Carrot Muffins

Yield: 12 mini muffins

1/2 cup applesauce

3/8 cup flour (or whole wheat flour)

1/4 cup oats

1 egg

2 tbsp maple syrup

1/2 tsp cinnamon

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 1/2 tbsp coconut oil, melted (or butter)

1/2 cup grated carrots

1. Preheat oven to 350F. Grease a mini muffin pan and set aside.

2. In a medium bowl, combine all ingredients.

3. Scoop out tablespoon-sized portions into prepared muffin pan.

4. Bake for 10 to 12 minutes or until a toothpick comes out clean.

5. Let cool in the pan for 5 minutes and transfer to a wire rack to finish cooling. Let the muffins cool completely before serving.

https://www.yummytoddlerfood.com/healthy-carrot-cake-muffins/

Apple Oatmeal Cookies

Yield: 12

1/2 cup unsweetenend applesauce

2 tbsp peanut butter

2 tbsp maple syrup

1 cup large flake oats

1/2 tsp cinnamon

1/2 medium apple, peeled, cored, grated (largest hole on the grater)

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a medium bowl, whisk together the applesauce, maple syrup, and peanut butter until smooth.

3. Add in oats and cinnamon. Mix until well combined.

4. Fold the grated apple into the mixture until combined.

5. Scoop tablespoon-sized portions and place them prepared baking sheet. Flatten and shape the cookies because they will not change shape while baking.

6. Form dough into balls and arrange on prepared baking sheets allowing space for the cookies to expand. Sprinkle the tops of each with a few flecks of sea salt.

7. Bake cookies for 10 to 12 minutes, until just turning golden.

8. Let cool completely before serving.

https://feedingtinybellies.com/cinnamon-apple-oatmeal-cookies/#recipe

Applesauce Pancakes

Yield: 10-12 mini pancakes

1/2 cup flour

1/2 tsp baking powder

1/2 tsp cinnamon

1 egg

1/2 cup unsweetened applesauce

1 tbsp maple syrup

1/4 tsp vanilla

1. In a mixing bowl, combine flour, baking powder, and cinnamon.

2. Add in the egg, applesauce, maple syrup, and vanilla. Mix until just combined.

3. Preheat a pan over medium-low heat. Once warm, drizzle the surface with oil or butter. Spoon out tablespoon amounts of batter and form small circles. Cook until bubbles appear and the sides are beginning to dry, about 3 to 4 minutes. Flip and cook for another 2 to 4 more minutes on the other side.

https://feedingtinybellies.com/cinnamon-apple-pancakes/

Apple Cinnamon Baked Oatmeal

Yield: 6-8 servings

1 1/2 cups rolled oats

1/2 tsp baking powder

1/2 tsp cinnamon

2/3 cups almond milk (or sub any kind of milk)

1/4 cup unsweetened applesauce

1 tbsp maple syrup

1 egg

1 small apple, peeled, cored, and chopped into small chunks

1. Preheat the oven to 350F. Line an 8x8 inch square pan with parchment paper.

2. In a large bowl, combine oats, baking powder, and cinnamon. Stir to combine.

3. In a separate bowl, combine milk, applesauce, maple syrup, and egg, and whisk lightly to combine.

4. Pour the milk mixture into the oat mixture and stir gently until well combined. Let the oats soak up the wet ingredients while you prepare the apple.

5. Add in the apple and gently stir to combine.

6. Pour mixture into the prepared pan and smooth into a level layer.

7. Bake for 15 minutes, until the milk is absorbed and it feels slightly firm to the touch.

8. Leave to cool in the pan for at least 15 minutes.

10. Baked oatmeal can be served cold or re-heated in the oven or microwave. Store in an airtight container in the fridge for 3 to 4 days or freeze for 3 months (warm up in microwave for 30 seconds). Can also be baked as mini-muffins.

https://feedingtinybellies.com/cinnamon-apple-oatmeal-bites/

Sour Cream Coffee Cake

Yield: 1 8x8 cake

1 1/3 cups flour

2 tsp baking powder

1/2 tsp baking soda

1/2 cup butter, room temperature

1 cup sugar

2 eggs

1 tsp vanilla

1 cup sour cream

1/4 cup brown sugar

1 tbsp cinnamon

1. Preheat the oven to 350°F. Grease an 8-inch square baking pan.

2. In a bowl, mix together the flour, baking powder, and baking soda.

3. In another bowl, cream the butter and granulated sugar together.

4. To this, add the eggs and vanilla.

5. Add the dry ingredients to the creamed mixture alternatively with the sour cream. Combine lightly after each addition.

6. Spoon half the batter into prepared baking pan.

7. In a small bowl, combine brown sugar and cinnamon. Sprinkle half over the batter.

8. Cover with remaining batter and then sprinkle with remaining topping.

9. Bake in preheated oven for 35 minutes, or until tester comes out clean.

(black recipe box)

Breakfast Cookies (Beyond Nourished)

Yield: 2 dozen

1 1/4 cup old-fashioned oats

1/4 cup almond flour

1/3 cup pecans, chopped

1/4 cup sliced almonds

1/2 cup sunflower seeds

1/4 cup pumpkin seeds

1/4 cup sesame seeds

3 tbsp chia seeds

1/4 cup shredded coconut

1/4 cup dried fruit

1/4 cup chocolate chips

1 tsp cinnamon

1/4 tsp salt

1/2 cup maple syrup

1/3 cup nut butter

1/2 tsp vanilla

1 egg (or flax egg)

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a large mixing bowl, combine all dry ingredients together.

3. In another bowl, combine all wet ingredients together.

4. Combine the wet and dry ingredients. Mix well.

5. Let sit for 15 to 30 minutes.

6. Scoop 1/4 cup portions onto prepared baking sheet and flatten slightly.

7. Bake for 10 to 12 minutes, or until golden brown on the bottom.


Cook with Beyond Nourished (Instagram)

Banana Oat Pancakes

Yield: 6-8 pancakes (18 mini pancakes)

2 ripe bananas, mashed

2 eggs

1/2 cup oat milk

1 tsp vanilla extract

1 1/2 cup oats

2 tsp baking powder

1/2 tsp cinnamon

1/4 tsp salt

coconut oil for cooking

1. Add all of the ingredients to a blender. Blend on high until completely smooth, about 30 seconds to 1 minute.

2. Heat a large non-stick pan over medium-low heat. Add a teaspoon of coconut oil to cover the bottom of the pan.

3. Once pan is hot, add 1/3 cup of the batter to the pan and cook for 2-4 minutes until pancakes slightly puff up and there are a few bubbles along the edges.

4. Flip cakes and cook until golden brown on underside.

5. Top with maple syrup, fruit, or coconut whip.

https://www.ambitiouskitchen.com/banana-oatmeal-pancakes/

Banana Bread (Chickpea Flour)

Yield: 1 loaf

2-3 very ripe bananas, mashed

1/4 cup maple syrup (or honey)

2 eggs

1/3 cup coconut oil, melted

1 tsp vanilla extract

1 tsp apple cider vinegar

1 1/2 cup chickpea flour

optional: 1/2 cup shredded coconut

1 tsp baking soda

1/2 tsp cinnamon

1/2 tsp salt

1/3 cup chocolate chips

optional: 1/3 cup walnuts, chopped

1. Preheat oven to 350F. Line a loaf pan with parchment paper.

2. In a large bowl, combine bananas, maple syrup, eggs, coconut oil, vanilla extract, and apple cider vinegar. Mix until well combined and creamy.

3. In a separate bowl, whisk together chickpea flour, shredded coconut (if using), baking soda, cinnamon and salt.

4. Add dry ingredients to wet ingredients and mix until just combined.

5. Fold chocolate chips and walnuts (if using) into the batter.

6. Pour batter into the prepared pan and bake for 45 to 55 minutes or until a tester comes out clean. Allow the cake to cool completely.

https://www.ambitiouskitchen.com/chickpea-flour-banana-bread-gluten-free/

Coconut Overnight Oats

Servings: 1

1 cup coconut milk

1 tbsp maple syrup

1 tsp vanilla extract

1/3 cup rolled oats

2 tbsp dried fruit

1 tsp chia seeds

2 tsp ground flax

1/2 tsp cinnamon

pinch of salt

1 tbsp coconut flakes

optional: fresh fruit

1. In a medium bowl, combine coconut milk, maple syrup, and vanilla. Stir to combine.

2. In a second bowl, combine oats, dried fruit, chia, flax, cinnamon, and salt. Stir to combine.

3. Pour liquid ingredients into the dry ingredients. Stir to combine.

4. Optional: place into a jar or serving container.

5. Refrigerate overnight.

6. Top with coconut flakes and fresh fruit, if using.

an Alton Brown cookbook

Apple Tahini Caramel Oatmeal

Servings: 2-3

2 cups water

1 cup rolled oats

pinch salt

1 tbsp butter (or coconut oil)

1-2 apples, diced into 1-cm pieces

3 tbsp maple syrup

1 tbsp tahini

1 tsp vanilla extract

optional: 2-3 tbsp hemp seeds

cinnamon, to taste

1/4 cup pecans or walnuts, chopped

1. Bring water to a boil in a small pot. Add oats and a pinch of salt and turn down to medium low. Cover and simmer until oats reach desired consistency, about 8-10 minutes.

2. Meanwhile, heat butter in a medium nonstick pan over medium heat. Add apples and cook for 3 to 4 minutes. Apples should be warm and just starting to soften.

3. Add the maple syrup, tahini, vanilla, and a pinch of salt to the apples. Stir and let bubble for 2 to 3 minutes until the caramel thickens and darkens a little bit.

4. When the oatmeal is done, stir in hemp hearts if using and cinnamon.

5. Portion oatmeal into 2 or 3 bowls. Top with caramel apples, cinnamon, and chopped nuts.

https://desireerd.com/vegan-apple-pie-oatmeal/

Chia, Quinoa, and Banana Granola Bars

Yield: 10-12 bars

1 cup rolled oats

1/2 cup uncooked quinoa

2 tbsp chia seeds

1/2 tsp salt

1 tsp ground cinnamon

1 large ripe banana

1 tsp vanilla extract

1/4 cup chopped pecans

1/4 cup chopped almonds

1/4 cup dried fruit (eg raisins, cranberries, etc)

1/4 cup almond butter

2 tbsp maple syrup (or honey)

1. Preheat oven to 350F. Line an 8x8 inch baking pan with parchment paper.

2. In a large bowl, combine oats, uncooked quinoa, chia seeds, salt and cinnamon. Stir to combine.

3. Stir in mashed banana and vanilla.

4. Add in almonds, pecans, and dried fruit.

5. Add in almond butter and maple syrup and stir until well combined.

6. Pour into prepared baking pan and press down firmly to help bars stay together. Bake for 25 minutes or until edges turn golden brown.

7. Allow to cool completely before cutting into 10 to 12 bars.

https://www.ambitiouskitchen.com/chia-quinoa-banana-granola-bars/

Pumpkin Muffins

Yield: 12

1 cup pumpkin puree

1/2 cup maple syrup

1/4 cup coconut oil, melted

2 eggs

1/4 cup almond milk (or any milk)

1 tsp vanilla extract

1 cup all-purpose flour

3/4 cup whole wheat flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

1/4 tsp cloves

1/4 tsp salt

optional: 1/3 cup chocolate chips

1. Preheat oven to 350F. Line a muffin tin with liners.

2. In a large bowl, mix together pumpkin, maple syrup, coconut oil, eggs, almond milk, and vanilla.

3. In a separate large bowl, whisk together the flours, baking soda, spices, and salt.

4. Add dry ingredients to wet ingredients and mix until just combined.

5. Fold in the chocolate chips, if using.

6. Evenly divide batter between 12 muffin cups. Bake for 23 to 28 minutes, or until tester comes out clean or with just a few crumbs attached.

https://www.ambitiouskitchen.com/healthy-pumpkin-chocolate-chip-muffins/

Butternut Squash Apple Soup

Yield: 3-4 servings

1 small butternut squash, peeled and cubed

1/2 onion, chopped

1 apple (fuji, gala, honeycrisp), cored and diced

4-6 cloves garlic

2-3 tbsp olive oil

1 tsp dried thyme

1/2 tsp chili flakes

1/4 tsp cinnamon

salt and pepper

1/2 can coconut milk

1/2 - 2 cups water, if needed

1/4 cup coconut cream

1/4 cup sunflower seeds

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.

2. Place the squash, onion, apple, and garlic onto prepared baking sheet.

3. Drizzle olive oil over vegetables, then sprinkle with the spices.

4. Roast for 30 to 40 minutes, or until vegetables are fork tender.

5. Transfer all roasted vegetables to a blender or food processor. Add coconut milk. Blend until smooth, adding water if needed to reach desired consistency.

6. Garnish with coconut cream and sunflower seeds.

https://thefeedfeed.com/themodernproper/creamy-butternut-squash-and-apple-soup

Blueberry Muffins

Yield: 12 muffins

Muffins:

1 3/4 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1/2 cup unsalted butter, softened to room temperature

1/2 cup granulated sugar

1/4 cup brown sugar

2 eggs, at room temperature

1/2 cup sour cream (or yogurt)

1 tsp vanilla extract

1/4 cup milk

1 cup blueberries, fresh or frozen

Streusel Topping:

1/3 cup brown sugar

1/4 cup walnuts, chopped

1 tsp cinnamon

1. Preheat oven to 400°F. Spray a 12-count muffin pan with nonstick spray or use muffin liners.

2. In a large bowl, whisk together the flour, baking soda, baking powder, and salt.

3. In a separate bowl, place the butter, granulated sugar, and brown sugar. Using a handheld or stand mixer, beat on high speed until smooth and creamy, about 2 minutes.

4. On medium speed, add the eggs one at a time, beating well after each addition.

5. Add in the sour cream and vanilla extract on medium speed until combined.

6. On low speed, add the dry ingredients and milk into the wet ingredients and beat until combined.

7. Using a spatula, gently fold in the blueberries.

8. Spoon the batter into liners, filling them all the way to the top.

9. In a small bowl, mix all of the streusel ingredients together. Top each muffin with streusel.>

10. Bake for 5 minutes at 400°F, then reduce the oven temperature to 350°F and bake for an additional 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.

11 . Let cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

https://sallysbakingaddiction.com/blueberry-muffins/

Psyllium Husk Crepes with Strawberries

Yield: 10

Crepes:

3 eggs

3 tbsp psyllium husk

1/2 cup + 2 tbsp egg whites

3 tbsp stevia

1/2 tsp cinnamon

Strawberries:

1 container strawberries

1 tsp stevia

1/4 tsp cinnamon

1 tsp lemon juice

1. In a blender, combine all crepe ingredients. Blend to combine.

2. Heat a non-stick frying pan over medium heat. With a small ladle, drop 1/4 cup of bater onto pan and tilt to form a thin crepe. When the edges turn golden brown, flip crepe and cook until the other side is golden brown. Remove from pan.

3. For the strawberries, remove leaves and roughly chop. Add to a food processor blender with the other strawberries ingredients and pulse to chop.

Sarah Seabolt

Keema Madras (Lentil and Potato Curry)

Yield: 4 servings

1/3 cup red lentils

3/4 cup potatoes, cubed

salt and pepper

1/2 tsp cinnamon (or 1-inch cinnamon stick)

1 tsp fennel seeds

1 tsp ground coriander

1/2 tsp ground cumin

1/2 tsp poppy seeds

1 tsp rice flour

1/2 tsp sage

1 tbsp coconut oil

1/2 onion, finely chopped

3 cloves garlic, finely chopped

6 curry leaves

2 medium tomatoes, diced

2 tbsp shredded coconut

1/3 cup walnuts, chopped

1/3 cup shredded carrots

garnish: cilantro, pepper flakes, lime juice

1. In a saucepan, add red lentils, potatoes, 2 cups water, and a good pinch of salt. Cook uncovered over medium heat until potatoes are tender, 12 to 15 minutes. Do not drain.

2. Heat a skillet over medium heat. Toast spices for 2 to 3 minutes.

3. Add onion, garlic, and curry leaves, and cook until translucent, stirring occasionally.

4. Meanwhile, blend the tomatoes with coconut and a few spoonfuls of water until smooth.

5. Add the blended tomato coconut mixture to the skillet and cook over medium until it thickens and oil starts to leave the mixture, 5 to 7 minutes.

6. Add the carrots and walnuts and cook for 2 minutes.

7. Add the cooked lentils and potatoes with the cooking liquid (should be about a half cup or so). Reduce heat to medium-low, cover and cook for 5 to 7 minutes.

8. Garnish with cilantro, pepper flakes, and lime juice. Serve with rice, flatbread or dosas.

https://gamechangersmovie.com/recipes/keema-madras/

Tofu Cashew Coconut Curry

Yield: 4 servings

1 tbsp coconut oil

3 cloves garlic, minced

1 tbsp ginger, grated

1 jalapeño, diced

1 medium sweet potato, diced into 1-inch cubes

1/2 head of cauliflower, cut into small florets (about 2-3 cups)

1 yellow or orange bell pepper, diced

2 carrots, thinly diced or chopped

2 tbsp curry powder

1/2 tsp turmeric

1/2 tsp cumin

1/8 tsp cinnamon

1/2 tsp salt

1 can coconut milk

1/2 cup tomato sauce

1/2 cup vegetable broth

1/4 cup roasted cashews, ground

1 package firm or extra firm tofu, cubed

to garnish: cilantro and extra cashews

1. In a large pot, heat coconut oil over medium-high heat. Add in garlic, ginger, jalapeno, sweet potato, cauliflower, bell pepper, and carrots. Saute for 10 minutes, stirring frequently, until carrots start to soften.

2. Stir in curry powder, turmeric, cumin, cinnamon and salt.

3. Add coconut milk, tomato sauce, broth, and ground cashews. Stir until smooth.

4. Gently add in tofu and stir. Simmer on low heat for 20 minutes or until sweet potatoes and carrots are fork tender.

5. Serve immediately with cilantro and extra cashews.

https://www.ambitiouskitchen.com/vegetarian-tofu-cashew-coconut-curry/

Kedgeree

Yield: 4 servings

1/2-lb smoked sablefish or smoked haddock, skin on

1 1/4-lb cod, lingcod, or other firm white fish, skin on

1 bay leaf

1 tbsp coconut oil

1 onion, thinly sliced

1/2 tsp turmeric

1 large cinnamon stick, snapped in half

1 large cauliflower, grated into rice

3 tbsp parsley, chopped

2 tbsp dill, chopped

salt and pepper

lemon wedges, to serve

1. Place the fish skin side down into a large sauté pan. Cover with water. Add bay leaf.

2. Bring up to a simmer and poach gently for about 5 minutes, until just cooked.

3. Remove the fish and bay leaf with a slotted spoon onto a large plate and set aside somewhere warm.

4. Pour the liquor through a sieve into a large jug and keep aside.

5. Wipe out the pan. Heat the coconut oil in the pan and add the onions. Gently sweat them for 6 to 8 minutes until soft and translucent.

6. Add the turmeric, cinnamon stick, and reserved bay leaf, and cook another minute.

7. Add the riced cauliflower and stir to combine.

8. Add 1/2-cup of the poaching liquor and cook for 5 minutes until cauliflower is just tender.

9. Remove the skins from the fish and break the flesh into large flakes. Add to the cauliflower and quickly warm through.

10. Stir in the herbs, and serve immediately with lemon wedges on the side.

https://autoimmunewellness.com/kedgeree/

Middle Eastern Glazed Chicken

Yield: 6 servings

2 lbs chicken thighs, bone-in and skinless

1/2 cup orange juice

2 tbsp coconut aminos

3 garlic cloves, minced

1 tbsp apple cider vinegar

1/4 tsp cinnamon

1/4 tsp ground ginger

salt and pepper

1. Place chicken thighs in a large glass baking dish in a single layer.

2. In a bowl, whisk together remaining ingredients. Pour over chicken, and let marinade in the fridge for 2 hours.

3. In a large skillet, heat a tablespoon of coconut oil over medium-high heat. Transfer chicken thighs to the heated pan, reserving the marinade.

4. Cook for 5 minutes until the bottom side of the chicken turns a medium golden brown. Flip and let the other side cook for 4 more minutes.

5. Pour reserved marinade over the thighs and cover with a lid. Let the marinade come to a low boil then turn the heat to medium low. Cook for 6 to 8 more minutes until each thigh is cooked through and the marinade has reduced to a glaze.

6. Transfer the chicken to a serving dish, salt lightly, and pour the glaze from the pan on top of the chicken to serve. Serve warm.

https://autoimmunewellness.com/middle-eastern-glazed-chicken/

Blueberry Crumble Bars

Yield: 1 8x8 pan

Crust:

1 cup coconut manna, warmed

1/2 cup honey, warmed

1/4 cup coconut oil, warmed

1 tbsp lemon juice

2 cups cassava flour

1/2 tsp baking soda

1/4 tsp salt

2 tbsp coconut sugar

Filling:

3 cups frozen blueberries

1/4 cup honey

1/4 cup lemon juice

1/4 tsp salt

1/4 tsp cinnamon

1/4 tsp vanilla extract

1. Preheat the oven to 350F. Line an 8x8 baking dish with parchment paper. Make sure your ingredients are warmed and pourable (use a warm water bath for 10 minutes to get everything soft).

2. Place the coconut manna, honey, coconut oil, and lemon juice in a food processor and process until combined.

3. In a small bowl, combine the cassava flour, baking soda, and salt.

4. Add about 3/4 of the dry mixture to the food processor and pulse until just combined. Do not overmix. Add the remaining mixture and pulse once to combine.

5. Scoop out half of the crust mixture into prepared baking dish. Press the mixture to form an even layer on the bottom, working into the corners. Bake for 10 minutes.

6. While the base is baking, place all of the filling ingredients in a saucepan on medium heat. Bring to a boil and cook, stirring, for 10-15 minutes until the mixture becomes thick and sticky.

7. Pour the filling on top of the base, using a spatula to spread evenly over the surface.

8. Sprinkle the coconut sugar over the remaining crust in the food processor. Pulse once to barely incorporate. Preserving the crumbly texture of the mixture by using your hands, pour on top of the filling. Don't press, but work the crumbles in to cover all the surface area. Bake for 15 minutes, or until lightly browned on top.

9. Remove from oven, score into 9 squares with a knife, and let cool to room temperature before serving.

https://autoimmunewellness.com/cranberry-crumble-bars/