Servings: 24

Weight Watcher Smart Points: 59

Preparation Time: 10 Minutes

Cooking Time: 35 Minutes

Ready In: 45 Minutes



    1. Preheat oven to 375 deg Fahrenheit (180 deg cel) and line two baking sheets with parchment paper.Whisk together almond flour/meal, salt, baking powder in a medium-sized bowl.In another bowl, whisk together butter and honey until light and fluffy
    2. Lightly spray a 9x13 pan
    3. Place the fruit mixture into the pan
    4. 3) In another large bowl mix together all ingredients except the butter
    5. 4) Add the butter and mix together with your hands, pressing the butter in to the dry mixture similar to cutting butter into a pie dough
    6. The mixture will begin to come together but still crumbly
    7. 5) Top the fruit with this mixture, gently mixing in a little bit as well
    8. 6) Bake for 45-55 minutes
    9. Top will be golden, fruit will be bubbling.Preheat oven to 350 degrees
    10. Line an 8 x 8 pan with parchment paper and coat with cooking spray.In a food processor, combine almond meal, quinoa, tapioa starch, xanthan gum, baking powder and sea salt
    11. Blend for 2 minutes, until smooth.Add sugar, butter, eggs, applesauce, vanilla and almond extract and pulse until combined
    12. Heat to medium and whisk in cornstarch mixture
    13. Stir in chocolate chips.Transfer mixture to prepared pan and bake for 30 to 35 minutes
    14. Allow to cool and cut into squares.Preheat the oven to 350 degrees F
    15. Mix the coconut oil and the sugar together until creamed together well
    16. Add the egg and vanilla and mix until well combined
    17. Add the dry ingredients to the wet and mix to form a soft dough
    18. Grease a muffin tray with coconut oil
    19. Spoon ~ 1-2 heaped tbsps of dough into each muffin well and using your fingers (wet them slightly if the dough is sticking)- press the dough up the sides of the muffin well
    20. Make the thickness of the shell the thickness that you desire for your crust- I made mine quite thin since it can overpower the delicate filling if you have too much crust.Bake for 10-15 minutes
    21. Let cool fully on a wire rack before adding your filling.In a small bowl, combine the gelatine and water and let sit until softened
    22. Meanwhile, heat/thaw the berries in a small saucepan over medium heat with the lemon juice and ¼ cup of maple syrup to let the juices release
    23. Bring to a boil, scraping the sides of the pan with a rubber spatula
    24. Strain the berries well through a sieve (I use a spatula to squeeze all the juice out of the seeds so that you are left with ~ ¾- 1 cup of berry puree
    25. Return to the saucepan and bring to a simmer
    26. Add the softened gelatine and stir to incorporate well
    27. Allow the puree to cool
    28. beat the egg whites with 1 tbsp of maple syrup until they look creamy and hold soft peaks
    29. We aren’t cooking the whites so I used pasteurized, but feel free to do a Swiss meringue- its more finicky though
    30. Beat the cream until it has soft peaks
    31. Fold the meringue into the cooled berry puree followed by the cream until incorporated
    32. NOTE: This mousse will look really liquidy
    33. Don’t worry- it will set up- it just takes a bit of waiting!Spoon this filling evenly into the tart shells
    34. Boil the mixture for 2 minutes, stirring constantly
    35. If you have any extra, put it in a glass for a quick treat! Place the tart shells in the fridge and now you just have to play the waiting game- at LEAST 4 hours but better if it goes for 8 or overnight
    36. Garnish with some shaved chocolate or fresh berries and enjoy! Preheat oven to 400 degrees F., lightly grease the top of your muffin tin (to keep the edges of the muffin tops from sticking), and line the pan with muffin liners
    37. Make the streusel first: in a bowl, combine the sorghum flour, rolled oats, brown sugar, and cinnamon
    38. Using a couple forks or a pastry cutter, cut the cold butter into the dry ingredients until it forms small, even little pieces no bigger than peas
    39. Add the sliced almonds and stir to combine, then set in the fridge to keep cool while making the batter
    40. For the batter: add 1 cup of the rolled oats to your blender or food processor, and spin until finely ground
    41. In a large bowl, combine the freshly-ground oat flour, the last ½ cup rolled oats, the quinoa flakes, sorghum flour, baking powder, xanthan gum, salt, and sugar
    42. In a separate bowl whisk together the eggs, almond milk, yogurt, and extracts
    43. Pour the wet ingredients over the dry and stir to combine
    44. Add the melted coconut oil, and mix well
    45. Pour into the crust and swirl the top
    46. If you're using frozen blueberries, toss them in a bowl with an extra TBSP of sorghum flour to coat – this will keep the berries from sinking to the bottom of the muffins, and help prevent them from staining the batter too much
    47. If your berries are fresh, skip this step and add them directly to the batter
    48. Fold the berries in gently
    49. Divide the batter evenly among the muffin tins, then sprinkle the streusel topping over each one
    50. It may seem like a lot, but don't be afraid to use all of it
    51. Place the muffins on the middle rack of your preheated oven and reduce the heat to 375 degrees F.
    52. Bake for 24-26 minutes, rotating the pan half-way through to ensure even baking
    53. Remove from oven and let cool before eating (the muffins will be very delicate when hot, and will firm up as they cool)
    54. Muffins can be kept at room temperature overnight, or wrapped in plastic and stored in the freezer for up to a couple of weeks.Start by making the apples
    55. In a medium saucepan over medium heat, combine all ingredients, mixing well
    56. Refrigerate for 1 hour or until set
    57. Bring to a boil and reduce heat to low
    58. Partially cover and cook until apples are softened and liquid is syrupy, about 10 minutes
    59. Add more water if needed in the cooking process
    60. Take off heat and let cool completely
    61. Cover and refrigerate for at least 1 hour.Preheat oven to 350 degrees
    62. Combine all ingredients in a small bowl
    63. Evenly spread on a baking sheet and bake until golden brown, about 7-10 minutes
    64. Set aside to cool.Cook 1 cup quinoa according to package directions
    65. Once cooked, add 1 1/2 teaspoons cinnamon, mix well
    66. Set aside to cool.Spoon 1/4 cup yogurt in bottom of glass.Spoon 1/4 cup quinoa on top of the yogurt.Spoon 1/4 cup cinnamon apples on top of the quinoa
    67. Top with reserved hazelnuts.Preheat oven to 425 degrees
    68. Repeat the layering and top with oat crumble
    69. Repeat with remaining glasses.Mix almond milk and lemon juice together and set aside.Pour boiling water over 3 cups bran
    70. Let stand for a few minutes
    71. Mix in the applesauce
    72. Mix together sugar, egg replacer and soured almond milk
    73. Next, add the soda and salt, then combine the flour and rest of the ingredients to the bran just until moistened
    74. Muffin tip: When making muffins, mix just until dry ingredients are moistened
    75. DO NOT OVERMIX.Spoon into lightly greased muffin tins nearly to the top so your tops will be rounded
    76. Otherwise, you will have a flat muffin
    77. Bake 400 for 18 to 20 minutes, or until done.Add quinoa and water to a small saucepan
    78. Line a large baking sheet with parchment paper.Place another large piece of parchment paper on your counter and sprinkle with gluten free flour
    79. Cover and bring to a boil
    80. Reduce heat to low and simmer, covered, for 15 minutes
    81. Remove from heat and let stand with lid on for 5 minutes.Fluff with fork, transfer to a bowl and allow to cool completely.Preheat oven to 350F and coat a 8×8 cake pan with a dab of coconut oil or other oil.Place all ingredients, including cooked quinoa, into the bowl of your food processor or high powered blender
    82. Process until smooth, about 2 minutes
    83. Pour into prepared pan.Bake in center of oven for 38-40 minutes or until a toothpick inserted in the center comes out clean.Remove brownies from the oven and place the pan on a cooling rack
    84. Allow to cool completely before cutting into 16 squares and topping each with optional frosting and a dust of powdered sugar.Make flax eggs by combining 2 tablespoons flax meal with 6 tablespoons warm water
    85. Stir well and set aside to thicken.Preheat oven to 375 degrees
    86. Line two cookie sheets with parchment paper.In a large bowl combine (flax) egg, coconut oil, applesauce, coconut palm sugar, vanilla and almond extract, stirring well until combined
    87. In a separate bowl combine gluten free flour blend, quinoa flour, baking soda, xanthan gum, salt and quinoa flakes
    88. Add to wet ingredients and mix until well combined
    89. Roll crust into a rectangle, sprinkling with additional flour as necessary to prevent sticking.Using a pastry brush, spread butter evenly on the crust
    90. Add in chocolate chips, cranberries and either walnuts, pecans or sunflower seeds.Drop by the spoonful onto parchment lined pans
    91. Bake for 12 to 14 minutes
    92. Let cool in the pan for 5 minutes and then transfer to rack to cool completely.Preheat oven to 400 degrees
    93. If using a flax egg combine 1 tablespoon ground flax seeds with 3 tablespoons warm water
    94. Set aside.In a small bowl combine milk and lemon juice and set aside for 5 to 10 minutes to curdle
    95. Whisk in oil, (flax) egg and vanilla
    96. In a separate bowl combine flours, cornmeal, quinoa, palm sugar, lemon zest, baking powder, baking soda and salt
    97. Make a well in the center and whisk in milk mixture, mixing until just combined
    98. Spoon into 12 well greased muffin cups (you may line them to avoid extra oil) and bake for 10 to 12 minutes, until soft but not runny.Meanwhile, warm strawberry preserves and toss with sliced strawberries.If using coconut milk, open can and scoop out only the thick cream
    99. (Reserve the rest for another use.) Place a medium bowl (or the bowl to your stand mixer) and add vanilla and confectioner’s sugar
    100. Combine cinnamon and sugar in a small bowl and sprinkle on top.Starting at the LONG side of the dough, use your hands to gently roll the dough tightly
    101. Whip until the consistency of whipped cream
    102. (Alternatively, you can beat heavy whipping cream to make whipped cream.)When the corn cakes are done, carefully use a teaspoon and press a hole in the center of each muffin, about 1/3 way down
    103. (You can also use a cupcake corer to do this.) Spoon strawberry mixture into each indentation
    104. (Reserve the rest of the strawberry mixture for topping.) Return to the oven and cook for 7 more minutes.Place the warm pan on a cooling rack for 5 minutes and then remove from the pan and allow them to cool for another 10 minutes
    105. Serve with remaining strawberry mixture and whipped cream.Place chocolate and coconut oil in the top of a double boiler
    106. (A metal bowl on top of a sauce pan works too.) Meld over medium low until smooth
    107. Remove from heat and allow to cool.Meanwhile, sift together flour, cocoa powder, baking soda and salt
    108. In the bowl of an electric mixer, combine the sugar, applesauce, (flax) eggs, mint extract and vanilla
    109. Beat for 2 ½ minutes on medium speed
    110. Reduce speed to low and add the chocolate
    111. (You will be forming a long log.) Cut the dough with a sharp knife or kitchen shears into small bites
    112. Add eggs, pure vanilla extract and mix until pale and frothy
    113. Add flour mixture until just combined
    114. Transfer mixture to a bowl and refrigerate for (at least) one hour.Line 2 baking sheets with parchment paper
    115. Preheat oven to 325 degrees
    116. Form 16 balls with the cookie dough
    117. Divide the balls between the 2 cookie sheets and flatten slightly
    118. Bake for 15 minutes, rotating the trays half way through
    119. Let cool for 5 minutes on the pan and then transfer to a wire rack to cool completely.Allow the ice cream to soften and then spread onto the flat side of one of the cookies
    120. Top with another cookie and wrap with parchment paper, wax paper or plastic wrap
    121. Freeze for 1 hour, or until firm.
    122. Place on a parchment lined baking sheet and bake for 20 to 25 minutes, until golden brown
    123. Store for two days at room temperature or a week in the refrigerator.Preheat oven to 350 degrees
    124. Grease and flour an 8 inch baking pan.In a large bowl combine flour, quinoa, cocoa, baking powder and sea saltPlace chocolate chips on the top of a double broiler heated to medium
    125. Melt chocolate, stirring often
    126. Remove from heat and stir in butter, coconut oil, eggs, agave nectar, milk, mint extract and vanilla extract
    127. Add to dry ingredients and beat until combined
    128. Stir in almonds if using.Spread into prepared pan and bake for 25 to 30 minutes
    129. Preheat the oven to 350 degrees Fahrenheit and line an 9
    130. In a small bowl, stir the flaxseed and almond milk together, set aside to thicken
    131. In a medium-sized mixing bowl, whisk together the dry ingredients and set aside
    132. Gently mix in the almond meal mixture, ½ cup at a time, then stir in cooked quinoa, chocolate chunks and coconut
    133. Rinse ~1 cup of fresh blueberries and puree in a blender
    134. Pour all of the puree into a cup (no need to rinse out the blender, but try to pour at as much as possible)
    135. Measure 1/2 cup + 1 tbs and add back into the blender (drink the remaining blueberry puree ;D ) along with the black beans, oil, vanilla and thickened flaxseed mixture
    136. Puree until all of the beans have been liquified
    137. Pour into a clean large bowl
    138. Add 1/3 of the dry ingredients to the blender mixture and whisk
    139. Add another 1/3 of the dry to the wet and whisk, then finally add the last 1/3 and whisk again (batter should be thick, feel free to fold in ~1 cup of chocolate chips, you chocolate-lovers!) Scoop the batter into the prepared brownie pan and spread to the edges
    140. Bake for 45 minutes
    141. To test if the center is cooked tap the surface and if it's firm and springs back, it's ready
    142. Let cool for about 30-40 minutes in the pan, then flip onto a drying rack top-side/ugly-side down
    143. (If mixture is too liquid, add a bit more desiccated coconut).Scoop even amounts of the cookie batter and place on parchment paper-lined baking sheets, leaving an inch or so apart.Bake until golden, for around 12-15 minutes.Preheat oven to 350 degrees.Make the crust by placing quinoa flakes, quinoa flour, and hazelnuts in the bowl of a food processor and process for 2 to 3 minutes
    144. Peel off the parchment paper and let cool completely before slicing.Cook quinoa
    145. In a medium pot, add 1/2 c
    146. of quinoa and 1 c
    147. of water and bring to a boil
    148. When the pot begins to boil, decrease the heat to a simmer
    149. Stir every 5 minutes until all of the water has evaporated and the quinoa is fluffy.Preheat the oven to 350º and grease a mini donut pan with coconut butter or nonstick spray
    150. In a large bowl, combine flours, corn starch, baking powder, salt, coconut palm sugar, and cinnamon
    151. Use a fork to whisk everything together.In a small bowl, combine milk and lemon juice and set aside for 5 minutes.Add milk/lemon juice mixture, coconut butter, eggs, quinoa, and vanilla to a food processor and blend until well-combined.Add wet mixture to the bowl of dry ingredients and mix thoroughly
    152. To fill the donut forms, fill a Ziplock bag with the batter and snip the corner of the bag
    153. Then squeeze it into the forms, filling 2/3 of the way full. Bake the donuts for 8-10 minutes
    154. Add maple syrup and oil pulse until mixture comes together and becomes crumbly
    155. If desired, lightly coat donuts with coconut butter and dip them into the coconut sugar for added crunch and sweetness
    156. Preheat the oven to 350 ?F (180 ?C)
    157. Lightly grease an 8.5- or 9-inch (20-22.5 cm) loaf pan, or line with parchment paper
    158. Place the psyllium, vinegar, vanilla, and almond?butter in a 2-cup (500-ml) glass measuring cup
    159. Add enough milk to reach the 11?2-cup (360-ml) mark
    160. Using a small whisk or fork, whisk everything together until the almond butter is well dissolved in the liquid and no lumps remain
    161. Set aside while you measure the dry ingredients
    162. In a large bowl, sift all remaining ingredients except for the walnuts
    163. Whisk well to distribute all the ingredients evenly
    164. Add the walnuts and stir to distribute
    165. Add vodka or water and pulse again
    166. Whisk the liquid again to ensure that it’s smooth and everything is incorporated, then pour the wet mixture over the dry ingredients and stir just to combine (do not overmix!)
    167. Turn the batter into the prepared pan and smooth the top
    168. It will only fill the pan about halfway; this is as it should be
    169. Bake for 65 to 75 minutes, rotating the pan about halfway through baking, until the bread is well browned on the bottom and sides, and the top springs back when touched lightly (there will be a fairly thick crust by this time, but it should still spring back)
    170. A knife inserted in the center should come out moist but clean
    171. Allow to cool for 10 minutes, then remove from the?pan and set on a cooling rack; allow to cool completely before slicing
    172. The bread is very moist on the first day and dries a bit by the second
    173. Store, tightly wrapped, in the refrigerator for up to 3 days
    174. May be frozen
    175. Preheat oven to 325 degrees Using an apple corer or paring knife, remove cores of apples to ½ inch of the bottoms of the apples
    176. Turn mixture into tart pans and press into the bottom and sides of the pan
    177. Make the holes wide enough for stuffing
    178. In a small bowl mix quinoa, rolled oats, walnuts, palm sugar, quinoa flour and cinnamon
    179. Stuff cored apples with quinoa mixture
    180. Place in a casserole dish and dot with Earth Balance or butter
    181. Pour apple juice in the bottom of the dish
    182. Bake for 45 minutes to 1 hour
    183. Allow to cool slightly before serving and top with ice cream or yogurt if desired
    184. Prepare a 'flax egg' by mixing 2 teaspoons of ground flaxseed with 2 tablespoons warm water in a small bowl
    185. Stir together and set aside for 5-10 minutes and the flaxseed becomes like a jelly that makes a fantastic healthy substitute for egg-free baking
    186. In a mixing bowl, beat together the margarine, brown sugar, and vanilla until fully incorporated
    187. Bake for 10 minutes
    188. Add the flax egg and stir to combine
    189. In a separate mixing bowl, combine the cooked quinoa with apple sauce
    190. As mentioned, this is hugely important for the final texture
    191. Often when baking with quinoa, the seeds dry out and become crunchy
    192. By first mixing with the apple sauce, it ensures the quinoa will have enough moisture to retain its delicious fluffy consistency in these cookies
    193. Add the remaining dry ingredients – whole wheat flour, cinnamon, and baking powder –into the quinoa
    194. Stir until well incorporated
    195. Then, slowly mix the dry ingredients into the bowl of margarine and sugar
    196. Cover this batter with plastic wrap and refrigerate for at least 90 minutes and up to 24 hours before baking
    197. Chilling allows the batter to
    198. Remove from the oven and allow to cool.Meanwhile, make filling by combining cornstarch and 1/2 cup of coconut milk in a small bowl
    199. When ready to bake, Preheat the oven to 375º F
    200. Then, using your hands, roll the chilled batter into 8-10 balls
    201. Dip the balls in a bowl of cinnamon and sugar to coat and place on a lightly-oiled baking sheet
    202. Press down gently with a fork to flatten the cookies
    203. Bake just until the edges are golden and crispy, but the centers are still soft and chewy, about 15 minutes
    204. Allow to cool fully before removing from the tray
    205. Enjoy! 1) Peel and slice the peaches and place in a large bowl
    206. Place a sieve over the fruit, a sugar, cinnamon, flour and cornstarch and sift over fruit
    207. Mix together
    208. 2) Preheat the oven to 375F
    209. In a small saucepan combine remaining coconut milk, hazelnut spread, vanilla and salt

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