1. Make Dough

   1. in a small bowl, whisk together flour, baking powder, and the [q:1/2] teaspoon salt. Set aside.
   2. In a large mixing bowl, beat butter and the [q:3/4] cup granulated sugar on medium speed until light and fluffy. Add egg and vanilla and beat until smooth. Add flour mixture and beat until no dry streaks remain.
   3. Cover bowl with plastic and refrigerate for at least 2 hours. Dough can keep in fridge for up to 1 week.

2. Make Filling

   1. In a small bowl, combine pumpkin purée, the [q:1/4] cup granulated sugar, the brown sugar, cinnamon, ginger, nutmeg, the [q:1/4] teaspoon salt, and the allspice. Stir until evenly blended.
   2. Keep covered in refrigerator until ready to use.

3. Prepare Cookies

   1. Preheat oven to 350˚. Line one or more baking sheets with parchment paper.
   2. Scoop 1 tablespoon dough into a ball and place it on prepared baking sheet. Repeat with remaining dough, leaving 2 inches of space between each ball and placing approximately 12 dough balls per sheet.
   3. Use your thumb to create a well in center of each cookie large enough to hold [q:1 1/2] teaspoons pumpkin filling. Spoon [q:1 1/2] teaspoons pumpkin filling into center of each cookie.
   4. Place baking sheets in freezer for 15 minutes; this helps cookies keep their shape while baking.

4. Bake Cookies

   1. Transfer baking sheets directly to oven. Bake for 12 to 14 minutes, until edges are golden.
   2. Let cookies cool on baking sheet for 5 minutes. Transfer to a wire rack to cool completely.

1. In a food processor or blender, combine macadamia nuts, pecans, date, and salt. Blend until nuts are finely chopped and have combined with date. Mixture should be crumbly but stick together when you press it together in your hand. Divide mixture equally among five 4-ounce Mason jars, using clean hands or back of a spoon to push it down into a solid crust.
2. In a clean blender or food processor, combine lime juice, avocado, honey, coconut cream, and vanilla. Blend for 20 to 30 seconds, or until just mixed. Add coconut butter and spirulina powder (if using), and then blend until smooth and fully combined. Divide mixture equally among jars.
3. Make homemade whipped cream topping: In a large bowl or bowl of a stand mixer, combine heavy cream and vanilla. Use electric hand mixer or stand mixer fitted with whisk attachment to whisk on high speed, about 1 minute, until medium-stiff peaks form. Divide mixture equally among jars.
4. Seal each jar with a lid and store in fridge for 3 to 4 days. To freeze, store in freezer for up to 3 months. When ready to serve, thaw in fridge until soft.

1. Preheat oven to 375 degrees. Lightly oil a 10-inch cast iron skillet.
2. In a large saucepan, heat 2 tablespoons butter over medium heat. Whisk in heavy cream, cornstarch, vanilla, brown sugar, [q:1/2] teaspoon cinnamon, nutmeg, cloves, ginger and salt.
3. Add apples to saucepan, stirring well to coat. Cook on medium-low heat for 6 to 8 minutes, until apples are fork tender. Let cool.
4. Using your hands or a rolling pin, flatten each piece of biscuit dough into a 4-inch round.
5. Place 1 to 2 tablespoons apple mixture in center of each biscuit. Wrap dough around filling, pressing edges to seal.
6. Place seam-side down in prepared cast iron skillet, leaving a little room between each one for dough to rise.
7. In a small bowl, add sugar and remaining [q:1/2] teaspoon cinnamon, whisking to combine.
8. Melt remaining 2 tablespoons butter. Brush on tops of biscuits, then sprinkle with cinnamon-sugar mixture.
9. Bake for 18 to 20 minutes, or until golden brown.

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. Keto Pie Crust

   1. In food processor add almond flour, coconut flour, xanthan gum, and sea salt. Pulse until fully combined.
   2. Add butter and cream cheese, pulse for a few seconds until crumbly.
   3. Add egg and vinegar and pulse until dough just comes together.
   4. Place dough on cling wrap, flatten to [q:1/4] inch thick, wrap, and freeze for at least 1 hour.
   5. Preheat oven to 325.
   6. Slightly thaw frozen pie dough and place in 9-inch pie pan. Using fork, place small holes on the bottom of the pie dough.
   7. Bake for 8 to 10 minutes.
   8. Set aside to cool.

2. Pumpkin Pie Filling

   1. In a bowl, combine Organic Monk Fruit Sweetener, flax seed meal, cinnamon, nutmeg, and ginger.
   2. In a stand mixer, combine pumpkin puree, eggs, heavy cream, and vanilla monk fruit.
   3. Add dry ingredients to the stand mixer and combine until uniform.

3. ​Baking the Pie

   1. Pour pumpkin puree into par baked pie crust and cover with aluminum foil.
   2. Bake for 30 minutes, remove aluminum foil and bake for an additional 10 minutes.

Make the Crust

1. Line an 8-inch round tart pan with a removable bottom with unbleached parchment paper (it’s okay if paper comes slightly over edge of pan).
2. In a food processor, combine the 3 cups of the almond flour, the shredded coconut, the 1 cup of maple syrup, the almond butter, cinnamon, and salt. Pulse until dough comes together and forms a ball. Press dough over bottom and up sides of prepared tart pan.
3. Refrigerate while you prepare filling.

Make the Filling

1. Wipe food processor bowl and blade clean. Place dates, coconut oil, vanilla, and salt in food processor. With food processor running, slowly pour in the [q:1/2] cup of warm water (you may not need to use it all) until mixture is very smooth and caramel-like. Transfer date caramel to large bowl.
2. Add the 1 cup of the almond flour, the chopped pecans, the [q:1/4] cup of maple syrup, and the pumpkin pie spice to bowl with date caramel. Stir with a wooden spoon until well combined, with no visible almond flour (filling will be stiff; if you have a stand mixer with the paddle attachment, it will make this part easier).

Make the Pie

1. Scrape filling into chilled crust. Use a lightly greased spatula or your fingers to smooth filling out evenly to edges of pan.
2. In a medium bowl, toss pecan halves with remaining 1 tablespoon maple syrup until well coated. Press pecans into top of filling. Refrigerate pie for 1 hour or freeze for 30 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. 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. Place coconut in a small saucepan set over medium heat and toast coconut until it begins to brown. Remove from heat and set aside.
2. Place yogurt in a bowl and mix in lemon juice, honey, and vanilla extract until combined.
3. Arrange or layer kiwifruit and then crushed graham crackers on top of yogurt mixture. 
4. Garnish with toasted coconut, lemon zest, and drizzle with a little honey.