Apple Muffins Ingredients Crumble Topping ½ cup all-purpose flour, spooned and leveled ⅓ cup brown sugar ¼ teaspoon cinnamon ¼ cup soft coconut oil For the Muffins ¾ cup plus 2 tablespoons all-purpose flour, spooned and leveled ¾ cup whole wheat flour, spooned and leveled ½ cup plus 2 tablespoons almond flour, spooned and leveled 1 tablespoon baking powder 2 teaspoons apple pie spice ½ teaspoon sea salt ½ cup unsweetened almond milk ½ cup unsweetened applesauce ½ cup cane sugar ¼ cup avocado oil, or another neutral oil 2 large eggs 1 teaspoon vanilla extract 2 cups peeled and diced apple For the Glaze ¾ cup powdered sugar 1 to 1½ tablespoons unsweetened almond milk Instructions Preheat the oven to 400°F and grease a 12-cup muffin tin. Make the crumble topping: In a medium bowl, whisk toget ...

Butternut Squash Croquettes Ingredients ½ a medium sized butternut squash, roasted until soft (about 1.5 cups of mash) ⅓ cup garbanzo bean flour 1 clove minced garlic ½ tablespoon olive oil ½ teaspoon cumin ½ teaspoon smoked paprika pinch of cayenne splash of maple syrup or agave (optional) ¼ cup chopped scallions, white and green parts ¼ cup chopped cilantro (optional) ¼ cup crumbled feta cheese (optional, omit if vegan) salt & pepper about 1 cup panko bread crumbs, for rolling Yogurt sauce: ½ cup plain yogurt juice and zest of one lime (or ½ a lemon) splash of olive oil 1 garlic clove, minced a few tablespoons of chopped cilantro a few pinches of red pepper flakes (optional) salt & pepper Instructions Roast your butternut squash in a 400 degree oven for about 40 minutes or until ...

Sheet Pan Gnocchi Ingredients 1 pound store-bought potato gnocchi 1 bunch broccolini, ends trimmed, florets cut into big pieces and stems cut into ½-inch pieces 1 pint cherry tomatoes ½ small red onion, thinly sliced 2 garlic cloves, sliced 2 tablespoons extra-virgin olive oil ½ teaspoon sea salt ½ teaspoon fresh thyme leaves ½ teaspoon za’atar ¼ teaspoon red pepper flakes Freshly ground black pepper 6 ounces feta cheese, torn into 1-inch chunks Fresh parsley, for garnish, optional Instructions Preheat the oven to 450°F and line a large rimmed baking sheet with parchment paper. In a large bowl, toss together the gnocchi, broccolini, cherry tomatoes, onion, garlic, olive oil, salt, thyme, za’atar, red pepper flakes, and several grinds of pepper. Spread evenly on the baking sheet. Roast for ...

Sweet Corn Gazpacho Ingredients 3 ears corn, kernels and juices, reserve ⅓ cup for garnish 1 large or 2 med. yellow heirloom tomatoes, chopped (300g) 1 yellow pepper, stemmed, seeded, and chopped 1 cup cucumber, peeled and chopped ¼ cup extra-virgin olive oil 2 tablespoons sherry vinegar ½ to 1 teaspoon sea salt freshly ground black pepper, to taste Garnish reserved corn kernels ½ cup sliced cherry tomatoes chopped basil and/or microgreens Instructions In a blender, combine the corn, tomato, pepper, cucumber, olive oil, sherry vinegar, salt, and pepper and blend until smooth. Season to taste. Serve with the reserved corn kernels, cherry tomatoes, and herbs. www.loveandlemons.com/sweet-corn-gazpacho

Rhubarb Crisp Ingredients 2 pounds rhubarb, trimmed, tough strings removed, and cut into ½-inch pieces ¼ cup cane sugar 2 tablespoons cornstarch 1 tablespoon fresh orange juice 1 teaspoon orange zest Vanilla ice cream, for serving Topping ½ cup almond flour ½ cup brown sugar ½ cup whole rolled oats ½ cup crushed walnuts ½ teaspoon cinnamon ¼ teaspoon sea salt ¼ cup firm coconut oil Instructions Preheat the oven to 400°F and grease an 8×8-inch baking dish. In a large bowl, toss the rhubarb with the sugar, cornstarch, and orange juice and zest. Spread evenly in the prepared baking dish. Make the topping: In a medium bowl, mix together the almond flour, brown sugar, oats, walnuts, cinnamon, and salt. Use your hands to work in the coconut oil until the mixture crumbles. If it is too dry, ...