Ingredients: 2 1/4 c gluten free four 3/4 c sugar 3/4 c packed brown sugar 1 tsp baking soda 1 tsp salt 1 1/2 cup white chocolate chips/blueberries 2 eggs 1 c (2 sticks) butter , softened 1 tsp vanilla Directions: Stir together flour, sugar, brown sugar, baking soda, salt and chips/blueberries. Add eggs, butter, and vanilla. Stir until dough forms, hand kneeling if needed. Line pan with parchment paper. Pour dough into pan and spread out evenly. Bake at 350 for 18 minutes in

Ingredients: 5 tsp dry active yeast 2 cups warm water 1/3 cup molasses 1/2 cup pure maple syrup 1 tbsp salt 1 cup Gluten Free oats - finely ground 5 - 6 1/l cups Gluten Free flour 1 tsp EVOO for greasing the bowl Instructions: In a large mixing bowl add yeast and warm water, allow to sit for about 5 minutes until the yeast begins to bubble. Add to the yeast mixture maple syrup, molasses, and salt. Stir until well combined. With a wooden spoon stir in gluten free ground oats a

Ingredients: 1 cup Cottage Cheese - full fat 12 eggs 1.5 cup Spinach 1/3 cup Feta cheese 1/4 tsp salt 1/4 tsp pepper 1 tbsp Fresh Oregano 1/2 tsp fresh garlic 1/2 cup sliced peppers 1/3 cup grated cheddar cheese Instructions: Preheat the oven to 400°F (200°C). Coat the dish with some herb butter.. Set aside. Roughly chop the spinach leaves, peppers, garlic, and oregano. Set aside. In a large mixing bowl, whisk the eggs, cottage cheese, feta cheese, pepper, salt, garlic, grate

Instructions: Preheat oven to 300 degrees F. Line a baking sheet with parchment paper. Scrub the beets well with a veggie brush and cut off the tops. Using a sharp knife or mandolin slicer, cut the beets into thin slices, watching your fingers closely. Place the beets in a large mixing bowl. Pour the oil and salt, over the top. Toss well. Allow the beets to sit in the oil and salt for about 15-20 minutes. This will allow the beets to release their natural juices. If you want

Ingredients: Crumb Topping 1/2 cup butter, melted 1/2 cup brown sugar 1/4 cup sugar 2 tsp ashwagandha 1 1/2 tsp cinnamon 1/4 tsp salt 1 1/4 cup gluten free flour Cake 3/4 cup butter 3/4 cup sugar 2 large eggs 1 tsp vanilla 1 1/2 cup gluten free flour 2 tsp lions mane 3/4 tsp baking powder 3/4 tsp baking soda 1/2 tsp salt 3/4 cup yogurt 1-2 tsp powder sugar Instructions: Crumb Topping In a medium mixing bowl combine sugars, cinnamon, and salt. Add melted butter and mix to comb

Dough Ingredients: 1 cup + 2 Tbsp warm water 1 Tbsp brown sugar 2 tsp salt 1 1/4 tsp active dry yeast 3/4 cup sourdough discard 3 cup gf flour 4 Tbsp butter - melted 3 Tbsp Ashwagandha 2 tsp Thyme Directions: Combine 1 cup + 2 Tbsp warm water with the brown sugar and sprinkle dry yeast. Let sit 5 minutes or until yeast begins to foam. Add sourdough discard, gf flour, salt, melted butter, ashwagandha, and thyme. Mix until the dough forms a ball and then knead until it forms a

Ingredients: 7 Tbsp Butter 8oz Cream Cheese 1 tsp Vanilla 1 Tbsp Reishi Chai Tea 1 Cup Powder Sugar Instructions: Place butter and cream cheese in a bowl and mix with a hand mixer until smoothly combined. Add in the vanilla and reishi chai tea and mix until combined. Slowly add in 1/4 cup at a time of the powder sugar until it is fully combined.

Ingredients: 1 Cup Gluten Free Flour 1/2 Cup Gluten Free Oats 1/2 Cup Peanut Butter 1/4 Cup Water 1/4 Cup Hemp Infused Oil Directions: Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Put all ingredients into a bowl and combine thoroughly with your hands. If the blend is too sticky after a good mixing, you may add more flour. If you feel the blend is too dry or crumbly, you may add a few drops of oil. Place a teaspoon size dough onto the baking sheet.

Dough Ingredients: 1 cup GF Sourdough Starter 1 tsp instant bread yeast 3 cups GF Flour (plus more for rolling) 3 large eggs 1/4 cup sugar 6 Tbsp unsalted butter, melted 2 tsp of xanthan gum 2 Tbsp psyllium husk 3/4 tsp salt Cinnamon Sugar Filling: 3/4 cup packed brown sugar 1 Tbsp cinnamon 2 Tbsp melted butter Instructions: Stir the instant yeast into the starter. Using instant yeast helps to boost the rising action of the wild yeast. Melt 1/2 cup of butter. Then measure 6 T

Ingredients: 1 Cup Gluten Free Oats 3/4 Cup Gluten Free Flour 1 1/2 tsp Baking Powder 1 1/2 tsp Ground Cinnamon 1/8 tsp Salt 2 Tbsp Coconut Oil 1 Large Eggs 1 tsp Vanilla 1/4 Cup Ginger Lemon Honey 1 Cup Diced Apples Instructions: 1~ Whisk together oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in Infused Honey. Add in the flour mixture, stirring until just incorporated. Fold in the a

Ingredients: 2 1/4 c gf flour 1 tbsp earl grey tea (3 tea bags or 4 tsp loose leaf) 1/2 tsp culinary grade lavender finely ground 1/2 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 1 1/4 c sugar 1 c vegan butter 1 large egg 2 tsp vanilla Instructions: Preheat 350 degrees and line a baking sheet with parchment paper. Mix dry ingredients (flour, tea, lavender, baking soda, baking powder, and salt) Mix butter and sugar for 2 minutes Add egg Add dry ingredients Place 3 in ap

Ingredients 1/2 cup honey 1/3 cup coconut oil 2 Tablespoons vanilla 1 pinch of salt 3 cups GF rolled oats 1/4 cup mini chocolate chips Instructions Combine honey and coconut oil in a medium pot. Bring to a simmer, and once pot starts bubbling up all over, start the time for 1 minute. When the time is up, remove from heat and stir in the vanilla, salt, cocoa powder. Let it cool down for 10-15 minutes. While the pot is cooling, prepare a 9x9 inch baking dish with parchment pape

Ingredients: For the rice: 1/4 cup glutinous rice uncooked 1 cup canned coconut milk 1/4 cup sweetener of choice 1/3 tsp sea salt For the sauce: 1/2 cup canned coconut 1 1/2 tsp sweetener of choice 1 1/2 tsp cornstarch or tapioca flour 1 pinch of sea salt Other ingredients:

Ingredients 8 oz Dairy free cream cheese (softened for best results) 6 oz fresh cranberries 3 green onions (chopped) 1 Jalapeno seeded and chopped 1/2 cup sugar 1/4 tsp salt Instructions First, combine the cranberries, jalapenos, green onions, salt and sugar in a food processor. Pulse until very finely chopped. Then, whip the cream cheese with a hand mixer. It is very important that the cream cheese is SOFT when you do this, or it will not mix well with the other ingredients.

Ingredients 10-12 dates 10 dried apricots 1/2 tsp cinnamon 1/2 tsp cloves 1/2 tsp cardamom powder 1/2 c almonds 1/2 c pistachios 2 Tbsp ashwagandha 1 Tbsp Shatarvi 1 c weed butter Instructions Fine chop almonds and pistachios by placing in a food processor and pulsing. Add in the dates and apricots until they are chopped and combined with the nuts. Pour into a bowl and add the butter, mixing ingredients together. Add Shatarvi and Ashwagandha Roll into 1" balls. Roll in coconu

INGREDIENTS 4 lbs Pears 2 to 4 cups Sugar 2 cups hops 1/4 cup lemon juice INSTRUCTIONS Peel, core and dice pears. (Be sure to chop the pears relatively small, as they'll remain close to that size in the finished jam.) Toss the pears in lemon juice and sugar, cover and refrigerate for overnight (12 to 24 hours). Prepare a water bath canner (if canning, skip for a freezer jam). Put the hops in a nut bag and secure. Place pear mixture and hops bag into a heavy-bottomed saucepan

Ingredients 3 garlic cloves, roughly chopped 2 heaping tablespoons smoked almonds 2 tablespoons grated cheese (any hard cheese will do) 1/2 to 2/3 cup blanched, chopped nettles Salt Olive oil Instructions Pesto is best made with a mortar and pestle, thus the name, which means "pound." You can make this in a food processor, but it will not be the same. First add the smoked almonds and crush lightly. If you are using a processor, pulse a couple times. Add the garlic to the mort

Ingredients Topping: 4 Tablespoons butter or margarine 1/2 cup brown sugar 2 Tablespoons corn syrup (or maple syrup) 1 teaspoon pure vanilla extract 2 Tablespoons heavy whipping cream pinch of salt Filling: 2 Tablespoons very soft unsalted butter 1/2 cup firmly packed brown sugar 1-2 tablespoons ground cinnamon Dough: 1 2/3 cup brown rice flour 1/3 cup PLUS 1/2 cup tapioca starch 1/2 cup potato starch 1 Tablespoon xanthan gum 1 Tablespoon rapid rise yeast 3 Tablespoons granul

Tepache is a sweet and sour beverage that is often served over ice in a glass with a Chile and salt rim. It is also a great mixer and pairs perfectly with rum and mescal. INGREDIENTS 1 whole pineapple 1 large piloncillo 1 cinnamon stick 3-4 whole cloves INSTRUCTIONS Rinse the pineapple and using a sharp knife to cut the peel and slice or chop the pineapple pulp. You are not using all the pineapple unless you have a large glass container to make a bigger batch. In a large glas

Ingredients 2 medium sweet potatoes 1/2 large white onion, chopped 5 slices of bacon, chopped 2 handfuls of spinach 4 large eggs a few sprigs of rosemary salt to taste Instructions Chop all ingredients. Heat a skillet (cast iron), on medium low and add your bacon. Cook the bacon slowly to render a lot of bacon grease. Let the bacon cook 4 minutes. Add your sweet potatoes and onion. Turn the heat up to medium. If the bacon doesn't render enough fat, add in some ghee (no more t