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 

Instructions
make the berry sauce:

1. Add the berries and water, if you're using it to a small saucepan and heat over low-med while stirring. The berries will begin to break down as they cook. About halfway through, add the 1 tbsp pure maple syrup and continue to cook until the mixture comes to a simmer. Once you have a thick, bubbling sauce (after about 15 minutes) remove from heat and set aside to cool.

make the base layer:

1. Preheat your oven to 350 degrees and line a square baking pan (8 x 8) with parchment paper.
2. In a large bowl, whisk together the eggs and almond butter until smooth. Then whisk in the maple syrup and vanilla.
3. In a separate bowl, combine the almond flour, baking soda and salt. The stir the dry mixture into the wet until fully combined
4. Add about 2/3 of the base mixture to the parchment lined baking pan and spread out evenly. If adding the chocolate*, sprinkle it over the mixture now, then top with remaining batter and spread out.
5. The berry mixture should be thickened and cooled somewhat (if it's warm that's fine.) Pour the berry sauce over the top and swirl it in about halfway down (this way it won't burn on the bottom, but it will still bake into the bars thoroughly.)
6. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted near the center comes out mostly clean (no batter)
7. Remove from oven and allow to cool completely before cutting into squares. You can refrigerate or even freeze to speed up the cooling time!
8. Store leftovers covered in the refrigerator for up to 4 days. Enjoy!

Recipe and Photo from Paleo Running Momma

​Instructions

1. Place a rack in the center of your oven and preheat the oven 350 degrees F. Line a 8x8-inch metal baking pan with parchment paper, allowing some to hang over two sides. Set aside.
2. Place the shredded zucchini between two paper towels and press out as much water as possible. You can also place the zucchini over a sieve and press a paper towel on the top to dry it. Set aside.
3. In a large bowl, mash the banana, then briskly whisk in the eggs, maple syrup, coconut oil, and vanilla. Sprinkle in the coconut flour, cinnamon, baking soda, nutmeg, and salt, then stir until evenly combined. The batter will be very thick. Stir in the shredded and dried zucchini, then fold in two-thirds of the chocolate. Pour the batter into the prepared pan and gently smooth the top. Sprinkle the remaining third of the chocolate on top.
4. Bake for 30 to 35 minutes, until the top is golden and firm and a toothpick inserted in the center comes out clean. Remove from the oven and let cool on a wire rack for 30 minutes. Then, using the parchment overhang as “handles,” remove the bread from the pan to cool completely.

​
Recipe Notes

• This bread is on the less-sweet side. If you prefer additional sweetness, add an additional tablespoon of maple syrup.
• Store leftovers at room temperature for up to 5 days.
• To freeze, wrap the cooled bread tightly and freeze for up to 3 months. Let thaw overnight in the fridge.
• Coconut flour has very particular baking qualities and cannot be substituted.

Recipe and photo from Well Plated

Instructions

1. Preheat oven to 350 degrees
2. Roast or microwave one large sweet potato until soft. Scoop out the inside and reserve 3/4 cup
3. In a medium bowl, combine the mashed sweet potato, vanilla extract, melted coconut oil, raw honey, and egg
4. Add the almond meal, coconut flour, and baking powder. Mix well
5. Grease a 9×5 inch loaf pan and pour in the batter, pushing it into all the corners and middle of the pan to avoid large air bubbles. Smooth out the top
6. Place the blueberries in a single layer on the top and gently press the berries into the batter
7. Bake for 35-40 minutes, or until the middle is set
8. Let cool and cut into small bars. Serve immediately or refrigerate to store

​Recipe and Photo from Physical Kitchness