These banana molasses oat muffins are made with oat flour, white rice flour, and whole grain rolled oats. There’s also a little reishi mushroom adaptogen (optional) added in to give it some anti-inflammatory and immune boosting properties.
Read MoreThese wheat-free empanadas are made with oat flour, white rice flour, and stuffed full of spices, onion, tomato, a little cheese and ground elk.
Read MoreThese wheat-free banana and wild blueberry muffins are made with almond flour and gluten-free flour, sweetened with a little honey. The wild blue berries and reishi mushroom adaptogen give it added anti-inflammatory, immune boosting, and cancer fighting properties.
Read MoreGranola bars filled with a mixture of sweet and with some good-for-ya stuff mixed in. This wheat-free granola bar recipe will keep you feeling full with it’s hearty ingredients like oats, peanut butter, and collagen protein alongside adaptogenic foods like Reishi and Chaga Mushrooms for immune boosting, inflammation and cancer-fighting properties.
Read MoreThis chicken fajita soup recipe is a crowd pleaser and simple to make. You can cook it slow all day in a crock pot. Or if you have left over chicken it can be made into a quick soup in a pot on the stove.
Read MoreAutumn is apple season and this torte is full of them. This torte is made with a cheese filling, oat/rice crust, honey as the sweetener, and Chaga for it’s antioxidant properties.
Read MoreThis granola recipe contains ingredients, like coconut and sunflower seeds, as a lower oxalate option to granolas full of various nuts and seeds. It also contains the adaptogen He Shou Wu for it's fertility enhancing, anti-inflammatory, and antioxidant properties.
Read MoreIf your garden is billowing with zucchini, or your bananas are nice and spotty it might be time to make bread! This recipe is made with oat flour and coconut flour as a lower oxalate option to the traditional wheat based bread recipes. You can't go wrong with a dollop of cream cheese on top or a little butter.
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