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. Mix oat flour, buckwheat flour, baking powder, and salt together in a large bowl.
2. Whisk the 1 tablespoon oil, the eggs, ricotta cheese, and milk together in a medium bowl until blended.
3. Add wet ingredients to dry ingredients and stir until combined. Fold in blueberries.
4. Heat 1 teaspoon of the oil in a nonstick skillet set over medium heat. Add [q:1/4] cup of batter onto skillet. Repeat to make additional pancakes. Cook for 2 to 3 minutes. Carefully flip and cook other side for approximately 2 to 3 minutes, until pancake is cooked through. Repeat process until all batter is used. Add oil to pan as needed to prevent pancakes from sticking.
5. Top with maple syrup, honey, or jam.

1. In a bowl, whisk eggs and set aside.
2. In a saucepan, add frozen cauliflower rice and cook cauliflower rice until water is evaporated (about 8-10 minutes). Cook for 5 to 7 minutes if fresh. Set aside in a bowl.
3. Add avocado oil to a wok or large skillet and add broccoli, snap peas, ginger, and coconut aminos. Sauté at medium high-heat for about 5 to 7 minutes or until cooked through.
4. Push mixture to the sides of the wok to create an opening in the center for egg mixture. Add the eggs and quickly mix to scramble.
5. Toss in cauliflower mixture to combine, taste to see if it needs any other seasonings or more coconut aminos.
6. Top with cooked shrimp or your vegan protein option.

1. Heat milk in a medium saucepan over medium heat until warm, about 3 minutes.
2. Stir in soaked and drained quinoa and a pinch of salt. Decrease heat to medium low, cover, and cook until most of liquid has been absorbed, about 30 minutes.
3. Remove from heat. Stir in maple syrup and cranberries.

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. Soak shiitake 10 to 20 minutes in hot water to cover.
2. Remove and discard stems from shiitake and slice caps. Reserve soaking water.
3. Place water, shiitake soaking water, and shiitake in a pot. Cover and bring to a boil. Reduce heat to medium-low and simmer 5 minutes until shiitake are tender.
4. Add wakame flakes, onion, carrots, and broccoli. Cover and simmer 1 minute. Reduce heat to low and uncover.
5. Place miso in a small cup, add a little hot soup broth, and puree until creamy. Add pureed miso and tofu to soup stock. Simmer, without boiling, for 2 to 3 minutes.
6. Garnish with chopped green onions, and serve.

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. Purée all ingredients in a high-speed blender or food processor until smooth.
2. Serve dressing over salads, chicken, or fish; in pasta or potato salads; or with raw, sliced veggies.