Servings: 24

Weight Watcher Smart Points: 59

Preparation Time: 10 Minutes

Cooking Time: 35 Minutes

Ready In: 45 Minutes


  • 1 cup gluten free quinoa flour blend OR ½ cup all purpose flour + ½ cup quinoa flour
  • 3 cups All-bran cereal
  • 2 Tbsp (30 ml) natural smooth almond butter or tahini (sesame seed paste), at room temperature
  • ½ teaspoon almond extract
  • 3/4 cup almond flour (finely ground almonds)
  • 2/3 cups almond meal
  • 1/3 cup Unsweetened Almond Milk
  • ¾ cup almond milk (or coconut milk, soy milk, etc.)
  • 1 1/2 cups almond milk
  • Enough unsweetened plain or vanilla soy or almond milk to total 1 1/2 cups (360 ml) (see instructions)
  • 4 TBSP sliced almonds (or other nuts - optional)
  • 1 tsp (5 ml) apple cider vinegar
  • 1 cup apple juice
  • ¼ cup apple sauce
  • 6 baking apples (Like Golden Delicious or Granny Smith)
  • ½ cup applesauce
  • ¾ teaspoon baking powder
  • 1 ½ teaspoon gluten-free baking powder
  • 1 1/2 tsp (7.5 ml) baking powder
  • 2 1/2 teaspoons baking soda
  • 1/2 cup blueberries/raspberries
  • ¾ cup fresh or frozen blackberries/blueberries
  • 1 cup fresh or frozen blueberries
  • 1/2 cup + 1 Tbs Fresh Blueberry Puree**
  • 1 cup brown rice flour
  • 1 cup brown sugar
  • 3/4 cup butter, cool but close to room temp, in chunks
  • 1 1/3 cup gluten free flour blend OR white whole wheat flour
  • 1 15.5oz can Black Beans, drained and rinsed well
  • ¾ cup canned coconut milk, chilled in the refrigerator overnight (OR heavy cream)
  • 2 cups canned coconut milk
  • 1 1/2 tablespoons canola oil
  • ½ cup chocolate chips
  • 1 cup dark chocolate chunks or chips
  • ¾ cup chocolate hazelnut spread
  • Crumble
  • 2 extra-large eggs, beaten


  1. Preheat oven to 375 deg Fahrenheit (180 deg cel) and line two baking sheets with parchment paper.Whisk together almond flour/meal, salt, baking powder in a medium-sized bowl.In another bowl, whisk together butter and honey until light and fluffy
  2. Add eggs, pure vanilla extract and mix until pale and frothy
  3. Gently mix in the almond meal mixture, ½ cup at a time, then stir in cooked quinoa, chocolate chunks and coconut
  4. (If mixture is too liquid, add a bit more desiccated coconut).Scoop even amounts of the cookie batter and place on parchment paper-lined baking sheets, leaving an inch or so apart.Bake until golden, for around 12-15 minutes.Preheat oven to 350 degrees.Make the crust by placing quinoa flakes, quinoa flour, and hazelnuts in the bowl of a food processor and process for 2 to 3 minutes
  5. Add maple syrup and oil pulse until mixture comes together and becomes crumbly
  6. Add vodka or water and pulse again
  7. Turn mixture into tart pans and press into the bottom and sides of the pan
  8. Bake for 10 minutes
  9. Remove from the oven and allow to cool.Meanwhile, make filling by combining cornstarch and 1/2 cup of coconut milk in a small bowl
  10. In a small saucepan combine remaining coconut milk, hazelnut spread, vanilla and salt
  11. Heat to medium and whisk in cornstarch mixture
  12. Bring to a boil, scraping the sides of the pan with a rubber spatula
  13. Boil the mixture for 2 minutes, stirring constantly
  14. Pour into the crust and swirl the top
  15. Refrigerate for 1 hour or until set
  16. Top with reserved hazelnuts.Preheat oven to 425 degrees
  17. Line a large baking sheet with parchment paper.Place another large piece of parchment paper on your counter and sprinkle with gluten free flour
  18. Roll crust into a rectangle, sprinkling with additional flour as necessary to prevent sticking.Using a pastry brush, spread butter evenly on the crust
  19. Combine cinnamon and sugar in a small bowl and sprinkle on top.Starting at the LONG side of the dough, use your hands to gently roll the dough tightly
  20. (You will be forming a long log.) Cut the dough with a sharp knife or kitchen shears into small bites
  21. Place on a parchment lined baking sheet and bake for 20 to 25 minutes, until golden brown
  22. Store for two days at room temperature or a week in the refrigerator.Preheat oven to 350 degrees
  23. Grease and flour an 8 inch baking pan.In a large bowl combine flour, quinoa, cocoa, baking powder and sea saltPlace chocolate chips on the top of a double broiler heated to medium
  24. Melt chocolate, stirring often
  25. Remove from heat and stir in butter, coconut oil, eggs, agave nectar, milk, mint extract and vanilla extract
  26. Add to dry ingredients and beat until combined
  27. Stir in almonds if using.Spread into prepared pan and bake for 25 to 30 minutes
  28. Preheat the oven to 350 degrees Fahrenheit and line an 9" brownie pan with parchment paper both ways, set aside
  29. In a small bowl, stir the flaxseed and almond milk together, set aside to thicken
  30. In a medium-sized mixing bowl, whisk together the dry ingredients and set aside
  31. Rinse ~1 cup of fresh blueberries and puree in a blender
  32. Pour all of the puree into a cup (no need to rinse out the blender, but try to pour at as much as possible)
  33. Measure 1/2 cup + 1 tbs and add back into the blender (drink the remaining blueberry puree ;D ) along with the black beans, oil, vanilla and thickened flaxseed mixture
  34. Puree until all of the beans have been liquified
  35. Pour into a clean large bowl
  36. Add 1/3 of the dry ingredients to the blender mixture and whisk
  37. Add another 1/3 of the dry to the wet and whisk, then finally add the last 1/3 and whisk again (batter should be thick, feel free to fold in ~1 cup of chocolate chips, you chocolate-lovers!) Scoop the batter into the prepared brownie pan and spread to the edges
  38. Bake for 45 minutes
  39. To test if the center is cooked tap the surface and if it's firm and springs back, it's ready
  40. Let cool for about 30-40 minutes in the pan, then flip onto a drying rack top-side/ugly-side down
  41. Peel off the parchment paper and let cool completely before slicing.Cook quinoa
  42. In a medium pot, add 1/2 c
  43. of quinoa and 1 c
  44. of water and bring to a boil
  45. When the pot begins to boil, decrease the heat to a simmer
  46. Stir every 5 minutes until all of the water has evaporated and the quinoa is fluffy.Preheat the oven to 350º and grease a mini donut pan with coconut butter or nonstick spray
  47. In a large bowl, combine flours, corn starch, baking powder, salt, coconut palm sugar, and cinnamon
  48. Use a fork to whisk everything together.In a small bowl, combine milk and lemon juice and set aside for 5 minutes.Add milk/lemon juice mixture, coconut butter, eggs, quinoa, and vanilla to a food processor and blend until well-combined.Add wet mixture to the bowl of dry ingredients and mix thoroughly
  49. To fill the donut forms, fill a Ziplock bag with the batter and snip the corner of the bag
  50. Then squeeze it into the forms, filling 2/3 of the way full. Bake the donuts for 8-10 minutes
  51. If desired, lightly coat donuts with coconut butter and dip them into the coconut sugar for added crunch and sweetness
  52. Preheat the oven to 350 ?F (180 ?C)
  53. Lightly grease an 8.5- or 9-inch (20-22.5 cm) loaf pan, or line with parchment paper
  54. Place the psyllium, vinegar, vanilla, and almond?butter in a 2-cup (500-ml) glass measuring cup
  55. Add enough milk to reach the 11?2-cup (360-ml) mark
  56. Using a small whisk or fork, whisk everything together until the almond butter is well dissolved in the liquid and no lumps remain
  57. Set aside while you measure the dry ingredients
  58. In a large bowl, sift all remaining ingredients except for the walnuts
  59. Whisk well to distribute all the ingredients evenly
  60. Add the walnuts and stir to distribute
  61. Whisk the liquid again to ensure that it’s smooth and everything is incorporated, then pour the wet mixture over the dry ingredients and stir just to combine (do not overmix!)
  62. Turn the batter into the prepared pan and smooth the top
  63. It will only fill the pan about halfway; this is as it should be
  64. Bake for 65 to 75 minutes, rotating the pan about halfway through baking, until the bread is well browned on the bottom and sides, and the top springs back when touched lightly (there will be a fairly thick crust by this time, but it should still spring back)
  65. A knife inserted in the center should come out moist but clean
  66. Allow to cool for 10 minutes, then remove from the?pan and set on a cooling rack; allow to cool completely before slicing
  67. The bread is very moist on the first day and dries a bit by the second
  68. Store, tightly wrapped, in the refrigerator for up to 3 days
  69. May be frozen
  70. Preheat oven to 325 degrees Using an apple corer or paring knife, remove cores of apples to ½ inch of the bottoms of the apples
  71. Make the holes wide enough for stuffing
  72. In a small bowl mix quinoa, rolled oats, walnuts, palm sugar, quinoa flour and cinnamon
  73. Stuff cored apples with quinoa mixture
  74. Place in a casserole dish and dot with Earth Balance or butter
  75. Pour apple juice in the bottom of the dish
  76. Bake for 45 minutes to 1 hour
  77. Allow to cool slightly before serving and top with ice cream or yogurt if desired
  78. Prepare a 'flax egg' by mixing 2 teaspoons of ground flaxseed with 2 tablespoons warm water in a small bowl
  79. Stir together and set aside for 5-10 minutes and the flaxseed becomes like a jelly that makes a fantastic healthy substitute for egg-free baking
  80. In a mixing bowl, beat together the margarine, brown sugar, and vanilla until fully incorporated
  81. Add the flax egg and stir to combine
  82. In a separate mixing bowl, combine the cooked quinoa with apple sauce
  83. As mentioned, this is hugely important for the final texture
  84. Often when baking with quinoa, the seeds dry out and become crunchy
  85. By first mixing with the apple sauce, it ensures the quinoa will have enough moisture to retain its delicious fluffy consistency in these cookies
  86. Add the remaining dry ingredients – whole wheat flour, cinnamon, and baking powder –into the quinoa
  87. Stir until well incorporated
  88. Then, slowly mix the dry ingredients into the bowl of margarine and sugar
  89. Cover this batter with plastic wrap and refrigerate for at least 90 minutes and up to 24 hours before baking
  90. Chilling allows the batter to "relax" which yields softer cookies that have more developed flavors
  91. When ready to bake, Preheat the oven to 375º F
  92. Then, using your hands, roll the chilled batter into 8-10 balls
  93. Dip the balls in a bowl of cinnamon and sugar to coat and place on a lightly-oiled baking sheet
  94. Press down gently with a fork to flatten the cookies
  95. Bake just until the edges are golden and crispy, but the centers are still soft and chewy, about 15 minutes
  96. Allow to cool fully before removing from the tray
  97. Enjoy! 1) Peel and slice the peaches and place in a large bowl
  98. Place a sieve over the fruit, a sugar, cinnamon, flour and cornstarch and sift over fruit
  99. Mix together
  100. 2) Preheat the oven to 375F
  101. Lightly spray a 9x13 pan
  102. Place the fruit mixture into the pan
  103. 3) In another large bowl mix together all ingredients except the butter
  104. 4) Add the butter and mix together with your hands, pressing the butter in to the dry mixture similar to cutting butter into a pie dough
  105. The mixture will begin to come together but still crumbly
  106. 5) Top the fruit with this mixture, gently mixing in a little bit as well
  107. 6) Bake for 45-55 minutes
  108. Top will be golden, fruit will be bubbling.Preheat oven to 350 degrees
  109. Line an 8 x 8 pan with parchment paper and coat with cooking spray.In a food processor, combine almond meal, quinoa, tapioa starch, xanthan gum, baking powder and sea salt
  110. Blend for 2 minutes, until smooth.Add sugar, butter, eggs, applesauce, vanilla and almond extract and pulse until combined
  111. Stir in chocolate chips.Transfer mixture to prepared pan and bake for 30 to 35 minutes
  112. Allow to cool and cut into squares.Preheat the oven to 350 degrees F
  113. Mix the coconut oil and the sugar together until creamed together well
  114. Add the egg and vanilla and mix until well combined
  115. Add the dry ingredients to the wet and mix to form a soft dough
  116. Grease a muffin tray with coconut oil
  117. Spoon ~ 1-2 heaped tbsps of dough into each muffin well and using your fingers (wet them slightly if the dough is sticking)- press the dough up the sides of the muffin well
  118. Make the thickness of the shell the thickness that you desire for your crust- I made mine quite thin since it can overpower the delicate filling if you have too much crust.Bake for 10-15 minutes
  119. Let cool fully on a wire rack before adding your filling.In a small bowl, combine the gelatine and water and let sit until softened
  120. Meanwhile, heat/thaw the berries in a small saucepan over medium heat with the lemon juice and ¼ cup of maple syrup to let the juices release
  121. Strain the berries well through a sieve (I use a spatula to squeeze all the juice out of the seeds so that you are left with ~ ¾- 1 cup of berry puree
  122. Return to the saucepan and bring to a simmer
  123. Add the softened gelatine and stir to incorporate well
  124. Allow the puree to cool
  125. beat the egg whites with 1 tbsp of maple syrup until they look creamy and hold soft peaks
  126. We aren’t cooking the whites so I used pasteurized, but feel free to do a Swiss meringue- its more finicky though
  127. Beat the cream until it has soft peaks
  128. Fold the meringue into the cooled berry puree followed by the cream until incorporated
  129. NOTE: This mousse will look really liquidy
  130. Don’t worry- it will set up- it just takes a bit of waiting!Spoon this filling evenly into the tart shells
  131. If you have any extra, put it in a glass for a quick treat! Place the tart shells in the fridge and now you just have to play the waiting game- at LEAST 4 hours but better if it goes for 8 or overnight
  132. Garnish with some shaved chocolate or fresh berries and enjoy! Preheat oven to 400 degrees F., lightly grease the top of your muffin tin (to keep the edges of the muffin tops from sticking), and line the pan with muffin liners
  133. Make the streusel first: in a bowl, combine the sorghum flour, rolled oats, brown sugar, and cinnamon
  134. Using a couple forks or a pastry cutter, cut the cold butter into the dry ingredients until it forms small, even little pieces no bigger than peas
  135. Add the sliced almonds and stir to combine, then set in the fridge to keep cool while making the batter
  136. For the batter: add 1 cup of the rolled oats to your blender or food processor, and spin until finely ground
  137. In a large bowl, combine the freshly-ground oat flour, the last ½ cup rolled oats, the quinoa flakes, sorghum flour, baking powder, xanthan gum, salt, and sugar
  138. In a separate bowl whisk together the eggs, almond milk, yogurt, and extracts
  139. Pour the wet ingredients over the dry and stir to combine
  140. Add the melted coconut oil, and mix well
  141. If you're using frozen blueberries, toss them in a bowl with an extra TBSP of sorghum flour to coat – this will keep the berries from sinking to the bottom of the muffins, and help prevent them from staining the batter too much
  142. If your berries are fresh, skip this step and add them directly to the batter
  143. Fold the berries in gently
  144. Divide the batter evenly among the muffin tins, then sprinkle the streusel topping over each one
  145. It may seem like a lot, but don't be afraid to use all of it
  146. Place the muffins on the middle rack of your preheated oven and reduce the heat to 375 degrees F.
  147. Bake for 24-26 minutes, rotating the pan half-way through to ensure even baking
  148. Remove from oven and let cool before eating (the muffins will be very delicate when hot, and will firm up as they cool)
  149. Muffins can be kept at room temperature overnight, or wrapped in plastic and stored in the freezer for up to a couple of weeks.Start by making the apples
  150. In a medium saucepan over medium heat, combine all ingredients, mixing well
  151. Bring to a boil and reduce heat to low
  152. Partially cover and cook until apples are softened and liquid is syrupy, about 10 minutes
  153. Add more water if needed in the cooking process
  154. Take off heat and let cool completely
  155. Cover and refrigerate for at least 1 hour.Preheat oven to 350 degrees
  156. Combine all ingredients in a small bowl
  157. Evenly spread on a baking sheet and bake until golden brown, about 7-10 minutes
  158. Set aside to cool.Cook 1 cup quinoa according to package directions
  159. Once cooked, add 1 1/2 teaspoons cinnamon, mix well
  160. Set aside to cool.Spoon 1/4 cup yogurt in bottom of glass.Spoon 1/4 cup quinoa on top of the yogurt.Spoon 1/4 cup cinnamon apples on top of the quinoa
  161. Repeat the layering and top with oat crumble
  162. Repeat with remaining glasses.Mix almond milk and lemon juice together and set aside.Pour boiling water over 3 cups bran
  163. Let stand for a few minutes
  164. Mix in the applesauce
  165. Mix together sugar, egg replacer and soured almond milk
  166. Next, add the soda and salt, then combine the flour and rest of the ingredients to the bran just until moistened
  167. Muffin tip: When making muffins, mix just until dry ingredients are moistened
  168. DO NOT OVERMIX.Spoon into lightly greased muffin tins nearly to the top so your tops will be rounded
  169. Otherwise, you will have a flat muffin
  170. Bake 400 for 18 to 20 minutes, or until done.Add quinoa and water to a small saucepan
  171. Cover and bring to a boil
  172. Reduce heat to low and simmer, covered, for 15 minutes
  173. Remove from heat and let stand with lid on for 5 minutes.Fluff with fork, transfer to a bowl and allow to cool completely.Preheat oven to 350F and coat a 8×8 cake pan with a dab of coconut oil or other oil.Place all ingredients, including cooked quinoa, into the bowl of your food processor or high powered blender
  174. Process until smooth, about 2 minutes
  175. Pour into prepared pan.Bake in center of oven for 38-40 minutes or until a toothpick inserted in the center comes out clean.Remove brownies from the oven and place the pan on a cooling rack
  176. Allow to cool completely before cutting into 16 squares and topping each with optional frosting and a dust of powdered sugar.Make flax eggs by combining 2 tablespoons flax meal with 6 tablespoons warm water
  177. Stir well and set aside to thicken.Preheat oven to 375 degrees
  178. Line two cookie sheets with parchment paper.In a large bowl combine (flax) egg, coconut oil, applesauce, coconut palm sugar, vanilla and almond extract, stirring well until combined
  179. In a separate bowl combine gluten free flour blend, quinoa flour, baking soda, xanthan gum, salt and quinoa flakes
  180. Add to wet ingredients and mix until well combined
  181. Add in chocolate chips, cranberries and either walnuts, pecans or sunflower seeds.Drop by the spoonful onto parchment lined pans
  182. Bake for 12 to 14 minutes
  183. Let cool in the pan for 5 minutes and then transfer to rack to cool completely.Preheat oven to 400 degrees
  184. If using a flax egg combine 1 tablespoon ground flax seeds with 3 tablespoons warm water
  185. Set aside.In a small bowl combine milk and lemon juice and set aside for 5 to 10 minutes to curdle
  186. Whisk in oil, (flax) egg and vanilla
  187. In a separate bowl combine flours, cornmeal, quinoa, palm sugar, lemon zest, baking powder, baking soda and salt
  188. Make a well in the center and whisk in milk mixture, mixing until just combined
  189. Spoon into 12 well greased muffin cups (you may line them to avoid extra oil) and bake for 10 to 12 minutes, until soft but not runny.Meanwhile, warm strawberry preserves and toss with sliced strawberries.If using coconut milk, open can and scoop out only the thick cream
  190. (Reserve the rest for another use.) Place a medium bowl (or the bowl to your stand mixer) and add vanilla and confectioner’s sugar
  191. Whip until the consistency of whipped cream
  192. (Alternatively, you can beat heavy whipping cream to make whipped cream.)When the corn cakes are done, carefully use a teaspoon and press a hole in the center of each muffin, about 1/3 way down
  193. (You can also use a cupcake corer to do this.) Spoon strawberry mixture into each indentation
  194. (Reserve the rest of the strawberry mixture for topping.) Return to the oven and cook for 7 more minutes.Place the warm pan on a cooling rack for 5 minutes and then remove from the pan and allow them to cool for another 10 minutes
  195. Serve with remaining strawberry mixture and whipped cream.Place chocolate and coconut oil in the top of a double boiler
  196. (A metal bowl on top of a sauce pan works too.) Meld over medium low until smooth
  197. Remove from heat and allow to cool.Meanwhile, sift together flour, cocoa powder, baking soda and salt
  198. In the bowl of an electric mixer, combine the sugar, applesauce, (flax) eggs, mint extract and vanilla
  199. Beat for 2 ½ minutes on medium speed
  200. Reduce speed to low and add the chocolate
  201. Add flour mixture until just combined
  202. Transfer mixture to a bowl and refrigerate for (at least) one hour.Line 2 baking sheets with parchment paper
  203. Preheat oven to 325 degrees
  204. Form 16 balls with the cookie dough
  205. Divide the balls between the 2 cookie sheets and flatten slightly
  206. Bake for 15 minutes, rotating the trays half way through
  207. Let cool for 5 minutes on the pan and then transfer to a wire rack to cool completely.Allow the ice cream to soften and then spread onto the flat side of one of the cookies
  208. Top with another cookie and wrap with parchment paper, wax paper or plastic wrap
  209. Freeze for 1 hour, or until firm.

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