These banana nut almond pulp muffins are a great way to use leftover almond pulp from making homemade almond milk. A nutty & slightly sweet healthy snack!
Thumbprint almond pulp cookies are the easiest and tastiest way to use leftover almond pulp from homemade almond milk. A gluten-free & vegan fun treat!
Healthy, nutritious and gluten-free black bean cookies are stuffed with creamy peanut butter for a gooey decadent center and delicious bite.
These gluten-free, vegan sweet potato bran muffins are studded with raisins for a healthy, hearty and nutrient dense breakfast or snack.
These pumpkin scones take a savory route with fresh herbs and parmesan cheese. They’re a great alternative to biscuits or bread during the holidays!
These oat based gluten-free peanut butter jelly muffins have a surprise strawberry jelly center and a moist, tender crumb – perfect snack for kids & adults!
These banana zucchini muffins are made with half oat flour and half whole wheat white flour for a healthy bite-sized end of summer snack.
This cheesy zucchini bread is hearty, savory and filled with pepper jack cheese. The perfect way to use up fresh summer zucchini!
An easy homemade oat bread with 7 ingredients you have on hand that can be made in one hour. Simple, unassuming and
These avocado muffins are packed with healthy fats, made with whole wheat flour and studded with chocolate chips for a fun and satisfying snack.