Organic Keto Graham Cracker Crust

1. Preheat oven to 350°F.
2. In bowl, combine almond flour, golden flaxmeal, baking powder, cinnamon, salt.
3. In a separate bowl, cream butter for 2 to 3 minutes.
4. Add Organic Monk Fruit Sugar Replacement and beat until mixture is light and fluffy.
5. Add egg and vanilla monk fruit and beat for 1 to 2 minutes.
6. Add dry ingredients and mixture until dough is formed.
7. Roll out dough, wrap in saran wrap and refrigerate for at least 1 hour.
8. Place dough in 9 inch spring form pan and prebake for 8 minutes.
9. Allow crust to cool as cheesecake filling is being prepared.

Organic Cheesecake Filling

1. In stand mixer, beat cream cheese and Organic Monk Fruit on medium high speed until mixture is smooth and creamy.
2. Add sour cream, lemon juice, and vanilla monk fruit until fully combined.
3. On medium low speed, add one egg at a time until just blended.
4. Prepare water bath by filling roasting pan with 1 inch of water.
5. Fill 9 inch spring form with cheese cake filling. And cover with aluminum foil.
6. Place cheese cake pan into water bath and into the oven for 50 to 55 minutes.
7. Turn off oven, take off aluminum foil, and slightly open oven door.
8. Leave cheesecake in oven for 1 hour, then refrigerate overnight.

1. Preheat your oven to 450° Fahrenheit.
2. Defrost, split open, and cube the English muffins. Place on a baking sheet and toast in the oven for 5 minutes.
3. In a small bowl mix the cinnamon, ginger, nutmeg, and cloves to create the gingerbread spice mix.
4. In a separate bowl, whisk together the eggs, non-dairy milk, orange zest, gingerbread spice mix, vanilla extract, and [q:1/4] cup maple syrup until combined.
5. Add the cubed English muffins to a 9 x 13 casserole dish that is greased with coconut oil or vegan butter.
6. Pour the French toast mixture over the cubed English muffins and mix until each piece is thoroughly coated and the mixture is absorbed. Wrap with plastic wrap and refrigerate overnight or skip to the next step if baking immediately.
7. Preheat oven to 350 degrees Fahrenheit and bake until the casserole is set, about 30 minutes.
8. Serve with a drizzle of maple syrup and additional orange zest. Enjoy!

1. Preheat oven to 350°.
2. In a large mixing bowl, combine oats, almonds, cocoa powder, baking powder, and salt.
3. In a medium mixing bowl, whisk together milk, eggs, honey, melted coconut oil, and vanilla extract. Add milk mixture to oat mixture and combine well.
4. Stir in cherries and chocolate chips. Transfer mixture to an 8 by 10-inch baking dish greased with coconut oil.
5. Bake for 40 minutes. Remove from oven and allow to cool for 5 minutes. Serve drizzled with additional honey.

1. Preheat oven to 375°F with a rack in the center position.
2. Bring a large pot of water to boil. Add [q:1/4] teaspoon of salt and rice. Cook for 10 minutes and then add lentils. Cook for 20 to 22 minutes more, until lentils and rice are tender but not mushy. Drain and let cool.
3. Meanwhile, in a large nonstick skillet, heat 1 tablespoon of the oil over medium high heat. Add onion, garlic, cumin, [q:1/2] teaspoon of salt, and pepper. Cook for 3 minutes, and then add chard stems. Cook until onions and chard stems are very soft, 10 to 12 minutes more. Add chard leaves, water, and [q:1/4] teaspoon of salt and cook, tossing with tongs, until very soft, 5 minutes more. Let cool.
4. Line a baking sheet with unbleached parchment paper. In a food processor, combine lentils and rice, chard, quinoa flakes, lemon juice, eggs, and& [q:3/4] teaspoon of salt. Pulse until just combined. Divide mixture into [q:8 1/2] cup (4 oz) portions and shape them into 1-inch-thick patties (about 3 inches wide), placing them on prepared baking sheet as you go.
5. Brush patties with remaining 1 tablespoon oil and sprinkle with [q:1/4] teaspoon salt. Bake for 20 to 25 minutes, flipping halfway through, until cakes are crispy, browned, and cooked through.

1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
2. Process hazelnuts, flour, sugar, cornstarch, and salt in food processor until finely ground, about 30 seconds. Add butter and vanilla and process until dough comes together, about 30 seconds.
3. Transfer dough to counter and divide into 4 equal pieces. Working with 1 piece of dough at a time, press and roll into 10-inch-long by 1-inch-wide rope. Using bench scraper or sharp knife, cut rope into 20 lengths, then roll lengths into balls with your hands and space them 1 inch apart on prepared sheets. Repeat with remaining dough. Bake until edges are lightly browned, 16 to 18 minutes, switching and rotating sheets halfway through baking. Let cookies cool completely on sheets.
4. Microwave chocolate chips in small bowl at 50 percent power, stirring occasionally, until melted, 1 to 2 minutes. Spread [q:1/4] teaspoon chocolate over bottom of half of cookies, then top with remaining cookies, pressing lightly to adhere. Let chocolate set, about 15 minutes, before serving.

1. Prepare Crust Dough

   1. In the bowl of a food processor, pulse the [q:1 1/3] cup of flour with pinch of salt.
   2. Add cubed butter and pulse until mixture is size of peas.
   3. Drizzle in ice water and pulse until crumbs are moistened.
   4. Turn mixture out onto a work surface. Gather dough into a ball, flatten, wrap in plastic, and refrigerate for 30 minutes.

2. Bake Pie Crust

   1. Preheat oven to 350°. On a lightly floured surface, roll out dough to a 13-inch round, a scant [q:1/4]-inch thick.
   2. Fit dough into a 9-inch glass pie plate and trim overhang to [q:3/4] inch. Fold dough under itself and crimp decoratively.
   3. Refrigerate pie shell for 10 minutes.
   4. Line pie shell with foil and fill with pie weights or dried beans. Bake in center of oven until nearly set, about 25 minutes.
   5. Remove foil and weights and bake until crust is pale golden, about 10 minutes. Let cool slightly.

3. Make Filling

   1. In a medium bowl, whisk eggs with sugar, cornstarch, spices, and salt until smooth.
   2. Whisk in pumpkin purée and evaporated milk.

4. Bake Pie

   1. Pour filling into crust. Bake pie for 45 minutes, or until set.
   2. Cool pie on a wire rack.

1. Preheat oven to 375°. Grease the cups of a 12-cup muffin pan with the 2 teaspoons of coconut oil.
2. Whisk flours, baking powder, baking soda, spices, and salt together in a large bowl.
3. Whisk together eggs, maple syrup, melted coconut oil, and vanilla in a medium bowl until mixture is combined and smooth. Whisk maple syrup mixture into flour mixture until just combined. Gently stir in carrots, raisins, and walnuts.
4. Fill each cup of muffin pan with approximately [q:1/4] cup batter. Bake for 15 to 18 minutes, until a cake tester comes out clean when inserted in center of a muffin.
5. Let muffins cool for 10 minutes in pan. Remove muffins and transfer them to a wire rack to cool completely.

1. Heat a large, heavy skillet and dry roast the oats several minutes until they release a nutty fragrance and begin to brown slightly. Remove and place in a large mixing bowl.
2. Pulse the pistachios in the processor for several seconds and pour into the bowl. Place all dried fruit in the bowl and mix thoroughly.
3. Place the syrup, honey and oil in a medium saucepan and bring to a boil. Reduce the heat to medium and simmer, stirring constantly for 7 minutes. As the syrup cooks, it will begin to thicken. To test for doneness, fill a measuring cup with cold water. After 5 minutes of simmering, periodically drop a small drop of syrup into the water. When done, it will form a small soft ball in the bottom of the measuring cup. When this happens, remove and add the salt and vanilla to the syrup. Stir and pour over the oat mixture. Mix to thoroughly coat.
4. Preheat to oven to 300°. Lightly oil an 11" by 7" baking sheet and spread the oat mixture evenly over. Moisten hands very lightly and press the oat mixture down firmly. Bake for about 30 minutes or until light golden brown. Remove from the oven, press down on the granola with a moisten spatula and let cool for about 2 hours to harden. Slice into 1-inch squares.