1. Preheat oven to 350F. Grease and lightly dust with coconut flour or arrowroot powder two 8-inch round cake pans or a 12-cupcake pan.
2. In a dry food processor fitted with the “S” blade, grind the sweetener to a very fine powder.
3. Add  shredded coconut to the sweetener in the food processor. Spin it for a minute until a very fine powder. Open the lid, stir the bottom, replace the lid, and grind again until the powder is uniformly fine.
4. To the ingredients in the food processor, add arrowroot, baking powder, salt, nutritional yeast, and cacao powder. Mix well and pour into a large mixing bowl.
5. For wet ingredients, it is better to use a blender for a smooth red color. Place in blender the beet, eggs, apple, vanilla, almond extract, and yacon syrup (if using).
6. Blend very well until beet and apple are liquefied and smooth.
7. Pour  wet ingredients into the dry ingredients. Stir briefly until smooth.
8. Pour the batter into the prepared baking pan(s). Bake cupcakes for 20 to 25 minutes, or 8-inch layers for 25 to 35 minutes, until a toothpick inserted into the center comes out clean. Let cool completely in the pan(s) on a rack.

1. Preheat oven to 350F.
2. Using a food processor, pulse 3 cups of coconut, sugar, salt, baking powder until the mixture is fine.
3. Add butter and pulse until mixture has a uniform texture.
4. Add vanilla and egg and pulse until the dough just barely begins to pull together.
5. Using a small cookie scoop (or ice-cream) scoop dough into balls and roll in remaining coconut.
6. Bake for 14 to 18 minutes, or until edges are golden

1. Using a serrated knife, cut 14 slices ([q:1/4]-inch thick) from the pound cake. Return the remaining cake to the freezer for another use. Spread 7 of the slices with jelly. Top with plain slices. Trim off and discard crusts.
2. Using a [q:1 1/4]-inch star cookie cutter, cut a star from four of the pound cake sandwiches. Set stars aside.
3. Cut sandwich trimmings and remaining whole sandwiches into [q:3/4]-inch squares.
4. Into four 8-ounce parfait or wine glasses, place half the cake squares, half the blueberries, and [q:1 1/2] containers yogurt, dividing equally. Top with the remaining cake squares and blueberries.
5. Spoon dollops of the remaining yogurt on top of each parfait. Top each with a star and serve.

1. Cake

   1. Preheat oven to 350F
   2. Combine the coconut flour, cocoa powder, espresso powder, baking soda, salt and salt in a medium mixing bowl. Whisk to combine.
   3. In a separate bowl, combine the eggs, coconut oil, honey, almond milk, vanilla extract and lemon juice.
   4. Add the dry ingredient to the wet and mix to combine into a smooth batter.
   5. Fill each of three round cake pans half way up, distributing the batter equally among the pans.
   6. Place pans on a cookie sheet in the oven and bake for 18-20 minutes or until a toothpick inserted into the center of each cake comes out clean.
   7. Allow to cool until ready to fill and layer. Once cool, invert cakes on a wire baking rack to release the pans.

2. Caramel Filling

   1. Place all ingredients into the bowl of your food processor and blend until smooth, stopping to scrape down the sides.
   2. Using an offset spatula, spread filling to about [q:1/4]” thickness onto the flat side of 2 cakes, leaving about [q:1/4]” from the outer edge of cake all around. Stack one on top of the other, and top with the last cake.

3. Sunbutter Frosting

   1. Whip all ingredients in a mixing bowl with a hand blender until fluffy.
   2. Chill in refrigerator until ready to use.
   3. Whip frosting again before frosting the cake.

1. Drain pecans and dates.
2. Blend all ingredients except cacao nibs in a food processor with an S-blade just until crumbly.
3. Stir in cacao nibs, if using.
4. Take a tablespoon of mixture and roll into a small ball. You may flatten this to make it more cookie-like. Refrigerate. These cookies keep well for a long time.

1. Preheat oven to 375°F.
2. Lightly oil a 9-inch deep-dish pie pan on the bottom and up the sides with 1 tablespoon melted coconut oil.
3. To make the crust, combine the teff flour, oil, maple syrup and salt in a medium-size bowl and stir until well combined.
4. Transfer the dough to the prepared pie pan and use your fingers to press it out in an even layer over the bottom and up the sides of the pie pan. Poke a few holes in the dough with a fork.
5. Bake for about 10 minutes, until it loses its shine. Remove from the oven and add your pie filling.

Granola

1.  Preheat oven to 300°.
2. Lightly coat baking sheet with nonstick cooking spray.
3. In a large bowl, combine oats, flour, cinnamon, and salt.
4. In another bowl, whisk together syrup, oil, and vanilla. Add this to the oat mixture, stirring well to coat.
5. Spread granola across prepared baking sheet. Bake for 30 minutes.
6. Remove from oven. Sprinkle with raisins.
7. Using a large spoon, mix raisins and granola well, breaking up any lumps.Return granola to oven and continue baking for 20 minutes more.
8. Allow granola to cool completely. It may be kept refrigerated in an airtight container for 2 weeks.

Parfait

1. For each parfait, place [q:1/2] cup of plain, nonfat yogurt in a bowl with [q:1/2] cup of granola.
2. Add fresh, sliced peaches, raspberries, or other fruit. Serve immediately.

1. Grate carrots and toss with [q:1/2] cup of sugar. Let carrots rest in strainer for 20 minutes.
2. Using mortar and pestle, crush cardamom seeds and discard pods, grind cardamom seeds and whole cloves into a powder.
3. Sift flour, baking soda, cinnamon, salt. Add freshly ground cardamom seeds and cloves.
4. Mix brown sugar, remaining sugar, eggs and oil
5. Add flour mixture into egg mixture.
6. Stir in grated carrots.
7. Pour into 8x11-inch pan.
8. Bake at 350F for 45-55 minutes or until cake tests done.

1. Preheat the oven to 350°F. Grease or cover in parchment paper two cookie sheets.
2. With a mixer, blend oil, sweeteners, eggs, and vanilla together until fluffy and creamy.
3. Combine oats, flour, baking soda, salt, and cinnamon and stir into the wet ingredients until well blended.
4. With a spatula or spoon stir in the trail mix. Mix well.
5. Scoop about [q:1/4] cup of dough for each cookie, roll into a ball shape and place [q:2 1/2] inches apart on the prepared baking sheet.
6. Bake cookies for 15–18 minutes, or until lightly brown. Transfer to a wire rack to cool. Store in a sealed container.

1. Preheat oven to 350°.
2. Line a 9-inch round cake pan with parchment paper or foil cut to exact size. Spray with cooking oil spray and lightly flour.
3. Coarsely chop the bittersweet chocolate and melt with the butter in a microwave oven on High for two minutes. Stir with a wooden spoon until all of the chocolate has melted and the mixture is smooth.
4. Beat the eggs until thick and then stir in sifted cocoa and sugar. Beat mixture until thick and creamy.
5. Add the melted butter and chocolate mixture, and beat again until well blended.
6. Pour the mixture into the prepared pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean.
7. Place cake on cooling rack for 10 minutes before turning it onto a serving plate. When cool, sprinkle with the confectioners' sugar, using a sifter, and garnish with berries.