recipes

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Prepare a large rimmed baking sheet.

For Chocolate Almond Cookie Dough:

• Place almonds, oats, sugar, salt, arrowroot powder, and baking powder in a food processor.
• Process until finely ground.
• Add melted chocolate and nondairy milk.
• Process until thoroughly mixed.

For Oatmeal Raisin Cookie Dough:

• In a medium bowl, whisk together flour, oats, cinnamon, baking soda, and salt.
• In a small bowl, whisk together peanut butter, peanut oil, and nondairy milk until emulsified.
• Add Sucanat and vanilla to the wet ingredients.
• Stir the wet mixture into the dry ingredients.
• Fold in the raisins.
• Crumble both cookie dough preparations evenly onto the baking sheet.
• Bake for 12 minutes, stirring halfway through for even baking.
• Let the granola cool completely on the baking sheet.
• Transfer to an airtight container and store in the refrigerator once cooled.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Prepare a large rimmed baking sheet.
• In a microwave-safe bowl, combine peanut butter, sugar, and water.
• Heat in the microwave for 30–60 seconds to soften the peanut butter.
• Mix in 20 g (2 tablespoons) of the brown rice flour, cinnamon, salt, and oats.
• The mixture will become thick.
• Transfer the mixture to the baking sheet and combine with your fingers, working it into chunks.
• Sprinkle the remaining 20 g (2 tablespoons) of brown rice flour on top and gently work it in, taking care not to break the granola chunks too much.
• Add the jam in small dollops, distributing it throughout the granola without fully coating it.
• Spread the mixture evenly across the baking sheet.
• Bake for 8 minutes, then stir well.
• Bake for an additional 10 minutes, or until golden brown.
• Allow to cool completely on the baking sheet before transferring to an airtight container.
• Store in the refrigerator once cooled.

• Preheat the oven to 300°F (150°C, or gas mark 2).
• Line a large baking sheet with parchment paper or a silicone mat.
• In a medium bowl, whisk together the rice syrup, canola oil, vanilla extract, and molasses.
• In a large bowl, combine oats, wheat germ, salt, cinnamon, coconut, carob chips, almonds, pecans, and raisins (if using).
• Pour the wet mixture over the dry ingredients and mix until well coated.
• Spread the granola mixture evenly on the prepared baking sheet.
• Bake for 15 minutes, then stir thoroughly.
• Bake for another 15 minutes, or until golden brown.
• Allow the granola to cool completely on the baking sheet.
• Transfer to an airtight container and store in the refrigerator.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Prepare a large rimmed baking sheet.
• In a large bowl, mix the oats, flour, flax meal, and salt.
• In a small bowl, whisk together peanut butter, oil, and agave nectar (or maple syrup) until smooth and emulsified.
• Pour the wet mixture into the dry ingredients and mix until evenly coated.
• Spread the granola mixture in an even layer on the baking sheet.
• Bake for 8 minutes, then stir well.
• Bake for another 8 minutes, or until golden brown.
• Remove from the oven and stir in the chocolate chips while the granola is still warm, allowing the chips to melt and coat the granola.
• Let cool completely on the baking sheet before transferring to an airtight container.
• Store in the refrigerator once cooled.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Prepare a large rimmed baking sheet.
• In a medium bowl, combine oats, flour, coconut, Brazil nuts, pecans, sesame seeds, and salt.
• In a small bowl, whisk together the oil, agave nectar, and vanilla extract.
• Pour the wet ingredients into the dry ingredients and stir until well combined.
• Spread the mixture evenly over the baking sheet.
• Bake for 8 minutes, then stir well.
• Bake for another 10 minutes, watching carefully to prevent burning.
• Remove from the oven and immediately stir in the dried raspberries and white chocolate chips.
• Allow the granola to cool completely on the baking sheet before transferring it to an airtight container.
• Store in the fridge once cooled.

• Preheat the oven to 350°F (180°C).
• Prepare a large rimmed baking sheet.
• In a medium bowl, combine the wheat germ, oats, arrowroot powder, salt, and macadamia nuts.
• In a small bowl, whisk together the melted coconut oil, maple syrup, and vanilla yogurt.
• Pour the wet ingredients over the dry ingredients and mix until everything is well coated.
• Spread the mixture evenly across the prepared baking sheet.
• Bake for 8 minutes, then stir well.
• Return to the oven and bake for an additional 8 minutes, or until golden brown.
• Allow the granola to cool completely on the baking sheet.
• Transfer the cooled granola to an airtight container and store it in the refrigerator.

• In a shallow bowl, whisk together the egg and buttermilk.
• In another bowl, combine the breadcrumbs, Romano cheese, onion powder, and garlic powder.
• Pat the dill pickle chips dry using kitchen towels.
• Dip each pickle chip into the egg mixture, ensuring it’s coated, then dredge it in the breadcrumb mixture, pressing gently to adhere.
• Preheat the air fryer to 400°F (200°C).
• Place the coated pickle chips in a single layer in the air fryer basket.
• Cook for 5 minutes, shake the basket, and cook for another 5 minutes until crispy and golden.
• While the pickles cook, mix the mayonnaise, mustard, molasses, ketchup, and black pepper in a small bowl to make the dipping sauce.
• Serve the fried pickles hot with the tangy mayo sauce on the side.

• In a mixing bowl, toss the sliced bell peppers and onions with olive oil, rosemary, basil, salt, and black pepper until well coated.
• Preheat the air fryer to 400°F (200°C).
• Spread the peppers and onions evenly in the air fryer basket.
• Cook for 12 to 14 minutes, shaking the basket halfway through to ensure even cooking.
• While the peppers cook, whisk together the mayonnaise and Sriracha in a small bowl to make the dipping sauce.
• Serve the fried peppers warm with the Sriracha mayo on the side.

• In a mixing bowl, combine the grated sweet potatoes, grated carrots, corn, minced garlic, chopped shallot, salt, pepper, and fresh parsley.
• Add the beaten egg, flour, and grated Romano cheese.
• Mix thoroughly until well combined.
• Scoop 1 tablespoon of the veggie mixture and shape it into a ball.
• Roll each ball in the dried bread flakes to coat evenly.
• Brush the veggie balls with olive oil on all sides for a crisp finish.
• Preheat the air fryer to 360°F (180°C).
• Place the veggie balls in the air fryer basket in a single layer, leaving space between them.
• Cook for 15 minutes or until the balls are golden brown and crispy, shaking the basket halfway through for even cooking.
• Repeat the process until all the veggie mixture is used.
• Serve warm.

• In a mixing bowl, combine the tuna, whisked egg, minced garlic, minced shallots, breadcrumbs, salt, and black pepper.
• Mix thoroughly.
• Shape the mixture into four equal-sized patties and refrigerate for 2 hours to firm up.
• Brush both sides of the patties with sesame oil.
• Preheat the air fryer to 360°F (180°C).
• Cook the patties in the air fryer for 14 minutes, flipping halfway through for even cooking.
• While the patties are cooking, melt the butter in a saucepan over medium heat.
• Add the beer and rice flour to the melted butter and whisk until bubbling.
• Stir in the grated Colby cheese and cook for 3–4 minutes until the sauce is smooth and creamy.
• Spoon the warm beer cheese sauce over the cooked tuna patties and serve immediately.