INGREDIENTS

4 tablespoons unsalted butter, melted

4 tablespoons melted coconut oil

6 tablespoons honey

1 teaspoon vanilla extract

1 large egg

1 cup white whole wheat flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/4 cup quick oats*

3/4 cup cooked quinoa**

1/4 cup ground flax seed

1/4 cup chopped dried cranberries

DIRECTIONS

• Preheat the oven to 375.F

• In a large bowl, whisk together the melted butter, coconut oil, honey and vanilla.

• Beat in the egg, and whisk until homogenous.

• In a separate medium bowl, stir together the flour, salt, baking soda, oats, cooked quinoa, flaxseed, and cranberries.

• Add the dry ingredients to the wet, and stir until combined.

• Scoop rounded tablespoons onto a cookie sheet, and press flat with your hands.

• Bake for 10 minutes, until the edges start to turn golden brown and the bottoms are golden brown.

INGREDIENTS

1 1/4 cups of self rising flour

1 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1/2 teaspoon vanilla extract

1/3 cup unsalted butter

1 1/2 cup of sugar

11/2 cup of ripe bananas

1 cup of walnuts/ pecans

DIRECTIONS

• Preheat oven to 350 F

• 1 greased loaf pan or a greased small individual loaf pan

• Mix all dry ingredients and set aside.

• Wisk eggs and vanilla

• Cream butter and sugar until light and fluffy

• Gradually add eggs to butter and sugar

• Add walnuts/pecans

• Pour into greased pan

• Cook for 45 min.

INGREDIENTS

1 16-oz box angel food cake mix

1 20-oz can crushed pineapple, not drained

whipped topping for serving (optional)

chopped fruit for serving (optional)

DIRECTIONS

• Preheat oven to 350ºF. Spray a 9x13" pan with cooking spray and set aside.

• In a mixing bowl, combine the dry angel food cake mix with the crushed pineapple, juice and all. Stir well.

• Pour cake batter into prepared pan and bake in preheated oven for 35-40 mins. Keep checking the cake after about 30 minutes. The cake will be springy to the touch when cooked through and golden brown on the top.

• Let cool and then cut into squares. Serve with whipped topping and fruit. Enjoy!

INGREDIENTS

1 cup fine almond flour

1/4 cup cocoa powder

2 tbsp dutch cocoa or additional regular

1 tsp baking powder

1/2 tsp salt

1/3 cup melted coconut oil or butter

3 tbsp water or additional oil

2 eggs, or 2 flax eggs

2/3 cup granulated erythritol or regular sugar

1 tsp pure vanilla extract

DIRECTIONS

• Preheat the oven to 350 F. Grease an 8-inch pan, or line with parchment. Mix all ingredients well. Spread evenly into the pan. Smooth down, using a second sheet of parchment if needed. Bake 20 minutes on the center rack, then let cool completely and they will continue to firm up. They also firm up even more if you refrigerate very loosely covered overnight.

• Optional - top with chocolate keto frosting and nuts.