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Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
Bars of toasted rolled oats bound with honey, coconut oil and warm spices, mixed with mini chocolate chips, frozen firm and finished with a chocolate drizzle.
A tahini and olive oil banana loaf sweetened with honey and coconut sugar, loaded with chocolate chips and pecans and topped with a halved banana, sesame and cinnamon.
Moist pumpkin muffins warm with pumpkin spice and cinnamon, studded with chocolate chips and finished with a sparkle of coarse sugar. Made for cooler weather.
AmericanAppetizer, Breakfast, Dessert, Main Course, Side Dish, Snack40 minServes 12346 kcalVegetarianRenal
A single-serve baked oatmeal blended with banana, egg and cashew butter, with grated zucchini and chocolate chips stirred in before baking in a ramekin.
An almond flour loaf of honey, banana and shredded zucchini with cinnamon and nutmeg, baked with dark chocolate chips scattered through and over the top.
Shredded zucchini, squeezed dry, disappears into a cinnamon batter studded with chocolate chips and walnuts. The muffins bake moist with lightly browned crowns.
Small-batch muffins made with coconut and almond flours, tahini and coconut oil, folded with chocolate chunks and baked until a toothpick comes out clean.
A thick blended smoothie of frozen banana, date, almond butter, cacao nibs and chocolate protein powder in oat milk, poured into a chocolate-swirled glass with coconut whipped cream.
Buttery laminated croissants wrapped around dark chocolate batons, baked until deep golden and crisp. A project bake that rewards the patience with shattering layers.
Croissants soaked in simple syrup and filled with a tahini almond frangipane and chopped chocolate, topped with more filling and sesame seeds and baked crisp.
A pressed pan of granola butter, almond butter and cacao baked with mini chocolate chips, cooled, cut into small squares and drizzled with melted chocolate.
Toasted coconut is folded into frothy sweetened egg whites, wrapped around pieces of semisweet chocolate and baked until golden. Each macaroon hides a melted chocolate centre under a flaky-salt finish.
Makes about 2 dozen34 kcalVegetarianGluten-freeDairy-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Cannellini beans simmered with chorizo, tomatoes and warm spices into a bistro-style topping for toasted sourdough, crowned with a fried egg. A fast, flavour-packed breakfast.
A loaded skillet hash of crispy smashed baby potatoes with chorizo, bacon and cherry tomatoes, finished with steam-cooked eggs. Made to eat straight from the pan with crusty bread.
A skillet gravy of Mexican chorizo and breakfast sausage thickened with flour and milk and seasoned with onion powder, garlic powder and black pepper, spooned over split buttermilk biscuits.
Porridge oats soaked overnight with grated apple, cinnamon, milk and pecans, sweetened with a date butter mashed from dates, boiling water and cinnamon. The date butter makes more than one serving needs, which is no hardship.
Thick brioche slices spread with cinnamon butter and toasted in the air fryer until crisp at the edges, topped with whipped cream, toasted nuts and syrup. A decadent ten-minute brunch.
Sprouted bread soaked in a cinnamon and vanilla egg custard and fried in ghee until crisp, topped with sliced strawberries, hemp hearts and maple syrup.
Cubes of bread dipped in egg and sautéed in butter, then tossed in cinnamon sugar until they taste like mini doughnuts. Serve them hot with maple syrup for dipping.
Thick batons of bread rolled in egg, fried in butter and coated in cinnamon sugar while hot, like cinnamon doughnuts in stick form. Made for dunking in maple syrup.
Small squares of matzah brushed with melted butter, coated in cinnamon sugar with a little salt, and baked crisp to eat as a crunchy cereal-style snack.
A low-calorie porridge of jumbo oats and ground cinnamon cooked in semi-skimmed milk, topped with coarsely grated ripe pear, lemon juice and extra cinnamon.
A loaf built from frozen dinner rolls flattened, coated in cinnamon butter sugar, stacked sideways in a loaf pan, risen, baked and drizzled with a vanilla powdered sugar glaze.
Oats, chia and flax baked in a tightly packed sheet with maple syrup, coconut oil and cinnamon, cooled, drizzled with white chocolate and broken into clusters.
Pancakes griddled with a spiral of butter, brown sugar and cinnamon filling piped over the batter as it cooks, stacked and spooned with a warm cream cheese glaze.
A creamy, buttery syrup with cinnamon roll flavour, made from sugar, corn syrup, cinnamon, vanilla and evaporated milk. Pour it over pancakes, waffles or anything that wants sweetening.
A moist zucchini loaf under a buttery cinnamon cereal crumble, with nutmeg and cinnamon in the crumb. Let it cool completely, ideally overnight, before slicing.
Makes one 9 by 5 inch loaf331 kcalVegetarianDiabetic