Spotty, ripe bananas
Coconut flour
Coconut oil
Non-dairy  milk (I used almond-coconut)
Cacao nibs
Fresh blueberries
Hemp seeds
​Flaxseed meal
Baking soda
Cinnamon
Nutmeg
Sea Salt

1. Preheat oven  to 180 C. 
2. In a large mixing bowl, mush up 3 large (spotty) bananas. 
3. Add about 2 C coconut flour, 1 tbsp flaxseed meal, 2 tbsp coconut oil, 1 1/2 C non-dairy milk, 1 tsp baking soda.
4. Stir in 1/4 C hemp seeds, and cacao nibs to your liking. 
5. Spice with cinnamon and nutmeg to your liking, and add a pinch of sea salt. 
6. Add 1 C fresh blueberries at the end (try not to crush them up while stirring them in). 
7. Once firm, but still quite moist- add to bread pan and bake for about 45 minutes. It might take longer to bake all the way through, so just check periodically. 
​8. Once baked through, let cool and ENJOY!

Muffin:
Juice pulp (I used carrot and a bit of ginger)
Coconut flour
Flaxseed meal
Cacao nibs
Non-dairy milk (I used almond/coconut)
Walnuts
Hemp seeds
​Chia seeds
Coconut oil
Cinoman
Nutmeg
​Sea salt

Cacao Topping:
Cacao powder
Cacao butter
Coconut oil 
Monk fruit sweetener (or any other natural sweetener like agave, stevia, maple, etc)
Purified water
​Coconut flakes 

This recipe calls for juice pulp. If you don't have juice pulp, shredded carrots will do. Please just know this option will carry more moisture, so you might need to supplement with a bit more flour. 

Muffins:
1. Preheat oven to 180 C. 
2. In a large mixing bowl, combine about 3 - 4 C of juice pulp with 1 - 1 1/2 C coconut flour, and 1 heaping tbsp flaxseed meal.
3. Add 1 - 1 1/2 C non-dairy milk, and 2 tbsp coconut oil. 
4. Add cacao nibs, hemp seeds, chopped walnuts, and chia seeds to your liking.
5. Spice with cinnamon and nutmeg to your liking. 
6. If mixture is dry, option to add a bit of purified water or more milk. 
7. Stir until sticky and dense. 
8. Add to muffin tins, and bake for roughly 45 minutes. 

Cacao Topping:
I didn't measure this one at all. Sorry everyone! Have fun with the experiment :)

1. Heat raw cacao butter, pure cacao powder, monk fruit sweetener (or other natural sweetener) with a small amount of purified water on stove. 
2. Cook on low heat, and stir continually. 
​3. Observing consistency, add more water accordingly. 
4. If you like chocolate super sweet, add more sweetener. If you prefer a rich, dark taste- add more cacao powder. 
5. Taste as you go, and adjust accordingly! 

Final product:
1. Once muffins are baked through, let cool. 
2. Add cacao topping (you may need to heat it again if the consistency has changed), and sprinkle with coconut flakes. 
ENJOY!

Required:
Brown, spotty bananas
Coconut flour (or any GF flour of your choice)
​Non-dairy milk (I used almond/coconut)
Cacao nibs
Flaxseed meal
Cinnoman
Nutmeg
Sea salt


Optional:
Pumpkin seeds
Hemp seeds
Chia seeds
​Coconut oil 
Fresh blueberries

As usual, measurements are not exact. Sorry, but I don't have a measuring cup, and I prefer experimenting rather than being precise. 

Preheat oven to 180 C.
1. Mash up 4 - 5 brown spotty bananas. 

2. Add roughly 1 C of coconut flour, 1 tbsp coconut oil (this is optional, and can be subbed with water if you're on an SOS diet), 1/4 C non-dairy milk of your choice. Mix altogether until firm. 

3. Stir in roughly 1 tbsp flaxseed meal, pumpkin seeds, cacao nibs, hemp seeds, chia seeds, blueberries, to your liking. All of these "toppings" are optional- they just add more nutrients and variety in the texture. Feel free to get creative, putting in anything extra you'd like. 

4. Once stirred spice to your liking, and add biscuits to baking tray with parchment paper. 

5. Bake for 35 - 45 minutes depending on the size of your biscuits. 

6. Cool and enjoy when they're still warm!

Full head of kale
Tahini
Nutritional yeast
Sea salt
​Olive oil (optional)

1. Preheat oven to 175 degrees Celsius. 
2. Wash and dry kale.
3. Tear or chop kale into bite-size pieces of your liking. 
4. Once oven is hot, cover baking sheet with parchment paper and fill with kale. 
5. Oil is optional for flavor, but not necessary. Drizzle kale with olive oil here if you're using it. 
6. Sprinkle kale with nutritional yeast and sea salt to your liking. 
7. Add tahini to your liking. 
8. Bake for 10 - 15 minutes, or until leaves are slightly crunchy. 
​9. Let cool & enjoy!

Juice Pulp of your choice (I used apple, pear, ginger and carrot)
Quinoa flakes (you can also use oats here if you're not bothered about making it gluten free)
Pumpkin seeds
Sunflower seeds
Slivered almonds
Hemp hearts
Chia seeds
Cacao nibs
Dried fruit of your choice (I used diced apricots)
Coconut oil 
Maple syrup (you can use honey or another sweetener here)
Cinnamon
​Nutmeg

1. Preheat oven to 170 C

2. Add juice pulp, quinoa flakes, pumpkin seeds, sunflower seeds, slivered almonds, hemp heart, chia seeds, cacao nibs, and dried fruit to large mixing bowl (I didn't measure any of these, just added the ingredients to my liking with the juice pulp and quinoa flakes being the majority).
*Option to hold off on adding the dried fruit to the mixture until it's cooled if you don't want it baked in.

3. Add 1.5 - 2 tbsp of coconut oil, and maple syrup to your liking (I used about 1/4 C). The less oil you use, the less sticky the granola will be. The less maple syrup you use, the less sweet it will be. Stir together into a sticky mixture. 

4. Spice with cinnamon and nutmeg to your liking (I used about 4 tsp of nutmeg and 5 tsp of cinnamon). Add a pinch of sea salt. 

5. Line large baking sheet with parchment paper, and spread mixture onto it relatively thinly. Pat down so that it's one solid rectangle. The more firmly you pack it together, the more likely it will stick together into larger chunks once it's baked and cooled. 

6. Bake for about 30 - 40 minutes or until golden on the top. I like to pull mine out after about 30 minutes, pat it down again to get it nice and compact, then pop it in for about another 10 minutes. 

7. Once it's cooked to your liking, let it cool in the tray. It will stick together better if it cools in the tray, rather than getting broken apart right away. 

8. After it's cooled, break apart to your liking and enjoy!

Apples (I used Pink Lady)
​Carrot
Pitted dates
Nut butter (I used almond butter) without sugar or additives
Sunflower seeds
Almond meal
Flax seed meal
YourSuperFoods Muscle Power and Chocolate Lover blends
Cacao nibs 
Organic shredded coconut (no preservatives or additives)
Walnuts​
Cinnamon 
Nutmeg

Preheat oven to 190 degrees Celsius

1. Cut up 3 standard-sized apples of your choice. I used Pink Lady apples, and I kept the skin off- just removed the seeds/core. Blend until smooth like applesauce. Add to large mixing bowl. 

2. Shred 2 large carrots with cheese grater, and add to mixing bowl. 

3. Blend about 1 - 1 1/2 C of pitted dates. The more dates you use, the sweeter the cookies will be. So, if you want less sugar, use less dates. Add blended dates to mixing bowl. 

4. Add 2 heaping tablespoons of nut butter to mixing bowl. I used almond butter, but any kind is good here. Just made sure there isn't any added sugar to your nut butter. Or, better yet- just blend up your own!

5. Include 1 - 1 1/2 C of cacao nibs (depending how chocolatey you want them), and 1 - 1 1/2 C of sunflower seeds (depending how nutty you want them). 

6. Mix in almond meal as a flour substitute as needed. I used about 1 1/2 C total, but kept adding depending on the consistency of the mixture.

7. I put in YourSuperFoods Muscle Power and Chocolate Lover blends as extra nutritional boosts, but these are totally optional. I used a heaping tablespoon of each.

8. Add about 1/2 C of flax seed meal, or as much as you need to bind the mixture. It should start getting sticky as you stir in the flax. 

9. Spice with cinnamon and nutmeg to your liking. I went heavy here, with a tablespoon of each. But it's totally up to you. 

10. When oven is preheated, put cookies on parchment paper. When the cookies were formed, I added even more cinnamon on top along with a walnut and a few coconut flakes. 

11. I baked mine for about 45 minutes, and they got super brown. Check them after 30, and bake them to your liking. 
​Enjoy!

Juice pulp (I used carrot and spinach)
Cacao nibs
Ripe bananas
Maple syrup (agave, date syrup or honey works here too)
Chia seeds
Flax seed meal
Almond flour
Raw nuts of your choice (I used slivered almonds)
Dried fruit of your choice (I used figs)
YourSuperFood Muscle Powder Blend (optional)
Coconut Oil
Non-dairy milk of your choice (unsweetened- I used almond milk)
Cinnamon
Nutmeg
​Sea Salt

You guys are going to kill me. I know you're used to me not measuring, but when it comes to baking you're meant to be pretty precise, right? Well, what can I say- I'm an intuitive cook! These are estimated values. Do your best to tap into your intuitive self in the kitchen to feel what you need more or less of. 
These estimated measurements made just over two dozen cookies.

Preheat oven at 190 degrees Celsius.

1. Blend overripe banana until it resembles a banana smoothie. I used 5 small-ish bananas here, which made a little over 1 C. 

2. In a mixing bowl, combine about 4 heaping C of juice pulp with blended banana mixture. Add about 3/4 C of flax seed meal, and about 1 1/2 C of almond flour. Stir in about 1/4 C of coconut oil, and 1 1/2 C of non-dairy milk. 

​3. Stir mixture as is to see consistency. If you need more moisture, add coconut oil and milk to your liking. If it's not sticking together, add more flax seed meal. 

4. Once it's pretty sticky, add in YourSuperFoods Muscle Power blend. I used about 3/4 C, but you can use to your liking, or not at all. Stir, and notice if the mixture gets too dry. Add coconut oil or milk as needed. 

5. Now it's time to sweeten! Add cacao nibs to your liking (I used about 1 1/2 C), and maple syrup (I used about 1/4 C). The more syrup you use, the sweeter it will be. I'd start with less, and then taste test along the way. These ingredients are all safe to eat raw. 

6. Add some texture with chopped raw nuts, chia seeds, and dried fruit of your choice. You can quantify these to your liking. I used slivered almonds, black chia seeds, and diced dried figs. 

7. Lastly, spice it up with cinnamon and nutmeg to your liking. Add a bit of salt at the end. 

8. Stir and taste test here. If you want it sweeter, add more maple syrup or blended banana. If it's lost it's stickiness, then add more coconut oil, milk and/or flax seed meal. 

9. Put parchment paper on baking sheet, and make medium-sized cookies with hands. I needed three baking trays to fit all of mine. 

10. Once oven is preheated, put cookies in for 30 - 35 minutes. I'd check on them after about 25 minutes, and possibly flip them to make sure they cook all the way through. This really depends on the size that you make. I made one batch small, and another one large- so they needed about 20 extra minutes in the oven. 

11. Bake to the crunch of your liking. I made mine a little brown, but you can keep them a bit more raw if that's your thing. 

12. Cool and enjoy!

 Juice pulp of your choice (I used carrot, spinach and celery leaves)
Flax seed meal
Seeds of your choice (I used pumpkin)
Nutritional yeast (optional)
Spices of your choice (I used sea salt, black pepper, smoked paprika, and a dash of turmeric)
Your Superfood Super Green Blend (optional)

Preheat over to 150 degrees.

1. If your flax seed is not already ground into meal, then blend until it looks more or less like flour. I used about 3/4 C of seeds. 

2. Combine flax seed meal with juice pulp of your choice. I used about 3 - 3 1/2 C of pulp. 

3. Add seeds to your liking (I used about 3/4 C of pumpkin seeds). Add nutritional yeast if you like a slightly tangy/cheesy flavor (I used about 1/2 C). Add YourSuperFood Super Green Blend (I used about 1/4 C). 

4. Spice as you like it (I used sea salt, black pepper, smoked paprika, and a dash of turmeric). Other great options are garlic or onion. 

5. Mix mixture until flax starts to bind it together (I used my hands). 

6. Spread mixture thinly onto a baking sheet. Pack it on the tray so that it's solid. You can either cut it into squares here while it's still soft (pizza cutter works great for this), or you can break apart once it's hard/cooked.

7. I let mine bake for an hour and a half in the oven because I don't have a dehydrator. I like mine hard and crunchy, which is why I let them bake for awhile. I'd suggest continuing to check on them after 30 minutes. 

8. Once they have a consistency that you like, cut up and enjoy with dip of your choice!

MUST NEEDS:
-Whole Rolled Oats
*make sure NOT to use steel cut and/or instant oats
*we used Quinoa Flakes instead of oats as a healthier option, but this is a bit pricier
-Coconut Oil
-Maple Syrup
*if you're not fussed about keeping it vegan, you can use honey instead, or a combo of both

MIX:
- 3 Cups of Whole Rolled Oats (or Quinoa Flakes)
- 1/2 Cup of Maple Syrup
- 4 tablespoons Coconut Oil

Naturally, you can eat as is. But, there are tons of options you can add this yummy mixture to, as well. Below are a few of my go-to dishes.

FAVORITES:
-Serve with coconut and/or nut milk as a cereal substitute
-Add on Smoothie bowls (for extra crunch!)
-Eat with Coconut yogurt 
-Combine with Chia Pudding (make your own!)
-Include in a Breakfast Parfait (make your own!)
-Eat with fresh fruit
​-Snack on it as it is!