Last weekend, I spent a few nights exploring this park with a friend. It is in a section of the North Carolina piedmont that has been blessed with some topographical diversity, something we do not get much of here in … Read More

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Serving Size: 1 8×8 pan Ingredients 1 1/4 cups dark chocolate chips (Ghirardelli 60%) 1 can garbanzo beans, rinsed and drained 2 Flax Eggs (2 tbsp of flax meal, 5 tbsp water) ¼ tsp cinnamon 2 tbsp cacao powder 1 … Read More

Serving Size: A bunch of buttercream frosting   Ingredients 1/4 cup of non-hydrogenated shortening 1/4 cup of non-hydrogenated vegan butter 1 3/4 cups of powdered sugar 3/4 tsp vanilla extract 1/8 cup almond milk (preferably vanilla) Method Beat the shortening … Read More

Serving Size: 10 large oatmeal raisin cookies Ingredients 1 3/4 cups walnuts, toasted (I’ve also used almonds) 2 cups regular oats, divided 3/4 cup almond flour (I’ve also used Garbanzo Bean Flour) 1/2 cup brown sugar 1 tsp baking soda 1/2 … Read More

Serving Size: A boatload of salted caramel peanut butter truffles.   Ingredients 1 pound (16 ounces or about 1 1/2 cups packed) Medjool dates, pitted 2.5 tbsp melted coconut oil (divided) 3/4 tsp sea salt 1/4 cup natural salted peanut … Read More

 Phase 1: Cookie Dough Balls Serving Size: 1 cup packed cookie dough Ingredients 1/2 cup unsalted cashews 1/4 cup rolled oats 1/4 cup almond or oat flour (or whole wheat pastry flour) 1/2 tsp kosher salt 1.5 tbsp natural cane sugar 1/2 … Read More

Serving Size: 8 large double chocolate chip cookies cookies Wet Ingredients 1 tbsp ground flax mixed with 3 tablespoons water 1/4 cup coconut oil (do not melt) 1/4 cup sunflower seed butter (Any nut butter works!) 1/3 cup unpacked brown … Read More

Serving Size: 8×8 pan, about 9 sticky buns Ingredients Dough 1 cup unsweetened almond milk 3 tbsp vegan butter 1 packet rapid rise (instant) yeast (2 1/4 tsp) 1 tbsp sugar 1/4 tsp salt 2.5 – 3 cups unbleached all … Read More