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Instructions 1. Preheat oven to 350° Fahrenheit and grease a 8”x8” glass baking dish. 2. In a mixing bowl, combine the eggs, coconut oil, and sugar; mix well. 3. Add the almond flour, coconut flour, tapioca starch, baking soda, and salt; mix well. 4. Carefully fold in blueberries. 5. Transfer to prepared baking dish. 6. Bake for about 30 minutes. 7. Cool, cut into squares, and enjoy! Cake as a snack? Yes! This super-fluffy cake made with sweet blueberries tastes indulgent but is full of protein from the almond flour and healthy fats from the coconut oil. This gluten-free cake...

Instructions Soak the cashews in 8 oz. of filtered water for at least 2 hours or overnight. Drain and rinse the cashews and then add the cashews to a blender. Add 28 oz of filtered water to the blender. Blend the cashews and water for 1-2 minutes. Using a cheese cloth bag, strain the cashew milk. Add the strained cashew milk to a glass jug. Store the cashew milk in the refrigerator. The cashew milk will last 3-5 days in the refrigerator. This creamy, nutty, cashew milk has only TWO ingredients. You heard us right... TWO INGREDIENTS! You can have...

Instructions 1. Preheat oven to 350° F and grease a standard-sized loaf pan with a little olive oil. 2. Get out your big mixing bowl, a whisk, and an apron and let's make some bread! 3. Whisk the eggs, egg whites, olive oil, and maple syrup together. 4. Add the almond flour, arrowroot, baking soda, salt, and vinegar. Mix well. 5. Transfer to the loaf pan. Lick your fingers. 6. Bake for 35-40 minutes, or until the loaf passes the toothpick test. 7. Basically the thicker your slices that you make, the better this loaf is. So break out butter...

Instructions Add walnuts to a bowl or cup and cover completely with purified water. Let the walnuts soak overnight. The next day, drain & rinse the walnuts. Place the walnuts in a blender and fill the rest of the blender up with purified water. Process the walnut milk for a few minutes until creamy. Strain the milk using a cheese cloth & dump the strained milk into a jug. Store the walnut milk in the refrigerator. Did you know that many store bought brands of nut milks have a lot of added ingredients? Well, our DIY walnut milk contains just...

Instructions Add walnuts to a food processor and process until smooth (this will take about 10 minutes). You may need to scrape the sides of the food processor down with a spatula when the walnuts bunch up on the sides. Once the walnut butter is smooth, add the salt & avocado oil and process for another couple minutes. Store the walnut butter in a sealed container. Are you tired of using peanut butter all the time? Do you need a nice shake up in the nut butter department? Check out this AG Walnut Butter! It's also a good substitute for...