Cranberry Cookies Ingredients 2 tablespoons ground flaxseed + 6 tablespoons warm water 1¼ cups all-purpose flour or whole wheat pastry flour 1 cup almond flour 1 teaspoon baking soda ½ teaspoon cinnamon 1 teaspoon sea salt ⅓ cup soft coconut oil ½ cup cane sugar ½ cup brown sugar 1 tablespoon almond milk 1 teaspoon vanilla extract ⅓ cup chocolate chips ⅓ cup chopped pistachios ⅓ cup dried cranberries Instructions Preheat the oven to 350°F and line a large baking sheet with parchment paper. In the bottom of a stand mixer’s bowl, combine the flaxseed and water. Whisk (by hand) and set aside to thicken for 5 minutes and whisk again. In a medium bowl, combine the flours, baking soda, cinnamon and salt. To the mixer’s bowl, add the coconut oil, cane sugar, brown sugar, almond milk and van ...

Stuffed Sweet Potatoes Ingredients: 2 to 8 sweet potatoes (each variation will stuff 2 potatoes) Filling: choose from the four recipes below Instructions: Preheat the oven to 425°F and place a piece of foil on a baking sheet. Use a fork to poke holes into the sweet potatoes, set them on the baking sheet, and roast for 40 to 50 minutes, or until puffed up and soft inside when pierced with a fork. Greek-ish Stuffed Sweet Potatoes Ingredients: ½ cup cooked quinoa ½ cup finely chopped spinach 2 tablespoons crumbled feta 2 tablespoons chopped red onion ½ teaspoon extra-virgin olive oil, more to taste 1 teaspoon fresh lemon juice ¼ clove minced fresh garlic ¼ teaspoon sea salt Freshly ground black pepper, to taste Dollops of Tzatziki Sauce Instructions: Make the filling: In a medium-small bowl, ...

Coconut-Curry Butternut Squash Soup Ingredients 1/4 cup extra-virgin olive oil 1 teaspoon curry powder 1/2 teaspoon cumin 1/4 teaspoon chili powder 1/8 teaspoon cinnamon 2 yellow onions, sliced 1 large butternut squash, peeled and seeded, cubed 1 1/2 teaspoons kosher salt 1 (13.5-oz.) can coconut milk Water as needed 1/2 teaspoon apple cider vinegar Instructions Heat oil in a Dutch oven over medium heat. Add spices and stir until spices colour the oil and become fragrant, about 1 minute. Add onion and cook over medium heat until soft and translucent, about 8 minutes. Add butternut squash, salt, coconut milk, and enough water to just cover the squash. Bring to a boil and then reduce to a simmer. Allow to cook until squash is very soft, about 40 minutes. Allow squash to cool slightly before ...

Whipped Feta Dip Ingredients 8 ounces feta cheese, crumbled ¾ cup whole milk Greek yogurt 2 tablespoons extra-virgin olive oil, plus more for serving 2 tablespoons fresh lemon juice 1 garlic clove Aleppo pepper or red pepper flakes, for garnish Chopped parsley, for garnish Pita bread, baguette, or fresh veggies, for serving Instructions In a food processor, place the feta, yogurt, olive oil, lemon juice, and garlic. Pulse until creamy. Transfer to a serving dish and top with a drizzle of olive oil, pinches of Aleppo pepper, and chopped parsley. Serve as a dip with pita bread, baguette, or fresh veggies. loveandlemons.com/whipped-feta-dip

Easy Peach Cobbler Ingredients 6 large or 7 medium peaches, thinly sliced 1 1/2 teaspoons fresh lemon juice 3/4 cup all purpose flour ¼ cup cane sugar 1/4 teaspoon cinnamon ¼ teaspoon baking soda ¼ teaspoon salt ¼ cup melted coconut oil or unsalted butter 1 teaspoon vanilla extract Vanilla ice cream, for serving Instructions Preheat the oven to 400°F and grease a 9×13-inch baking dish with coconut oil. Layer the peaches into the bottom of the baking dish and drizzle the lemon juice over the peaches. In a medium bowl, mix the flour, sugar, cinnamon, baking soda, and salt. Add the coconut oil and vanilla and combine until the mixture forms a crumbly dough. Sprinkle over the peaches and bake for 30 minutes, or until the mixture is just lightly browned on top and the peaches are juicy. Se ...