Basic Baking Mix

2 cups almond flour

1 cup oat fiber flour
1 cup besan
1/2 cup unflavored unsweetened protein powder
4 tbsp psyllium
2 tbsp baking powder
1 tbsp gelatin powder (optional)

1 egg for every cup, water, a spoon of sour cream/butter/fat/

cheese/heavy cream

LFC Baking Powder

2 tbsp baking soda

4 tbsp cream of tartar
2 tbsp arrowroot powder

Cinnamon Cassava Flour Pancakes

1 cup cassava flour

2 tablespoons monk's fruit sweetener
1 tablespoon baking powder
1 teaspoon cinnamon plus more for serving
1/4 teaspoon sea salt
1/8 teaspoon nutmeg
1 1/4 cup goat's milk kefir or coconut/almond yogurt, room
temperature
1/2 teaspoon vanilla extract
2 large eggs room temperature
 3 tablespoons melted butter plus more for serving
1/4 cup water

PREHEAT a nonstick griddle to medium-low heat.

WHISK together the flour, sweetener, baking powder,

cinnamon, sea salt, and nutmeg in a medium bowl until
combined. Whisk together the kefir/yogurt, vanilla, eggs, and
water in a large bowl until well combined. Whisk the butter
into the kefir mixture.

COMBINE the dry mixture and the wet mixture in the large
bowl, whisking until smooth and well combined.

USE a 1/4 cup measuring cup to pour batter on the hot

griddle, 1-3 pancakes at a time. Cook until bubbles break the
surface and the undersides are golden brown, about 2
minutes. Flip with a spatula and cook about 1 minute more.
Repeat with the remaining batter.

SERVE hot or transfer to a warm oven and cover with a

slightly damp towel to keep warm. Sprinkle with cinnamon and
serve with butter.

Keto Cinnamon Waffles

2 Eggs: help to give the waffles structure and bind

everything together
1/2 tsp. Pure monk fruit sweetener: a low-glycemic sugar-
free sweetener that is keto-friendly, diabetic-friendly and paleo
friendly. My favorite is by Smart138. If you don’t have pure
monk fruit sweetener, you can use 2 TBSP. granulated monk
fruit sweetener or you can swap with another low carb
sweetener like SWERVE, erythritol or stevia.
1/4 c. Hemp milk & 1 Tsp. Apple Cider Vinegar gives the
waffles that fluffy texture
1 tsp. Singingdog Vanilla extract, and a pinch of iodized sea
salt: bring out the flavors from all the other ingredients.
1 Cup Blanched Almond Flour: Make sure to use superfine
blanched almond flour and not almond meal. Almond flour is
the main nut flour providing the bulk.
2 Tbsp. Coconut Flour: absorbs liquid and adds softness to
the waffles
1.5 tsp. Baking powder: helps the waffles rise for a thicker
waffle
1 Tsp. Cinnamon

MIX WET INGREDIENTS: Start off by whisking the eggs

with hemp milk, apple cider vinegar and Singing Dog vanilla
extract in a large bowl.
ADD THE DRY INGREDIENTS: Add the pure monkfruit
sweetener, almond flour, coconut flour, baking powder and
cinnamon, if using. Mix until smooth and combined.
ALLOW THE BATTER TO REST: Allow the batter to thicken
up slightly while you turn on the waffle maker.
PREHEAT WAFFLE MAKER: Preheat the waffle iron and
spray generously with pure coconut oil spray, avocado spray
or olive oil spray.
COOK WAFFLES: Spoon in 1/4 cup of the batter for each
waffle. Close the lid and cook until waffle light turns green
(about 4-5 minutes depending on your waffle maker). For
crispier waffles, use spatula to flip the waffle over and cook
for another round (4-5 minutes) until the light turns green.
Repeat with remaining batter. This makes about 5 (1/4 cup)
classic waffles OR 1 Belgian waffle.
 SERVE: Serve with your favorite toppings and sides.

Cauliflower “Cream Of Wheat” Porridge

One frozen bag of organic riced cauliflower (or rice your

own head of Cauliflower)
Half of can of full fat coconut milk, stirred
One cup of water
1 tablespoon @fourthandheart Ghee
2 teaspoons ground cinnamon
1/4 teaspoon ground sea salt
Depending on how sweet you want it 1-3 TBSP
@lakantosweetener monk fruit granules
a drizzle of @lakanto monkfruit syrup
French butter for the top

Open the bag of Riced Cauliflower and place into a large

saucepan.
Add the coconut milk, water, ghee, cinnamon, and salt.
Cover and bring to a simmer.
Cook for 25 to 30 minutes on low to medium-low until the
Cauliflower is soft. Add in the monk fruit.
Use the immersion blender until it has then consistency of
creme of wheat.
Place a serving into your bowl and add a pat of goat butter
(or French butter) and a swirl of drizzle of @lakanto monk
fruit syrup, and lots of cinnamon on top!
You could even add warm berries or vanilla bean on top.

Farmer Nona’s Millet Porridge

 1 1/4 cups Millet Grain
7 cups Almond Milk or Coconut Mild (you can use part
Almond/Coconut milk and part water) As long as you have 7
cups of liquid.
1.5 teaspoons compliant Organic Vanilla
1/4 tsp. iodized sea salt

Mix all ingredients into your slow cooker. Set on low heat for 8
hours overnight. In the morning, stir and add French Butter
and your favorite condiments.

Instant Pot Directions:

Your instant pot does have a slow cooker setting as well.

You can press “slow cooker 8 hours.” However, I made mine
the quick method “pressure cook” function. After you have all
the ingredients inside, seal your lid completely. Pressure
cook on high 1 & 1/2 hours with slow release. Stir. Then add
your French butter & sweetener of choice.

Easy Flour Tortillas

Oil for baking sheet

1/2 cup almond flour
2 tablespoons coconut flour
2 tablespoons psyllium husk powder
Half a teaspoon sea salt
3/4 Cup water

Preheat oven to 350°F

Oil a baking sheet or use a silicone baking liner
Whisk together the dry ingredients in a small bowl
 Whisk in the water
Let the batter rest a few minutes until it becomes thicker
Use an ice cream scoop to portion out the dough
Roll each dough ball into tortillas between two sheets of
waxed paper, or use a tortilla press if you have one. Oil or
sprinkle the wax paper with water between dough balls
Bake for about 10 to 12 minutes, just as the edges begin to
brown
This recipe is on page 161 of her grain free cookbook.

Sweet Yam Gnocchi with Brown Butter Sage

2 medium baked orange yams (I used white sweet

potatoes)
1 cup Almond flour
1 egg
1 tsp. Sea Salt
2 Tbsp. Psyllium Husk Powder
2 Tbsp. Coconut Flour
pinch of nutmeg
(optional)
1/2 cup French Butter or Goat Butter
2 Tbsp Maple Syrup (I changed it to
1 Tbsp Monk Fruit Syrup to be compliant or you could
Yacon or Sorghum Syrup)
1/2 tsp. Ground Sage + fresh sage leaves for garnish

Add yams to your food processor, along with almond flour,

egg, and salt, and purée for a couple minutes until well
blended. Scrape the sides as needed.
Add psyllium, coconut flour, and nutmeg (if using) through
the top. Blend another minute and scoop onto a smooth
surface. Use your fingers to need\massage the dough a
minute.
Divide into four sections. If the dough seems too sticky,
knead a little coconut flour, 1 tablespoon at a time just until
you obtain a workable consistency. Note: (I ended up adding
4 extra Tablespoons of coconut flour for the dough to not be
sticky).
With your hands, roll each section into a long rope, about
an inch in width.
If desired, dip a fork in water and run the back of the tines
down the length of the rope (this helps the gnocchi hold the
sauce). The traditional method is to cut the gnocchi first and
then run the fork over each cut piece.
Using a pastry cutter, a spatula, or a fat knife, cut the rope
into 1/2-inch gnocchi pieces.
Melt the butter in a large skillet, add the syrup, sage, and
gnocchi, and roll them around a little.
Position the gnocchi in a single layer, cover, and bake at
350° for 20 minutes.
Note: Annabelle says that she uses her food processor, but
any of the gnocchis can also be made in the blender instead
by blending the vegetable with the egg, then stirring it into a
bowl with the rest of the ingredients.
This gnocchi will boil up in a few minutes the traditional way,
but Annabelle prefers to bake it because it comes out looking
prettier. However, it looks just don’t matter to you, go ahead
and toss them in a pot of water or something compliant
marinara sauce about 3 to 4 minutes.

Instant Pot Applesauce

Three medium-sized Granny Smith apples; peeled cored

and quartered.
Three medium sized golden delicious apples; peeled, cored
and quartered.
1 teaspoon @smart138foods pure monkfruit
1/4 cup filtered water
Ground cinnamon (optional)

1) Put all of the ingredients into your instant pot.

2) Close and lock the lid. Turn steam release handle to
sealing position.
3) Set your instant pot for 3 minutes on high pressure setting
and use a SLOW RELEASE
4) After the steam has released on its own, open the lid and
use a potato masher to mash the apples to an applesauce
consistency. Or you can use an immersion blender.
5) Eat it warm or transfer to mason jars. Cover and
refrigerate up to 2 weeks or freeze up to a year.
6) Feel free to double or triple the recipe for a crowd or for
storage.

No-Nightshade Ketchup

1 cup carrots, peeled and diced

2/3 cup red beet, peeled and diced
1/2 cup yellow onion, diced
2/3 cup water
1/2 cup apple cider vinegar
1/2 cup honey
1 tsp sea salt
1/8 tsp clove
1/8 tsp allspice (use with caution for the elimination stage of
AIP. You can easily eliminate the allspice and double the
cloves.)

Bring water to boil in medium sauce pan. Add beets, carrots

and onion. Boil for 10-15 minutes, until tender.
While vegetables are boiling, add remaining ingredients to
blender. Strain and add vegetables to blender when they are
through cooking.
Carefully blend on high until liquefied.
Return blended mixture to sauce pan and bring to a boil.
Reduce heat to low and simmer for 30 minutes.

AIP Blackberry Cobbler

1 (12-ounce) package fresh blackberries (or rhubarb, or

fruit of choice)
2 tablespoons coconut oil, softened, plus additional for
greasing the baking dish
3 tablespoons water
1/4 cup coconut flour
1/4 cup arrowroot flour (for starch free, replace arrowroot
with an extra 1/4 cup coconut flour or almond flour. Note that
almond flour is a stage 2 AIP reintroduction.)
1/4 cup honey
1/4 teaspoon salt
3/4 teaspoon baking soda
1 1/2 teaspoons lemon juice

Preheat the oven to 300°F and grease an 8-inch square

baking dish.
Spread the blackberries evenly in the bottom of the pan.
Mix the remaining ingredients on medium speed until
combined. Spread over the blackberries.
 Bake for 35 to 40 minutes, until the entire top is golden
brown.

Keto Pie Crust

200 g Almond Flour (7 oz)

60 g Coconut Flour (2 oz)
1/2 tsp xanthan gum
1/2 tsp baking powder
1/4 tsp Salt
180 g Butter (Must Be Cold) (6.3 oz)

In a large glass bowl, mix the almond flour, coconut flour,

xanthan gum, baking powder, and salt together until each of
the ingredients are indistinguishable.
This process has to be done quickly, otherwise, it will not
work! - Cut the cold butter up into small chunks, and add it to
the dry ingredients. Press the butter into the dry ingredients
by using two forks. This can also be done in a food processor
by pulsing the chunks of butter and dry ingredients for 20 - 30
seconds on high.
Wrap the mixture tightly in cling wrap and store in the fridge
for a minimum of 1 hour. (2 hours is best)
Once you're ready to bake, roll the pie pastry between two
pieces of parchment paper, ensuring the pastry goes past the
edges of your pie tin by around 5 cm (2 inches).
Remove the top sheet of partchment paper, place your pie
dish upside down on top of the pastry, and flip them both up
the right way again, so that the pie pastry now sits inside the
pie tin.
Before you blind bake the pastry for 15 mins at 200C (390),
cover the edges with foil so the edges don't burn, and poke
holes in the bottom as to make sure the base doesn't fill with
air.

ALMOND FLOUR BREAD

2¼ cups blanched almond flour

¼ cup ground flaxseed
½ teaspoon baking soda
½ teaspoon fine texture sea salt (such as Real Salt)
5 eggs
½ tbsp honey
1 tablespoon extra virgin olive oil
1 tablespoon apple cider vinegar

Preheat the oven to 350°F (177°C).

In a food processor, combine the dry ingredients and pulse
them until well combined, about 10 pulses.
Add the wet ingredients and mix until well combined, about 30
seconds. Scrape down the edges.
Pour dough (will be like a very thick batter) into a greased 9×5
bread pan; there will be enough to fill the pan about halfway.
Bake for 30-35 minutes, or until a toothpick comes out clean
from the center.
Let cool in the pan for 30 minutes before serving.

Classic Vegetarian Nut Loaf

1 onion, medium chopped

1 tablespoon butter or oil
2 cups finely-chopped mushrooms (See Recipe Note)
2 cloves garlic, finely chopped
 1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried basil
1 teaspoon dried tarragon
1 teaspoon dried sage
Red wine or sherry
2 cups cooked brown rice
2 cups walnuts, finely chopped or pulsed in a food
processor
1 cup cashews or almonds, finely chopped or pulsed in a
food processor 5
5 eggs
1 cup cottage cheese
3/4 pound grated cheese: Parmesan, Gruyere, cheddar,
fontina, smoked or any combination
1/2 cup mixed fresh chopped herbs such as parsley,
oregano, thyme
Salt and pepper

Preheat oven to 350°F.

Sauté the onion in oil or butter until it begins to soften. Add

the mushrooms and a pinch of salt and pepper, and cook until
the mushrooms release their juices and become soft. Add the
garlic and dried herbs, and continue to cook. When the pan
begins to dry out again, add a good splash of red wine or
sherry and cook until it is reduced. The contents should be
moist but not swimming in liquid. Remove from the heat and
let cool a little.

While the mushroom mixture cools, butter or oil a 9-inch

loaf pan and line with parchment paper or foil.
 In a large bowl, toss the brown rice and nuts together. In a
separate bowl beat the eggs with the cottage cheese. Add the
egg mixture to the rice/nut mixture, then stir in the cooled
mushrooms, grated cheese and fresh herbs. Mix well. Taste
for seasoning and adjust. (If you're worried about the raw egg,
you can fry up a little patty to taste.)

The mixture can be kept, covered, in the refrigerator at this

point for no more than a day.

Fill the loaf pan with the nut mixture, rap a few times on the
counter to get rid of any air bubbles and smooth the top with a
spatula. Decorate with slices of mushrooms, slices of bell
pepper, or whole walnuts if desired. Place loaf pan on a
baking tray.

Bake for about an hour or until the loaf is firm (slightly

longer if the mixture was refrigerated). Remove from the oven.
Rest on a cooling rack for ten minutes, then lift the loaf from
the pan using the excess parchment paper or foil. Peel off the
parchment or foil and serve on a platter, garnished with fresh
herbs.

Serve with a mushroom gravy, accompanied by your

favorite autumn vegetables.

Recipe Notes

Nut loaf is a very forgiving recipe. You can add more

mushrooms or less cheese if you want to lighten it up, for
example. You can use ordinary button mushrooms for a
wonderful classic nut loaf, or you can substitute some or all of
the buttons for fresh shiitake. I've never used the more exotic
wild mushrooms because I imagine their flavor would get lost,
but if you have the spare cash, they may be worth
experimenting with.

Alternative Serving Ideas:

• Besides the delicata squash mentioned above, I've seen nut
loaf stuffed into other small squashes such as Acorn or Sweet
Dumpling.
• For a retro-look, use a ring-shaped mold instead of a loaf
pan, unmold onto a round plate and fill the center with
mashed potatoes. Decorate with curly parsley.

Leftover Ideas:
Crumble leftover nut loaf into a pan of already sautéed
onions, carrots, parsnips and/or turnips. Turn this into a
casserole dish and dollop the top with mashed potatoes to
cover completely. Run a fork over the potatoes to create
ridges. Drizzle butter over the top and bake it in a 350° oven
until the filling is bubbly and the potatoes have started to
brown. Viola! Vegetarian Shepard's Pie.

And of course, there's always the nut loaf sandwich.

Mixed vegetable & nut roast loaf

400g mixed nuts

2 tbsp olive oil
400g soffritto veggies
2 cloves garlic, crushed
5 sprigs thyme, leaves only
200g pack fresh spinach leaves, washed and roughly
chopped
450ml tomato sauce/ketchup/pasta sauce
150g breadcrumbs
2 medium ggs, beaten

1. Preheat the oven to 180ºC, gas mark 4. Grease and line a

1kg loaf tin with baking parchment. Arrange the mixed nuts
over a baking tray and roast for 8-10 minutes until golden. Tip
onto a chopping board and allow to cool, then coarsely chop.

2. Meanwhile, heat the olive oil in a large sauté pan and

gently fry the soffritto mix with the garlic for 4-5 minutes, until
softened. Tip in the chopped nuts with the thyme leaves and
season generously. Stir in the spinach leaves.

3. Pour in the tomato sauce and stir in the breadcrumbs. Add

the beaten eggs and mix well to combine. Spoon the mixture
into the lined loaf tin, pressing down firmly with the back of a
spoon. Cover with foil and cook in the preheated oven for 50
minutes, then remove the foil and cook for a further 10
minutes.

4. Allow the loaf to stand in the tin for 10-15 minutes, then turn
out onto a chopping board. Remove the baking parchment
and serve in thick slices.

VEGAN MOZZARELLA CHEESE

1/2 C. Raw Cashews soaked for at least 4 hours or boiled

for 15 minutes
3 Tbsp Tapioca Starch
2/3 C. Water to blend
1 Tbsp Lemon Juice
 1 Tbsp Apple Cider Vinegar
2 Tbsp Coconut Oil
1 & 1/2 Tbsp Nutritional Yeast
1/2 Tsp Salt
1/2 Tsp Garlic Powder
6 Tbsp Agar Agar Flakes or ***3 Tbsp Agar Agar Powder***
1 C. Water

In small saucepan on medium heat, add the water and the

agar agar flakes or agar agar powder *. Stir the mixture for 3
to 5 minute until you get a very gooey and sticky consistency.
Set it aside.

In your blender, add the soaked cashews, tapioca starch,

nutritional yeast, garlic powder, salt, lemon juice, apple cider
vinegar, coconut oil and water. Blend everything until smooth.

Add to the blender the Agar mixture prepared earlier and

blend to incorporate.

Grease a ramekin (I like the coconut oil spray), then pour in

your mixture. Set it in the fridge for about 3 to 5 hours, and
your vegan mozzarella cheese is ready to serve. It slices,
grates, melts and it tastes AMAZING. You can store it in the
fridge for 5 to 7 days. Enjoy it with some toasts, pasta, pizza
or just by itself!

Cultured Butter

1/2 cup (130g) cultured cashew milk, made with:

1/2 cup (75g) raw cashews
2/3 cup (160g) water
 1 capsule (about 1/8 tsp) acidophilus (or a pinch of
mesophilic culture)

1 and 1/4 cup (250g) refined coconut oil

1/3 cup (64g) grapeseed oil (or other neutral oil)
1 tsp liquid sunflower lecithin (or 2 tsp powdered lecithin)
2 tsp carrot juice (for color)
1/4 tsp salt

Place the raw cashews in a bowl. Cover and let soak

overnight, or for at least 8 hours.
Drain the cashews and put them back in the bowl. Bring a
pot of water to a boil. Once boiling, pour the water over the
cashews. This step will kill possible bacterias. Drain the
cashews.
Add them to a blender with the 2/3 cup water and blend on
high speed until smooth and creamy. Scrape down the sides
from time to time until everything is smooth.
Transfer to a small bowl or container and stir in the
acidophilus powder. Cover with a clean towel and let sit at
room temperature for at least 24 hours. The cashew cream
should have a light sour taste, and you should see some air
bubbles.
Melt the coconut oil over low-medium heat. Measure 1 and
1/4 cup of melted coconut oil and put it in a blender. Add 1/2
cup of cultured cashew milk, neutral oil, sunflower lecithin,
salt, and carrot juice. Blend on high speed about 1 minute.
Line a 6×4-inch container with parchment paper. Transfer
the mixture to the container and place in the freezer at least 1
hour, or until firm. Once firm, transfer to the refrigerator. It will
become softer after a few hours.
This vegan butter will keep for up to 7 days in the
refrigerator. Since this butter contains live cultures it might get
stronger in taste/smell as time passes. If the smell is too
strong, trash it. It will keep in the freezer for up to two months.

Vegan Mozzarella

Ingredients:
• 1/4 cup raw cashews, soaked overnight or boiled for 15
minutes
• 1 cup aquafaba (preferably chickpea or other light colored
bean)
• 2 tbsp tapioca starch
• 2 tsp kappa carrageenan (or 4 tsp agar agar)
(1/2 tsp konjac)
• 1 tsp lactic acid**
• 1 tsp nutritional yeast
• 3/4 tsp salt*
• 6 tbsp refined coconut oil, melted

*You may need to adjust the salt level a bit lower if using
salted aquafaba.
**You can substitute with 1 tbsp lemon juice, but the lactic
acid tastes better

Mozzarella Aquafaba Cheese | Avocados and Ales

Directions:

For video directions by Mary’s Test Kitchen, watch here

1. Blend softened cashews and aquafaba in a high speed
blender until as smooth as possibly. Strain through a fine
mesh sieve to remove any large particles and return to
blender. It should be very smooth after blending. You may
find there are still a few cashew particles if you’re using a
lower quality blender or food processor, which is why I
recommend straining.

2. Add tapioca starch, carrageenan, lactic acid, nutritional

yeast, and salt and pulse in a blender to combine. *Please
ignore the xanthan gum in this picture. It is not part of the
recipe, but I used it in an early test, which is where this picture
is from.

3. Add coconut oil and blend again very briefly. Mixture will be
smooth and a little thick.

4. Heat in a medium saucepan over medium-low heat while

stirring regularly. It will look like quite lumpy as the tapioca
starch activates. It will eventually turn glossy and smooth, like
melted cheese. When it reaches 170°F, it is done. You will see
it begin to bubble around the edges and maintain its
thickness.

5. Pour into a mold, or scoop balls into ice water for buffalo
style mozzarella. Refrigerate for a few hours to fully firm up
the cheese before slicing or grating.

6. Alternatively, if you have a Vitamix or other high speed

blender, the ingredients can all be blended together until
heated thoroughly (over 170°F) and poured into a mold to set.
This is currently my preferred method.

VEGAN CHEDDAR CHEESE

1/2 C. Raw Cashews soaked for at least 4 hours or boiled

for 15 minutes
1 C. Cooked Sweet Potatoes about 185g
2 Tbsp Tapioca Starch
2/3 C. Water to blend
1 Tbsp Lemon Juice
1 Tbsp Apple Cider Vinegar
2 Tbsp Coconut Oil
1& 1/2 Tbsp Nutritional Yeast
1/2 Tsp Salt
1/2 Tsp Garlic Powder
1/2 Tsp Smoked Paprika
6 Tbsp Agar Agar Flakes or 3 Tbsp Agar Agar Powder
1 C. Water

In small saucepan on medium heat, add the water and the

agar agar flakes or agar agar powder *(see note below). Stir
the mixture for 3 to 5 minute until you get a very gooey and
sticky consistency. Set it aside.

In your blender, add the soaked cashews, cooked sweet

potatoes, tapioca starch, nutritional yeast, garlic powder,
smoked paprika, lemon juice, apple cider vinegar, coconut oil,
salt and pepper and water. Blend everything until smooth.

Grease a ramekin (I like the coconut oil spray), then pour in

your mixture. Set it in the fridge for about 3 to 5 hours, and
your vegan mozzarella cheese is ready to serve. It slices,
grates, melts and it tastes AMAZING. You can store it in the
fridge for 5 to 7 days. Enjoy it with some toasts, pasta, pizza
or just by itself!

Keto Cauliflower Tots

 1 large head of cauliflower cut into florets
1 cup of shredded cheese like cheddar or mozzarella
2 eggs
2 tablespoons freshly chopped Italian flat leaf parsley
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper
1 teaspoon olive oil
Kosher salt & pepper
Non-stick spray

This recipe works best with a mini muffin tin, check out the
one I like best in the Amazon link in this post.
Pre-heat oven to 400 degrees F. Use a box grater or food
processor with a grating attachment, and grate all the
cauliflower florets. Place the grated cauliflower in a kitchen
towel and squeeze as much moisture out as possible. Flex
those biceps, the more water you squeeze out, the more
golden your tots will be. Place the cauliflower in a large bowl
and add all of the remaining ingredients(except the non-stick
spray), ½ teaspoon salt, and few cracks of pepper. Mix well
then thoroughly spray the mini muffin tin with the non-stick
spray, do this over the sink as to not make as mess
everywhere. Use a spoon to add the cauliflower mixture in the
tins and pack them so they come all the way to the top. Make
sure you pack them tight using the spoon. Bake for 20
minutes, or until nice and golden all around the edges.
Remove from the oven and let sit for 5 minutes, then remove
from muffin tin and enjoy!
Tots will keep in the fridge for 3 days, or in the freezer for
2-3 months. When ready to re-heat, place in the microwave or
better yet, re-heat in a 350 F oven for 6-8 minutes.
The Best Keto Bread

Almond flour – 1 ½ cup / 142 gm

Psyllium husk powder (finely grounded) – 2 ½ tbsp / 22 gm
Baking powder – 2 tsp / 9 gm
Baking soda - 1 tsp / 4.5 gm (optional)
Apple cider vinegar – 2 tbsp / 28.5 gm
Egg whites – 3 / 99 gm
Salt – 3/4 tsp
Boiling water – 1/3 cup / 85 gm

1. Use a spatula and mix all dry ingredients in a bowl until well
combined.
2. Then pour in the apple cider vinegar and egg whites and
mix until well combined.
3. Pour the hot water in and mix evenly until a dough is
formed.
4. Place the dough in a small pan with parchment paper and
try to leave the top round and do not press down otherwise
the bread will be denser without holes in crumbs. (I learnt this
recently).
5. Sprinkle with some white & black sesame seeds or any of
your favorite seeds and press them down lightly to ensure
they stick to the dough.
6. Bake in oven at the lowest rack at 350F or 175C for about
50 to 60 minutes until a wooden skewer comes out clean and
the top of bread should feel hard and crusty. It is also done
when the internal temperature is about 205 to 210F or 96 to
98C.
7. Cool on rack completely then slice thinly and store properly.
It is best to wrap them in parchment paper before refrigerating
to prevent moisture.
Sweet Corncob Tamales

2-3 elotes frescos (usaremos las puras ojas)

1 taza de harina de almendra
2 cucharadita (tsp) polvo de hornear
1/2 cucharadita (tsp) goma santana(xanthan gum)
1/2 cucharadita (tsp) canela molida
1/8 cucharadita (tsp) sal
3 cucharadas (tbsp) azucar sustituto granulada
2 cucharadas (tbsp) azucar morena sustituto
2 cucharaditas (tsp) vanilla
2 huevos
4 cucharadas (tbsp) mantequilla temperatura ambiente
4 goteros llenos de esencia/extracto de elote (para comprar
la misma esencia/extracto que yo use hagale click en el link
de Amazon que tengo aqui en la cajita de descripcion pero
mas arribita)

AIP Cheese

1 pound butternut squash, peeled and cubed (frozen works

great)
water
3 tablespoons avocado oil
2-4 tablespoons gelatin (use more for a firmer slicing
cheese; omit for vegan)
½ cup nutritional yeast
⅓ cup tapioca starch
1½ teaspoons fine sea salt
 Put squash and about ½ a cup of water in a medium
saucepan. Bring to a boil, then reduce heat and cover.
Simmer until very soft (about 6-9 minutes).
Drain water and discard.
Transfer squash to a high powered blender, or leave in pan
to use an immersion blender.
Add all remaining ingredients.
Blend until smooth.
Line a small loaf pan or other container with parchment
paper and pour the mixture in. Spread as evenly as possible.
Place in refrigerator and allow to chill until set (about two
hours, but this will depend on the depth of the pan or
container you use).

Sugar Free Sweetened Condensed Milk

480 g (2 cups) heavy whipping cream

120 g (10 tbsp)
sweetener
– ground to confectionery
36 g (2 tbsp) unsalted butter
10 g (2 tsp)
vanilla extract

1. Place the cream and confectionery sweetener in a

deep-sided, wide pan, such as a frying pan. Set heat to
medium low, stir frequently as the liquid comes to a very
gentle boil. Reduce the heat and continue cooking at a
simmer for 30 minutes, stirring frequently while cream is being
reduced and thickened. Control the heat carefully to prevent
scorching (you may have to reduce or turn-up the heat to
keep a constant brisk simmer)

2. Add the unsalted butter, stir in and simmer at low heat

for one to two minutes

3. Turn off the heat, add vanilla and stir until well blended
and the liquid is smooth and glossy

4. Pour into an airtight, heat proof container and either let

cool on the counter for at least one hour before using (in order
for flavour to develop) or refrigerate until needed. Liquid will
thicken as it cools in the refrigerator – let rest one hour before
using. Best if left overnight for flavors to develop

Dutch Apple Pie

1/2 cup coconut flour

1/4 cup arrowroot flour
1/4 tsp salt
1 gelatin egg substitute (see below)
1/3 cup palm shortening or lard
5-6 tbsp ice water

For the Filling:

5-6 medium Granny Smith or Jonathan apples, peeled,

cored and sliced
3 tbsp sucanat (also called evaporated cane juice or
organic sugar)
1 tsp cinnamon
For the crumb topping:

1/2 cup shredded coconut, unsweetened

1/2 cup arrowroot flour
2 tbsp coconut flour
1 tsp cinnamon
3 tbsp honey

For the crust:

Preheat oven to 350.

In food processor, pulse coconut flour, arrowroot flour and
salt until combined (4-5 times).
Prepare gelatin egg: Whisk 1 tbsp gelatin into 1 tbsp room-
temp water. Add 2 tbsp boiling water and whisk vigorously
until dissolved and frothy. Add to food processor and pulse
5-6 times, until crumbly.
Add shortening to food processor. Pulse 5-6 times.
Add cold water, one tablespoon at a time. Pulse 2-3 times
after each addition to combine. Mixture will be slightly
crumbly.
Pour contents directly into 8" pie plate. Press into bottom
and sides, fluting edges if desired.

For the filling:

In a small dish, mix cinnamon and sugar.

Layer half of the apples into the pie crust. Sprinkle half of
the cinnamon mixture over apples. Repeat with remaining
apples and cinnamon.

For the crumb topping:

 Mix dry ingredients in a medium mixing bowl.
Add honey to dry mixture, mashing and kneading with fork
to incorporate. When all or most of the crumb mixture is
moistened from the honey, crumble over the top of the apples.
Bake for 20 minutes, cover loosely with foil and bake an
additional 30-35 minutes.

Sugar Cookies

3/4 cup (150g) powdered erythritol // OR Swerve

confectioner's sweetener
1 large (55g) egg*
1/2 tsp (4g) salt (omit if using salted butter and cream
cheese, drop to 1/4 tsp if using only one of those)
1/4 cup (56g) butter, room temperature
1 + 1/3 cups (125g) almond flour // OR other nut flour
1/4 cup (60g) cream cheese, at room temperature // OR
nut/seed butter (unsweetened)
1/4 cup (30g) coconut flour // 1.5 tbsp (15g) psyllium husk
powder // OR 1/4 cup oat fiber
1 tsp. (5ml) vanilla extract // OR 1/2 tsp. (2.5ml) almond
extract
(optional) 1/2 tsp guar gum // OR 1/4 tsp. xanthan gum
(OMIT if using cream cheese)
* do NOT use an extra-large egg! Using excess egg will
result in a softer, more cake-like cookie. Make sure to weigh
the egg (out of shell) to be sure.

1. Preheat the oven to 350F (175C). Prep a cookie sheet or

equivalent flat baking pan by lining it with baking paper or
reusable baking mat.
2. In a large bowl, combine the warm butter, warm cream
cheese and mix well. Next, add the sweetener, salt and guar
gum and mix thoroughly.
3. Next, add the egg and vanilla and mix thoroughly, then
slowly incorporate the coconut flour, followed by the almond
flour and mix until all lumps are gone and the dough is very
thick. If your dough is wet enough to stick to your fingers,
cover in plastic wrap and chill for 30 minutes until less sticky
and easier to roll out. If your dough doesn't stick to your
fingers (this depends on how warm your butter, egg and
cream cheese were when you started) then go ahead and
move on to step #4.
4. Sprinkle a thin layer of coconut flour over a smooth, clean
surface and place half of your cookie dough on top. Place a
very big sheet of clear cling wrap (plastic wrap) over top and
then roll the dough out to an even thickness (I'd recommend
about 1/8" // 3mm).
5. Peel off the cling wrap by pulling horizontally (see video
above) and then cut out cookie shapes using either a cookie
cutter or the rim of a cup (dip your cookie cutter lightly in
coconut flour between cuts to keep the dough from sticking).
6. Use a thin metal spatula or the blade of a knife to carefully
transfer each cookie cut-out to the prepared baking sheet and
bake for 5 minutes at 350F (175C), then reduce the
temperature to 300F (150C) for 15-20 more minutes, or until
the edges are just starting to turn golden around the edges.
7. Cool the cookies for 3-5 minutes on the baking sheet, then
move them to a cooling rack and let cool to room temperature
before frosting or storing in an air-tight container.

Flat Belly Cake

1 cup almond flour

 2/3 cup Monk Fruit Golden or Swerve
1/4 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon sea salt
3 pastured eggs
1/3 cup coconut cream
2 tablespoon grated 72% or greater dark chocolate
1/4 cup olive oil
1 teaspoon Sleeping Dog vanilla extract

Whisk the first five ingredients. In a separate bowl, whisk

eggs and cream.
In microwave, melt the chocolate with a tablespoon of the
olive oil and stir until smooth. Mix this chocolate mixture with
the rest of the 1/4 olive oil and vanilla. Keep stirring until
smooth. Cool one minute; add to egg mixture. Gradually add
to flour mixture, whisking 2 to 3 minutes until batter is fluffy.
Pour into a greased 8-inch cake pan. Bake at 350°F 25 to
30 minutes until a toothpick in the center comes out clean.
Bake 45 minutes if you are doubling the recipe. Checking
with a toothpick until it comes out clean.

Sweet Potato Bread with Cream Cheese Icing

1 1/2 cups baked sweet potatoes (left overs work great)

2 1/2 cups of almond flour
2 pasture raised eggs (whisked)
2 teaspoon baking powder
1/2 teaspoon Himalayan salt
3 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 cup Monk fruit golden. You can make it sweeter if you
so desire. I only like a little sweetener.
1 teaspoon Singing Dog vanilla extract (it’s corn free)
1 teaspoon apple cider vinegar
1/4 cup of nut butter: I used Barney Butter Bare Blanched
Almond Butter once and Macadamia Butter once.

Icing:

4 tbsp. softened butter

1/2 tsp vanilla
4 oz. cream cheese
3-4 tablespoons Monkfruit Powdered or Swerve
Confectioner's sugar. (I prefer the first as I do have a reaction
to Swerve.)

Preheat oven to 350°

Lay some parchment paper down in a smaller cookie sheet
or oil your cookie sheet with coconut oil, ghee, French butter
or goat butter.
In a medium-size bowl, combine your almond flour, baking
powder, cinnamon, nutmeg and salt. Blend well together.
In a larger bowl combine sweet potatoes, eggs, vinegar,
Monk fruit, nut butter, and the vanilla. Once stirred, add your
almond flour mixture from above. Mix them together well.
Pour your batter into your prepared pan or cookie sheet.
Use a spatula to press out the mixture into a rectangle shape.
Place into your preheated oven. Cook 50 minutes, but
checking it at 45 minutes with a toothpick to see if it’s done.

Icing Instructions:

To make the icing, beat together the butter, cream cheese and
vanilla. Slowly add in the Monk Fruit Powdered or Swerve
confectioner's. Whip until creamy.

Ginger Brownie Bites

One cup over 80% cacao chocolate, cut into small pieces
1/4 cup French or Italian butter, softened, or coconut oil
3/4 cup monk – fruit sweetener ( use a spice grinder to
make into powder ) or 1/3 cup Swerve erythritol
1/2 teaspoon iodized sea salt
3 teaspoons grated fresh ginger
1 teaspoon almond extract
2 large omega-3 or pastured eggs or Vegan eggs
2/3 cup blanched almond flour
1/3 cup tapioca starch ( I left this out and it didn’t affect it )
1 cup chopped toasted walnuts or toasted slivered
almonds (optional)

Preheat the oven to 325°F and line an

8 x 8” baking pan with parchment paper.
In a double broiler, melt the chocolate and butter or
coconut oil, mixing together until smooth.
Remove from heat and, using a spatula, pour into a
medium mixing bowl.
Stir in the Monk-fruit powder or Swerve, Salt, ginger, and
almond extract.
Allow the mixture to cool slightly.
In a new bowl, lightly whisk the eggs, then add the almond
flour and tapioca starch.
Add the chocolate mixture, and whisk to combine.
If using, add toasted walnuts or toasted slivered almonds,
and fold into batter.
Pour batter into prepared baking pan. Bake for 30 minutes
or until inserted a toothpick comes out clean. Store leftovers
in an airtight container or at room temperature for 3 to 4 days.
Enjoy! This recipe is one of my favorites.

Sour Cream Biscuits by Annabelle Lee

Dry Ingredients:
One cup blanched almond or another nut flour
1/4 cup coconut flour
1/4 cup egg white powder (I left this out and they turned
out fine)
2 tablespoons psyllium husk powder
1 tablespoon baking powder
1/2 teaspoon sea salt
Blender Ingredients:
One large egg
1/3 cup applesauce, or 1/2 of a large apple (about 2
ounces)
1/2 cup sour cream or yogurt
1/2 cup water
Topping:
2 tablespoons melted French butter for brushing.

Preheat oven to 400°F and butter and 8-inch round cake or

spring-form pan and set aside.
In a medium sized bowl, whisk together the dry
ingredients, sifting as necessary to remove lumps.
In a small bowl, whisk together the wet ingredients (if using
apple, use your blender).
Whisk the wet ingredients into the dry ingredients, then let
the batter sit for about five minutes.
Use a large ice cream scoop to place 8 mounds of dough
into the buttered pan. They will look like “drop biscuits.”
Keep them close together so they can help each other rise
instead of spreading out
Use wet fingers to gently smooth the tops.
Bake for 20 to 25 minutes, or until they become golden
brown.
Brush the baked biscuits with melted butter when they
come out of the oven.

Easy Almond Flour Biscuits

A easy, paleo recipe that you can whip up for a great

breakfast sandwich, to serve with a hearty stew, or even to
top with fresh berries and cream.

1 1/2 cup blanched almond flour (NOT almond meal)

1 tsp baking powder
1/2 tsp kosher salt (1/4 tsp table salt)
3 tbl cold butter, diced small
3 tbl heavy cream OR coconut cream
1 egg

Preheat oven to 350.

Take a cookie sheet and line with parchment paper, and set
aside.
In a medium bowl, combine almond flour, baking powder,
and salt.

Add diced butter and cut into the flour, using a pastry cutter
or butter knife. Just keep cutting the butter into smaller pieces,
and pressing into the almond flour until all the big chunks are
gone and the dough is crumbly.
 Make a space in the middle of the bowl, and crack in an
egg and add the cream. Using a fork, lightly mix the egg and
cream together, slowly moving out and incorporating the rest
of the dough. Mix until you've formed a soft dough.

Using your hands, divide dough into four pieces and roll
into a ball. Dough will be soft and a bit sticky.

Place dough balls onto parchment lined cookie sheet. DO

NOT flatten dough. Bake for 20 minutes or until lightly golden.
Let cool slightly before slicing.

Easy Low Carb Shortbread Cookies

3 tbsp butter, softened

3 tbsp Swerve confectioner's sweetener
1/2 tsp vanilla extract
1/8 tsp salt (omit if using salted butter)
4 oz superfine blanched almond flour (about 1 cup)

Preheat oven to 325 degrees. Line a cookie sheet with a

silicone mat or a piece of parchment paper.

Place softened butter in a small bowl. If your butter is cold

from the fridge, you can microwave it for 10-15 seconds to
soften.

Add Swerve confectioner's sweetener and mix together

using a fork.

Stir in vanilla extract and salt.

 Add 4oz of superfine blanched almond flour and mix
together until a soft dough forms.

Dump out onto a silicone mat, or parchment paper, and

knead until dough is smooth.

I like to roll the dough into a log, and use a sharp knife to
slice off rounds. Place on cookie sheet and lightly flatten with
your palm. I like small cookies, so I made a narrow log and
sliced off 16 cookies.

Bake until there is just a bit of color on the edges - about

10-11 minutes.

Remove from oven and allow cookies to cool on the cookie

sheet for at least 10 minutes. The cookies are very soft and
easily breakable if you try to move them too soon. You must
allow them to cool for 10 minutes before removing from the
cookie sheet.

Lectin Free Snickerdoodle Cookies

1/4 cup softened butter

4 tbl Lakanto Golden
1 tsp vanilla
1 egg
pinch salt
2 cups almond flour

Cinnamon Sugar mix

 2 tbl Lakanto Golden
1 tsp cinnamon

Preheat oven to 350.

Cream together butter and Lakanto Golden.

Add vanilla, egg, salt and almond flour and mix together
until well incorporated.

Portion out into small balls of dough. I used a tablespoon to

measure out my dough but you can also use a small ice
cream scoop. I like to keep my cookies small.

In a shallow bowl, mix together Lakanto golden and

cinnamon. Roll each ball of dough in the mixture and place on
baking tray.

Bake until the bottoms of the cookies are just beginning to

brown, about 12-13 minutes.

Cool on cooling rack and enjoy!

Cheesy Baked Potato Soup

¼ cup extra-virgin olive oil

1 ½ cups onion, diced
3 large russet potatoes, peeled and diced
6 cloves garlic
6 cups chicken stock
1 tablespoon nutritional yeast
1 teaspoon salt
 Freshly ground black pepper to taste
Optional: chopped green onion to garnish

Heat olive oil on sauté mode in the pressure cooker for

about 5 minutes.
Add onions and cook for about 5 minutes until translucent.
Add potatoes, garlic, chicken stock, and nutritional yeast
and stir.
Switch to the pressure cook manual button and select 8
minutes.
Once the cycle ends, let the pot sit undisturbed for 10
minutes to naturally release. Then do a very careful “quick
release” of any remaining pressure to ensure no hot soup
comes firing out.
Using a blender, purée the soup until completely smooth.
Add salt and black pepper. Garnish with green onion.

Lectin Free Pasta Recipe

1c tapioca flour (also called tapioca starch) plus extra for

dusting
1 cup almond flour (super fine texture)
1 tsp kosher salt
2 large eggs
olive oil

Mix together tapioca flour, almond flour and salt in a bowl.

Make a well in the flour mixture and crack in eggs. Stir eggs
with fork, and work your way out, incorporating more and
more of the flour.
 Once the egg is mostly incorporated, knead with your
hands, adding in a bit more tapioca flour if the dough sticks to
your fingers. Divide dough into 3 portions.

Dust a cutting board with tapioca flour, and dust a rolling

pin. Take 1/3 of dough and lightly dust before rolling out to
about 1/8 inch thickness. Use a pizza cutter to cut into desired
thickness of noodles. I like to use a large spatula to scoop up
noodles so they don't break.

In a large pot, boil 4 quarts of water and drizzle in about a

tablespoon of olive oil. Once water is boiling, add noodles and
cook for two minutes.

Remove from water with a slotted spoon and place in pasta

strainer. Drizzle with some olive oil to keep noodles from
sticking. Repeat process until all dough has been cooked.

Recipe Notes

**It's important to make sure you are using a superfine

almond flour. Almond meal won't work in this recipe. Or use
cassava flour and extra egg. Put in 1/4 tsp konjac powder if
putting pasta through a machine.

Soft Grain Free Sweet Potato Cookies with Cream Cheese

Frosting

1/4 cup softened butter

1/2 cup Lakanto Golden
1 large pastured egg
1/2 cup mashed sweet potato
 3/4 cup blanched almond flour
1 tsp baking powder
1/8 tsp salt
1/2 tsp vanilla
2 tsp pumpkin pie spice

Cream Cheese Frosting

2 tbl softened butter

1/4 tsp vanilla
2 oz cream cheese
4 tbl Swerve Confectioner's sugar

Preheat oven to 350 degrees.

Line a cookie sheet with a silicone mat or parchment paper.

Cream together butter and Lakanto golden.

Add egg and sweet potato and mix well.

Add in the rest of the ingredients and mix until well

combined. Scrape down the sides as you go.

Using a small cookie scoop, portion out the batter. I was

able to get 15 cookies.

Bake in hot oven and bake for 12-14 minutes.

While cookies are baking, prepare the frosting.

To make the frosting, beat together the butter, cream

cheese and vanilla. Slowly add in the Swerve confectioner's.
Whip until creamy.

Once cookies are done, remove from oven and let them
cool on the cookie sheet. This is important as they will still be
soft for several minutes until they've had a chance to fully cool
and firm up.

Using a spatula, remove cookies from cookie sheet once

fully cool and top with cream cheese frosting.

Keto Lemon Blueberry Muffins - Low Carb and Gluten Free

3 large eggs
1 tbsp lemon zest
pinch salt
1/4 cup coconut flour
1/2 tsp gf baking powder (or sub 1/4 tsp baking soda)
1/4 cup superfine almond flour
1/4 cup olive oil or melted butter
1/4 cup granulated sweetener (Swerve, Xylitol, Just Like
Sugar)
1/3 cup frozen wild blueberries

Preheat oven to 350. Line a muffin tin with 9 paper liners.

In a large bowl, lightly beat eggs.
Add lemon zest, salt, coconut flour, almond flour, baking
powder, olive oil and sweetener and blend well.
Lightly stir in blueberries. (I keep a few to throw on top of
the batter in the muffin tin to make them prettier).
Equally fill lined muffin tins and bake for 20 minutes. Let
cool for at least 10 minutes before peeling off wrapper.
Soft Grain Free Sweet Potato Cookies with Cream Cheese
Frosting

1/4 cup softened butter

1/2 cup Lakanto Golden
1 large pastured egg
1/2 cup mashed sweet potato
3/4 cup blanched almond flour
1 tsp baking powder
1/8 tsp salt
1/2 tsp vanilla
2 tsp pumpkin pie spice

Cream Cheese Frosting

2 tbl softened butter

1/4 tsp vanilla
2 oz cream cheese
4 tbl Swerve Confectioner's sugar

Preheat oven to 350 degrees.

Line a cookie sheet with a silicone mat or parchment paper.

Cream together butter and Lakanto golden.

Add egg and sweet potato and mix well.

Add in the rest of the ingredients and mix until well

combined. Scrape down the sides as you go.

Using a small cookie scoop, portion out the batter. I was

able to get 15 cookies.

Bake in hot oven and bake for 12-14 minutes.

While cookies are baking, prepare the frosting.

To make the frosting, beat together the butter, cream

cheese and vanilla. Slowly add in the Swerve confectioner's.
Whip until creamy.

Once cookies are done, remove from oven and let them
cool on the cookie sheet. This is important as they will still be
soft for several minutes until they've had a chance to fully cool
and firm up.

Using a spatula, remove cookies from cookie sheet once

fully cool and top with cream cheese frosting.

Grain Free Walnut Keto Bread

 3/4 cup walnut butter
4 eggs, beaten
1/3 cup almond flour
2 tbl chia seeds (or sub whole flax seeds)
1 tsp baking powder
1/2 tsp kosher salt
1 tbl Lakanto maple flavored syrup (You can sub sweetener
of choice)
1 tbl caraway seeds or dried herbs of choice (optional)

Preheat oven to 350 degrees.

Line a 9x5 loaf pan with parchment paper (no need if using
a silicone loaf pan)

To make walnut butter: Place 1 rounded cup of walnuts in a

food processor or high quality blender. Blend, scraping sides
as needed, for 4-5 minutes until well blended and creamy.

In a glass bowl, mix together all ingredients.

Pour batter into lined loaf pan and bake for 45-50 minutes
or until center is set.

Make sure to fully cool loaf before inverting onto a cutting

board and slicing.

Almond Flour Chocolate Chip Cookies (Gluten Free, Grain

Free)

2 tbl Lakanto Golden (or sub brown sugar or sweetener of

choice)
2 tbl Lakanto Classic (or sub regular sugar or sweetener of
choice)
3 tbl butter, room temp (or sub Coconut oil if dairy free)
1 large egg
1 tsp vanilla extract
1 tsp baking powder (I love Pamela's brand)
2 cups almond flour (superfine)
1/4 tsp salt
1/2 cup chocolate chips

Preheat oven to 375 degrees. LIne a cookie sheet with

parchment paper or a silicone baking mat.

In a small bowl, mix softened butter (or coconut oil) with

Lakanto golden and classic sugar until well combined.

Using a fork, beat in egg and vanilla extract.

In a medium bowl, stir together almond flour, baking

powder and salt.

Add wet ingredients to dry and stir with a wooden spoon.

Add in chocolate chips and stir to combine.

Spoon rounded tablespoons of cookie dough onto the

silicone mat, two inches apart. Flatten slightly.

Bake for 10-11 minutes until the outsides of cookies start to

brown.

Let cool on cookie sheet and ENJOY!

Smoothie Suggestions

Tofu
Soy milk
Fat-free milk
whey protein isolate
soy protein isolate
vanilla
cocoa powder
psyllium
konjac
gelatin, agar
flax seed flour
chia flour
garbanzos, white beans
stevia, monk fruit, erythritol
peanut butter
eggs
soy yogurt
cottage cheese
oat fiber flour
wheat grass powder
green tea powder

Broccoli Basil Bread

Process a whole head of broccoli and put in a bowl. Then

blend 2 tbsp of fresh basil, 2 tbsp olive oil, one tbsp lemon
juice and add to your bowl. Into the bowl put 4 eggs and one
cup of besan with salt and pepper and whisk together. Line
cookie sheet with parchment paper, put in your dough and
spread out over the sheet with your hands. Put in 400º oven
for 20-25 minutes until golden brown.

Low-Carb Tortilla

1/3 cup coconut flour

8 egg whites
some water
Stir ingredients together, put a small amount in a heated
skillet and swill around to cover bottom of pan.

How to make coconut flour:

https://www.wikihow.com/Make-Coconut-Flour

Flaxseed Microwave Bun Bread

3/4 cup flaxseed flour

1 egg
2 tbsp water
1 tbsp coconut oil
1 tsp baking powder
dash salt
Mix ingredients. Cook in microwave about 2 minutes, or in
the oven at 350º for 10-15 minutes.

Coconut Flour Flatbread

1 egg
1 tbsp coconut flour
2 tbsp almond milk
1/8 tsp baking soda
1/8 tsp baking powder
2 pinches salt

Mix ingredients together until there are no lumps. Let sit for a
couple minutes to thicken. Heat and oil a pan. Divide batter
into two and make small pancakes with them. After you flip
pancakes, add ham or other sandwich ingredients on one
pancake and put the other pancake on top. Fry on both sides.

Naan/Paratha/Uttapam Coconut Flatbread

1/2 cup coconut flour

2 tbsp psyllium
1/2 tsp baking powder
1 cup warm water
dash salt

Mix together to form dough adding water a bit at a time as

needed. Cut into four balls. Let rest 15 minutes. For naan,
roll out under parchment paper, and cut out shape with a lid.
Fry in pan with butter. For paratha, put stuffing in the middle
and wrap dough around it, then flatten out under parchment
and roll out. For uttapam, add ingredients (diced tomato,
green pepper, onion, coriander leaf) to dough and knead in.
Then roll out as usual and fry. If you see empty spots with no
filling, add in while frying.
Keto Tortillas

1/3 cup hot water

1/2 cup + 1 tbsp flaxseed flour
1 tsp psyllium
2 tsp chia flour
1/4 tsp salt
Mix together well. Break into four balls. Put between two
sheets of parchment paper and flatten with cutting board, then
use rolling pin to stretch out further, then flatten again with
cutting board. Heat pan and cook. When it no longer sticks in
pan, flip.

Coconut Flour Wraps

1/2 cup Coconut flour

6 large Egg
1 1/4 cup Unsweetened almond milk
3/4 tsp Sea salt (optional)

In a large bowl, whisk all ingredients together until smooth.

Let the batter sit for a minute or two to account for the natural
thickening caused by coconut flour. The batter should be very
runny right before cooking - it should pour easily (add more
almond milk and eggs in *equal* proportions if needed to
achieve this).
Heat a small skillet (about 8" diameter) over medium to
medium-high heat and grease lightly (use oil of choice or an
oil mister). Pour 1/4 cup of batter onto the skillet and
immediately tilt in different directions to evenly distribute. You
can fill in the sides with a little more batter if needed. Cook,
covered with a lid, until the edges are golden and you see
bubbles forming in the middle. The edges will curl inward
when you lift the lid (about 1-2 minutes). Flip over, cover
again, and cook until browned on the other side (1-2 more
minutes). Repeat until the batter is used up.

Tortilla Chips

5 tortillas
olive oil

Cut with pizza cutter into eight pieces. Put 2 tsp olive oil in
bowl and put in half your chips and turn tortilla pieces over
until coated. Put pieces on cookie sheet, put a bit of salt on,
and bake at 350º for 9-11 minutes. Eat with guacamole!

Red Lentil Tortillas

Soak lentils for 8-10 hours. Process lentils with water and salt
in blender to make a thin batter. Add cilantro for green tortilla.
Heat skillet then pour on batter, spread out and drizzle oil on
it. When it looks dry, flip.

Electric Chickpea Chips

2 cups besan
2 tsp annatto seed powder
1/4 tsp cayenne
1 tsp ginger
2 tsp onion powder
1 1/2 tsp sea salt
1/4 cup avocado oil
4-6 tbsp soda water

Sift all ingredients together. Add oil and water and stir
together, add water as needed. Form into a ball. Cut
parchment paper to the size of your baking tray. Roll out 1/2
the dough between parchment paper sheets to 1/8” thick. Cut
it with pizza cutter in squares and then diagonally. Bake it
10-13 minutes at 350º. Serve with avocado salsa.

Lentil Pizza Crust

1 cup lentils soaked overnight

2 cloves garlic
1/2 tsp baking powder
salt

Process ingredients in food processor until smooth, add water

as needed. Coat parchment paper with olive oil, pour batter
onto paper and spread out, drizzle olive oil on top. Cook at
425º for 15-25 minutes.

Cauliflower Crackers/Chips

1 medium head of cauliflower

2 tbsp flax seeds (whole)
2 tbsp flax seeds (ground)
2 tbsp chia seeds
2 cups millet flour
1/2 tsp salt
¼ cup boiling liquid (from steamer)
1 tsp dehydrated onions (optional)

Pre-heat the oven to 400°F/200°C.

Wash the cauliflower, cut the florets and steam it by placing
it in a steamer basket or an insert over boiling water. Steam
(covered) until the cauliflower is tender – up to to 8 minutes.
Add the cauliflower in a food processor (you should have
aprox. 2 cups of mashed cauliflower) along with the flour,
salt, chia and whole flax seeds.
Add flax meal (ground flax seeds) - 2 tbsp to that 1/4 cup of
cauliflower boiling water, let it rest for 2 min, it will form a gel.
Add that to the mixture, it will help hold the dough better. Mix
until all is incorporated.
Between one sheet of parchment paper and a plastic wrap
roll out the dough until thin (2mm/ 1/16 inch) and evenly.
Carefully pull the parchment paper with the cauliflower
crackers onto a baking sheet. Cut into squares.
There should be enough mixture to do a second sheet.
Reduce the heat to 360F and bake until beginning to brown
on edges, about 15-20 minutes. Flip and cook another 20-25
minutes until the underside begins to brown.

Notes

At the last 15 minutes check them often so they don’t burn.

If the crackers on the edges cook faster, remove them.
Cooking time will vary depending on how wet the
cauliflower mixture is when it goes in the oven and how crispy
or chewy you want your finished cracker.
In case the cauliflower crackers are not getting crisp
enough turn the temperature down to 300 F and bake a bit
longer.
Allow them to cool fully and then place them in an airtight
container. Shielding the crackers from air will help maintain
their snap up to a week. I don't recommend to freeze as they
will lose their crisp.
Millet has a light texture and mild buttery, sweet flavor. But
you can also use other medium flours (or a combination of 2
flours) if you don't like millet, like: teff, sorghum, buckwheat,
oat or brown rice, they all have a similar texture.

Low-Carb Keto Bread

1 1/2 cups almond flour

6 large eggs, separated
4 tbsp melted butter
3 tsp baking powder
1/4 tsp cream of tartar
1 pinch salt

Preheat oven to 375º. In a hand mixer beat egg whites and

cream of tartar until soft peaks form. Use hand mixer to beat
together egg yolks, butter, almond flour, baking powder and
salt. The dough will be thick. Add 1/3 of the beaten egg
whites to the dough mixture and mix together. Add the rest of
the egg whites to the dough mixture and combine. Do not
over mix! Butter a 8x4 loaf pan and add dough. Bake for 30
minutes. Check to make sure bread is cooked with a
toothpick.

Coconut Flour Chocolate Muffin Recipe

1/2 cup coconut flour

1/2 tsp baking soda
dash salt
1/3 cup coconut sugar
2 tbsp cocoa powder
1 tsp vanilla extract
1/4 cup coconut oil
2/3 cup coconut milk
4 pastured eggs
1 tsp apple cider vinegar

Pre-heat the oven to 350°. Melt the coconut oil and combine
with remaining muffin ingredients in a food processor or bowl,
mix well. Place batter in a muffin tin lined with muffin liners.
The muffin will rise a small amount, so you can fill the muffin
liner about 3/4 full–-almost to the top. Bake for about 20-30
minutes or until a toothpick inserted comes out clean and the
tops are slightly browned.

Coconut Flour Almond Meal Pancakes

1/2 cup coconut flour

1/3 cup almond meal
1 1/2 tsp baking powder
4 eggs
1 tbsp melted coconut oil
1/3 cup milk
1 tsp vanilla extract
A pinch of Himalayan salt

In a large bowl, mix all the dry ingredients: the coconut

flour, almond meal, baking powder, and salt.
Slowly whisk in the wet ingredients: the eggs, coconut oil,
milk, and vanilla. Mix until the batter is smooth. (If it feels a
little dry, add more milk until it reaches the consistency you're
after).
Heat a large skillet over medium high heat. Add the butter
and allow it to melt, then add scoops of batter (about a ¼ cup
each) for silver dollar pancakes. Cook for about a minute on
each side until golden brown. Slather with butter and drizzle
maple syrup as desired.

Coconut Flour Pancakes

Ingredients

2 tbsp extra virgin coconut oil

1 tbsp raw honey
3 large eggs
1/4 cup coconut milk
1/2 tsp vanilla extract
1/4 cup coconut flour, sifted
1/4 tsp cream of tartar
1/8 tsp baking soda
1/8 tsp sea salt

Cream together the coconut oil and honey. Add the eggs
one at a time.
Add coconut milk and vanilla. Mix until smooth.
Add coconut flour. Mix until smooth.
Lastly add cream of tartar, baking soda and salt.
Do not overmix. Overmixing will result in the baking agents
(cream of tartar & baking soda) not working.
Use a laddle and pour small amount of batter into a crepe
pan with butter on medium heat.
Flip once the bottom is light brown. The pancakes will not
bubble as much as “regular” pancakes.
Serve immediately with a drizzle of maple syrup.

Pancake Syrup

1/2 to 1 cup erythritol

2 cups water
4 tbsp butter
1 tsp maple syrup extract
1 tsp vanilla extract
1/2 tsp konjac powder

When water is hot and on a low flame, add erythritol and stir
until dissolved. Add butter and extracts, then slowly add
konjac powder until it reaches the desired thickness.

Pancake Syrup

2 ¼ teaspoons coconut oil

1 tablespoon unsalted butter
¼ teaspoon xanthan gum
¼ cup erythritol
¾ cup water
½ teaspoon vanilla extract
2 teaspoons maple extract
pinch of salt
Optional: ½ teaspoon cinnamon

In a microwave safe container, mix your butter, coconut oil,

and xanthan gum together. Microwave this for 40-50 seconds.
Grind erythritol in spice grinder until fine.
Mix together microwaved oils, water, and powdered
erythritol.
Add vanilla extract, maple extract, and stevia until taste is
achieved. Add more water if you need to thin it any more.
Microwave for 40-60 seconds, stir, and let cool.

Pancake Syrup Recipe

2 cups water
1 tsp konjac powder
1 tsp liquid stevia extract
1 tsp maple extract
1 tsp vanilla extract
1/4 tsp himalayan pink salt

Heat water and add konjac to desired thickness, then add the
other ingredients to taste.

Keto Caramel Sauce

50 g (3 1/2 tbsp) unsalted butter

70 g (6 tbsp)
Lakanto Golden monk fruit sweetener
110 g (7 tbsp) heavy whipping cream
1 g (1/8 tsp) salt
4 g (1 tsp)
pure vanilla extract
60 g (1/4 cup) water

In a small pot make simple syrup by adding the water and

sweetener. Bring to boil, stir continuously, and cook over
medium heat until the sweetener is completely dissolved and
a deep golden color. In a deep sided frying pan, add the
butter and cook over medium heat until the butter solids
separate and turn a gold brown color. Add the salt and the
vanilla. Stir well. Add the simple syrup to the pan, and stir
well. Cook for a minute or two to combine and for the color to
deepen to a golden brown. Add the cream, stirring and being
careful (CAUTION: the addition of cream will cause frothing
and bubbling which is extremely hot). Cook over medium/
medium low heat at a light simmer for about 15 to 20 minutes
(or until the sauce thickens to the consistency of liquid honey
and covers the back of the spoon), stirring constantly so that
the caramel does not burn. Set aside to cool and store in a
glass airtight container or pour into molds for fat bombs

Grain Free Herbed Biscuits

Ingredients

½ cup + 2 tbsp coconut flour *2.75 ounces

2 tsp cream of tartar
1 tsp baking soda
¾ tsp salt
½ cup cold salted butter, cubed
¼ cup chopped fresh parsley
¼ cup chopped fresh chives or green onions
5 eggs
1/2 cup milk

Preheat oven to 450 degrees F.

In a large bowl, whisk together coconut flour, cream of
tartar, baking soda and salt. With a pastry blender or 2 knives,
cut butter until crumbly. Sprinkle with parsley and chives.
 In a separate bowl, whisk egg; remove and set 1 tbsp aside
for glaze. Whisk in milk; pour over dry ingredients, tossing
with fork to create ragged dough.
Let dough sit for about 5 minutes.
Line a mini loaf pan or muffin pan with appropriate liners.
Fill the mini loaf liners halfway with the batter.
Bake for 12 minutes or until a toothpick can be inserted and
come out clean.

Classic Vanilla Coconut Flour Cake

4 large pastured eggs separated

1 tsp cream of tartar
1/4 cup coconut oil
3 tbsp granulated swerve or monk fruit sweetener
1/4 cup coconut flour sifted
2 tsp vanilla extract
1/4 tsp baking soda
1/8 tsp sea salt
For the Paleo Swiss Meringue Icing:
4 large pastured raw egg whites
1/4 cup honey
1 tsp cream of tartar
1 tsp vanilla extract
For Keto Buttercream Frosting:
1/2 cup unsalted butter
1 cup powdered confectioners sweetener (swerve or monk
fruit)
1 tsp vanilla extract
2 tbsp coconut cream or heavy cream
 Preheat oven to 350°F. In a large bowl combine the egg
whites and cream of tartar. Whip until stiff peaks form. Set
aside.
In a separate bowl, cream together honey and coconut oil
with the electric mixer then add in the egg yolks and mix for
the paleo version. For keto version, just lightly whip the
coconut oil with the mixer, then add in the egg yolks and whip
together until combined then add in the monk fruit sweetener
along with the flour and other dry ingredients in the next step.
Add in coconut flour, vanilla, baking soda and salt. Mix until
combined.
Fold the egg whites into the batter starting with a little bit at
a time. Combine until the batter is completely mixed. Do not
use a food processor or a hand blender to combine as it can
affect the texture. If there are lumps after folding in the egg
whites, you can use the electric mixer on the lowest setting for
a few seconds to remove the lumps. It's ok if there are a few
small lumps. It’s better if the mixture is a bit rough and not too
smooth.
Line a 6-inch mini cake pan with parchment paper or oil the
pan with additional coconut oil. Pour the mixture into the cake
pan. Bake for about 20 minutes. The cake is done when a
toothpick is inserted and comes out clean.

Paleo Swiss Meringue Icing Instructions:

Using a double boiler, fill a pot with about 2 inches of water
and bring to a boil. In the bowl part of the double boiler, mix all
of the ingredients.
Place the bowl over the pot with the heated water. Using a
handheld blender, whisk the egg whites continuously until
they are warm to the touch. This takes a few minutes. Your
egg whites should be light & puffy.
Immediately use as an icing. Even though the egg whites
have been warmed they are still considered raw and should
not be consumed by pregnant women, children and the
elderly. If you are concerned about the egg whites being
undercooked, ice the outside of the cake with the meringue
and then place them under the broiler and lightly toast them.
You can also use pasteurized eggs to make this icing, which
means they have been lightly heated to kill bacteria, but are
still uncooked.

Keto Buttercream Frosting Instructions:

Put softened room temperature butter in a bowl. Whip with
an electric mixer.
Add in the confectioners sweetener gradually a little bit at a
time while whipping with the electric mixer until all of the
sweetener is mixed in.
Add in the vanilla extract and coconut cream (or heavy
cream) and blend with the mixer until smooth.
Wait for the cake to cool before icing. To make a layer cake,
cut the cake in half lengthwise then put frosting in the middle
and stack the layers. Then frost the whole outside of the cake.
To smooth the frosting, dip a knife in hot water then run it over
the frosting until smooth.

Microwave Chocolate Mug Cake

1 large egg
2 tbsp of unsweetened cocoa powder
1 tbsp of preferred sweetener *I used raw honey, but if you
are not used to making anything low carb you might prefer to
start with 2-3 tablespoons of your preferred sweetener .
1/4 tsp of baking soda

In a bowl mix together the egg, cocoa powder, and

sweetener. Lastly add the baking soda and mix.
Pour the batter into microwavable silicone cupcake liners,
or 1 medium bowl (to make a small cake), or 3 small bowls (to
make it cupcake size), people often use a coffee mug too. I
found that one batch made 3 cupcakes. *If you are using
bowls or a coffee mug you should lightly grease the inside
with butter, coconut oil, or your preferred cooking fat.
Microwave all three cupcakes at once for 1 minute or until
baked. *Note, the batter will rise very high at first and then
deflate as it is finished baking.
Test the cupcakes for doneness by inserting a toothpick in
the middle. If the toothpick comes out clean it is finished, if not
microwave for a few more seconds.

Smoothies

coconut milk or creme ice cubes

peanut or other nut butters
almond milk
protein powder
sweetener
flaxseed meal, chia or other ground seeds or nuts
coffee, also frozen in cubes
green tea
cinnamon, ginger, turmeric
pinch of salt
vanilla or other flavor extracts or essential oils
homemade syrups
cocoa powder
psyllium
konjac
avocado

Coconut Flour Pie Crust

3/4 cup (96g) coconut flour sifted

2 eggs or flax egg substitute*
6 tablespoons butter (85g) or coconut oil (81g) solid
1/4 teaspoon sea salt

Preheat the oven to 350° F.

Add all ingredients to the bowl of a food processor. Close
the lid and pulse until the ingredients combine to form a ball.
Pad the dough ball into a flat disk and chill in the fridge for
about 20 minutes or in the freezer for 5 minutes.
Place the chilled disc between 2 sheets of parchment paper
and roll out evenly to about 11 inches in diameter.
Place the rolled out dough in the fridge one more time for
about 5 minutes, then remove one layer of parchment and flip
the rolled out crust over into a 9-inch pie pan.
Remove the other layer of parchment and gently push the
crust into shape in the pie pan. Using a small paring knife cut
off any overhang and smooth out the cut edge with the
warmth of your fingers.
Poke the crust with a fork all over the bottom and the sides.
Then pre-bake the crust for 15 minutes in the oven.

Besan Cardamom Cookies

1/2 cup sugar-free confectioner’s sugar
1/8 tsp salt
1/2 cup coconut oil
1 1/2 tsp cardamom
1/2 tsp rose water

Use mixer until light and frothy

Put 1 3/4 cup besan in the mix a little at a time. It will look
crumbly. If it’s hard to roll it out, add a bit more oil. It will be
like a shortbread, Form it in a mound, put on plastic wrap and
roll out. Dust cookie cutter in besan flour. Bake in 300º oven
for 25 minutes.

Besan Chocolate Chip Cookies

1/2 cup butter

1 tsp vanilla
1/2 cup ‘sugar’
Cream together with hand mixer.
Add one egg, mix again. Add:
1 cup besan flour
1/4 cup almond flour
1 tbsp flax flour
1 tsp baking soda
1/2 tsp salt
Mix together, add 1/2 cup chocolate chips, fold into dough.
Use scoop to make cookies. 350º for 12-14 minutes.

Garbanzo (Channa) Chocolate Cake

Preheat oven to 350º
grease 9” round cake pan
1 1/2 cups chocolate chips cooked in micro for 1 minute and
stir, cook chips in 20 sec increments until smooth.
put rinsed can of garbanzo beans (channa) into food
processor
add 4 eggs, process until smooth
add 3/4 cup ‘sugar’
1/2 tsp baking powder
pulse until blended
pour in melted chocolate
process until smooth, scrape down sides and process again
transfer batter to cake pan
bake for 40 minutes
Let rest for 15-20 minutes, then dust cake with confectioner’s
‘sugar’

Besan Cookies

11 tbsps butter, mashed

1 3/4 cup sifted besan
2/3 cup confectioner’s ‘sugar’
1/4 tsp cardamom
Stir and then squish dough with hands
put in covered bowl and refrigerate 24 hours
remove from fridge and leave at room temp for an hour
roll out and use cookie cutters to make cookies
place on floured baking sheet
place pistachio or almond slice on each cookie
bake at 300º for 20 minutes

Cinnamon Besan Cake

14 ounces canned garbanzo beans (channa)
2/3 cups sugar-free syrup
2 teaspoons vanilla extract
4 eggs
7 tablespoons melted butter
¾ cups low-carb flour
2 teaspoons baking powder pinch of salt

For the Frosting:

4 tablespoons butter, room temperature
4 ounces (1/2 package) cream cheese
1 ½ cups powdered ‘sugar’
2 teaspoons vanilla extract
cinnamon, to top

Preheat oven to 350º. Grease a 9- or 10-inch springform pan.

2. Using a hand blender or, preferably, a food processor,
puree the garbanzo beans (channa). With a mixer, add the
honey, then the vanilla, then the eggs one at a time. Fold in
the melted butter. Next, add the flour, baking powder, and salt
and fold that in as well. 3. Pour batter into the cake pan. Bake
for about 35 minutes, or until inserted toothpick comes out
clean. 4. Make the Frosting: Whip together the butter and
cream cheese until light and fluffy. Add the vanilla and
powdered sugar and whip again. 5. Cover the top of the cake
with a layer of frosting. Sprinkle some cinnamon on top.
Enjoy!

Coconut Popsicles

Mix 2 1/2 tsps gelatin (agar agar) and 2 tbsps water in bowl
Put 1 can coconut milk in a pan and boil
Pour milk in bowl with gelatin, 1 tsp vanilla, a pinch of salt,
and monk fruit and whisk
Fill popsicle molds and freeze

1 Minute Cookies (makes one cookie)

Chocolate Chip Cookies

1 tbsp melted butter
1/2 tsp vanilla extract
1 tbsp sweetener
2 tsp brown ‘sugar’
1 egg
2 tbsp coconut flour
2 tbsp almond flour
1 scoop baking protein powder
pinch salt

Double Chocolate Cookies

1/2 tbsp baking chocolate melted
1 tbsp melted butter
1/2 tsp vanilla extract
1 tbsp sweetener
1 large egg
2 tbsp coconut flour
2 tbsp almond flour
1 scoop baking protein powder
1 1/2 tbsp cocoa powder
pinch salt

Peanut Butter Cookies

1 tbsp peanut butter
1 tbsp melted butter
1/2 tsp vanilla extract
1 tbsp sweetener
1 large egg
2 tbsp coconut flour
2 tbsp almond flour
1 scoop baking protein powder
pinch salt

Mix in a bowl. Grease small plate, put on your mix and form
into cookie shape. Add chocolate chips on top. Microwave
for 45-60 seconds

Chocolate Chia Pudding

30oz almond milk

1 tbsp cocoa powder
Put in a mason jar and shake.
Put in stevia to taste
1 tsp vanilla extract
1/2 cup chia seed (more for thicker texture)
Again shake the mason jar.
Leave on counter 10 minutes, then shake again.
Put in the fridge for a few hours.

Creme Caramel

4 tbsp erythritol
1/4 cup water
Put in pan on stove and heat until bubbly.
Add 1 tbsp butter
Keep stirring as it bubbles and cook until you get a caramel
color.
Put syrup in the bottoms of your flan cups.
1 cup cream (coconut)
1/4 cup erythritol
1/2 tsp vanilla
Put in a bowl and stir.
Whisk in a separate bowl 2 eggs and 1 egg yolk.
Add two mixtures together and whisk well.
Pour mix into flan cups.
Put cups in pyrex baking dish, pour water in baking dish, and
bake at 350º for 25 minutes. Let cool. Use knife around the
edges of cup and overturn on serving dish.

Lemon Besan Muffins

Ingredients
1 ¾ cups chickpeas (channa, one 15 oz. can), drained and
rinsed
Zest from two lemons
Zest from one orange
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly squeezed orange juice
¼ cup oil
½ cup ‘sugar’
2 egg yolks
2/3 cup low-carb flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cardamom
1/3 cup ground almonds
2 egg whites
1 tablespoon ground almonds
1 ½ teaspoons granulated sugar
¼ teaspoon ground cardamom

Instructions
1) Preheat oven to 325°F.
2) Line a muffin tin with paper liners.
3) Purée the chickpeas (channa) in a food processor until
smooth.
4) Add the lemon and orange zest and juice, olive oil, sugar,
and egg yolks. Purée until smooth.
5) Sift together the flour, baking powder, salt, and cardamom.
Stir in the chickpea mixture, then add the ground almonds.
6) Whisk egg whites until they hold semi-soft peaks. Fold the
egg whites into the batter.
7) In a small bowl, combine the ground almonds, sugar, and
cardamom. Set aside.
8) Scoop batter into muffin tin. You can use a 1/3 cup
measuring cup to do this, but you’ll only need to add a
generous ¼ cup of batter to each muffin cup. Sprinkle the
muffin batter with some of the almond-sugar-cardamom
mixture.

Lemon Poppyseed Besan Muffins

3 large eggs
2 tablespoons oil
2 15-oz cans chickpeas (channa), drained and rinsed
1 cup ‘sugar’
2 lemons, zested in one bowl and 1 squeezed in another
2 teaspoons vanilla
2 teaspoons baking powder
½ teaspoons konjac powder
1 ½ tablespoons poppy seeds

1) Preheat oven to 350°F. Line a standard-size muffin baking

tray with paper baking cups. Note: If You Care® unbleached
paper baking liners are great as you don't need to grease
your pan and your baked good doesn't stick (it's a pet-peeve
of mine when half of a muffin/cupcake is stuck to the paper).
2) In a blender, add all ingredients (in order as they are listed)
except the lemon juice and poppy seeds. Blend until very
smooth. Add juice and poppy seeds and blend more until
seeds are evenly distributed in batter.
3) Pour batter into the lined muffin tray. Bake for 25 minutes
or until the muffins pass the clean toothpick test. (You can
also bake this in a cake or loaf pan.)
4) Remove from tray and let cool. Refrigerate or freeze or eat
them up as they can spoil easily. (If refrigerated, you can heat
them in the microwave for 15 seconds or so. Longer if frozen,
obviously.)

Aqua Faba - Whipped Cream

1 cups soaked chickpeas (channa)

4 cups water

Cook in pressure cooker around 30 minutes, then let rest for

2-5 hours. Strain into bowl, and let rest again another couple
hours. Stir when thickened and freeze.

1/4 cup aquafaba

1/4 cup powdered ’sugar’

Whip with a machine 1 1/2 minutes then increase speed, whip

for another 1 1/2 minutes, increase speed, then whip for 1
minute, increase speed, and continue increasing speed every
minute. After seven minutes let machine rest for a minute to
avoid over heating, then continue for another 2-3 minutes.

Coconut Cream Whipped Cream

Just whip coconut cream with vanilla, simple.

Glucomannan Chocolate Pudding

5 cups water
6 tbsps cocoa powder
1/4 cup stevia/erythritol
2 tbsps glucomannan
1 tbsp coconut oil
1/4 tsp salt
1/2 tsp lecithin (optional for emulsifying)
1/2 tsp vanilla
Blend well, let rest for a few minutes, then blend again 1-2
minutes. Add two scoops of whey protein powder and blend
again only until mixed. Then pour into single serving
containers and refrigerate

Coconut Psyllium Flatbread

1/2 cup coconut flour

2 Tbsp. psyllium seed husks
1 Tbsp. olive oil
1/4 tsp. baking soda
1/2 tsp. salt
1 cup warm water

Stir together dry ingredients. Add wet ingredients and mix.

Dough will be moist at first. Let dough rest for 10 minutes,
then cut into four pieces. Roll between sheets of parchment
paper. Place plate on top of rolled out dough and cut out
round. Peel flatbread off parchment paper and cook in pan.

Flaxseed Bread

Preheat oven to 350 Ingredients:

2 cups flax seed 5 egg whites
2 whole eggs
5 tbsp. flax oil, coconut oil, or olive oil
1 tbsp. baking powder
1 tsp salt
1/2 cup water
Add all ingredients to a blender or mixer. Mix and add to a
lightly greased bread pan. Bake at 350 for 30 minutes.
Remove from pan.

Chickpea Cheese Extra Firm

1/2 cup chick pea flour

pinch of cumin
salt to taste
2-4 tablespoons of nutritional yeast
1/2 cup water
1 tsp annatto oil or 1 tsp turmeric
1/2 hot cup water in saucepan
Put flour, salt, cumin, and yeast in bowl and stir. Then add 1/2
cup water and mix until smooth. Add other spices as desired,
paprika, garlic, onion . Pour batter slowly into the 1/2 cup
boiling water as you stir. Once it is all in the pan and well
mixed, put it in pre-oiled mold(s). Drop molds to take out air
bubbles. Leave to cool then put in the fridge.

(1 tbsp lemon juice, 2 tbsp miso, 1/4 cup coconut oil, fried
onions and garlic, roasted red bell pepper)

Vegan Cheese

1 can drained and rinsed chick peas, mashed

1/4 to 1/2 cup coconut oil, (more coconut oil = firmer cheese)
1/2 tsp turmeric
1 tablespoon olive oil
2 tablespoons lemon juice or apple cider vinegar
Add 1/2 to 1 cup nutritional yeast

Put all ingredients into a bowl with whatever spices you like
and blend with a stick blender. Put into fridge until it sets up,
keeps for one week.

Martha Stewart's Eccles Cakes

Pate Brisee:
2 1/2 cups unbleached all-purpose flour, plus more for
dusting
1 teaspoon sugar
1 teaspoon kosher salt
2 sticks (1 cup) cold unsalted butter, cut into small pieces
 1/4 to 1/2 cup ice water
Filling:
1/4 cup golden raisins, roughly chopped
1/4 cup dark raisins, roughly chopped
1/4 cup dried figs, finely chopped
1/4 cup dates, pitted and finely chopped
1 cup boiling water
1/2 cup granulated sugar
2 tablespoons unbleached all-purpose flour
Pinch of kosher salt
Grated zest of 1 orange, plus juice of 1/2 orange
1 large egg, for egg wash
Sanding sugar, for sprinkling

Pate Brisee: Pulse flour, sugar, and salt in a food processor

until combined. Add butter; pulse until mixture resembles
coarse meal. With machine running, add 1/4 cup ice water in
a slow, steady stream, just until dough holds together. To test,
squeeze a small amount together; if it is crumbly, add up to
1/4 cup more ice water, a little at a time. Do not process more
than 30 seconds. Divide dough in half; flatten into disks. Wrap
each in plastic; refrigerate at least 1 hour and up to 2 days.
In a large heatproof bowl, combine both raisins, figs, and
dates. Add boiling water and let stand until softened, about 15
minutes. Strain and discard liquid. In a separate bowl, mix
together granulated sugar, flour, salt, and orange zest and
juice until combined. Fold in softened fruit. Cover and
refrigerate until completely cool.
Preheat oven to 375 degrees. Line two baking sheets with
parchment. On a lightly floured surface, roll out one disk of
dough to a 1/8-inch thickness. Using a 4-inch round cutter, cut
out rounds (you should have about 7); transfer to prepared
sheets. Repeat with remaining disk. In a small bowl, whisk
together egg and 1 teaspoon water for egg wash; set aside.
Spread each round with 1 tablespoon filling, leaving a 1/2-
inch border. Brush edges with egg wash, then fold to make a
half-moon shape and press to seal edges. Repeat process
with remaining dough and filling. Refrigerate until chilled,
about 20 minutes.
Using a paring knife, make three diagonal slits across each
cake. Brush with egg wash and sprinkle with sanding sugar.
Bake, rotating sheets from top to bottom and front to back
halfway through, until golden brown, 30 to 35 minutes.
Transfer sheets to wire racks and let cool completely before
serving.