• 1 cup almond flour
• 1/2 cup maple syrup
• 1 flax egg (2 tbsp ground flax mixed with 5 tbsp water, sit for ten minutes)
• 1/4 cup lemon juice
• 1/3 cup olive oil
• sea salt
• splash of vanilla
• pinch of baking powder
• sprinkle of cinnamon 

add all ingredients to a food processor and blend until thoroughly combined. grease a loaf pan and line the bottom with a strip of parchment paper. pour batter in and bake for 40 minutes at 350. let cool completely before slicing- it will be moist and needs to set! topped here with vanilla yogurt mixed with lemon juice.

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set oven to 350 and grease a loaf pan. make a flax egg by combining 1 tbsp ground flax and 2 tbsp water, mix, and let sit for 10 min. while that’s setting, add the following to a small bowl and mix to combine:

– 2 tbsp pumpkin
– 1/3 cup unsweetened applesauce
– 1/4 cup olive oil
– 1/2 cup maple syrup
– splash of vanilla extract

once well mixed, add the flax egg and whisk through. in a separate bowl mix the dry ingredients:

– 1.5 cups almond flour
– 2/3 cup rolled oats
– sprinkle of sea salt, cinnamon, pumpkin pie spice (adjust to preference)

add dry to wet, mix thoroughly, then pour batter into loaf pan. bake for 40-45 minutes and let set completely before serving. i sliced mine and topped it with a quick cream cheese spread (vegan cream cheese mixed with maple syrup and pumpkin pie spice)!

set oven to 350 and a grease a cookie pan. to a mixing bowl add:

– 1/3 cup gf oats
– 1 cup oat flour
– 1/2 cup coconut sugar
– pinch of sea salt
– pinch of baking powder

in a separate bowl mix: 
– 3 tbsp olive oil
– 3 tbsp maple syrup
– 2 tbsp almond milk
– 1/2 cup creamy salted peanut butter (i used @georgiagrinders, code HEALTHFULRADIANCE saves you $)!

add wet to dry and mix thoroughly until a sticky batter forms. stir through:

– white chocolate chips of choice
– macadamia nuts 

**i don’t measure either of these, just eyeball to my liking!

using a cookie scoop, drop the dough onto the cookie sheet and bake for 12-15 minutes, taking out a bit underdone. let cool completely to set!

in a small bowl mix:

-1 tbsp olive oil
– 1 tbsp maple syrup 
-1 tbsp lemon juice
– splash of vanilla

in another bowl mix: 

– 1/4 cup oat flour
– 1 tbsp coconut flour 
– pinch baking powder
– pinch of salt

add dry mix to wet, stir until a thick, sticky batter forms. roll into a ball, place on a cookie sheet, and bake at 350 for 8-10 minutes. a little underdone is best! let cool on the stove while you make a quick glaze (i just did 3 tbsp powdered sugar with a tiny(!) splash of almond milk and some lemon zest, mix until thick. pour over the cooled cookie and set in the fridge for a half hour. 

… Vegan Soft and Chewy Iced Oatmeal Cookies

… Super Fudgey Vegan Cream Cheese Swirl Brownies