Recipes

I am a huge fan of these home-made cookies for three reasons: They are best when they’re right out of the oven, they contain no processed sugar, and they are high in protein. 

These vegan cupcakes are made with a poppy seed and blueberry filling, while the crust is packed with all things hazelnut: hazelnut butter, oil, and ground hazelnuts. 

These scones are a perfect snack, as they’re made without processed sugar and the apple and raisins give them enough natural sweetness.

I love granola because it qualifies as topping, desert, and snack at the same time. This recipe is high in protein and healthy fats. 

Chickpea Cookie Dough

My family still thinks that I’m crazy for combining chickpeas and banana. But they don’t know what they’re missing out on… 

Rhubarb-Almond Cake

If you don’t know which cake to make next, try this one. It’s packed with fresh vegetables (yes, I also just learned that rhubarb is actually considered a vegetable). But don’t worry, it still tastes like a fruit cake! 

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