Gluten-free chocolate mug cake

3 Tbsp gluten-free all-purpose flour
1 1/2 tsp almond flour
3 Tbsp of cocoa powder (I use raw cacao, but that's what I keep stocked.)
1 Tbsp coconut oil
2 Tbsp organic evaporated cane juice
1 tsp vanilla extract (homemade)
1 egg (I tried using apple sauce, but it the consistency wasn't right, I'll play with this later and post once I've done this successfully)
2 Tbsp milk (I used cashew milk, but you can use whatever milk you fancy - cow, goat, almond, etc.)

Place all of your ingredients in a mug, stir well and microwave for 2 1/2 - 3 minutes. 

buckwheat zucchini pancakes recipe

Ingredients

• 1/3 cup milk - I used my homemade almond milk
• 2 cups chopped zucchini
• 2 large eggs or equivalent egg substitute
• 1/4 t salt (optional)
• 2 T sugar or other sweetener, to taste
• 1/4 t ground cinnamon
• 1/4 t ground ginger
• 1 1/2 cups buckwheat flour - I made the flour for this using my dry blade container right before combing these ingredients.  
• 2 teaspoons baking powder 

Directions

1. Place milk, zucchini, egg, salt, sugar, cinnamon, and ginger into the Vitamix container and secure the lid
2. Starting on variable 1, turn machine on and slowly increase to variable 5
3. Blend for 15-20 seconds. Remove the lid and add flour and baking powder
4. Replace lid and blend for 5-10 seconds or until mixed

gluten-free rosemary crackers recipe

Ingredients

• 1/2 cup gluten-free flour of your choice - I used Bob's Red Mill GF All Purpose Baking Flour. Of course, you could always use whole wheat flour or regular all purpose flour
• 1/2 cup almond meal (flour) - I used the left-over almond meal from the almond milk I made the previous day
• 1 1/2 Tbsp nutritional yeast
• 1 3/4 Tbsp flax meal
• 1/4 tsp garlic powder
• 1/2 tsp sea salt
• 1 1/2 tsp dried, crushed rosemary
• 1/4 tsp baking soda
• 2 tbsp sesame seeds - I used ones I had previously roasted
• 1/4 cup water
• 1/2 tsp olive oil

Directions