Ingredients

Graham Cracker Crust:
• 1+3/4 cups Graham Cracker Crumbs (I used homemade)
• 1/3 tsp Salt
• 42g (3 tbs) Coconut Oil, melted
• 1 tbs + 2 tsp Unsweetened Almond Milk
• 1 tsp Butter Extract
• 30 drops Stevia Extract
Cheesecake Filling:
• 570g (2+1/2 cups) Plain, Nonfat Greek Yogurt
• 3 Eggs (preferably organic)
• 3 Egg Whites (...)
• 2+1/2 tsp Stevia Extract
• 1 tbs Corn Starch (preferably non-GMO)
• pinch Key Lime Zest
• 3/4 cup Key Lime Juice, strained through a sieve

Instructions

Graham Cracker Crust:
1. Preheat the oven to 350 degrees Fahrenheit.
2. In a large bowl, stir together the graham cracker crumbs and salt.
3. In a microwave-safe bowl, microwave the coconut oil, almond milk, butter extract and stevia at 20-second intervals, stirring between each one, until melted. Pour over the graham cracker crumbs and stir together.
4. Press the mixture into an 8 inch springform pan and bake for ~12 minutes. Let cool as you make the filling.
Cheesecake Filling:
5. Cover the outside of the springform pan with foil to prevent any leakage and place inside a 9" brownie pan.
6. In a large bowl, whisk together the yogurt, eggs and egg whites.
7. Whisk in the stevia, corn starch and zest.
8. Whisk in the lime juice.
9. Pour the mixture into the crust and bake for ~1 hour. Cool the cheesecake inside the water bath.

Ingredients

• 7g (1 tbs) Ground Flaxseed
• 1/3 cup Unsweetened Almond Milk
• 62g (1/4 cup) Unsweetened Applesauce
• 4 packets Truvia (or sweetener of choice)
• 1/8 tsp Salt
• 60g (1/2 cup) Buckwheat Flour*
• 1/2 tsp Baking Powder
• 3 Strawberries, sliced
• Whipped Cream (I used Soyatoo Rice Whip)

Instructions

1. Place 3 silicone cupcake molds (or molds of choice) on a plate for easy transfer.
2. In a medium-sized bowl, stir together the flax and almond milk. Stir in the applesauce, truvia and salt.
3. Stir in the buckwheat flour, then the baking powder. Scoop into the molds and microwave for about 4 minutes and 30 seconds, or until surface springs back when tapped. Remove cupcakes from molds and lay them on their sides, let cool slightly.
4. Slice the strawberries.
5. Slice each cupcake into 3 rounds. Place the first round down, top with whipped cream and strawberries, and repeat with the next cake round. Serve immediately.

Notes

Ingredients

• 3/4 cup Unsweetened Vanilla Almond Milk
• 1/2 cup Vanilla Amande Yogurt (other yogurts will work)
• 1/4 cup Roasted Beet Puree (see this post for instructions)
• 1 scoop Chocolate Brown Rice Protein Powder (I used SunWarrior -- other protein powders will work)
• 1 tbs Dutch Process Cocoa Powder
• 4 packets Truvia (or sweetener of choice)

Instructions

1. Add all the ingredients to a blender and puree until smooth. Add a few ice cubes to chill the smoothie or refrigerate for 30+ minutes. ENJOY!

Notes

Ingredients

Cake:
• 246g (1 cup) Roasted Beet Puree (see this post for instructions)
• 96g (1/2 cup) Homemade Vanilla Sugar (or dry sweetener of choice)
• 60g (1/4 cup) Natural Red Food Coloring (I use Natures Flavors)
• 2 tsp Stevia Extract
• 2 tsp Vanilla Extract
• 2 tsp Butter Extract
• 180g (3/4 cup) Firm Tofu Puree* (preferably organic)
• 120g (1/2 cup) Unsweetened Vanilla Almond Milk
• 14g (1 tbs) Coconut Oil, melted (or any other neutral oil)
• 136g (1 cup) Sweet White Sorghum Flour
• 120g (3/4 cup) Brown Rice Flour
• 20g (1/4 cup) Regular Cocoa Powder (unsweetened)
• 1 tbs Baking Powder
• 1/2 tsp Salt
• 1 tbs Apple Cider Vinegar
Frosting:
• 227g (1 cup) Vanilla Amande Yogurt (other yogurts will probably work)
• 180g (3/4 cup) Firm Tofu Puree*
• 1/2 cup Unsweetened Vanilla Almond Milk
• 1 tsp Vanilla Extract
• 1 tsp Butter Extract
• 1 tsp Stevia Extract
• 8g (1 tbs) Dutch Process Cocoa Powder
• 126g (6 scoops) Chocolate Brown Rice Protein Powder (I used SunWarrior)

Instructions

For the Cake:
1. Preheat the oven to 350 degrees Fahrenheit and spray two 6" cake pans with cooking spray.
2. In a stand mixer bowl with whisk attachment, add the beet puree, vanilla sugar, food coloring and extracts and mix on low.
3. *Drain a package of firm tofu and press lightly to remove excess water. Cube the tofu and put into a food processor, blend until smooth, scraping down the sides when necessary. Measure 3/4 cup and add to the mixing stand mixer.
4. In a small microwave-safe bowl, add the almond milk and coconut oil. Microwave at 25-second intervals, stirring between each one until oil is melted. Pour into the mixing stand mixer.
5. In a medium-sized bowl, whisk together the sorghum flour, rice flour, cocoa powder, baking powder and salt.
6. Add the vinegar to the mixing stand mixer, then slowly add the dry ingredients. Increase mixer speed to medium-high and mix until batter is even and everything is well incorporated (~20 seconds)
7. Scoop/pour batter into the prepared pans and spread/flatten the surface. Bake for ~40 minutes, or until the surface springs back when tapped.
8. Cool cakes in the pan for 15 minutes then flip over onto a wire cooling rack and let cool completely.
For the Frosting:
9. In a large bowl, whisk together the yogurt, tofu puree, almond milk and extracts.
10. Whisk in the cocoa powder, then whisk in the protein powder.
11. Frost the cake, then refrigerate for ~40 minutes.
12. Slice and serve!

Notes

Ingredients

• 1/3 cup Unsweetened Vanilla Almond Milk
• 62g (1/4 cup) Unsweetened Applesauce
• 1/2 tsp Vanilla Extract
• 1/2 tsp Butter Extract
• 8g (1 tbs) Ground Flaxseed
• 4 packets Truvia (or sweetener of choice)
• 1/8 tsp Salt
• 51g (6 tbs) Sweet White Sorghum Flour*
• 1 tsp Baking Powder

Instructions

1. Spray a 4" baking dish with cooking spray.
2. In a large bowl, stir together the almond milk, applesauce and extracts.
3. Stir in the flax, truvia and salt.
4. Stir in the sorghum flour, then stir in the baking powder last.
5. Scoop/pour the batter into the prepared dish and microwave ~5 minutes, or until the surface springs back when tapped.

Notes

Ingredients

• 123g (1/2 cup) Unsweetened Applesauce
• 3/4 cup + 1 tbs Unsweetened Almond Milk
• 85g (1/3 cup) Roasted Almond Butter (or nut butter of choice)
• 2 tsp Vanilla Extract
• 2 tsp Stevia Extract
• 1 tsp Butter Extract
• 2 tsp Cinnamon
• 1/4 tsp Salt
• 60g (1/2 cup) Oat Flour
• 63g (3 scoops) Vanilla Brown Rice Protein Powder
• 21g (1 scoop) Chocolate Brown Rice Protein Powder (or more vanilla)
• 144g (1+1/2 cups) Old Fashioned Rolled Oats
• 60g (6 tbs) Raisins

Instructions

1. In a large bowl, stir together the applesauce, almond milk, almond butter, extracts, cinnamon and salt.
2. Stir in the oat flour and protein powder.
3. Fold in the oats, then fold in the raisins.
4. Scoop cookie dough into a serving bowl and refrigerate covered overnight.
5. Dive in head first tomorrow morning!

Notes

Ingredients

• 5 cups Crispy Brown Rice Cereal
• 1/2 cup Old Fashioned Rolled Oats
• 2 tbs Ground Flaxseed
• 3 tbs Coconut Oil
• 2 scoops Vanilla Brown Rice Protein Powder** (I used SunWarrior)
• 4 heaping cups Homemade Marshmallows
• 1 cup Freeze-Dried Strawberries, chopped

Instructions

1. Line a 9" brownie pan with parchment paper both ways.
2. In a large bowl, add the rice cereal, oats and flax.
3. In a large pot, melt the coconut oil over medium heat. Remove from the heat and stir in the protein powder. Once incorporated, add the marshmallows and stir until all has melted.
4. Remove pot from heat and dump in the dry cereal mix. Fold together with a rubber spatula. Once incorporated, fold in the dried strawberries.
5. Scoop mixture into the prepared pan and flatten with the spatula. Refrigerate for 2-3 hours, then slice and serve!

Notes

Ingredients

Cake:
• 246g (1 cup) Unsweetened Applesauce
• 3/4 cup + 2 tbs Unsweetened Almond Milk, warm
• 14g (1 tbs) Coconut Oil, melted (or any other neutral oil)
• 3/4 cup Egg Whites
• 1 tbs Vanilla Extract or Vanilla Paste
• 2 tsp Stevia Extract
• 2 tsp Butter Extract
• 1/2 tsp Natural Yellow Food Coloring OR 1/8 tsp Turmeric + 10 drops Natural Orange Coloring
• 136g (1 cup) Sweet White Sorghum Flour
• 120g (3/4 cup) Brown Rice Flour
• 96g (1/2 cup) Homemade Vanilla Sugar (or sweetener of choice)
• 40g (1/4 cup) Corn Starch (preferably non-GMO)
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 1 tbs White Vinegar
Frosting #1:
• 114g (1/2 cup) Vanilla Amande Yogurt (other yogurts will probably work)
• 14g (1 tbs) Coconut Oil
• 1/2 tsp Butter Extract
• 160g (1+1/3 cups) Powdered Erythritol
• 15g (3 tbs) Dark Cocoa Powder (unsweetened)
Frosting #2:
• 126g (6 scoops) Chocolate Brown Rice Protein Powder (I used SunWarrior)
• 180 (~3/4 cup) Vanilla Sweetnol Syrup (or liquid sweetener of choice)
• 14g (1 tbs) Coconut Oil, melted

Instructions

For the Cake:
1. Preheat the oven to 350 degrees Fahrenheit and spray two 6" cake pans with cooking spray.
2. In a stand mixer bowl with whisk attachment, add the applesauce, warm almond milk, melted coconut oil, egg whites, extracts and food coloring/turmeric. Mix on low while you gather the dry ingredients.
3. In a small bowl, whisk together the sorghum flour, brown rice flour, vanilla sugar, starch, baking powder, baking soda and salt.
4. Add the vinegar to the mixing stand mixer.
5. Slowly add the dry ingredients to the stand mixer. Increase mixer speed to medium and beat mixture for about 30 seconds.
6. Pour batter evenly into the prepared pans and bake for ~42 minutes, or until the surface is firm and springs back when tapped.
For Frosting #1:
7. In a microwave-safe bowl, add the yogurt and coconut oil. Microwave at 15 second intervals, stirring between each one, until coconut oil is melted (do not let mixture get too hot).
8. Stir in the butter extract.
9. Whisk in the erythritol, then whisk in the cocoa powder. Refrigerate the frosting for ~15 minutes, or until firmer.
10. Frost the cake (I frosted the bottom cake layer first, refrigerated for ~20 minutes, topped the bottom layer with the top layer, frosted and then refrigerated for ~20 minutes). Slice and serve!
For Frosting #2:
11. Put the chocolate protein powder into a bowl and top with the sweetnol syrup and coconut oil.
12. Stir together until incorporated, then frost the cake. Slice and serve!

Notes

Ingredients

Cupcakes:
• 120g (1 cup) Oat Flour
• 68g (1/2 cup) Sweet White Sorghum Flour
• 29g (1/3 cup) Regular Cocoa Powder (unsweetened)
• 48g (1/4 cup) Granulated Erythritol (or dry sweetener of choice)
• 1 tsp Baking Soda
• 3/4 tsp Xanthan Gum
• 1/4 tsp Salt
• 1 cup Unsweetened Almond Milk
• 56g (1/4 cup) Coconut Oil
• 2 tsp Vanilla Extract
• 1 tsp Stevia Extract
• 1 tbs Apple Cider Vinegar
Frosting:
• 126g (6 scoops) Chocolate Brown Rice Protein Powder (I used SunWarrior)
• 170g (3/4 cup) Vanilla Amande Yogurt (other "yogurts" may work)
• 1/2 cup + 2 tbs Unsweetened Almond Milk

Instructions

For the Cupcakes:
1. Preheat the oven to 350 degrees Fahrenheit and line a cupcake tin with 9 paper liners.
2. In a large bowl, whisk together the oat flour, sorghum flour, cocoa powder, erythritol, baking soda, xanthan gum and salt.
3. In a medium-sized microwave-safe bowl, add the almond milk, coconut oil, vanilla and stevia extract. Microwave at 20-second intervals, stirring between each one, until coconut oil is completely melted.
4. Whisk the apple cider vinegar into the wet ingredients, then pour over the dry ingredients. Whisk the batter until everything is incorporated and batter is even (batter should be thick, kind of like muffin batter)
5. Spoon the batter into the prepared cupcake tin and spread slightly to flatten the surface. Bake for ~25 minutes, or until the surface springs back when tapped.
6. Transfer cupcakes to a wire cooling rack and make the frosting.
For the Frosting:
7. Add the protein powder to a medium-sized bowl.
8. Top with the yogurt and almond milk and stir together (add any milk or protein powder if needed to thicken or thin)
9. Frost the cupcakes with an offset spatula and serve!

Notes

Ingredients

• 128g (1/2 cup) Homemade Salted Marcona Almond Butter
• 3 tbs Unsweetened Almond Milk
• 1/4 tsp Salt
• 40g (1/4 cup) Coconut Sugar (or sweetener of choice)
• 1 tsp Vanilla Extract
• 120g (1 cup) Oat Flour
• 1 tsp Baking Soda
• ~4 tbs 100% fruit Raspberry Spread (or whatever flavor you choose)

Instructions

1. Preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.
2. In a large bowl, stir together the almond butter, almond milk, salt, coconut sugar and vanilla extract.
3. In a small bowl, whisk together the oat flour and baking soda. Dump into the wet ingredients and fold together (dough should be thick and able to form into a ball)
4. Break off chunks of the dough and roll into 1" balls. Flatten them between your palms and place on a baking sheet.
5. Use a teaspoon measure to make "thumbprints" in the cookies, and fix any large cracks that form on the edges of the cookie.
6. Fill each "well" with some fruit spread, then bake for ~12 minutes, or until the edges of the cookies look dry and fruit spread bubbles slightly.
7. Remove parchment paper off the pan and onto the counter, leave the cookies on it, don't transfer them to a wire cooling rack. Let cookies cool to room temp.

Notes