Ingredients

• 1 cup of almond flour
• 1 cup of regular all purpose flour
• 1 teaspoon of baking powder
• 2 tablespoons of sweetener of choice
• 4 eggs
• 4 oz. of plain greek yogurt
• 1 teaspoon fo vanilla extract
• 1-2 tablespoons of non dairy milk

Instructions

1. Begin by warming up the waffle iron. Start preparing the batter by adding all the dry ingredients to a bowl. Mix gently with a fork so that the baking powder and sugar are evenly distributed. Make a small well in the center like a volcano, crack open the eggs and add them to center. Shells excluded please. Continue by adding the plain greek yogurt. Mix all the ingredients until a nice creamy batter is formed. For waffles you are looking for a thicker consistency. Add milk to it as needed mixing well each time to avoid making the batter turn too liquid too soon. Allow the batter to sit for a minute or two. You will notice that it will either thicken or turn softer with time while you are preparing each waffle. You can add more flour or milk accordingly. Use about a tablespoon of one or the other depending on how the batter is adjusting as time goes by. Especially while baking, the batter will sit on the counter, it may thicken or turn too runny.
2. Grease your waffle iron before adding the batter to it, make sure to not completely  fill up the waffle iron since it will grow during the baking process and it will end up coming out and leaking everywhere.
3. The first waffle is always a test run. Try it once done and see if you like the consistency. For a fluffier waffle add more milk, if you prefer it thicker add more flour.
4. Enjoy with some maple syrup and fruit as toppings. Coconut whipped cream is also a great non dairy alternative and a delicious complement to top any kind of waffles.

Notes

Sour cream is also a great substitute to yogurt. Just remember yogurt has probiotics so we prefer that because of its added benefits

For milk we use rice milk. Soy, oat or almond are all great substitutes as well.

For sweeteners we like to use monkfruit or plain granulated raw sugar.

Ingredients

• 2 eggs
• 160 grams of sugar
• 90 grams of sunflower or vegetable oil
• 375 grams of flour
• 8 grams of baking powder
• 8 grams of baking soda
• 2 apples peed and diced
• powder sugar for sprinkling on top

Instructions

1. Preheat oven at 350 F or 180 C.
2. Begin by blending the eggs and sugar for about 5 minutes until a fluffy cream forms.
3. Proceed by adding the yoghurt. Then the oil. Finally add all the dry ingredients.
4. Finish off by adding the pears and mixing them gently with a fork so that they are even spread throughout the batter.
5. Grease a pan and add the batter.
6. Bake for 45-55 minutes or until fork inserted in the center of the cake comes out clean. If needing to check the oven make sure the cake looks slightly golden and cooked on the top. Avoid ever opening the oven during the baking process because it will make the cake collapse and stop baking.
7. Once cake has chilled for 5 minutes, remove from the pan. Sprinkle with powder sugar. Allow to chill for at least 1 hour. It’s also good still warm, but I prefer it at room temperature after it has chilled overnight.

• Food processor or a blender and a kitchen scale

Ingredients

• 3-4 peaches
• 90 grams of sunflower or vegetable oil
• 90 grams of cow milk or rice milk at room temperature preferred
• 3 eggs
• 8 grams of baking powder
• 8 grams of baking soda
• 170 grams of sugar
• 280 grams of flour type 00 or just plain baking flour for new learners
• 1 zest fo a lemon (optional)

Instructions

1. Preheat oven at 350 F or 180 C.
2. Begin by slicing the peaches and adding them to the blender. continue by adding the oil and milk and eggs. Gently blend for a few seconds until all the ingredients are still chunky but mixed together. Proceed by adding the baking powder and soda and sugar. Blend again until ingredients are smooth, but peaches should still be slightly chunky. Finish adding the flour. I usually add half it and blend then add the rest. You may now allow the batter to continue to blend until it’s nice and smooth.
3.  Grease a 9 inch really dip pan or spray with wilton cake release spray.
4. Pour all the batter inside the pan.
5. Bake for 50-55 minutes or until fork comes out of the center completely clean. Add 5 minutes increments if the cake is still not cooked after the set time and continue to check until it’s completely chilled.
6. Remove cake from the oven and allow to cool for 5 minutes before removing it from the pan.
7. Sprinkle with powder sugar on top if desired. This cake is great served while still warm or after chilling at room temperature for a couple of hours.
8. Enjoy within 2 to 3 days.

Notes

Remember to use the button called tare once you place your bowl on the scale and every time you are about to add new ingredients. What it does is zero out what is already on the scale so it’s easier to measure each ingredient each time.

If available, you may substitute the baking powder and soda for 1 packet of yeast for desserts.

To obtain a cake like the one shown in the photo, slice up an extra peach and set it up as rows starting from the outer perimeter of the cake. Sprinkle cake on top with powder sugar once it’s baked.

Ingredients

• 1 1/2 cups of flour
• 1/2 cup of sugar
• 1/4 cup of brown sugar
• 1 1/2 tsp. of baking powder
• 1 t. of cinnamon
• 1/2 tsp. of salt
• 1 tsp. of vanilla
• 1/2 cup of milk
• 1/3 cup of butter softened, even better if melted for 12 seconds in the microwave.
• 1 egg
• 1-2 finely chopped apples

Instructions

1. Preheat oven at 375 F or 180 C.
2. Wash, peel, and finely dice the apples.
3. Begin by adding all the dry ingredients down the salt. Mix gently with a fork to allow everything to blend in well. Create a small hole in the center like a volcano and add the wet ingredients. Using a mixer blend on low all the ingredients gently until they are well incorporated. Pause the mixer, add the apples and mix them in with a spoon or a spatula.
4. Grease a muffin tin or use muffin paper liners for a quicker and less messy job. Fill each muffin tin up to 3/4 of its capacity. If you over fill them they will come out during the baking process. Make sure no extra batter stick since any droplet will burn while cooking. Make also sure each muffin tin has an even amount of batter otherwise the muffins will not cook at the same pace and some may burn or undercook.
5. Bake for 20 minutes. If dealing with an oven that doesn’t bake evenly, rotate the muffins half the way through. To make sure muffins are ready, poke one of the muffins in the very center with a fork or a toothpick. If they come out clean the batter has fully cooked.
6. Place muffins on a metal or cork each and allow to cool for 5 minutes, then proceed to remove from our of the pan.
7. Enjoy!

Notes

Ghee and coconut oil are also great substitutes for this recipe. For added fiber use 3/4 cup of whole wheat flour and 3/4 cup of regular flour instead.