This recipe is- cornfree, dairyfree, dessert, eggfree, glutenfree, nightshadefree,
pescatarian, porkfree, snack, soyfree, vegan, vegetarian
Ingredients: 12 Servings, 2 hours 10 Minutes & 11 Ingredients
Leftovers- Store leftover slices in the fridge for up to one week, or freeze for longer.
Serving Size- One serving is one square.
Baking Pan- This recipe was tested in an 8 by 8-inch baking dish.
Gluten-Free- Use gluten-free oats.
No Cashew Butter- Use almond butter instead.
This recipe is breakfast, corn free, dairy free, egg free, gluten free, nightshade free, nut free, oil free, one pan, pescatarian, pork free, snack, soy free, vegan, vegetarian
Ingredients: 6 Servings, 50 Minutes & 7 Ingredients
Baking Dish- An 8 x 8 inch baking dish was used to create six servings
Leftovers- Refrigerate in an airtight container for up to four days or freeze for up to three months.
More Flavor- Add vanilla extract and chopped nuts, like walnuts or pecans.
No Applesauce- Use mashed banana instead.
No Oat Milk- Use almond milk or milk of choice instead.
This recipe is the best of both worlds between a muffin and a brownie, that is even kid friendly.
They can also be made nut-free by swapping peanut butter for seed butter and almond milk for any milk of choice.
These are so yummy that you will want to add these to your weekly meal planning, trust us.
This recipe is corn free, dairy free, dessert, egg free, gluten free, grain free, nightshade free,
oil free, one pan, pescatarian, snack, soy free, vegan, vegetarian
Ingredients: 9 servings, 25 minutes & 7 ingredients
Leftovers- Keep in an airtight container for up to five days.
Serving Size- One serving is one brownie.
More Flavor- Add vanilla extract or a pinch of salt.
Additional Toppings- Top with more chocolate chips before baking.
Banana-A ripe, just speckled banana works best for this recipe.
This recipe is-breakfast, corn free, lunch, nut free, oil free, pescatarian, snack, soy free, sugar free, vegetarian
Ingredients: 2 servings, 15 minutes & 6 ingredients
Leftovers- Best enjoyed immediately. Can be refrigerated in an airtight container for up to two days.
Gluten-Free- Use gluten-free bread, rice cakes, or brown rice tortillas instead of English muffins.
Additional Toppings- Salt, crushed red pepper flakes, dried parsley, fresh basil and/or dried oregano. Top with your favorite pizza toppings.
Make it Vegan- Use scrambled tofu and vegan cheese instead.
English Muffin- One English muffin is roughly two ounces or 57 grams.
This recipe is- corn free, dairy free, dessert, egg free, gluten free, grain free, low fodmap, low glycemic, nightshade free, pescatarian, pork free, snack, soy free, vegan, vegetarian
Ingredients: 10 servings, 1 hour 15 minutes & 5 ingredients
Leftovers - Refrigerate in an airtight container for up to one week or freeze for up to one month. Peanut Butter Cups will melt if stored at room temperature.
Serving Size - One serving is one peanut butter cup.
Nut-Free - Use sunflower seed butter instead.
Additional Toppings - Sprinkle the top of the peanut butter cups with coarse sea salt.
No Double Boiler - Microwave the dark chocolate and the coconut oil in a large glass bowl at 50% power for 30 seconds at a time until melted. Be careful not to overheat.