1. Preheat oven to 350°F. Combine oil, barley malt, maple syrup and hot water.
2. In a separate bowl, combine flour, baking soda, ginger, cinnamon and salt. Mix dry and wet ingredients together. Form the dough into four balls with floured hands. Lightly flour a rolling surface and roll out dough to about [q:1/4] inch thick. 
3. Lightly oil a cookie sheet.
4. Cut the dough with cookie cutters and place on the cookie sheet. Repeat until all dough is rolled and cut.
5. Bake for 10 minutes until the bottom of the cookies are slightly brown.

1. Preheat oven to 400°. Toast almonds on a baking sheet for 5–6 minutes until just browned. Cool. Reduce oven temperature to 350°.
2. Melt coconut oil. Add cashew nut butter and maple syrup and whisk together to blend well.
3. Finely grind almonds with oats in a blender. Add coconut sugar, cinnamon, and salt, and blend again. Add wet mixture and blend again until mix comes together. Mix in coconut by hand. Divide mixture equally between your chosen molds or into a parchment paper lined tin and press down. Place molds on a baking sheet and bake for 15 minutes, or until cheesecake is browned around edges. Cool on a wire rack.

1. To make chai spice mix, place black pepper, nutmeg, cardamom, cloves, cinnamon, and ginger in a small jam jar. Seal with a lid and shake to mix well. Use as needed.
2. Make the cheesecake base, pressing base into 8 round molds (each about 2 inches in diameter).
3. For cheesecake filling, soak cashews in cold water for 1 hour. Drain and blend with salt in a blender until as fine as possible. Add coconut oil and blend again until completely smooth.
4. Add maple syrup, coconut sugar, vinegar, coconut cream, and [q:3 1/2] teaspoons of the Chai Spice mix and blend again until well mixed and smooth.
5. Use a jug or piping bag to fill molds evenly with cheesecake filling. Chill cheesecakes in fridge overnight before de-molding and serving, or freeze for 2 or more hours. If frozen, they are easier to de-mold, but they’re best left to soften in the fridge for an hour or two before serving. Cheesecakes will keep well in a covered container in the fridge for 2 to 3 days.

1. In a saucepan set over medium heat, combine 4 cups of the blueberries, the sugar, cornstarch, salt, water, and jelly. Bring mixture to a boil. Cook and stir for 2 minutes, or until mixture is thick and bubbly. Remove pan from heat.
2. Add butter, lemon juice, and remaining 2 cups of blueberries to saucepan. Stir until butter is melted. Divide blueberry mixture into 8 individual baking cups or ramekins.
3. Roll defrosted puff pastry to V-inch thick on a lightly floured surface. Cut pastry into 8 rounds, making sure they are slightly larger than tops of baking cups. Place puff pastry rounds on a parchment-lined baking sheet and freeze for 20 minutes.
4. Paint pastry rounds with beaten egg and a pastry brush, taking care not to drip any egg wash down sides of pastry tops. Freeze pastry rounds for an additional 20 minutes.
5. Remove pastry rounds from freezer. If desired, scribe a design onto pastry tops using a sharp paring knife.
6. Preheat oven to 425°. Bake pastry tops for 15 to 20 minutes, or until puffed and browned.
7. Top each blueberry-filled baking cup with a baked puff pastry round. Serve with ice cream or frozen yogurt, if desired.

1. Preheat oven to 350°. Grease a glass pie pan with coconut oil.
2. Sift together coconut flour and salt in a small bowl.
3. In a large bowl, whisk together coconut milk, eggs, maple syrup, and vanilla, if using.
4. Whisk dry ingredients into wet until a smooth batter is formed. Pour batter into greased pan. Sprinkle blackberries over surface of batter.
5. Bake for 45 minutes. Allow clafoutis to cool slightly before serving.

1. Stir together flour, cinnamon, and nutmeg. Set aside.
2. Cream butter, sugars, eggs, and vanilla until smooth.
3. Stir flour mixture into wet ingredients and mix with a large spoon until dough is wet. Stir in oatmeal, raisins, and grated sweet potato until well mixed. Cover bowl and chill for at least 2 hours.
4.  Shape heaping tablespoons of dough into balls. Place 2 inches apart on a cookie sheet lined with parchment, a baking mat, or sprayed with nonstick cooking spray.
5. Bake at 350° for 12 minutes or until bottoms of cookies have begun to brown and tops are no longer glossy.
6. Let cookies sit on cookie sheet for 2 minutes. Remove to a cooking rack and completely cool.

1. Grease a 12-cup muffin tin.
2. Combine dates, walnuts, oil, baking soda, and salt in a medium bowl. Pour in boiling water. Set aside for 20 minutes.
3. Meanwhile, combine amaranth, sorghum, and tapioca flours in a large bowl. Whisk in sugar and xanthan gum. Set aside.
4. Whisk eggs and vanilla in another medium bowl until combined. Stir in date mixture. Add date-egg mixture to flour mixture in large bowl. Stir until combined.
5. Pour batter evenly into muffin cups. Let sit for 30 minutes. Preheat oven to 350°.
6. Bake muffins for 18 to 20 minutes, or until firm to the touch. Remove muffins from pan and allow them to cool on a rack.

1. Preheat oven to 350°. Lightly oil the cups of a 12-cup muffin pan, or line cups with paper liners, and set aside.
2. Mix together sorghum flour, tapioca starch, quinoa flour, baking powder, baking soda, xanthan gum, cinnamon, and salt in a large bowl.
3. In a medium bowl, whisk together milk, eggs, honey, applesauce, and vanilla extract until well combined. Stir in carrots and raisins.
4. Add wet ingredients to dry and mix until combined.
5. Fill muffin cups with batter. Bake for 18 to 20 minutes, until a toothpick inserted in the center of a muffin comes out clean. Leave muffins in pan for 10 minutes and then carefully remove to a wire rack to finish cooling.

*If the honey is too thick and not pourable, gently heat it in a saucepan until it’s more liquid.

1. To make dough, place all-purpose flour, white whole-wheat flour, whole-wheat flour, sugar, salt, oil, and water into the bowl of a stand mixer. Mix with a dough hook attachment, or by hand, until mixture comes together into a ball. Cover bowl with plastic wrap and let it rest for 1 to 2 hours at room temperature.
2. To prepare filling, heat a large frying pan over medium heat and add coconut oil, brown sugar, sugar, and cinnamon. Stir. Add apples to pan and cook them, stirring often, for about 6 to 8 minutes, until apples are fork-tender. Place mixture into a bowl and let it cool for 10 minutes. Add ground almonds and mix well.
3. When dough is ready, preheat oven to 375°. Divide dough into 3 pieces. Cut off a large piece of parchment paper and sprinkle it with some all-purpose flour. Roll out a piece of dough into a rectangle about 8 by 14 inches, lifting dough a few times to add more flour underneath it. Place a third of filling down length of dough, 2 inches from edge. Fold in right and left sides (the short sides) about 1 inch from edge. Roll long end of dough (with filling), into a tight, long log. Place it on a cookie sheet or jelly roll pan lined with parchment. Repeat same steps to make 2 other logs.
4. Bake strudel for 30 to 40 minutes, or until it is lightly browned, and transfer to a wire cooling rack. Serve warm or at room temperature with a drizzle of honey over top, if desired.