5 tablespoons unsalted butter, melted (or coconut oil)
1/4 cup cocoa powder
1/2 cup turbinado sugar
3 large eggs
1/4 teaspoon almond extract
1 cup almond meal
1/2 teaspoon baking powder
2 tablespoons shredded unsweetened coconut or sunflower seeds, optional

Butter an 8×8 inch cake pan. Place the baking rack in the middle of the oven. Preheat the oven to 350 degrees.

Whisk the butter and cocoa powder until well incorporated. Add the sugar, eggs and almond extract.
Whisk well to combine.

Combine the almond meal and baking powder in a separate bowl. Stir them into the wet mixture until you obtain a smooth uniform batter.

Transfer the batter into the prepared pan. Sprinkle the coconut or sunflower seeds on top, if using.

Bake until set, 20-25 minutes. Cool completely before cutting into bars.

Serves 8


1 1/3 cups apple sauce

1/2 teaspoon vanilla extract

1/4 cup turbinado sugar

1  2/3 cups rolled oats

2 tablespoons flax meal or whole wheat flour

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup sunflower seeds

1/2 cup raisins

Heat the oven to 350°F. Grease an 8×8-inch square baking pan with butter or oil.

Combine the apple sauce, vanilla and sugar in a medium mixing bowl. Add the rest of the ingredients and stir them in to combine.

Transfer the mixture to the baking pan. Level out the surface with a spatula. Bake for 35-40 minutes or until the sides are crusty and lightly browned.

Place the pan on a rack to cool. Once at room temperature, section into bars.

Serves 8



1 cup yellow corn meal
3/4 cup whole wheat flour
1/3 cup turbinado sugar
1 tablespoon lavender buds
2 teaspoons baking powder
¼ teaspoon salt
1 cup whole milk
4 tablespoons unsalted butter, melted
2 tablespoons maple syrup
2 large eggs, beaten

Preheat the oven to 400 degrees F, oven rack in the middle. Butter an 8-inch pan or line a muffin tin with 12 paper cups.

Place the cornmeal, flour, sugar, lavender, baking powder and salt in a large bowl. Whisk to combine.

Add the milk, butter, maple syrup and beaten egg. Stir well to obtain a smooth batter.

Transfer to the prepared pan. Bake until a skewer comes out clean, 25 to 35 minutes (15 to 18 minutes if baking muffins).

Cool to room temperatures before cutting.

Serves 12


Thin, light and crunchy with a bright coffee aroma. Good anytime you need a mood enhancing sweet fix.

2 egg whites

1/3 cup plus 1 tablespoon turbinado sugar

Pinch salt

1/2 tablespoon instant coffee

1 cup ground walnuts

1 tablespoon flour (AP, whole grain or GF)

Preheat the oven to 300 degrees Fahrenheit. Line a large cookie sheet with parchment paper.

Using an electric mixer with a whisk attachment beat the egg whites until stiff. Gradually add the sugar, salt, and coffee while continuing to beat until combined. Fold in the walnuts and flour.

Spoon small amounts of cookie mixture (1.5 to 2 tablespoons) onto the prepared baking sheet, about two inches apart. Bake them until firm and crunchy, about 25 to 30 minutes. Cool the cookies completely and gently peel them off the parchment using a spatula.


Makes 12 cookies


Carob is naturally sweeter than cocoa and makes rich-tasting brownies without using a lot of sugar.
1/3 cup carob powder
1/4 cup brown rice flour
1/4 cup tapioca starch
1/8 teaspoon salt
8 tablespoons unsalted butter, melted
1/2 cup turbinado sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup chopped pecans, optional



Place the oven rack in the middle. Preheat the oven to 335 degrees F. Line an 8-inch square pan with parchment paper.

Sift the carob, brown rice flour, tapioca starch and salt into a large bowl. Whisk to combine. Set aside.

In a separate bowl, whisk the butter and sugar. Add the eggs and vanilla extract, and whisk well enough to incorporate all the ingredients.

Add the dry ingredients to the egg mixture and whisk well until shiny and smooth. Fold in the chopped pecans, if using. Pour the batter in the prepared pan. Bake 25 to 30 minutes, or until set.

Let cool before cutting.

Serves 6 to 8


2 large eggs
2/3 cup turbinado sugar
5 tablespoons unsalted butter, melted and cooled (or half butter, half canola oil)
1 tablespoon milk
½ teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup whole wheat flour
3 tablespoons natural unsweetened cocoa powder
½ teaspoon ground cinnamon
1/2 teaspoon baking powder
1/3 cup finely chopped dark chocolate or mini chocolate chips


Preheat the oven to 350 degrees Fahrenheit. Butter a 12-madeleine non-stick madeleine tin.

Beat the eggs with the sugar, butter, milk, vanilla extract, and salt in a medium mixing bowl until frothy.

Sift together the flour, cocoa powder, cinnamon and baking powder in a separate bowl. Whisk them into the liquid mixture until homogenous. Fold in the chopped chocolate or chocolate chips.

Spoon the batter into the molds, filling each one a little over halfway. Bake until the madeleines are puffed up and set, 10 minutes.
Makes 12 madeleines


2 small ripe avocados, peeled and pitted
1/4 cup plus 1 tablespoon maple syrup
1/4 cup unsweetened cocoa powder
2 tablespoons coconut milk or half and half
1 teaspoon vanilla extract


Process all of the ingredients in a food processor until creamy and shiny.

Chill before serving. It tastes better after it’s been refrigerated a couple of hours.


Serves 2

avocado chocolate pudding


4 tablespoons unsalted butter
1/2 cup milk
1/4 teaspoon almond extract
1/2 cup brown sugar
1/4 cup cocoa powder
1/3 cup nut butter
2 cups quick oats
1/4 cup finely chopped nuts (optional)


Butter a square 8-inch pan. Set aside.

Place the butter, milk, almond extract, sugar and cocoa powder in a medium saucepan. Melt over medium-high heat, stirring occasionally, until the mixture is boiling heartily.

Remove from the heat. Stir in the nut butter until well incorporated. Stir in the oats (and chopped nuts, if using) until well coated.

Transfer the mixture to the prepared pan and smooth it out evenly with a spatula. Let cool down a bit. Cover with plastic wrap and refrigerate 3 to 5 hours before cutting into squares or rectangles.

Makes 12 squares


1 cup lightly salted roasted peanuts
1 cup corn flakes
1/4 cup honey
2-3 tablespoons orange juice
1 teaspoon ground cinnamon
1/4 teaspoon ground clove

1 cup bittersweet chocolate chips



Grind the peanuts and corn flakes into almost a powder using a food processor.

Transfer to a bowl and mix in the rest of the ingredients except the chocolate.

Melt the chocolate over gentle stove heat or in the microwave at 30 second intervals. Shape the peanut mixture into 1-inch balls. Dip the peanut balls in melted chocolate and allow to harden on wax paper 30 minutes or so before serving.

Makes about 12


4 tablespoons (1/2 stick) unsalted butter, softened
1/2 cup honey or agave syrup
½ teaspoon vanilla extract
½ teaspoon almond extract
3 eggs
1 ½ cups almond meal
1 tablespoon coconut flour or 2 tablespoons millet flour (or 2 tablespoons all-purpose flour)
¼ teaspoon salt
1 cup blackberries

Preheat the oven to 350 degrees Fahrenheit. Butter an 8-inch springform tart pan or individual tartlet pans.

In a large bowl, whisk the butter, honey or agave syrup, vanilla extract and almond extract until creamy. Whisk in the eggs. Combine the almond meal with coconut or millet flour and salt, and add to the wet mixture. Stir well to combine. Pour the batter in the prepared pan and scatter the blackberries on top, pressing them lightly in the batter. Bake until lightly browned, 20 to 25 minutes.
Serves 8

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