B A K E R I TA

Prep time: 15 minutes

CHOCOLATE–TAHINI GRANOLA Cook time: 1 hour
G LU TE N- F R E E • R E F I NE D S U G AR - F R E E • DAI RY- F R E E • V E G E TAR I AN Total time: 1 hour 15 minutes
Yield: 5 cups
Homemade granola is always better than store-bought, and I’m always after
new and unique flavor combinations. This Chocolate– Tahini Granola is one
2 cups (192g) gluten-free
of my new favorites. It’s loaded with sesame seeds and tahini, sweetened
rolled oats
with honey, and is lightly spiced with vanilla, cinnamon, and cardamom. I
1 cup sliced almonds or nut
love adding extra chocolate chips after the granola comes out of the oven
of choice
too, so all of the granola gets coated with a bit of melted chocolate. For
¼ cup sesame seeds
the chunkiest granola, try not to disturb it too much while it cools so big
½ cup (128g) tahini
chunks form. It’s perfect over yogurt for breakfast, by the handful for a
¼ cup (84g) honey or maple
snack, or over ice cream for dessert.
syrup to keep it vegan
3 tablespoons olive oil
PREHEAT oven to 300°F. Line a large baking sheet with parchment paper.
3 tablespoons cacao powder
IN a large bowl, combine oats, almonds, and sesame seeds. In a separate mixing bowl, mix ½ teaspoon vanilla extract
together the tahini, honey, olive oil, cacao powder, vanilla extract, cinnamon, salt, and
½ teaspoon cinnamon
cardamom and stir until fully combined. Pour wet ingredients over dry ingredients and stir
½ teaspoon sea salt
together until the dry ingredients are completely coated.
¼ teaspoon cardamom
POUR mixture onto prepared pan and spread into an even layer. Bake for about
½ cup dairy-free dark
1 hour, rotating the pan halfway through to ensure even cooking.
chocolate chips
REMOVE from oven and sprinkle with dark chocolate. Stir together slightly to allow the
chocolate to coat some of the granola. Cool completely. I like to press mine down a bit right
when it gets out of the oven so I get chunky granola, but that depends on your preference.
WHEN it’s fully cooled, store in an airtight container at room temperature for
2 weeks, or in the refrigerator for up to a month, if it lasts that long!
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Prep time: 10 minutes

Cook time: 20 minutes
EVERYTHING WAFFLES
GLU TEN- F REE • REF IN ED S UGA R- F REE • DA IRY- F REE • VEGA N • PAL E O
Total time: 30 minutes
Yield: 8 small waffles (the exact Ever since I found a waffle maker a few months ago at a thrift store,
number will depend on your
I’ve been a waffle-making addict. Sweet waffles are great, but I’ve also
waffle maker)
grown to fall in love with savory waffles. In these Everything Waffles,
everything bagel seasoning and nutritional yeast add a delicious
1 cup (8 ounces) almond milk or savory and salty flavor. They’re perfect for using just like toast—I love
nondairy milk of choice
mine topped with avocado, tomato, and a drizzle of olive oil. They’d
1 teaspoon apple cider vinegar
also be great with an egg on top or used as sandwich bread! These
¼ cup (50g) avocado oil
waffles also freeze incredibly well. After they’re cool, pack them up in
1 teaspoon coconut sugar
an airtight container and store them in the freezer for up to 3 months.
2 cups (192g) almond flour
¾ cup (90g) tapioca flour
To reheat, just pop them in the toaster oven at 350°F for 5 to
2 tablespoons everything 10 minutes, or until they’re warmed through and crisped up.
bagel seasoning
2 tablespoons nutritional yeast PLUG in your waffle iron to let it heat up while you prepare the batter.
2 teaspoons baking powder
IN a small bowl or liquid measuring cup, combine the nondairy milk of your choice
½ teaspoon cream of tartar
and apple cider vinegar and let stand for 3 minutes. Whisk in the oil and coconut sugar.
¼ teaspoon sea salt
IN a separate bowl, whisk together the almond flour, tapioca flour, everything bagel
seasoning, nutritional yeast, baking powder, cream of tartar, and sea salt.
ADD the wet ingredients to the dry ingredients and whisk to combine.
LET the batter stand for a few minutes to thicken up.
LIGHTLY grease the waffle iron, if necessary, and add enough waffle batter to fill the
waffle cavity. Cook according to waffle iron’s directions, until golden brown and crispy.
This takes about 5 minutes in my waffle iron.
REPEAT until all of the batter is gone, adding more oil (if needed) between
each waffle.
SERVE with your desired toppings while the waffles are still warm.
TO freeze the waffles, let them cool completely before placing in an airtight container
or zip bag and freezing. Reheat at 350°F for 5 to 10 minutes or until heated through
and crisped to your liking. Best used within 3 months.
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APPLE PIE CRUMBLE BARS Prep time: 20 minutes

Cook time: 55 minutes
GLUT EN-FREE • REFI NED SUGAR–FREE • DAI RY-FREE • VEGAN
Total time: 1 hour 15 minutes
Apple crumble pie has always been one of my favorite holiday Yield: 16 bars
treats. It pairs perfectly with a holiday meal with family and friends
—but why wait until the holiday season to enjoy your favorite FOR THE CRUST & CRUMBLE
1⅓ cups (128g) blanched almond
combination of flavors? These Apple Pie Crumble Bars have
flour
everything there is to love about an apple crumble pie but tucked
1 cup (96g) gluten-free rolled oats
into a petite package that’s so much easier to slice than a pie. With ⅓ cup coconut flour
a sautéed caramel apple filling and a delightfully crispy crumble that 1 teaspoon cinnamon
doubles as a crust, these are sure to please all the apple pie lovers. ¼ teaspoon kosher salt
⅓ cup (110g) pure maple syrup
FOR THE CRUST & CRUMBLE: Preheat oven to 350°F and line an 8x8-inch ¼ cup (50g) refined coconut oil
(softened with a texture similar
square metal baking pan with parchment paper. Grease lightly with coconut oil.
to softened butter)
IN a mixing bowl, combine the almond flour, gluten-free rolled oats, coconut ¼ cup (64g) creamy almond
butter
flour, cinnamon, and kosher salt. Whisk to combine. Add the maple syrup, coconut
oil, and almond butter. Stir until the dry ingredients are completely moistened FOR THE APPLE FILLING
and stick together but are still a little crumbly. Reserve one cup of the crumble 1 pound (453g) fresh apples,
about 2 medium, pitted and
topping and press the rest evenly into the bottom of the pan, using your hands or a chopped into ¼ inch cubes
spatula. Place the extra dough into the refrigerator. 3 tablespoons pure maple syrup

BAKE crust for 10 minutes and then set aside to cool. 2 tablespoons tapioca flour
2 teaspoons cinnamon
FOR THE APPLE FILLING: In a saucepan over medium-low heat, combine ¼ teaspoon nutmeg
the cubed apples, maple syrup, tapioca flour, cinnamon, nutmeg, vanilla extract, and 1 teaspoon vanilla extract
nut milk. Stir to combine and let simmer for 10 minutes, stirring occasionally and 2 tablespoons nondairy milk
of choice
scraping up the bottom to make sure nothing burns. The apples should be softened
and caramelized. Remove from heat. 

SPOON the fruit mixture evenly over the crust and then sprinkle the remaining
crumble topping evenly over the fruit.

BAKE for 40 to 45 minutes, or until the topping is a nice golden brown and the
fruit is bubbling.

LET cool completely in the refrigerator before cutting into 16 squares. Store in the
refrigerator for up to 4 days or in the freezer for a few months.
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Prep time: 15 minutes

Cook time: 20 minutes
BANANA BUTTERSCOTCH PUDDING
G LUT EN - F R E E • R E F I N E D S U G A R - F R E E • DA I RY- F R E E
Chill Time: 2 hours V EG A N • N O - B A K E • PA L E O
Total time: 2 hours & 35 minutes
Yield: 4 servings Say hello to my new favorite treat. Rich, creamy, and ultra-flavorful
describe this Banana Butterscotch Pudding perfectly. It’s an easy-
to-make dessert that is perfect for making ahead of time. It’s
¼ cup coconut sugar
lightly sweetened with coconut sugar, which gives the pudding
3 tablespoons (24g) 
arrowroot or tapioca flour a butterscotch flavor without leaving it overly sweet, and full-fat
¼ teaspoon vanilla bean coconut milk makes it super–creamy. It’s garnished with bananas and
powder coconut cream, but you could absolutely leave off the bananas if you
¼ teaspoon sea salt prefer or replace with another favorite topping.
1 (15 oz./1 ⅔ cups) can
full-fat coconut milk
IN a medium saucepan, whisk together the coconut sugar, arrowroot or tapioca flour,
2 tablespoons refined
coconut oil vanilla bean powder, and salt.
2 bananas, sliced SLOWLY add the coconut milk to the dry ingredients, whisking constantly as you
1 can coconut cream, pour in the liquid to prevent clumps from forming.
chilled overnight
BRING to a slow boil over medium heat, whisking frequently. This will take 10 to
15 minutes and you’ll just start to see small bubbles around the edges and the mixture
will start to leave a trail behind the whisk.
ONCE the pudding has started to simmer and thicken, let it simmer for about
5 more minutes, whisking frequently, or until the pudding will coat the back of a
spoon – don’t let it get too thick or the pudding will set up too firmly. It will thicken
in the refrigerator. Remove from heat and whisk in the coconut oil. 
TRANSFER to a bowl, and then immediately cover with plastic wrap directly against
the pudding (this will help prevent a film from forming on top) and place in the
refrigerator.
REFRIGERATE for at least 2 hours or until chilled through.
WHEN ready to serve, whisk the pudding until smooth. Divide among four jars or
bowls and garnish with banana slices and whipped coconut cream.
TO PREPARE THE COCONUT CREAM: Without shaking the can, open it and
remove the thick coconut cream at the top of the can. Reserve the remaining coconut
water in the bottom of the can for another use (like smoothie making!). 
ADD the coconut cream to the bowl of a stand mixer fitted with the whisk attachment.
Beat on medium-high speed until whipped and fluffy. If desired, you can add
1 tablespoon of maple syrup and ½ teaspoon vanilla extract to the coconut
whipped cream as well.
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OLIVE OIL–CHOCOLATE CHIP Prep time: 10 minutes

Cook time: 20 minutes
SKILLET COOKIE Total time: 30 minutes
G LU TE N- F R E E • R E F I NE D S U G AR – F R E E • DAI RY- F R E E • V E G AN • PAL E O Yield: 2 to 3 servings

Not much is better than a warm skillet cookie, loaded with melty
¼ cup olive oil
chocolate, covered in scoops of vanilla ice cream, and enjoyed with
people you love (even if they’re fighting you for the last bite). This ⅓ cup coconut sugar

olive oil skillet cookie is classic enough to feel comforting, but the 1 egg or flax egg (see Tip)
olive oil adds an extra layer of sumptuous flavor that keeps you 1 teaspoon vanilla extract
taking bite . . . after bite . . . after bite. I recommend using a good olive 1 cup (96g) blanched
oil for this one—find one with a fruity, light flavor for the best results. almond flour
¼ teaspoon sea salt

PREHEAT the oven to 350ºF. Lightly grease a 6-inch cast iron skillet with ¼ teaspoon baking soda
coconut oil. ½ cup (3 oz.) dark
chocolate chopped
BEAT together the olive oil and coconut sugar until smooth. Add the flax egg and
vanilla and mix until smooth. Flaky sea salt, to sprinkle on top

ADD the almond flour, salt, and baking soda to the wet ingredients. Mix until well
incorporated. Fold in the chopped chocolate.
PRESS the dough into the prepared pan and bake for 18 to 22 minutes or just
beginning to turn golden brown around the edges and set in the center.
REMOVE from oven and sprinkle with flaky sea salt, serve warm—alone, or with
whipped coconut cream or nondairy ice cream.
FOR any leftovers, remove from the skillet and store in an airtight container at
room temperature for up to 2 days, or in the refrigerator for up to 5 days.
TIP: For the flax egg, in a small bowl, whisk together 1 tablespoon flax meal with
2½ tablespoons of water. Let set for 5 minutes to gel before using.
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NO–BAKE CHOCOLATE
Soaking time: 4 hours
Prep time: 20 minutes ORANGE CAKE
GLU TEN - F REE • REF IN ED S UGA R- F REE • DA IRY- F REE • VEGA N
Chill time: 4 hours
N O - BA K E • PA LEO
Yield: 8 slices
Meet your new favorite showstopper dessert! This No-Bake Chocolate
Orange Cake became a quick favorite in my house, thanks to
FOR THE CRUST
1 ¼ cups (120g) blanched the simple chocolate crust and creamy cashew-based filling. The
almond flour chocolate-orange combination balances the richness of the dark
3 tablespoons cacao powder chocolate with the bright orange flavor, courtesy of fresh orange juice
¼ teaspoon cinnamon and zest. Garnished with chocolate ganache, dried orange slices, and
⅛ teaspoon sea salt dried edible flowers, this no-bake cake is as delicious as it is beautiful.
2 tablespoons (25g) refined
coconut oil
2 tablespoons (42g) pure  FOR THE CRUST: Grease a 6-inch springform pan with coconut oil or line a 6-inch
maple syrup cake pan with strips of parchment paper for easy removal and grease well with coconut
oil. Set aside.
FOR THE FILLING
2 cups raw cashews, soaked in IN a small mixing bowl, combine the almond flour, cacao powder, cinnamon, sea salt,
water for at least 4 hours or coconut oil and maple syrup. Stir until the dry ingredients are moistened and the crust
preferably overnight, rinsed and sticks together. Press the dough evenly along the bottom of the prepared pan. Set aside
drained before using
while you prepare the filling.
⅓ cup (104g) pure maple syrup
FOR THE FILLING: In a high-powered blender, combine all of the filling
⅓ cup fresh orange juice
ingredients (including the soaked and drained cashews) and blend for about 2 to 
¼ cup canned full-fat coconut
milk 3 minutes, or until the mixture is silky smooth and creamy. Scrape down the sides
as necessary.
¼ cup cacao butter or refined 
coconut oil, melted and cooled POUR the smooth filling into the prepared pan over the crust. Smooth out the top and
slightly
tap the pan hard against the counter a few times to release any air bubbles. Place in the
1 tablespoon orange zest freezer for about 4 hours, or in the refrigerator for about 6 hours, until firm.
2 oz. dark chocolate, melted
(I recommend between ONCE the cake is completely set, garnish with chocolate ganache.
70-80% cacao)
FOR THE GANACHE: To make the ganache, place the chopped chocolate into a
small heat–proof bowl. Warm the coconut milk in a saucepan until just simmering and
FOR THE GANACHE pour over the chocolate. You can also warm the coconut milk in the microwave for 30
AND GARNISH
seconds. Make sure the milk is covering all the chocolate and let stand for 2 minutes.
3 oz. dark chocolate 
(I recommend between STIR until smooth, and then spread over the cheesecake. Garnish as desired with
70%-80% cacao)
dried orange slices, dried flower petals, or whatever else you’d like to use.
⅓ cup canned coconut milk
Dried orange slices and edible TO SERVE: Serve immediately, or place in the refrigerator or freezer until ready
flowers, to garnish to serve.
IF storing in the freezer, let it thaw in the refrigerator for a few hours or let it thaw at
room temperature for 15 minutes before serving. I recommend running your knife
under hot water to warm it up before cutting the cheesecake with the still-hot (dried)
knife.
STORE tightly wrapped in the freezer for up to 2 months.
RECIPE TIP: You can also cover the cashews in very hot/boiling water and let them
sit for about an hour if you want to speed up the process—it won’t be quite as creamy
as the longer soak, but it will do the trick!
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CORNMEAL SHORTBREAD COOKIES Prep time: 10 minutes

Chill time: 30 minutes
G LU TE N- F R E E • R E F I NE D S U G AR - F R E E • NO NDAI RY • V E G AN
Bake time: 20 minutes
Meet your new favorite melt-in-your-mouth, perfect-with-coffee- Yield: 16 to 25 cookies, depending
on how large they are cut
or-tea cookies. This twist on traditional shortbread is made with a
touch of fine cornmeal for a different texture that still has all the
⅔ cup (100g) coconut oil,
deliciousness of a traditional shortbread. I love adding a hint of
melted
cinnamon for warmth, along with dried cranberries and pistachios
½ cup coconut sugar
for extra texture. However, you can substitute your favorite add-ins
1 tablespoon flax meal
instead, or leave it plain for a simpler shortbread. If you’re anything
like me around shortbread, these will be gone quickly! 1½ cups (144g) almond flour
½ cup (70g) fine cornmeal 

LINE an 8x8-inch baking pan or 14x5-inch tart pan with parchment paper and/or ¼ teaspoon sea salt
grease lightly with coconut oil. ¼ teaspoon cinnamon, optional
2 tablespoons dried cranberries,
IN a mixing bowl, combine the coconut oil and coconut sugar. Stir in the flax meal. 
chopped finely
STIR in the almond flour, cornmeal, sea salt and cinnamon. Mix until combined, 2 tablespoons shelled raw
then stir in the chopped cranberries and pistachios. The mixture will be sandy in pistachios, chopped finely
texture.
Raw turbinado sugar to sprinkle
PRESS evenly into the pan, pressing the dough down firmly. I like using a small on top, optional
flat-bottomed measuring cup for this, or a small offset spatula. 
REFRIGERATE for at least 30 minutes or up to 24 hours.
WHEN you’re ready to bake, preheat oven to 350°F. Sprinkle the dough with raw
turbinado sugar, if desired.
BAKE for 16 to 20 minutes, or until golden and edges are only slightly browned.
ALLOW to cool completely before removing from the pan and cutting with a very
sharp knife.
STORE in an airtight container for up to 5 days at room temperature.