Gluten-Free Espresso Sea Salt Brownies

Gluten-Free Espresso Sea Salt Brownies
Print Recipe
Gluten-Free Espresso Sea Salt Brownies
Print Recipe
Instructions
  1. Preheat the oven to 350 degrees. Melt the coconut oil and the chocolate over very low, gentle heat. Whisk the chocolate mixture in a bowl with palm sugar. Whisk in the eggs until the mixture thickens, about 30 seconds. Add the espresso. Stir in the flour and salt until just combined. Pour into a 9-inch square baking dish that has been sprayed with non-stick spray and bake for 25 minutes. Serve with vanilla ice cream or gelato.
Share this Recipe

Gluten-Free Cranberry Chocolate Scone Recipe

Gluten-Free Cranberry Chocolate Scone Recipe
Print Recipe
Gluten-Free Cranberry Chocolate Scone Recipe
Print Recipe
Ingredients
Servings:
Instructions
  1. Combine flour, arrowroot, salt, and baking powder, and set aside. In a small bowl, combine syrup, vanilla, coconut oil, and egg. Whisk until blended. Add wet to dry ingredients and mix until combined. Fold in cranberries, chips, zest and nibs. Form dough into a ball and place on a piece of parchment paper. Slightly flatten and place on baking sheet. Cut into 8 wedges. Bake at 3500 F for 20 minutes.
Share this Recipe

Raw Cashew Yogurt

raw vegan yogurt mazopiya
Raw Cashew Yogurt
Print Recipe
The power of probiotics comes through in this dairy-free vegan cashew yogurt.
raw vegan yogurt mazopiya
Raw Cashew Yogurt
Print Recipe
The power of probiotics comes through in this dairy-free vegan cashew yogurt.
Ingredients
Servings:
Instructions
  1. Put all ingredients in a high-speed blender. Let sit loosely covered in a dark area for 24-48 hours to let probiotic cultures form. Store in an airtight container in the refrigerator. Yogurt will thicken once refrigerated. Top with your favorite nuts and fruit for a healthy breakfast or snack.
Recipe Notes

Recipe courtesy of Carla Cohen

Share this Recipe

Gluten-Free Espresso Crunch Cookies

gluten-free cookies mazopiya
Gluten-Free Espresso Crunch Cookies
Print Recipe
gluten-free cookies mazopiya
Gluten-Free Espresso Crunch Cookies
Print Recipe
Ingredients
Dry Ingredients
Melt; Add
Fold In
Servings:
Instructions
  1. Whisk dry ingredients and set aside. Melt chocolate and add espresso and mix well. Add melted butter and vanilla and mix well. Add agave and stir until well-blended. Add egg and mix well. Combine wet with dry ingredients until well-blended. Fold in chips and cacao nibs. Drop by tablespoons on greased cookie sheet and top with smoked sea salt (optional). Bake at 350 degrees for 10 minutes.
Recipe Notes

This gluten-free cookie recipe is courtesy of Carla Cohen (class instructor).

Share this Recipe

Power Protein Pancakes

Gluten free pancakes Power Protein
Power Protein Pancakes
Print Recipe
Servings
8-10 pancakes
Servings
8-10 pancakes
Gluten free pancakes Power Protein
Power Protein Pancakes
Print Recipe
Servings
8-10 pancakes
Servings
8-10 pancakes
Ingredients
Servings: pancakes
Instructions
  1. Beat eggs. Add almond butter, bananas, honey, and cinnamon and blend. Add melted butter and vanilla and mix well. Mix in flour and flax seed. Heat skillet to medium heat and add coconut oil. Pour 2-3 tablespoons of batter for each pancake. Cook 2-3 minutes on each side (or until golden brown). Top with butter and raw honey or maple syrup.
Recipe Notes

Recipe Courtesy of Carla Cohen

Share this Recipe