You will need: high speed blender or food processor, 9x9 inch glass baking dish
Combine flax meal and water in a small bowl to create flax egg. Mix well and let thicken. Preheat oven to 400° if baking the crust (optional).
Add walnuts to food processor and pulse until crumb sized pieces. Add oats and salt and blend until a course flour-like consistency forms. Slowly add flax egg. I used ALMOST all the flax egg, there was about a tablespoon left that I did not use. Process until dough-like consistency.
Add your dough to the glass baking dish and form crust using your hands. Once crust is formed use back of a spatula to even it out and make it flat all around.
Bake crust for 12 minutes if choosing to bake. This is if you want your crust a bit more on the toasty side. Both options result in a great crust.
Add all your cheesecake filling ingredients to a high speed blender or food processor and blend until perfectly smooth. You want to avoid lumps or pieces to achieve a smoothie cheesecake consistency.
Pour filling purée on top of the crust and freeze overnight or for at least 5 hours. If you’d like a fruity layer just save ½ cup of purée and blend it with your favorite fruit before pouring it as the top layer.
Let thaw for 15-20 minutes before cutting and serving.
You will need: food processor, blender, small-medium oven tray
Soak cashews in boiling water for at least 1 hour. While cashews are soaking place walnuts in food processor and blend. Add dates and blend for 2-3 minutes until flag forms. Test out the dough and see if it forms into a ball and sticks together. Add dates or walnuts as needed.
Mold crust into oven tray with the back of a spoon or a flat utensil. You will not need oil or spray because the walnuts will prevent bar from sticking.
Add all ingredients for pumpkin cheesecake part into a blender and blend until smooth. Texture should not be grainy, it should be smooth and thick like a pudding.
Spread mixture evenly on top of the crust. Stick inside freezer for at least 3 hours. Take out of freezer and about 5 minutes before cutting into bars. Enjoy
You will need: mixing bowl, 9x5 inch loaf pan, whisk
Preheat the oven to 350 F. Spray loaf pan with non-stick spray.
In the mixing bowl, mix together the flour, cinnamon and baking powder.
In a blender, mix together the bananas, apple sauce, maple syrup and avocado oil. Blend until smooth.
Add the blend from the smoothie to the mixing bowl and whisk together until smooth. Add the chocolate chips to this mixture.
Add most of the batter to the loaf pan, leaving about half a cup in the mixing bowl. Add the cocoa powder to the leftover half cup of batter and mix well until color is chocolaty. Add this chocolate batter to the loaf pan. I like to make swirls to make it look pretty!
Bake for 35 minutes and then check. To check you can insert a toothpick through the bread and if it comes out clean it is done. Cool off for about 15 minutes before serving.
You will need: large mixing bowl, 1 8-inch square baking pan, rubber spatula
Instructions: Add 1 cup peanut butter, maple syrup and chickpea flour to large bowl. Using the rubber spatula, stir and fold mixture until thick and soft (sort of like cookie dough texture). Transfer the peanut butter dough onto the baking pan using the spatula to evenly distribute and flatten. Now add ½ cup peanut butter, cocoa powder and dark chocolate chips into mixing bowl and mix together until it form a chocolate cookie dough-like texture. Use rubber spatula to evenly distribute on top of the peanut butter layer that is already on the baking tray. Freeze for at least 1 hour and enjoy.
You will need: Mixing bowl, 1.5 quart loaf pan Preheat oven to 350 F. Spray loaf pan with non-stick spray. In your mixing bowl, mash your bananas, add apple sauce and almond milk. Mix well. Add flour, sugar, baking powder, baking soda and mix well. Slowly add some coconut oil to the mixture. If your batter still seems to thick you may add a little more almond milk. Your batter will be slightly sticky and thick but not as thick as pizza or cookie dough. Pour batter into loaf pan and bake for 35 minutes. Use a toothpick to check loaf at 35 minutes. The finished product should be lightly crispy on the outside and soft on the inside with good moisture.