I came across Kale Junkie's instagram about a year ago and every time she posts a new recipe I always save it. This raspberry chia thumprint cookies happens to be one of those saved recipes, and I finally worked myself up to buying some raspberries and testing the recipe out myself. The cookie base is made from only a few ingredients, almond flour, coconut oil, maple syrup and cinnamon and they have a texture that resembles a shortbread. I had a little leftoever chia jam and

What you need: Makes 1 9-inch round cake For the Carrot Cake: 1 cup all-purpose flour (measured via spoon and level method) 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/2 teaspoon salt 10 tablespoons unsalted butter (1 stick + 2 tablespoons) 3/4 cup packed brown sugar 2 large eggs (room temperature preferable) 2 cups grated carrots (from 2-3 large carrots)* 1/2 cup shredded coconut (optional) For the Cream Cheese Frosting: 4 ou

I got this muffin recipe from my absolute favorite blog Smitten Kitchen which I have been using for years! This recipe came up in my instagram feed and I knew I had to make it as soon as there were carrots in my fridge. I've been trying to experiement with tahini in baking lateley since it's not something I normally eat, and I've come to really like the taste. If you don't know whay tahini is, it's a paste made from toasted sesame seeds. The tahini adds a great nutty flavor t

What you need: Makes 24 2 cups all purpose flour 1 tsp baking powder 3/4 tsp baking soda 1/2 tsp kosher salt 3 Tbsp poppy seeds 1 cup granulated sugar 1/2 cup canola oil 1/4 cup water 1 tsp lemon juice 1 tsp vanilla zest of 2 lemons Lemon Glaze 1 cup powdered sugar 2 Tbsp lemon juice What to do: 1. In a large bowl, combine your flour, baking powder, baking soda, salt, poppy seeds and sugar. Whisk to combine. 2. Make a well in the center of your flour mixture and add your oil,