April 2008


A recipe from a friend:

Jenny’s Banana Nut Muffins/Bread
2 cups almond flour
1/2 cup honey or agave nectar
1/2 cup of ground flaxseed
3 eggs
1 mashed banana
Only a little bit of baking soda (dash)
Little bit of salt
2 Dates


1. Mix ingredients in food processor

2. Line pan with wax paper and pour ingredients in (or into lined muffin tins)

3. Bake: 30mins for muffins and an hour for bread at 350 degrees

*You can also put a little bit of cinnamon on top… or any topping of your choice


Cheesecake Pudding


1 cup raw cashew butter

1/3 cup agave or honey

1 tsp. vanilla extract

1/3 cup lemon juice

4 dates

1/2 tsp. celtic sea salt


1. Blend all ingredients until smooth

2.  Top with almond powder (ground) if desired, and/or swirl in some melted dark chocolate!

Makes 2 cups

Lemon-Almond Cake


1 1/2 C blanched slivered almonds

4 eggs, separated

1/2 tsp ground cinnamon

4 Tbsp agave nectar

5 tsp lemon peel

pinch of salt


1. Preheat oven to 375

2. Grease/flour (with gluten-free flour) 9×15 cake pan and line with wax paper

3. Finely grind almonds with 1 Tbsp agave in food processor

4. Combine yolks, 1 Tbsp honey, lemon peel, cinnamon, and salt

5. Beat mixtrue until thick/smooth

6. Stir in almond mixture

7. Beat egg whites in large bowl (until soft peaks)

8. Fold in egg whites by spoonful to the rest of the mix

9. Transfer to pan and bake about 35 minutes

10. “Toothpick test” the cake (to make sure it comes out clean); remove and let cool

Bon appetite!