Banana Spice Muffins
Bake @ 375F (15 –20 min)
½ C butter
1/3 C agave
2 large bananas
4.5 oz pumpkin pie filling
2 large carrots, grated
2 eggs
1C AP flour
½C dusted nut mixture (use any nuts you like the best and crush them to dust)
1 tspn baking soda
1 tspn pumpkin spice
½ tspn salt
- Grate 2 large carrots.
- Mash bananas and combine with carrots and pumpkin pie filling.
- Soften butter and combine with all spice, salt, baking soda, agave, and eggs. Mix well.
- Slowly pour oats into butter combo and fold.
- Fold in flour, gently to keep the dough light.
- Pour into greased tray. Bake till toothpick comes out clean.
Created by: Delahna Flagg
Avocado Bread
Bake @ 400F (30 min)
Yields 2 (8 x 4” loaves)
3 eggs
1C oil
1 ¼ C agave
2 avocadoes
3C AP flour
3 tspn all spice
1 tspn baking soda
¼ tspn baking powder
1 tspn salt
½ C walnuts
1 pinch of cayenne pepper
- Combine eggs, oil, sweetener (agave or sugar). Set aside.
- Combine all spice, baking soda, baking powder, salt, walnuts, (cayenne) and flour.
- Slice open avocados and rinse with hot water (to preserve the color)
- Smash avocadoes and add into dry ingredients. Mix all clumps out as best as possible.
- Add wet mix. Mix gently. You should reach the point of mixing where your dough looks like crumbs.
- Fold into greased loaf pans. Bake.
*This bread is great for breakfast, tea time, or for a dinner party. It’s combination of sweet and savory makes you feel like you’re not being so naughty… after all, avocados are ‘good fat’. Adding the cayenne makes it a definite hit at a dinner party.
Created by: Delahna Flagg
Flourless Chocolate Cake
Bake @ 300F (45 min)
10- 12” pan
¼ C water
¼ tspn salt
¼ C agave
1 ¼ lb bittersweet chocolate
1C unsalted butter
4 eggs
2 egg whites
- In a small pan, at low heat, combine salt, water, and agave. Set aside.
- Melt chocolate gently. Put into mixing bowl.
- Slowly add butter (1 piece at a time).
- Add contents of small pan, while mixing.
- Add eggs and egg whites at a slower speed, one at a time.
- Mix thoroughly at a slow speed.
- Fold into a greased pan.
- Bake for 45 minutes or till the toothpick comes out clean.
- Let chill for 1 hour. Flip and serve.
Created by: Delahna Flagg
Squash Bread
Prep time: 1hr 30min
2C AP flour
1 tspns baking soda
1/4 tspn baking powder
Sml pinch salt
1/3C Orgave (Light)
3lg eggs
3C grated squash
- Preheat the oven to 325 degrees F.
- Sift the flour, cinnamon, baking soda, baking powder, and salt together.
- In a separate bowl, mix the agave, butter, eggs, and vanilla.
- Toss the grated squash in with the dry ingredients. *Watch out for clumping.
- Combine both mixtures.
- Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.
- Bake
- Cool for 15 minutes
Created by: Delahna Flagg
Love me, Spicy Scones
Prep time: 30 minutes
Bake @ 325F
2C+ AP Flour
1/2tspn baking soda
1tspn baking powder
Lg pinch Sea salt
Pinch cayenne
¼ C Orgave (Raw)
½ C Buttermilk
1/2C Parmesan Cheese
- Toss together all the dry ingredients with the exception of the sea salt and cayenne. Sift.
- Add, finely grated, parmesan cheese to the dry mix.
- Dissolve sea salt and cayenne into buttermilk. (*If buttermilk is needed, add 1Tbspn of vinegar to 1C milk and let stand for 5 minutes.)
- Slowly add buttermilk to dry ingredients. When there is enough liquid to pack all the ingredients into a thick disc, without an excess of moisture.
- Cut disc into desired shapes of final product.
- Bake @ 325 for 20 min. Remove, let cool.
Created by: Delahna Flagg
Sweet Sticky Rice
Preparation time: 1 hr
400F oven
2 C rice, rinsed
13 ½ oz coconut milk. *Divide in ½ to make it easier later.
1/3C Orgave (light)
1/3 Tbs Orgave(light)
½ tspn lemon zest
¼ tspn salt
¾ tspn corn starch
Topping options: Shredded coconut, mango, slivered strawberries, kiwis, citrus fruits
- With the rice in a bowl, cover with water. Leave to rest for 30 min then drain to leave only one inch of water at the bottom of the bowl.
- Place rice into oven. Cover. Cook for 5 minutes.
- Stir rice, cover, cook for 5 more minutes. Remove from oven.
- Mix together half the lemon zest, coconut milk, and half the agave syrup over medium heat till syrup dissolves. Pour over rice and lightly fold rice to coat. Let sit for 15 minutes.
- The remaining coconut milk and agave syrup, cornstarch and salt will go into the sauce pan. Whisk until blended and thickening. Remove once it starts to thicken and let cool.
- Once rice is room temperature, serve and add toppings.
