1. Preheat oven to 350˚. Grease an 8x8-inch baking dish and set aside.
2. Gently toss halved apricots with lemon juice, honey, cornstarch, ginger, and cinnamon. Spread apricots in baking dish.
3. In a medium bowl, mix together oats, flour, brown sugar, and salt.
4. Add butter cubes to oat mixture. Using your fingers, work butter into oat mixture until clumps begin to form and butter pieces are reduced in size.
5. Sprinkle oat topping over apricots. Bake 35 to 40 minutes, or until filling is bubbly and topping is golden brown.

1. Preheat oven to 350F. Butter a 9” x 9” square baking dish.
2. In a large bowl combine all the berries, monk fruit sweetener, flour, and cinnamon. Pour into prepared pan.
3. In a separate bowl combine rolled oats, butter, flour, monk fruit sweetener, and salt.
4. Place crumble over berry mixture and place pan into the oven for 30 to 40 minutes.
5. Allow berry crumble to cool for an additional 15 minutes
6. Serve warm and enjoy!

1. Preheat oven to 350°. Grease 9 of the muffin cups in a muffin pan.
2. In a large bowl, combine coconut flour, cocoa powder, salt, and baking soda.
3. In a medium bowl, whisk together eggs, oil, honey, and vanilla extract. Mix wet ingredients into dry ingredients until fully incorporated. Gently fold in raspberries.
4. Scoop approximately [q:1/4] cup of batter into each greased muffin cup.
5. Bake approximately 20 minutes, until a cake tester inserted into center of muffin comes out clean. Cool muffins in pan for [q:1/2] hour.

1. Preheat your oven to 350 degrees Fahrenheit.
2. Whisk together eggs, non-dairy milk, pumpkin puree, vanilla extract, maple syrup, and pumpkin pie spice.
3. Slice bread diagonally, and layer like shingles into a greased baking dish.
4. Pour over the pumpkin custard and let the bread soak it all up. Set aside until time to bake.
5. To make the crumble topping, mix together flour, plant-based butter, cinnamon, and coconut sugar by combining with a fork until pea-size crumbles form.
6. Stir in cereal and chopped pecans. Cover and refrigerate until it is time to top the casserole to prevent the butter from getting too warm.
7. Once the casserole has soaked up the pumpkin custard, add an optional few dollops of room temperature cream cheese or vegan cream cheese substitute, about 8 oz. Top with the pecan crumble topping and bake for 40 to 45 minutes.
8. Slice and enjoy!

Prepare the Dough*

1. In a small bowl, combine the yeast with 2 tablespoons of maple sugar and 5 tablespoons of 105 to 110°F water. It should be slightly warm to touch. Let the mixture sit for 5 to 8 minutes until foaming and bubbly. (Be careful to not kill the yeast with hot water, or alternatively, fail to activate it with cool water.)
2. In a large bowl or a stand mixer, combine the almond flour, arrowroot, baking powder, apple cider vinegar and salt. Mix to combine using a whisk or spatula.
3. In another bowl, mix the coconut oil, avocado oil, eggs, [q:1/2] cup sugar until combined. Then add the yeast mixture in and mix again. 
4. Slowly pour the egg/yeast mixture into the dry ingredients and mix for about 3 minutes. Cover this bowl with a kitchen towel or plastic wrap and let rest for 1 hour or until it has doubled in size. (It works better and faster in a warm area.)
5. Once it has doubled in size, punch the dough with a avocado oil-greased knife, then cover it again and set in the fridge. This process can be done the night before. If doing the same day, allow at least 2 hours of refrigeration.

Assemble the Buns

1. Preheat the oven to 350°F.
2. Remove the dough from the fridge.
3. Mix the filling ingredients in a bowl until smooth and set aside.
4. Spray a Pyrex dish or baking pan (square or circle) with avocado oil to grease evenly and set aside.
5. Fill a small bowl enough avocado oil to dip your fingers while you spread the dough. Lay out a large piece of parchment paper for working the dough on and spray it with avocado oil.
6. Place the dough in the middle of the parchment paper and cover with another piece of parchment. Using a rolling pin or wine bottle, roll the dough evenly into about [q:1/3] inch thickness. Remove the top parchment paper piece and spread the filling evenly on top, leaving a small [q:1/2] inch border around the dough.
7. Using the parchment paper, lift the dough and fold it gently. It will be very soft. Form the dough into a log that looks like a cookie dough log. Place it in the fridge for 30 minutes to harden, which will make it easier to slice. 
8. Cut the cold dough into 2 to 3 inch slices, placing each roll on the greased pan. (It is okay to place them close to each other).
9. Bake for 40 to 50 minutes, or until a knife or toothpick comes out clean from the dough portion. They will look golden brown and be pretty firm to touch.
10. Make the frosting while the buns are baking by adding all of the frosting ingredients to a small saucepan over low heat, mixing well. If the frosting is too thick, add some coconut milk or regular milk to thin. The frosting can be made the day before. If made in advance, reheat it prior to adding to the buns so it's easy to spread.**
11. Remove the rolls from the oven and coat with the slightly warm frosting.

1. Keto Pie Crust

   1. In food processor add almond flour, coconut flour, xanthan gum, and sea salt. Pulse until fully combined.
   2. Add butter and cream cheese, pulse for a few seconds until crumbly.
   3. Add egg and vinegar and pulse until dough just comes together.
   4. Place dough on cling wrap, flatten to [q:1/4] inch thick, wrap, and freeze for at least 1 hour.
   5. Preheat oven to 325.
   6. Slightly thaw frozen pie dough and place in 9-inch pie pan. Using fork, place small holes on the bottom of the pie dough.
   7. Bake for 8 to 10 minutes.
   8. Set aside to cool.

2. Pumpkin Pie Filling

   1. In a bowl, combine Organic Monk Fruit Sweetener, flax seed meal, cinnamon, nutmeg, and ginger.
   2. In a stand mixer, combine pumpkin puree, eggs, heavy cream, and vanilla monk fruit.
   3. Add dry ingredients to the stand mixer and combine until uniform.

3. ​Baking the Pie

   1. Pour pumpkin puree into par baked pie crust and cover with aluminum foil.
   2. Bake for 30 minutes, remove aluminum foil and bake for an additional 10 minutes.

1. Preheat oven to 350°.
2. Stir yogurt and sugar together and then lightly beat in eggs and vanilla.
3. In a separate bowl, combine flour, salt, cinnamon and baking soda.
4. Now mix everything with the banana mash. Optionally add nuts at this time.
5. Pour mixture into a greased and floured 9 by 5 inch loaf pan.
6. Bake at 350° for one hour or until toothpick inserted in center comes out clean.

1. Preheat the oven to 350°F. Prepare muffin tin by spraying well with cooking spray or line the tins with paper; set aside.
2. In a blender or food processor add all ingredients (except the chocolate chips) and blend until smooth.
3. Fold in mini chocolate chips to the mixture.
4. Fill each muffin cup [q:3/4] full with the muffin mixture.
5. Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Best if enjoyed after 5 days or store in the freezer for up to 3 months. 

1. Preheat oven to 325°.
2. Line a rimmed baking sheet with unbleached parchment paper. Lightly brush paper with a small amount of oil. Set baking sheet aside.
3. Whisk the [q:1/2] cup of oil, the maple syrup, coconut sugar, cocoa powder, vanilla, and salt together in a large bowl. Add oats and almonds until well combined.
4. Transfer mixture to prepared sheet, spreading it across surface in an even layer. Press mixture down firmly with a stiff metal spatula until it’s compact.
5. Bake for 35 to 40 minutes. Granola will be firm and fragrant.
6. Allow granola to cool on baking sheet for 1 hour. Break granola into pieces. Stir in chocolate and cherries. Store in an airtight container at room temperature for up to 2 weeks.

1. Preheat oven to 350°. 
2. To make topping, stir together flour, oats, nuts, sugar, salt, and cinnamon. Add melted butter and stir into flour mixture. Set aside. 
3. To make filling, gently toss together fresh or defrosted raspberries, lemon juice, sugar, and cornstarch. Transfer raspberries to an 8-inch square baking dish. Evenly crumble topping over fruit.
4. Bake for 30 minutes, until fruit is bubbling and topping is golden brown.