1. Heat oven to 350° F. Spray loaf pan with non-stick vegetable spray.
2. Combine eggs, water and pumpkin. Add Spice Cake mix and blend well. Fold in dried cranberries if using. Pour batter into pan.
3. Bake for approximately 36 to 38 minutes or until toothpick inserted in center comes out clean.

1. Preheat oven to 375 degrees.
2. In a large bowl, toss apples with apple cider vinegar or lemon juice.
3. In a medium-sized bowl, combine sugar and vanilla bean. Stir until well combined, then add [q:1/4] cup brown sugar, cinnamon, allspice, cloves, nutmeg, 3 tablespoons flour, and salt.
4. Pour over apples and mix until well coated, then put in prepared, unbaked pie crust.
5. In a medium-sized bowl, combine remaining [q:1/2] cup brown sugar and butter. Mix until well combined, then add remaining [q:1/2] cup flour and oats. Spread evenly over pie filling. Bake for 45 minutes to 1 hour.

1. Preheat oven to 375ºF.
2. In a 9-inch square baking dish, combine berries, vanilla, cardamom, and orange juice. Stir well.
3. In a medium bowl, combine both flours, the oats, pecans, rosemary, baking powder, and salt (if using). Stir well. Create a well in middle of mixture and add milk, oil, and monk fruit. Gently stir until just blended; do not overmix.
4. Using a spoon, drop dough on top of fruit in 9 even mounds. Bake until dough is cooked through and golden, 35 to 45 minutes.
5. Remove from oven and let cool slightly. Serve warm.

1. For the topping: Finely chop [q:1/4] cup of the almonds. Combine chopped almonds, flour, brown sugar, granulated sugar, vanilla, cinnamon, and salt in a bowl. Stir in melted butter until mixture resembles wet sand and no dry flour remains.
2. Toast remaining [q:1/2] cup almonds in a 10-inch nonstick skillet over medium-low heat until just beginning to brown, about 4 minutes. Add flour mixture and cook, stirring constantly, until lightly browned, 6 to 8 minutes; transfer to a plate to cool. Wipe skillet clean with paper towels.
3. For the filling: Combine 2 tablespoons of the sugar and the cornstarch in a small bowl; set aside. Combine fresh cherries, lemon juice, vanilla, salt, almond extract, and remaining sugar in now-empty skillet. Cover and cook over medium heat until cherries release their juice, about 7 minutes, stirring halfway through cooking. Uncover, stir in dried cherries, and simmer until cherries are very tender, about 3 minutes.
4. Stir in cornstarch mixture and simmer, stirring constantly, until thickened, 1 to 3 minutes. Off heat, distribute topping evenly over filling. Return skillet to medium-low heat and cook until filling is bubbling around edges, about 3 minutes. Let cool off heat for at least 30 minutes before serving.

1. Preheat oven to 350°.
2. Mix wet ingredients together in one bowl. Fully combine so there are no lumps. Mix dry ingredients together in another bowl. Slowly add wet ingredients to dry bowl. Combine.
3. Pour into a nonstick 9x9–inch baking dish. You can spray dish with light oil spray or line with parchment paper. Bake for 20 to 25 minutes. Remove from oven.
4. Immediately top with chocolate chips and salt. Let chocolate chips melt on top. Let cool for 15 minutes before serving.

Blondie Layer

1. Preheat oven to 350 degrees
2. In a large mixing bowl, add butter, brown sugar and cane sugar. Mix to combine, then mix in eggs and vanilla extract.
3. In a separate bowl, add flour, baking soda and salt, stirring to combine. Add half the dry ingredients, mix to combine, add remaining dry ingredients and mix again. Stir in dried cranberries and white chocolate chunks. Do not over-mix.
4. Line a 13-x-9-inch pan with parchment paper; transfer batter into pan and spread evenly.
5. Bake for 20 to 22 minutes, until edges are golden but before center is firmly set.*
6. Remove from pan and set aside to cool.

Frosting

1. In a large mixing bowl, beat cream cheese and butter together until fluffy. Mix in powdered sugar one cup at a time. Add orange zest and stir to combine.
2. Once bars are fully cooled, spread an even layer of frosting on top. Sprinkle with dried cranberries and drizzle with melted chocolate. Allow 1 hour for frosting to set.
3. Cut the bars into your desired shape! Square or triangle.

1. Preheat the oven to 350 degrees.
2. Line a loaf pan with parchment paper, and oil lightly.
3. Using a stand or hand mixer, combine cream cheese, sugar and vanilla bean paste and mix until well combined, then set aside.
4. In a large mixing bowl, whisk together flour, sugar, cinnamon, baking soda, baking powder and salt.
5. In a small mixing bowl, whisk together vanilla extract, egg, whole milk, Greek yogurt and avocado oil.
6. Add wet ingredients to dry ingredients. Using a sturdy spoon, mix into a batter, which will be quite thick.
7. Into prepared loaf pan, add half of the batter. Spoon about two-thirds of the cream cheese mixture onto batter and, using a butter knife, swirl cream cheese through batter. Be careful not to over-swirl — leave thick ribbons of cream cheese.
8. Pour remaining batter over cream cheese layer and smooth top. Dollop remaining cream cheese mixture on top, swirling it slightly into the batter.
9. Sprinkle top of loaf with sugar.
10. Bake for 45 to 55 minutes, or until a knife inserted into the middle comes out mostly clean. Remove from pan, place on a baking rack and allow to cool completely.

1. Prepare Almonds
   1. Place almonds in a glass jar or bowl filled with enough filtered water so they’re submerged. Cover the jar or bowl with a clean towel.
   2. After 8 to 12 hours of soaking, strain and rinse well. Dehydrate on a lined dehydrator tray at 115° for 24 hours, or until fully dried.
2. Prepare Buckwheat
   1. Soak the raw buckwheat groats in a bowl with enough filtered water to cover the groats. Soak for 20 minutes.
   2. Rinse well in a strainer. Leave groats in the strainer and place over a bowl to catch excess water.
   3. Place a clean tea towel over the top of the strainer and set aside at room temperature for 24 to 36 hours to sprout, rinsing 2 to 3 times a day.
   4. The sprouting process is complete when the tail is the same size as the width of your pinky finger. Rinse well one more time, strain, and spread on a lined dehydrator tray.
   5. Dehydrate at 115° for 8 to 12 hours, or until dried. Store at room temperature until ready to use.
3. Prepare Oat Flour
   1. Soak 5 cups of raw oat groats with enough filtered water to cover. Soak for 6 to 8 hours, strain, and rinse well.
   2. Spread groats on a lined dehydrator tray and dehydrate at 115° for 12 to 20 hours, or until dried.
   3. Ensure your high-speed blender container is fully dry, and then blend the dehydrated oat groats in two separate batches until flour is formed.
   4. Sift the oat flour through a fine-mesh strainer or sieve over a dry bowl to remove any leftover unblended, hard granules. If the flour still looks grainy, repeat the blending and sifting process.
   5. This recipe yields [q:3 1/4] cups of activated oat flour. Store unused flour in the freezer for optimal freshness.
4. Make Blond Buckwheat Crunch Base
   1. in a food processor, process almonds, buckwheat, oat flour, coconut sugar, mesquite powder, and cinnamon until mixture resembles coarse flour.
   2. Add melted coconut oil, tahini, and vanilla. Process again until batter starts sticking together.
   3. Line an 8-inch square baking pan with parchment paper and, using your hands, press blond buckwheat crunch base into bottom of pan, creating an even layer.
   4. Using back of a spoon, firmly smooth out layer and set aside while you make Mexican Chocolate Mousse.
5. Make Mexican Chocolate Mousse
   1. In a food processor, process avocados, cacao powder, coconut milk, coconut nectar, vanilla, cinnamon, salt, cloves, and cayenne pepper together until mixture is smooth. This will take a couple of minutes, and you will need to scrape down sides of food processor.
   2. Add melted coconut oil and process again until mixture is well combined.
6. Prepare the Bars
   1. Pour mousse on top of crust in square pan, and even out the layer using an offset spatula. Chill pan in freezer for 8 hours or overnight, until firm.
   2. Remove pan from freezer and trim edges with a knife to create a clean line on all four sides. Slice into 2x1–inch bars (you can use a ruler to mark each cut with a knife). Make sure to clean your knife in between each slice.
   3. Line a cutting board or tray with parchment paper and transfer bars to prepared surface. Place bars back in freezer for a few hours to firm up before enrobing.
7. Make Enrobing Dark Chocolate
   1. In a stainless steel or heatproof glass bowl, combine cacao butter and cacao paste and melt them down using the bowl over bowl method, being careful not to burn chocolate.
   2. For bowl over bowl method, fill a stainless- steel bowl with boiling water from a kettle.
   3. Place ingredients to be melted in a second stainless steel bowl (bigger than bowl of boiling water), so it doesn’t rest on water.
   4. Rest larger bowl with ingredients in it on top of smaller bowl with boiling water. Stir until ingredients are melted.
   5. While bowl is still over hot water, add coconut nectar and vanilla and stir until combined.
   6. Remove bowl from heat and let chocolate sit at room temperature for 15 minutes to cool. (If you use the chocolate while it’s still hot, the bars will melt.)
   7. Transfer melted chocolate to a small bowl for enrobing.
8. Enrobe the Bars
   1. Remove bars from freezer and, using a chocolate dipping fork or regular dinner fork, dip a bar into melted chocolate for a few seconds with base facing down (chocolate mousse layer should be facing up).
   2. Remove bar from chocolate and allow excess chocolate to drip off.
   3. Transfer enrobed chocolate bar to lined surface and repeat process until each bar is enrobed.
9. Place bars back in fridge for 10 minutes to set before serving.

1. Rinse rice under cold water. Drain and set aside.
2. Bring coconut milk beverage to a boil in a large pot. Add rice, ginger, and lime zest. Lower heat to a simmer.
3. Cook for 30 minutes, stirring every few minutes, until rice is soft and creamy and most of the liquid has been absorbed. Remove from heat and stir in the [q:1/3] cup of honey and the vanilla. Taste and add more honey if a sweeter pudding is desired. Set mixture aside to cool.
4. Place frozen raspberries in a saucepan set over medium-low heat. Add water and the 3 tablespoons of honey. Cook for approximately 10 to 15 minutes, until raspberries soften and sauce forms. Remove from heat and stir in lime juice.
5. Serve pudding warm or at room temperature, topped with Raspberry-Lime Sauce.