1. Preheat oven to 350° F. Grease and lightly dust with coconut flour or arrowroot powder one 9 by 13 inch pan or two 8 inch round cake pans
2. In a dry food processor fitted with the “S” blade, grind the sweetener to a very fine powder.
3. Add the shredded coconut to the sweetener in the food processor. Spin it for a minute until a very fine powder. Open the lid, stir the bottom, replace the lid, and grind again until the powder is uniformly fine.
4. To the ingredients in the food processor, add the arrowroot, baking soda, baking powder, salt, nutritional yeast, cinnamon, nutmeg, cloves, and allspice. Mix well and pour into a large mixing bowl. Add the nuts and raisins (if using) to the bowl, and stir.
5. Place in the empty food processor the carrots, eggs, apple, orange zest, ginger, vanilla, maple flavoring (if using), and yacon syrup (if using). Mix well, until the carrot and apple are well liquefied.
6. Pour the wet ingredients into the dry mixture. Stir briefly to incorporate.
7. Pour the batter into the prepared baking pan(s). Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 2 hours in the pan(s) or on a rack.
8. Top with Paleo Creme Cheese Frosting.

1. Stir together all ingredients except nuts and cream in slow cooker crock. Cover and cook 1 hour on LOW (or 30 minutes on HIGH). Stir and then cover and cook an additional 7 hours on LOW (or 3 to 3 [q:1/2] hours on HIGH).
2. Stir cereal well before serving. Garnish cereal with nuts and a touch of cream, if desired.

1. In a large bowl, whisk together lime juice, 2 tablespoons of water, fish sauce, and sugar until sugar dissolves.
2. Add cucumber, shallots, and chilies. Toss together and let stand 30 minutes.
3. Sprinkle with peanuts, mint, and cilantro.

1. Preheat oven to 350°. Line a baking sheet with parchment paper.
2. Roast hazelnuts in a dry frying pan until the thin skins begin to crack. Transfer hazelnuts to a clean dish towel and rub off skins. 
3. Stir oats, seeds, and hazelnuts together and spread them over the baking tray. Whisk oil, water, and honey together and drizzle mixture over granola. Toss mixture to coat, and roast on middle rack of oven for 25 to 30 minutes. Stir now and then so that mixture doesn’t burn but becomes a light golden-brown color. 
4. Let granola cool and then dry, uncovered, on the baking sheet overnight.
5. Stir in dried berries and chopped chocolate. Granola can be kept at room temperature in glass jar with a tight-fitting lid.

1. Preheat oven to 350°. Grease an [q:8 1/2] by [q:4 1/2] inch loaf pan with vegetable oil spray.
2. Place walnuts on a baking sheet and toast them for 5 to 7 minutes, or until browned. Set aside.
3. Cover squash with salted water in a saucepan and bring to a boil over high heat. Lower heat to medium and boil squash, uncovered, for 10 to 15 minutes, or until very tender. Drain squash, shaking it in a colander to rid it of as much water as possible. Puree it in a food processor fitted with the steel blade or in a blender. Measure out [q:1/2] cup of puree and reserve remainder for another use.
4. Combine tapioca flour, cornstarch, garbanzo bean flour, sorghum flour, baking powder, gelatin, cinnamon, ginger, baking soda, xanthan gum, and salt in a large, deep bowl and whisk well.
5. Combine butter and brown sugar in the bowl of a stand mixer. Beat at low speed to combine. Raise speed to high and beat for 3 to 5 minutes, or until light and fluffy. Scrape down sides of bowl as necessary. Add egg, cottage cheese, and squash. Beat at medium speed until smooth. Add dry ingredients at low speed and beat for 2 minutes. Stir in walnuts.
6. Scrape dough into prepared pan and smooth top with a rubber spatula dipped in water. Bake bread for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Check bread after 30 minutes and cover it loosely with aluminum foil if it’s getting too brown. Place pan on a cooling rack and let cool for 30 minutes. Turn bread out of pan and serve.**

1. Preheat oven to 375°. Grease a 10-inch glass pie pan that’s 2 inches deep.
2. To make crust: Place nuts, oats, and cinnamon in a food processor and briefly process. Cut butter into chunks and scatter onto flour. Briefly process just until crumbs form. Add egg and process again until dough balls up against sides of processor.
3. Transfer dough to a large mixing bowl and knead in flour. Split dough into 2 balls. Refrigerate one. Press other into bottom and up sides of pie pan.
4. To make filling: Melt butter in a large skillet over medium-low heat. Add apples, spices, and maple syrup. Cover skillet and cook apples for 15 minutes, occasionally turning them over. Remove from heat and stir in vanilla and oat flour.
5. Scoop apples into bottom crust. Place refrigerated dough between 2 large sheets of plastic wrap and roll it into a 10-inch circle. Remove top sheet of plastic wrap. Use bottom sheet to hold crust above pie. Carefully flip crust onto apples. Remove plastic wrap. Pinch edges together, patching any tears with overhanging pieces of dough. Make 8 slits in top crust in a sunburst pattern.
6. Bake pie for 1 hour, or until top crust is golden brown and apples are bubbling. Let cool for at least 15 minutes before cutting into pie. If desired, drizzle each piece with maple syrup before serving. Leftover pie can be refrigerated for up to 5 days.

1. Place tomatoes, peppers, walnuts, shallot, vinegar, salt, pepper, oil, and 2 tablespoons of water in a high-speed blender or food processor.
2. Puree until all ingredients are incorporated together. Serve.

Filling

1. Preheat oven to 400°F/200°C.
2. Slice pumpkin in half, remove seeds, rub with a little coconut oil and roast in the oven for 30–45 minutes until soft. Remove from oven and let cool. Scoop out flesh and set aside.
3. In a food processor or blender, purée all ingredients until smooth. Season to taste.

Directions

1. Roast hazelnuts in the oven with the pumpkin. Remove from oven when toasted and fragrant, about 15–20 minutes. Set aside to let cool. Remove skin by rubbing nuts together. Reserve 6 or 7 hazelnuts for garnish.
2. In a food processor, pulse hazelnuts until they resemble sand (do not overblend, or you will get hazelnut butter!). Remove from food processor and set aside.
3. Place oats in food processor and blend on high until you have a rough flour. Add all other ingredients and pulse to mix. Dough should resemble a sticky, rough sand and hold together when pressed.

Baking Instructions

1. In a greased muffin pan, press a golf-ball-sized amount of dough very firmly into each form. Fill each crust with pumpkin pie filling to the rim. Bake for 30–40 minutes until the filling is dark brown and set.
2. Let cool completely before attempting to remove from muffin forms. To remove, run a sharp knife around the outside of each crust and pop out mold. Garnish with flaky sea salt and a sprinkling of chopped roasted hazelnuts.

1. Peel, core, and slice apples.
2. Put all ingredients in a large bowl, mix well and pour into a baking dish (no need to grease it).
3. Shake the pan to distribute the apples well.
4. Combine all topping ingredients and mix well. Evenly distribute the topping on the apples and pat down.
5. Bake at 350 degrees for about 45 minutes or until apples are tender and bubbly. If topping begins to brown too much, turn the heat down to 325 and cover with foil.