. Bake for 10-12 minutes, before removing from the oven and letting cool completely on the pan. Making tomorrow (soaking the oats overnight in apple juice and apple sauce to break down the grain). People rave about this simple clean recipe. We shall see..

5 star :: cookie crust is amazing! paleo vegan First Layer: 1/2 cup PB fit almond protein mix 1/4 cup coconut oil, melted 1/3 cup cacao powder 1/4 cup protein powder Orgain 1/4 cup flax flour Pinch Himalayan salt Whisk all ingredients together in kitchen aid and dump into oiled, parchment lined 8 x 8-inch glass pan. Set in refrigerator aside making topping. The bottom layer should be set up (but not completely hard) before adding the next layer. Second Layer 2 cups of dried, unsweetened, raw coconut 2/3 cup coconut cream 1/2 tsp monk fruit extract 2 Tb MCT powder 2 Tb flax flour 2 Tb vanilla protein powder 1 Tb collagen 1/4 teaspoon vanilla bean 1-2 teaspoons organic almond flavoring (not raw) Use food processor. Dump over coconut and mix well.Pat over first layer, top with chopped almonds and ganache. (see below)Refrigerate to set. Top with chopped almonds and coconut if desired. Photo credit and Based on https://rawmazing.com/recipe/raw-almond-joy-bars/

3 star :: as is it's more of a dip / paleo / whole30 1 mango peeled and roughly diced 2 tablespoons date paste or honey 2 tablespoons apple cider vinegar 1/4 cup brine or water and sea salt 1 Tb oregano 1/4 cup olive oil blend. Based on: https://www.twopurplefigs.com/fruity-greek-salad-with.../...

4 star :: friends wanted the leftovers after the party! 15 oz can organic refried beans 1 quart jar salsa (homemade) 16 oz sour cream 8 oz jar chipotle garlic aioli organic mayonnaise 1/2 c cottage cheese 1/4 c cumin 3 Tb chili powder 1 Tb garlic granulated 1/3 c dehydrated onion 2 C sharp cheddar 1/2 c green onion Olives and chopped tomatoes (optional) Whip beans with 1/3 jar salsa. Layer. Whip sour cream, aioli, cottage cheese. Add spices and dehydrated onion. S&P to taste. Layer. Layer rest of salsa. Top with cheese, olives, tomatoes and green onions. Chill 2 hours before serving.

4 star :: 3 great recipes in one! -- CRUST -- 1½ cups almond/flax flour 2 tsp. Cinnamon ¼ tsp. baking soda Pinch of sea salt 3 Tbsp. unrefined olive oil 1 tsp Apple cider vinegar 2T pure maple syrup with 2 T collagen dissolved 1 tsp. pure vanilla extract 3 T chia seeds Bake at 350 for 10 min speed conv -- FILLING -- 1¼ cup pumpkin puree ⅓ cup canned full-fat coconut milk (may need to blend coconut milk if separated in can) 2 whole eggs, whisked 2 T egg powder 1/4 cup monk fruit 1 tsp. pure vanilla extract 2 tsp. pumpkin pie spice (cinnamon cloves nutmeg ginger) ½ tsp. baking soda ⅛ tsp. sea salt 320 for 40 min -- TOPPING -- (optional) 2 T coconut butter, melted 2 T honey ¼ tsp. Cinnamon ½ cup pecans, chopped and toasted 2-4 T vanilla protein powder 2-3 T chia seeds (enough to get those tasty clumps of streusel) Based on this recipe: https://therealfoodrds.com/paleo-pumpkin-pie-bars/...

4 star : easy :: decadent :: crisp • 1 tsp Baking Powder • 1⁄2 tsp Salt • 1 cup Butter/Organic butter flavored coconut oil • 1/2 cup Xylitol • 1/4 tsp Stevia • 1/4 tsp Vanilla Powder • 2 large Eggs (Whole) • 2 cups All Purpose Baking Mix (1 cup flax, 1 cup coconut, 1 cup phylum husk, 1/2 cup vanilla protein powder, 1/2 cup green banana flour, 1 T gelatin) • 6oz Raw organic cocoa nibs • 1/4 cup Organic dark chocolate chopped Directions 1. Preheat oven to 375°F. 2. Blend all dry ingredients together in a small mixing bowl, set aside. 3. Mix sweet and fat until well blended. Add eggs one at a time, mixing well after each addition. Gradually add dry ingredient mixture, beating until blended. Gently mix in cocoa nibs with a wooden spoon or spatula. 4. Spoonroundedteaspoonfulsofcookiedoughontoacookiesheetcoatedwith non-stick vegetable oil spray. Gently flatten cookies by pressing with hand or spatula. 5. Cook at 375° F for 10 to 12 minutes or until done or until lightly browned. Remove from baking sheet and place cookies on a wire rack to cool. (Do not overbake)

3.5 star :: The texture was just like standard pumpkin bread. The flavor was a bit smoky. Good but different 3 large eggs ¾ cup mixed nut butter (or almond butter) ½ cup honey ½ cup pumpkin puree (homemade or canned) 3 tablespoons coconut oil 2 teaspoons fresh lemon juice 1 teaspoon vanilla extract ¼ cup coconut flour 1½ tablespoons cinnamon 2 teaspoons nutmeg 2 teaspoons grain-free baking powder (or make your own- 1tsp baking soda+2 tsp cream of tartar) ½ teaspoon lemon zest ½ teaspoon ginger ¼ teaspoon sea salt 350°  Bake for 40-45 minutes, until a toothpick comes out clean. https://external-den4-1.xx.fbcdn.net/safe_image.php?d=AQFcb3vGZInv-xwb&w=500&h=261&url=https%3A%2F%2Fagainstallgrain.com%2Fwp-content%2Fuploads%2F2013%2F10%2FAAGPumpkinBread4.jpg&cfs=1&ext=jpg&ccb=3-5&_nc_hash=AQEyQabuU-MHl0wa

4 star : easy :: decadent :: crisp 1 sheet puff pastry 1/4 cup lemon curd 2 T poppy seeds Roll out 1 puff pastry sheet into a 12-inch square; brush with lemon curd and sprinkle with poppy seeds. Roll to half point on each side to make a heart shape. Cut 1/4” thick cookies. Makes about 24. Bake at 350 degrees F until golden, 20 minutes. 15 min speed convection. Dust with sugar. Adapted from: https://www.foodnetwork.com/.../art.../50-puff-pastry-treats