Spicy Vegan Curry

Three words: SPICY VEGAN CURRY. What more could you want? This was so good! and very spicy. AAAAND husband approved. I served this over farro but was really envisioning it over cauliflower rice..just ran outta time to make some!

serving size: 6 servings

What you need:

• 1 yellow onion, diced
• 1 tablespoon olive oil
• 3 teaspoons minced garlic
• 1 block of firm tofu, pressed and cubed
• 1 sweet potato, diced
• 1 eggplant, cubed
• 1 can of chickpeas, drained
• 1 can of unsalted, diced toamotes
• 2 cups of packed spinach
• 2 cups of veggie broth
• 1 cup of water
• 1 teaspoon coriander
• 1/4 teaspoon cinnamon
• 3 teaspoons cumin
• 1/4 teaspoon cayenne
• 1.5 teaspoons garam masala
• 1.5 teaspoons curry powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon chili powder
• 1 teaspoon chili in adobo sauce
• 1 teaspoon paprika

What you need to do:

1. Heat olive oil and saute onion until translucent, about 3 minutes over medium high heat
2. Add in garlic, tofu and sweet potatoes and cook about 10 minutes or until tofu is crispy and brown
3. Add in your water and broth, then add in your eggplants, chickpeas and diced tomatos
4. Next, add in all your spices and stir well
5. Bring everything to a boil, then reduce heat and simmer for about 30-35 minutes or until sweet potatoes are cooked
6. Add in your spinach and cook another 1-2 minutes until wilted
7. Serve over rice, farro, quinoa and enjoy!

Healthy Green and Yellow Squash Pancakes

So, guys..these are like a healthier version of one of my fav things ever..HASHBROWNS. Comes together with a few simple ingredients and only took me like 20 minutes to make!

Serving size: 10 patties

What you need:

• 3 small to medium squash, shredded 
• 2 eggs
• 1/2 cup of flour
• 1/2 cup finely diced onion
• 1 tablespoon Italian seasoning 
• 1 teaspoon pepper flakes
• Salt and pepper to taste
• 1 tablespoon avocado oil 

What you need to do:

1. Shred your squash and make sure to squeeze out all the extra liquids
2. Add everything to a medium bowl and mix well 
3. Form into patty shape 
4. Saute in tablespoon of oil for 3 minutes then flip and cook 2 more minutes 
5. DONE!

Iced Matcha Latte

I have officially perfected my Matcha Latte! Sweet, frothy and delicious! And super simple to make. I make it before work and if you know me, that's amazing because I literally wake up 30 minutes before I have to leave for work!

serving size: 1

What you need:

• 1 cup unsweetened almond milk
• 1/2 tablespoon sweetener of choice (I go between honey or maple syrup..if using maple syrup use 1 teaspoon)
• 1 teaspoon matcha powder
• 1-2 teaspoons coconut butter
• 1/2 teaspoon cinnamon
• 3-4 ice cubes
• you could also add in 1/2 teaspoon of vanilla!
• ice cubes to serve it over

What you need to do:

1. Add everything to blender and blend!
2. Serve over ice

Mediterranean Veggie and Chicken Pitas

This chicken was unreal and it was made up of a handful of ingredients. Then I used some of my leftover creamy, green sauce and all the veggies that I think are Mediterranean-ish! I added in chopped olives, roasted red pepper, red onions, cucumber, and artichokes topped with a little goat cheese. All stuffed inside a toasted whole wheat pita and you're well on your way to an easy peasy dinner!

serving size: about 4 pitas

What you need for the chicken:

• 1 pound chicken breast, sliced or cubed
• 1 tablespoon fresh squeezed lemon juice
• 1.5 tablespoons chopped fresh parsley
• 1/4 cup greek yogurt
• 1/2 teaspoon salt and pepper
• 1/2 teaspoon crushed red pepper
• 1 teaspoon minced garlic
• 1/4 teaspoon cumin, dried basil and ground ginger

What you need to do:

1. Cube or slice your chicken
2. Add all the other ingredients into a large bowl and stir to combine
3. Add in your diced chicken and mix to coat
4. Store in the refrigerator for at least and hour to "marinate"
5. Heat a large pan over medium high heat and some olive oil (1-2 tablespoons)
6. Cook your chicken for about 10 minutes or until browned and cooked through
7. Assemble your pita!

Chili Honey Garlic Chicken with an Avocado Lime Sauce

Sweet and Spicy chicken with a tangy, creamy avocado sauce! What's not to love about that?! Really easy and you probably have everything on hand already! These bowls, as always, can be customized to your liking.

serving size: about 4 bowls

What you need for the chicken:

• 1 pound chicken breasts
• 1/3 cup honey
• 1/4 cup liquid aminos
• 1 tablespoon avocado oil
• 1 tablespoon grated ginger
• 1/2 teaspoon crushed red pepper
• 2 teaspoons minced garlic

What you need for the sauce:

• 1/2 an avocado
• 1/4 teaspoon salt, pepper and onion powder
• 1/2 cup greek yogurt
• 1 tablespoon honey
• 1/2 jalapeno, de-seeded
• 1 tablespoon cilantro
• 1/3 cup avocado oil
• 2 teaspoons minced garlic
• 1/2 tablespoon honey
• juice of 1 lime
• 1 tablespoon hemp seeds

What you need to do for the chicken:

1. Add everything into a shallow dish, covering the chicken and marinate overnight or for 20 minutes if you're on a time crunch!
2. Heat 1/2 tablespoon oil in a large pan
3. Remove chicken from pan but save the marinade for later use
4. Cook chicken for 5 minutes in oil, then flip and cook another 4 minutes
5. Add in marinade and turn heat down and simmer for another 2-3 minutes
6. Remove chicken, let cool slightly and chop or slice
7. Add to your bowl!

What you need to do for the sauce:

1. Add all ingredients to a food processor and process until smooth and creamy
2. Serve atop your chicken bowl!

Healthy Banana Bread with Pecans and Granola

Okay guys, here's another banana bread recipe I whipped up this weekend, and I mean..you can never have enough healthy banana bread recipes in your arsenal of healthy baking! This time I used pecans annnnnnd granola! Vanilla chai veganic granola at that!

serving size: one loaf (i believe I used my 8 x 5 inch pan?)

What you need:

• 1 3/4 cup whole wheat flour
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/3 cup melted coconut oil
• 1/4 cup maple syrup
• 1/4 cup honey
• 2 eggs
• 2 large bananas, mashed
• 1/4 - 1/2 cup of rice milk depending on how thick your dough is 
• 1 teaspoon vanilla extract
• 1 handful chopped pecans
• 1/4 cup your favorite granola (I used a veganic vanilla chai)

What you need to do:

1. Preheat oven to 350 degrees
2. Mix all dry ingredients together in a medium bowl.
3. In a large bowl, mix your liquids, then whisk eggs and mashed bananas into mixture.
4. Add dry into wet and stir until combined
5. Fold in chopped pecans, saving a couple to top your bread with
6. Pour into greased loaf tin and top with all the granola and leftover pecans chunks
7. Bake for an hour or until top is golden brown and a toothpick inserted into the middle comes out clean
8. Let cool and then enjoy because this bread is delicious!

Moroccan Spiced Chickpea Bowl

Even though I didn't feel like cooking (takeout sushi was calling my name!) I decided to make a kinda big (it's just me this week) batch of something to have for leftovers this week. I really wanted a bowl style meal and was really feeling something spicy with a bit of sweet! That's where this came about. Added in some raw veggies I had in the fridge and then fried up a Siete almond flour tortilla to make a "chip" and made a quick spicy yogurt sauce (which I measured nothing..I'm sorry!) and wwwaaaallllaaaaa, I had a delicious dinner!

serving size: I'd say this would make 3-4 bowls

What you need:

• 1 can of chickpeas
• 1 can of diced tomatoes (I used unsalted because I like to go in with my own)
• 1/2 tablespoon olive oil
• 1/2 small onion, diced
• 1-2 teaspoons minced garlic
• 1/4 cup red pepper and tomato stock (I used Pacific Foods)
• 1/2 teaspoon chili in adobo sauce
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cayenne
• 1 cup uncooked farro
• additional toppings* raw veggies, yogurt sauce, hummus, pita

What you need to do:

1. Saute onions and garlic in the olive oil in a large pan over medium heat
2. Add in your chickpeas, spices and chili in adobo sauce and cook about 5 minutes.
3. Start boiling your farro
4. Add the stock and diced tomatoes and simmer it up for around 18-20 minutes
5. Dice up any veggies or make any sauces
6. Assemble your bowl!
7. Eat!!!!

Paleo Maple Tahini Coconut Sugar Cookies

SOS, I can't stop eating these and I DON'T FEEL BAD ABOUT IT cause there's really nothing bad in them! Side note: I saw Sean grab one last night, so I KNOW they are good. They're also insanely gooey. I used a weird sweetener in this, but feel free to swap out with your fav liquid sweetener (agave, honey, etc...)

serving size: This made like 17..one day I'll have even sized baked goods!

What you need:

• 1 cup almond flour
• 1/2 cup coconut flour (can switch out either of these 2 with cassava flour! just use a little less)
• 1/2 teaspoon pumpkin pie spice (can use 1 teaspoon cinnamon)
• 1/2 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/3 cup of tahini 
• 1/2 cup sticky sweetener of choice (I used a maple "syrup" made out of erythritol)
• 1/4 cup melted coconut oil
• 1/2 teaspoon vanilla extract
• 1 egg (can sub in flax/chia egg and this will be vegan if you use maple syrup too!)

What you need (sugar coating):

• 1-2 teaspoons pumpkin pie spice
• 1-2 tablespoons coconut sugar

What you need to do:

1. Preheat oven to 350
2. Line a baking sheet with parchment paper
3. Mix all your flours and spices together, then add in all your wet ingredients, stirring well
4. The dough is going to be sticky! So do your best to form into cookies or balls or whatever your heart desires
5. Roll/sprinkle with sugar coating
6. Bake for 10-12 minutes (Mine were done at 11!)

Spicy Avocado Cream Sauce and Buffalo Turkey Balls

If you love all things spicy, this is the meal for you! I threw this on top of some zoodles, but it would go awesome with any type of pasta, gluten free pasta or any type of veggie noodles really!

serving size: 15-18 turkey balls and I'd say about a cupish of sauce!

What you need (turkey balls):

• 1 pound ground turkey
• 1/4 cup flour (I used almond)
• 1 egg
• 1/2 onion, diced
• 1/2 teaspoon minced garlic
• 1/4 cup minced celery
• 1/4 cup minced carrot
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup hot sauce 
• 1 green onion, chopped

What you need to do:

1. Preheat oven to 400
2. Prepare a large baking tray
3. In a large bowl, add all ingredients together
4. Mix well, until everything is combined (easiest to use your hands!)
5. Form mixture into meatballs! I got 17 medium sized ones
6. Place on baking sheet and bake for 20-25 minutes (longer the bigger the balls are)
7. Turn oven to broil and broil those suckers for 1 minute
8. Remove and coat in hot sauce and green onion
9. Enjoy!

What you need (avocado sauce):

• 1 large, ripe avocado
• 1/4 cup unsweetened milk (I used coconut since I had some open)
• half of a large jalapeno, seeded
• 1/4 teaspoon salt and pepper
• 1 teaspoon minced garlic
• 2 teaspoons lemon juice
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon dehydrated onion (or onion powder)
• 1 teaspoon dried dill
• 1 tablespoon fresh parsley

What you need to do:

1. Add all ingredients into food processor and process until smooth
2. Top on any and everything! pasta..fish..taco. seriously, anything!

Vegan Buffalo "Chicken" Sandwich

Just a disclaimer, I am NOT a vegan! But, I do on occasion (okay, a lot) like to experiment with ways to make foods I love, vegan! It's fun to see what I can come up with and I love any and all veggies so, why not! That being said, this is an awesome recipe to make a ton of it and have leftovers for work lunch throughout the week! And I mean, who doesn't like buffalo any and everything?!?!

serving size: 6 sandwiches

What you need:

• 1 can of chickpeas, drained and rinsed
• 1 stalk of celery, diced
• 1 medium carrot, diced
• 1/2 bell pepper, diced
• 1-2 green onions, diced
• 1/4 cup of hummus
• 1/4 cup of hot sauce
• 1 tablespoon sriracha
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/4 onion powder
• sprinkle of smoked paprika
• bread! I used an organic, multi grain seed bread from Giant
• Optional* topped mine with some hemp seeds of course!

What you need to do:

1. Mash up your chickpeas.
2. Add in all the diced veggies, then stir in the sauces and hummus.
3. Mix well then add in your spices!
4. Place about a cup on your toasted bread slices.
5. EATTTTTT

Avocado Brownies

I took a chance with these guys and they came out SO good. Who woulda ever known putting fruits and veggies into your desserts and it would taste this good. My next endeavor will be with sweet potatoes I think...

Serving size: 12 brownies

What you need:

• 1 ripe avocado
• 2 eggs
• 1 teaspoon maple syrup
• 1/2 cup coconut sugar
• 2.5 tablespoons coconut butter
• 1/2 cup almond flour
• 1/3 cup carob powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• Optional toppings* chocolate chips, coconut shreds, drippy nut butter, more coconut butter!

What you need to do:

1. Preheat oven to 350
2. Grease a baking dish
3. Add your avocado, eggs and coconut butter to a food processor and process
4. Add in the rest of the ingredients and pulse to combine
5. Pour batter into pan and top with whatever your little heart desires!

Paleo Zucchini Chocolatte Muffins

Sneaking veggies into all my desserts is my thing! Healthy is also my thing and these are great alternatives to crazy sugar packed muffins! Chocolate, healthy, decadent dessert (or breakfast!) what more could you want?

What you need:

• 1 medium sized zucchini, shredded
• 1 ripe banana, mashed
• 2 eggs
• 2 tablespoons coconut oil, melted
• 1/4 cup maple syrup or sweetener of choice
• 1/4 teaspoon sea salt
• 1.5 cups almond flour
• 3/4 cup cassava flour
• 1 teaspoon baking soda
• 1/3 cup roasted carob powder, can also use cacao or unsweetened cocoa
• 1/2 teaspoon cinnamon
• 1/8 teaspoon pumpkin spice seasoning
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened almond milk
• 1/4 cup dairy, gf chocolate chips

What you need to do:

1. Preheat oven to 350 degrees
2. Line a muffin tin with liners or grease with cooking spray
3. Shred your zucchini, then squeeze out all excess liquids. Set aside
4. Add everything else in a bowl, minus chocolate chips and stir together. 
5. Fold in zucchini
6. Fold in chocolate chips
7. Bake in oven for 25-28 minutes
8. Let cool for 15 minutes
9. Eaaaat them suckers cause they're good

Paleo Apple Pumpkin Spiced Banana Bread with Chocolate Chips and Walnuts

Welp, my whole house smells amazing right now because of this bread. I had a couple old, really brown, scary looking banana's so I knew it was bread time! This bread is paleo, gluten free and refined sugar free!

serving size: 1 loaf

What you need:

• 3 very ripe banana's, mashed
• 3 eggs
• 1/4 maple syrup (I used the Maple Guild's cinnamon infused syrup)
• 1/2 nut butter of choice (I did a cashew/almond mix)
• 1/3 cup coconut flour
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• pinch of ground cardamom
• pinch of sea salt
• Optional Toppings: Dairy free, chocolate chips, pecans, walnuts, banana slices...

What you need to do:

1. Preheat oven to 350 degrees
2. Grease a loaf tin
3. Combine banana's, eggs, maple syrup and nut butter until smooth and very little chunks.
4. Combine flour, spices, baking soda and powder and salt
5. Pour dry ingredients into wet and stir well 
6. Top with any additional toppings you want
7. Bake for 50 minutes
8. Enjoy!

Copycat Taco Bell Egg Tacos

This was really good, really easy and kinda messy but so worth it! Great weekend breakfast meal that will keep you full for awhile!

serving size: one taco! with some leftover fillings

What you need:

• 2 tablespoon olive oil or coconut or avocado
• cooking spray
• 2 eggs
• 1/2 cup of onion, chopped
• 1 bell pepper, chopped
• 2 cups spinach or kale, roughly chopped
• 2.5 teaspoons minced garlic
• pinch of salt and pepper
• little bit of your cheese of choice, I went for goat!

What you need to do:

1. In your first skillet, add oil and cook bell peppers and onion for about 3 minutes or until onions are translucent. transfer to bowl for later
2. In another skillet add your oil of choice and saute greens for about 3 minutes, until wilted. add your minced garlic. transfer to bowl with peppers.
3. In a bowl, add your 2 eggs, cheese, salt and pepper and whisk
4. In anotheeeeeeeeeeer skillet, spray with cooking oil and add your egg mixture. let cook until it's like an omelette, around 5 ish minutes. flip and repeat cooking until it's like a pancake.
5. Assemble! add any optional fixin's! I put hemp seeds and sriracha

Grocery Hauls

Just sharing my latest grocery haul with the blog! I try and keep my fridge stocked with fresh fruits and veggies every week and grab the essentials when I'm running low.

Cauliflower "Risotto" Bowl

I'm such a fan of cauliflower rice because I LOVE cauliflower. This was simple to throw together because I was a liiiiittle hung over (read as A LOT HUNGOVER) today and quite tasty because of the spicy tangy sauce on top. Pile on some extras and this is a meal.

serving size: I'd say 2-4 people

What you need:

• 1 head of cauliflower
• 1 avocado
• 1/2 an onion, diced
• 1 bell pepper, diced
• 4 teaspoons minced garlic, divided
• 2 tablespoons coconut oil
• 1 cup coconut milk, divided
• 2 teaspoons coconut aminos (or soy sauce)
• 1 tablespoon honey
• 1 tablespoon water
• 1/2 tablespoon fresh grated ginger
• 2 teaspoons red pepper flakes
• 1 tablespoon chili paste
• 1 tablespoon sriracha
• 1/8 teaspoon pepper
• 1/4 teaspoon salt
• *Extras* i threw walnuts, spicy banana peppers and a couple slices of cucumber

What you need to do:

1. Rice your cauliflower
2. Make the sauce. Add the avocado, 1/2 cup coconut milk, 3 teaspoons minced garlic, salt, pepper, coco aminos, honey and ginger to a food processor. Depending on how you like your sauce, add in the tablespoon of water (or olive oil) if you want to thin it out. 
3. Next heat your oil up and add the onions and saute about 3 minutes, then add in your garlic and cook til fragrant about 30 more seconds.
4. Next add in your cauliflower rice and bell peppers and cook for 7 minutes
5. Add in your other 1/2 cup of coconut milk and simmer til all the flavors are blended
6. Top with any of your extras and EAT!!!!

Baked St. Patrick's Day Paleo Gluten Free Donuts

Happy almost St. Patrick's day! Even though I really don't care about this holiday, I had to make some green donuts! These have 2 cups of spinach packed into them too, so they're a healthy dessert. 

Serving size: 12 normal sized donuts

What you need:

• 2 cups spinach
• 1 cup almond flour
• 1/2 cup cassava flour
• 1/4 cup coconut flour
• 2 tablespoons coconut sugar
• 1/2 cup unsweetened vanilla almond milk
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup 
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 eggs
• 1 teaspoon vanilla extract
• *Extras* I topped mine with Enjoy Life's mini (dairy, gluten, soy, everything free) chocolate chips and unsweetened coconut flakes. can also make a frosting with powdered sugar and water!

What you need to do:

1. Preheat over to 375
2. Grease a donut or muffin tray
3. Add your flours, baking soda, baking powder, salt and sugar to a large bowl
4. In a blender, blend spinach, almond milk, maple syrup, eggs, coconut oil and vanilla on a low speed
5. Add the wet ingredients to the dry and mix well
6. Scoop your batter into the greased tray, filling only halfway
7. Bake for 15-18 minutes or until tops start to brown slightly
8. Remove from oven and let sit 5-10 minutes to cool
9. Enjoy! These make your house smell AMAZING

Paleo Seed Bread

THIS IS ONE OF MY FAVORITE THINGS I'VE EVER MADE! And I'm already thinking of all the different ways you can make this! Takes awhile to bake, but man oh man, is it worth it! I cut mine up after 5 minutes and grabbed a slice and topped with ghee and it was delicious! Great gluten free and nut free bread for someone with allergies! 

serving size: one loaf of bread

What you need:

• 1 1/4 cups almond flour (I used Pereg's)
• 6 eggs (can sub flax eggs to make this bread vegan)
• 3 tablespoons coconut oil, melted
• 2 tablespoons olive oil (if you're making a more savory bread, otherwise just use 1/3 cup coconut oil)
• 1 teaspoon vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 2 tablespoons chia seeds
• 4 tablespoons cassava flour
• 1/2 teaspoon baking soda
• 1 tablespoon flaxseed meal
• optional toppings: pumpkin seeds, chia seeds, poppy seeds, pepitas...

What you need to do:

1. Preheat oven to 350
2. Grease a loaf tin. Mine was 9x5 I think
3. Mix both flours, salt, seasonings, baking soda, and flaxseed meal
4. In separate bowl, mix eggs, oil and vinegar
5. Add the wet ingredients into the dry, mixing thoroughly
6. Add your mix into greased pan and add any additional toppings
7. Cover and bake for 20 ish minutes
8. Uncover and bake for 20 minutes more
9. Slice and eat quickly as it's SO GOOD warm!

Easy Ground Chicken Lettuce Wrap

I LOVE LETTUCE WRAPS! These are really versatile (like, you can even use tofu or turkey as the "meat") and you can customize with your fav veggies! (think: chopped cabbage, peppers, bean sprouts...) This took me maybe 30 minutes from start to finish, so great weeknight dinner. Let's goooo

serving size: varies. I used butter lettuce and I'd say it makes around 16 wraps

What you need for the sauce:

Head of lettuce! I used butter lettuce, so they were smaller

• 2 tablespoons water
• 2 tablespoons honey
• 5 tablespoons liquid aminos (can sub for tamari or soy sauce, I used Bragg's)
• 1 tablespoon Gochujang (chili garlic paste)
• 1-2 tablespoons lime juice (I used 1)
• 1 tablespoon rice vinegar
• 1 tablespoon grated ginger
• 2 teaspoons minced garlic
• 1 teaspoon cornstarch or arrowroot powder

What you need for the stuffing:

• 1 pound lean, ground chicken
• 1 tablespoon toasted sesame oil (I used Whole Food's brand)
• 1/2 teaspoon garlic powder
• 1 teaspoon minced dried onions
• pinch of chili pepper flakes (I used Mother in Law's)
• pinch of black pepper
• 1 large scallion, chopped
• 1/2 cup chopped unsalted cashews
• 1 large carrot, grated or chopped
• 1/2 cup frozen edamame
• 1 can sliced water chestnuts
• optional: cilantro, sesame seeds, extra cashews for topping

What you need to do:

1. If using frozen edamame, I recommend throwing them in a bowl and heating them in your microwave to thaw them
2. Add all sauce ingredients to a bowl and whisk well, until honey is incorporated. Set aside
3. Heat toasted sesame oil in large skillet over medium high heat. 
4. Add in your ground chicken and spices. Cook until browned, about 10 minutes. 
5. Throw in your cashews and cook 3 minutes.
6. Next, add your sauce in and cook 2 minutes
7. Lastly, throw in your veggies and cook 1-2 minutes or until heated
8. Assemble lettuce wraps and enjoy!

Paleo Lemon Donuts

If you like sweets, and you like easy, then this recipe is for you! These took one bowl, minimal cleanup, hardly any time, but they DO NOT disappoint in taste! They're also paleo friendly, gluten free and refined sugar free. 

Serving size: 8 donuts, I added waaay too much batter so probably could make all 12. Not sure how many muffins this could make..12?

What you need:

• 1 tablespoon oil (I used Nutiva's coconut oil)
• 1 teaspoon vanilla extract
• 4 tablespoons maple syrup or honey (I used a mix of both, could sub agave for veg/vegan)
• 3 eggs (can sub flax eggs for veg/vegan)
• 1/2 cup milk (I used almond milk)
• 2 tablespoons fresh lemon juice
• lemon zest of 1/2 a fresh lemon
• 1/4 cup cassava flour (I used Otto's) 
• 1/2 cup coconut flour
• 1/2 teaspoon baking soda
• powdered sugar for sprinkling on top (I recommend Swerve's confectioners "sugar")

What you need to do:

1. Preheat oven to 350 ℉.
2. Mix together oil, vanilla, sticky sweetener, eggs, milk, lemon juice, lemon zest until combined.
3. Add in your cassava and coconut flour and baking soda
4. Grease up your donut/muffin tin
5. Fill halfway, as these rise quite a bit!
6. Bake for 20 minutes
7. Remove from oven and let sit
8. Sprinkle with powdered sugar
9. Enjoy!