Instructions

1. Preheat the oven to 350 degrees F. Grease a loaf pan.
2. Crack the eggs into a large mixing bowl and whisk together. Then, add the sweet potato, oil, sweetener, and vinegar. Mix until well combined.
3. In a separate bowl, mix together the dry ingredients including the flours, baking soda, salt, and cinnamon.
4. Blend the wet and dry ingredients together without over-mixing. Pour the batter into the loaf pan. Bake for 50-minutes or until the top is golden brown and a toothpick comes out clean when inserted.
5. Allow the bread to cool for 10-minutes. Then, flip it out of the pan and slice into 1/2-inch thick pieces.

​Recipe and Photo from Nutrition by Erin

INSTRUCTIONS

1. Preheat oven to 325° and line bread pan with parchment paper. Set aside.
2. Combine wet ingredients with a whisk in a large bowl until mixed well and honey is dissolved.
3. Add coconut flour, baking soda, and cinnamon until well combined with a whisk no clumps left.
4. Add shredded zucchini to the mixture and fold in with a spatula until evenly combined.
5. Bake for 45 to 55 minutes, or until an inserted toothpick comes out clean. Cool for 15 minutes, serve with butter (optional), and ENJOY!

​
Recipe and Photo from The Fit and Healthy Baker

Instructions

1. Preheat the oven to 400°F. Lightly grease six wells of a standard muffin pan, or line them with lightly greased muffin papers.
2. Sift together the coconut flour and baking powder, and mix until well blended.
3. Stir together the eggs, butter, honey, salt, and vanilla and almond extracts until smooth.
4. Mix the dry ingredients into the wet ingredients until there are no lumps. Gently fold the blueberries into the batter until evenly incorporated.
5. Scoop the batter into the prepared muffin cups, filling each about half full.
6. Bake the muffins for about 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. Let them cool for about 5 minutes in the pan, then transfer them to a rack to cool.

Recipe and Photo from King Arthur Flour

​INSTRUCTIONS

1. First, preheat oven to 350ºF and spray a bread pan with nonstick cooking spray.
2. Set aside ½ cup of blueberries for later. Mix dry ingredients together in a medium-sized bowl and set aside.
3. In a separate mixing bowl, mash the 3  bananas with a fork (or alternatively you can place them in a blender to get extra smooth). Then, mix in the rest of the wet ingredients minus the melted coconut oil.
4. Slowly add dry ingredients to wet. Then, add in melted coconut oil and mix again.
5. Pour batter into greased bread pan, sprinkle the last half cup of blueberries on top, and bake at 350ºF for 45-50 minutes.
6. Remove banana bread from oven, let cool for 5 minutes, and remove from pan to finish cooling.

Recipe and Photo from Fit Foodie Finds

​INSTRUCTIONS

1. First, preheat oven to 350ºF and spray an 8×8-inch pan with coconut oil cooking spray and set aside.
2. Next, mix all crust/crumble ingredients together in a medium/large mixing bowl.
3. Then, take 2/3 of the mixture and press it evenly onto the bottom of the oiled 8×8 pan. Set the rest of the crust/crumble mixture aside (this is what you will use for the crumble topping).
4. Bake crust at 350ºF for 10 minutes. Remove crust and set aside.
5. Next, place all ingredients for the berry filling into a medium sauce pan. Turn heat to high and bring filling to a boil, stirring often and breaking up the blueberries. Once boiling, turn heat down to low and let simmer for 10-15 minutes. Continue stirring.
6. Once the berry filling has thickened, pour on top of the crust. Spread the rest of the crumble mixture over the top of the berry filling and then bake for another 10 minutes at 350ºF.
7. Let cool for 20 minutes before placing into the fridge for at least 2 hours to let the filling set. Slice and enjoy!

​Recipe and Photo from Fit Food Finds

Instructions

1. Melt coconut oil in a large saute pan over medium/medium high heat.
2. Add in sweet potatoes and cook for 10 minutes.
3. Add in peppers, onion, and spices and cook an additional 10-15 minutes, or until sweet potatoes are tender. Add more time if they’re not.
4. Add in spinach, mushroom, garlic, and cook for 2 minutes.
5. Stir in black beans.
6. Taste and re-season, if necessary.
7. If serving immediately: top with greek yogurt, salsa, and a gooey fried egg!
8. If serving later: store in fridge in an airtight container, then re-heat in microwave, then top with greek yogurt, salsa, and a gooey fried egg!

Recipe and Photo from Show Me the Yummy

Instructions
1. Plug in and preheat your waffle iron. Spray the interior with nonstick spray.
2. Use the medium-holed side of a box grater to grate the potatoes. In a large bowl, toss the potatoes to combine. Add the butter and toss to combine. Season with salt and pepper.
3. Divide the mixture into 6 even portions. Mound a portion onto the heated waffle iron and then spread it toward the edge to form an even layer. Close the waffle iron and cook on high heat for 4 to 5 minutes, until golden and crisp.
4. Repeat with the remaining potato mixture. Serve immediately (preferably with a side of eggs).

Recipe and Photo from Pure Wow

INSTRUCTIONS

1. Using a large cast iron skillet, or a pan, cook the ground turkey on medium heat until cooked through, lightly seasoning with some of the seasonings (reserve the majority for later). Set aside, reserving some of the fat in the pan.
2. Add in the coconut/avocado oil and saute the sweet potato for 5 minutes, before adding in the brussels sprouts. Saute for another 15 minutes until the veggies have softened and crisped to liking.
3. Add in the diced apple and kale and saute for another 4-5 minutes or until slightly softened.
4. Reincorporate the ground turkey, and add the remainder of the seasonings. Stir until fully combined, and season further to taste.
5. Serve warm and enjoy!

Recipe and Photo from Unbound Wellness

INSTRUCTIONS

1. Preheat oven to 350 degrees F. Line an 8x8 inch baking pan with parchment paper and spray with nonstick cooking spray.
2. Add pumpkin puree, maple syrup, vanilla extract, almond butter, almond milk and eggs to a large bowl and mix until well combined, smooth and creamy.
3. Add in coconut flour, baking soda, salt and the remaining spices. Gently fold in 1/3 cup of chocolate chips into the batter. Spread batter evenly in prepared pan. Bake for 20-25 minutes or until toothpick comes out clean in the middle. Transfer pan to a wire rack to cool.
4. Melt remaining 1/4 cup of chocolate chip in a small saucepan over low heat. Once completely melted, drizzle the chocolate over the bars. Another option is to sprinkle the remaining chocolate over the top of the bars right when they come out of the oven. It's up to you! Cut into 12 bars. Enjoy!

Recipe and Photo from Ambitious Kitchen

Directions

• 1. Preheat oven to 350
• 2. In a mixing bowl, combine dry ingredients
• 3. Add in wet ingredients and mix well
• 4. Add in carrots and optional ingredients
• 5. Grease bread pan
• 6. Pour in batter
• 7. Bake for 20-25 minutes until a toothpick comes out clean

​Recipe and Photo from Lexi's Clean Kitchen