Author: John Smith

• Preheat oven to 350, grease and Flour an 8-inch Cake Pan.
  Butter, for prepping Cake Pan or Coconut Oil, Flour, for prepping Cake Pan
• Melt Chocolate and Butter (or Coconut oil) in large Bowl in microwave on high 15-second intervals until melted, stiring after each interval.
  2 Blocks Baking Dark Chocolate, 1 Stick unsalted Butter, cubed
• Whisk in Honey, Cacao and Salt until just combined.
  1/3 Cup Honey, 1/4 Cup Unsweetened Cacao Powder, 1/4 Tablespoon Salt
• Whisk in Eggs and Vanilla until no streaks of Egg remain.
  3 Eggs, room temperature, beaten lightly., 1 Tablespoon Vanilla Extract
• Add Einkorn and Baking Soda and stir until just combined.
  2 Cups EinKorn Flour, 1/4 Tablespoon Baking Soda
• Pour Batter into prepared Pan and bake 30-35 minutes or until a Knife inserted in the center of the Cake comes out with just a few mist crumbs attached.
• Cool Cake in Pan 10 minutes, then turn out onto Wire Rack to cool completely.
• Garnish with Raspberries if desired and serve immediately, refrigerate any leftovers.
  Fresh Raspberries

Alternate

• Try 1 Block Chocolate 1/2 Cup Honey

• Mix

Beans

• Place all but Salt in a Large Pot
  1 Cup dried Black Beans soaked overnight and drained, 1 Clove Garlic, 1 teaspoon Cumin, 3 Cups Water
• Cover and cook 1 hour
• add Salt
  1 teaspoon Sea Salt

Vegetables

• Put all but Tomato Sauce and Water in a Large Skillet
  1 teaspoon Olive Oil, 1 Onion, chopped, 1 Clove Garlic, minced, 1/2 teaspoon Salt, 1/2 Red and green Peppers, chopped, 1 Cup Zucchini, chopped, 2 teaspoons Cumin, 1 teaspoon dried Oregano
• Sauté until soft.
• Add Tomato Sauce and Water
  1/2 Cup Tomato Sauce, 1/4 Cup Water
• Add Beans

Polenta

• Add Polenta to Pot
  3 Cups Water, 1/2 teaspoon Salt, 1 Tablespoon Oil, 1 Cup Polenta
• Boil and cook 10-15 minutes (lower heat after boiling)

Casserole

• Preheat Oven to 350 Degrees
• oil a Casserole Dish and spread Beans and Veggies in bottom
• Top with Polenta, sprinkle Cheese or Nutritional Yeast on top
  1/4 Cup grated Cheddar
• Cover and bake 15 min
• Remove Cover and bake 10 minutes more

• Melt all ingredients in Double Boiler, then stir well.
  5.5 ounces Cacao Powder , 2.5 ounces Honey, 1/8 teaspoon Salt, 1/8 teaspoon Cinnamon, 0.5 Tablespoon Coconut Oil, 12 drops Peppermint Essential Oil
• Add 1/2 teaspoon mixture in each Mold . Refrigerate until hard.
• Makes 37 Squares at 40 Calories each .
• If you do not have Bakers Chocolate (30-50% fFt) around . Mix Cacao Powder -(14% Fat) with Cacao Butter (100% Fat:) Sooo for 10 ounces mix 6 ounces of Cacao Powder with 4 ounces of Cacao Butter 🙂

• Heat 2 Tablespoons of Olive Oil in a heavy Large Pot over medium heat.
  2 Tablespoons Olive Oil
• Add the Garlic and sauté until fragrant, about 15 seconds.
  2 Garlic Cloves
• Add the Escarole and sauté until wilted about 2 minutes.
  1 Pounds Escarole
• Add a pinch of Salt.
  2 Tablespoons Salt
•  Add the Chicken Broth, Beans, and Parmesan Cheese. Cover and simmer until the Beans are heated through, about 5 minutes.
  4 Cups Chicken Broth, 15 ounces Cannellini Beans, 1 ounce Parmesan
• Season with Salt and Pepper to taste.
  Black Pepper, 2 Tablespoons Salt
• Ladle the Soup into 6 bowls. Drizzle 1 teaspoon Extra-Virgin Olive Oil over each.
  6 Tablespoons Virgin Olive Oil
• Serve with Crusty Bread

• Preheat the Oven to 375º.
• Mix Ground Beef with Water and Milk in a Large Bowl using your hands until Beef is evenly moistened.
  2 Pounds Ground Beef, 2 Tablespoons Water, 1 Tablespoons Milk
• Mix Bread Crumbs, Onion, Potato, Apple, and Egg into the Beef mixture until evenly integrated.
  1 Cup Bread Crumbs, 1 Onion, 1 Potato, 1 Granny Smith Apple, 1 Egg
• Form the Beef mixture into a Loaf.
• Transfer the Meatloaf to a Deep Baking Dish, Tent with Oven Safe Cover.
• Bake in preheated Oven for 1 hour; remove Tent and Bake until no longer pink in the center, about 30 minutes more.

For Chicken 🙂

• Arrange Red Onion, Potatoes, and Garlic Cloves into a 6 quart Slow Cooker Bowl, creating a nest for the Chicken.
  1 peeled Red Onion, 8 ounces Potatoes, 5 peeled Garlic Cloves
• Combine Tarragon, Thyme, Salt, Paprika, Pepper, Garlic Powder, and Olive Oil in a Bag and shake to make a Seasoning Paste.
• Remove the Giblets and Neck from the Chicken. Dry the outside and inside of the Chicken with Paper Towels.
• Spread the Seasoning Paste evenly over the Chicken Skin. Place the Chicken Breast side up on the Vegetables.
• Place in the Refrigerator overnight.
• Cover and cook on the "High" setting for 4 to 5 hours, or "Low" setting for 6 to 8 hours, or until the Chicken Breasts reach an internal temperature of 160º to 165º and Chicken Thighs reach 170º.

For Crispy Skin(OPTIONAL)

• Carefully transfer Chicken to a foil-lined Baking Tray with a Rack on top. Brush the Chicken with Olive Oil and broil 10 inches away from the top of the Oven until the Skin is browned and crisp, about 5 minutes
• To further brown the Vegetables, transfer to a foil-lined Baking Tray and Broil 10 inches away from the top of the Oven for about 8 to 10 minutes.
• Transfer Chicken to a Carving Board and rest for 15 minutes before carving.
• To serve, add Vegetables to a Platter and place carved Chicken on top.

For Gravy:)

• Transfer Chicken drippings to a Fat Separator. Heat a Medium Sized Pan over medium heat.
• Melt 2 Tablespoons of Olive Oil in the Pan and the whisk in 2 Tablespoons Almond Flour. Once a pale Roux is formed, turn the heat up to medium-high.
• Gradually whisk in 1 Cup defatted Chicken Drippings. Stir continuously until thickened, about 2 minutes. Add more Chicken Drippings for a thinner Sauce. Season Gravy with Salt and Pepper.

• Preheat the Oven to 350º
• Place a Rack in the middle of the Oven.
• In a Mixing Bowl, stir together the Almond Flour, Sea Salt, Baking Soda, and Cinnamon. Break apart any lumps with your fingertips.
  1 1/2 Cups Almond Flour, a pinch Sea Salt, 1/4 teaspoon Baking Soda, 1/2 teaspoon Cinnamon Ground
• In a Small Bowl, stir together the Vanilla, Oil, Honey, Water, and Egg. Add the Oil mix to the Flour and stir the Dough together with a rubber Spatula until thoroughly combined.
  1 teaspoon Vanilla Extract, 3 Tablespoons Coconut, Walnut, or Olive Oil, 1 Tablespoon Honey, 1 Tablespoon Water, 1 Egg
• Turn the Dough onto a 9-inch Pie Plate or Tart Pan. Flatten the Dough slightly with the side of the rubber Spatula to begin to spread it towards the edges of the Pan. Using your fingertips, continue pressing the Dough, making sure to press it all the way up the sides of the Pan. Make sure the Dough is pressed evenly and is a uniform thickness across the bottom and edges.
• Place the Tart Pan on a Sheet Pan and Bake it for 10 minutes if you are prebaking it. For a fully baked Crust, total baking time will be 20 to 25 minutes, or until the Crust is an even golden brown. Take care not to let it get too dark.
• Remove the Tart Shell from the Oven and let it cool slightly. If you are using the Crust fully baked, let it cool completely to room temperature before filling.

• Preheat Oven to 450º
• Put Butter or Olive Oil in bottom of Pan an heat for a few minutes
  Butter or Olive Oil
• Mix the Cornmeal, Buttermilk, and Egg then pour into the Pan
  1 Cup Cornmeal, 1 Cup Buttermilk, 1 Egg
• Bake for 30 minutes
• Enjoy the Yummy ! 🙂

• In a Medium Bowl, stir together the Flours, Cornstarch, Baking Soda, and Salt. Set aside.
  2 1/2 Cups Einkorn Flour, alternate 1 1/2 Cups Quinoa and 1 Cup Coconut Flour, 2 teaspoons Cornstarch, 1 1/2 teaspoons Baking Soda, 1/2 teaspoons Salt
• In a Large Bowl, using an Electric Hand Mixer, beat together the mashed Avocado and Honey until well combined. Add in the Egg Yolks and Vanilla Extract and beat again until smooth and combined. If you have a few small pieces of Avocado, it's totally ok.
  2/3 Cup Avocado mashed, 1 Cup Honey, 2 Large Eggs, 1 1/2 teaspoons Vanilla Extract
• Stir in the Flour Mixture until a sticky Dough forms. Make sure to really scrape down the sides and get all the Flour mixed in.
• Cover the Bowl and place into the freezer for 45 minutes.
• Once chilled, spray 2 Cookie Sheets with Cooking Spray and preheat your Oven to 325º.
• Drop the Dough by 1 Tablespoons Balls onto the prepared Cookie Sheets. The Dough is sticky, but try to roll them into Balls as much as possible. I find it helps to wash your hands off every few cookies, or keep your hands damp while rolling.
• Use your thumb (or any finger) to make a deep hole in the center of the Cookie, gently pulling it open to give it a little width. Again, damp hands help.
• Place the Cookie Sheets back into the freezer to chill for 15 minutes.
• Bake at 350 Degrees for 15 minutes or until the tops of the Cookies just look set, can reduce to 14 minutes when cooking extra batches. They will feel very soft, but they cook more as they cool.
• While the Cookies cook, it's time to make the filling:)
• Place the Avocado into a Food Processor and blend until smooth.
• Place the Bakers Chocolate in a Microwave-safe Bowl and Microwave in 20 second intervals, on half power, stirring between each interval, until the Chocolate is smooth and melted. Mix in Honey.
  4 ounces Bakers Chocolate, 1/8 Cup Honey
• Pour the melted Chocolate, along with all the remaining ingredients, and process until smooth and well combined.
  1/4 Cup Avocado mashed, 4 Tablespoons Cacao Powder, 1/8 teaspoons Peppermint Oil, 1/4 teaspoons Vanilla Extract
• Once the Cookies come out of the Oven, you'll notice the holes have puffed up and aren't very deep anymore. Working quickly, use your finger (the Cookies aren't very hot) to reshape the holes, making sure they're fairly deep.
• While the Cookies cool on the Pan for 5 minutes, fill each hole with 1 teaspoon of the Trffle Mixture.
• Once 5 minutes are up, gently transfer to a Wire Rack to cool completely.
•  DEVOUR

NOTES 🙂

• The Truffle Filling will firm up a little after a few days. If you want it to soften, just pop the Cookie into the Microwave for just 2-3 seconds before eating. Also note that Cookies soften up ALOT overnight, if left at room temperature, so it's best to freeze them !