Not exact matches
Gingersnap Cookies 2 cups ground raw almonds — preferably soaked and dehydrated 1/2 cup sprouted pecan
butter or almond
butter 1/4 cup plus 2 tablespoons raw
honey or another sweetener 3
teaspoons ground ginger or more to taste 1
teaspoon vanilla extract pinch
of sea salt — optional
Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and sliced into a matchstick shape two handfuls shredded Swiss chard or other greens
of choice 1/2 cup fresh cranberries Almond
Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper
Butter Sauce 1/2 cup almond
butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper
butter 3/4 cup purified water juice and zest
of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon
honey 1/2
teaspoon ground cinnamon 1/2
teaspoon ground coriander 1/4
teaspoon ground cumin 1/4
teaspoon ground nutmeg seeds
of 1 cardamom pod 1/4
teaspoon hot pepper flakes
:D Pine nut and Marsala biscotti adapted from Dolci: Italy's Sweets 385g all purpose flour 150g granulated sugar 1/2
teaspoon baking powder 1/8
teaspoon table salt 3 heaping tablespoons
honey 2 large eggs 2 large egg yolks 2 tablespoons unsalted
butter, room temperature finely grated zest
of 1 large orange 1
teaspoon vanilla extract 100 ml Marsala wine 120g pine nuts, lightly toasted and cooled — or use almonds as the original recipes calls for Preheat the oven to 180 °C / 350 °F.
Puree the almond
butter, garlic, lime juice, tamari,
honey, sesame oil, 1
teaspoon salt, and 1/4 cup water in the bowl
of a small food processor.
1/3 cup almond flour 1 banana 1/8 cup almond
butter or sunbutter 3 fresh eggs, hormone free, omega 3 1/2
teaspoon pure stevia powder (if you can have unrefined sugars, you could substitute with 2 tablespoons coconut sugar) 1
teaspoon pure vanilla extract coconut oil — use for frying in skillet and instead
of butter to serve raw
honey — instead
of syrup raw pecans — shelled
Honey bee cake slightly adapted from this beautiful cookbook Cake: 2 1/4 cups (315g) all purpose flour 2
teaspoons baking powder 1/4
teaspoon ground cinnamon 1/2
teaspoon table salt 3/4 cup + 2 tablespoons (200g) unsalted
butter, room temperature 1/2 cup (100g) granulated sugar 1/3 cup (100g)
honey 2
teaspoons vanilla extract 2 large eggs 1 large egg yolk 3/4 cup (180 ml) buttermilk, room temperature * Glaze: 1/2 cup (150g)
honey 3 tablespoons (41g) unsalted
butter, room temperature 1/4
teaspoon vanilla extract pinch
of salt 1/2 cup (56g) sliced almonds, toasted and cooled Preheat the oven to 180 °C / 350 °F.
1 1/2 pounds ground pork 1/4 cup dry white or red wine 1
teaspoon fennel seeds 1
teaspoon granulated garlic 1
teaspoon granulated onion 1
teaspoon ground sage 2
teaspoons coarsely ground black pepper 1 1/2
teaspoons kosher salt 2 tablespoons extra-virgin olive oil (EVOO) 2 cups whole almonds 4 large free - range organic eggs 1 1/2 cups half - and - half 1
teaspoon vanilla extract 1
teaspoon almond extract Freshly grated nutmeg 2 cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or white bread 3 to 4 tablespoons
butter, melted Warm
honey, for drizzling Fresh berries
of any type, for garnish A splash
of Amaretto
Ginger peach muffins from Good to the Grain Topping: 2 tablespoons + 1
teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm 1 tablespoon unsalted
butter 1 tablespoon
honey Batter: 1 cup (100g) oat flour 3/4 cup (105g) all purpose flour 1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated sugar 1/4 cup (44g) dark brown sugar, packed 1
teaspoon baking powder 1
teaspoon baking soda generous pinch
of salt 6 tablespoons (3/4 stick / 84g) unsalted
butter, melted and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously
butter a muffin pan with a 1/3 capacity.
What's in it: 3 apples (a firm apple like
honey crisp or granny smith are easiest to slice with the mandolin) Ground cinnamon, to taste Pinch
of salt, to taste (optional) For the dip: 1/3 cup plain yogurt (greek or regular are fine) 2 tablespoons creamy peanut or almond
butter 1
teaspoon maple syrup Optional garnishes for dip: fresh apple slices, chopped peanuts, drizzle
of maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia seed
2/3 cup half - and - half + more for brushing, very cold 2 tablespoons
honey zest
of 1 lime 2 tablespoons granulated sugar 2 cups all - purpose flour 2
teaspoons baking powder 1/2
teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted
butter, very cold, cut into pieces 6 ounces fresh blackberries
1 batch homemade popcorn (how to make your own homemade popcorn) 1/2 cup pastured
butter 1/2 cup maple syrup 1/2 cup raw
honey Pinch
of salt 1/2
teaspoon baking soda 2 tsp vanilla
• 6 large eggs (separated) • 500 grams caster sugar • 150 grams unsalted
butter (softened) • 2 tablespoons
honey • 2 tablespoons rosewater • zest
of 1 lime (finely chopped) • 1/2
teaspoon grated nutmeg • 1/2
teaspoon ground cardamon • 1/2
teaspoon ground cinnamon • 250 grams raw cashews (finely chopped) • 250 grams semolina Preheat oven to 150 degrees.
1 cup
of old fashioned rolled oats (I use gluten free organic) 2/3 cup
of toasted coconut flakes 1/2 cup
of nut
butter (almond, peanut — whatever you have on hand) 1/3 cup
of agave, maple syrup or
honey 1.5
teaspoon vanilla extract 1 tablespoon
of protein powder (I used vanilla Designer Whey) 1/4 cup
of fiber cereal Chocolate chips (I used dark chips)-- amount is up to you 1/4 to 1/2 cup
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1
teaspoon smooth peanut
butter or almond
butter for paleo 1
teaspoon soy sauce, or tamari for gluten free, or coconut aminos for paleo 1
teaspoon sesame seed oil 1
teaspoon honey or agave nectar zest and juice
of 1 lime pinch
of salt and pepper 1
teaspoon of red pepper flakes or 1
teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful
of cilantro, chopped 1 small handful
of mint, chopped 1 avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
Apple Chai Cider Pancakes & Browned Maple
Butter for pancakes 1 1/2 Cups of all purpose flour 3 Teaspoons of baking powder 1/2 Teaspoon of salt 2 Teaspoons of cinnamon 1 Teaspoon of cardamom 1/2 Teaspoon of ginger 1/4 Teaspoon of cloves 1/4 Teaspoon of all spice 3 Tablespoons of butter, melted + more for pan 2 Tablespoons of honey 1/2 Cup of apple cider 3/4 Cup of whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and br
Butter for pancakes 1 1/2 Cups
of all purpose flour 3
Teaspoons of baking powder 1/2
Teaspoon of salt 2
Teaspoons of cinnamon 1
Teaspoon of cardamom 1/2
Teaspoon of ginger 1/4
Teaspoon of cloves 1/4
Teaspoon of all spice 3 Tablespoons
of butter, melted + more for pan 2 Tablespoons of honey 1/2 Cup of apple cider 3/4 Cup of whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and br
butter, melted + more for pan 2 Tablespoons
of honey 1/2 Cup
of apple cider 3/4 Cup
of whole milk for
butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and br
butter 1 Stick / 1/2 Cup
of unsalted
butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and br
butter 3 Tablespoon
of pure maple syrup 1
Teaspoon of cinnamon for apples 2
Honey crisp apples, diced 2 Tablespoons
of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and br
butter 1/2 Cup
of brown sugar 1
Teaspoon of cinnamon In a small sauce pot heat stick
of butter on medium heat until melted and br
butter on medium heat until melted and browned.
1) 1 1/2 cups
of almond flour or almond meal (I ground whole almonds in the food processor) 2) 3/4 cup tapioca flour (aka tapioca starch) 3) 1/2
teaspoon baking powder 4) 1/4
teaspoon salt 5) 1 cup milk 6) 1 ripe banana, mashed (around 1/2 cup) 7) 3 large eggs 8) 2
teaspoons of pure vanilla extract 9) 1 tablespoon
of raw
honey 10) 1 - 2 tablespoons
of butter, for frying the pancakes 11) 1 banana, sliced into small pieces (for topping) 12)
Honey (for topping)
I think it would work with 3/4 cup milk, 1 1/2
teaspoons ground chia seeds, 1 large ripe mashed banana, 2 tablespoons peanut
butter, 3/4 cup oats, a pinch
of salt and 1 tablespoon
of honey or pure maple syrup.
Ingredients For the avocado ranch: 1 ripe California Avocado, peel and pitted, cubed 1/2 cup well - shaken buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2 tablespoons finely chopped chives 1 1/2 tablespoons finely chopped dill 1 1/2 tablespoons finely chopped parsley Juice
of 1/2 lemon 1/2
teaspoon honey Kosher salt Freshly ground black pepper For the sandwich: 4 tablespoons Frank's Hot Sauce 2 tablespoons unsalted
butter 5 ounces high - quality turkey slices, diced Fixings: Brioche bun *, tomato, lettuce, dill pickle slices, crispy bacon, Pepper Jack cheese Instructions To make the ranch, place avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon and
honey in a small food processor with a couple pinches
of salt and a 1/4
teaspoon black pepper.
Nonstick cooking spray 1/2 cup pecan halves 1/2 cup dried apricots, roughly chopped 1/2 cup dried sour cherries 1/2 cup pumpkin seeds 1/2 cup ground almonds 1/4 cup sesame seeds 2-1/4 cups old - fashioned oats 1-1/4
teaspoon ground cinnamon Pinch
of salt 3/4 stick unsalted
butter 3/4 cup
honey 1/2 cup granulated sugar
2 green tea bags 2 cups boiled water 1 cup raw almonds, soaked 8 hours in water, drained and rinsed OR 4 tablespoons raw almond
butter 2 cups filtered water 1 heaping tablespoon raw fresh ginger, chopped 2
teaspoons ground cinnamon 1/2
teaspoon nutmeg 1/8
teaspoon ground cloves 2 - 3 tablespoons maple syrup, to taste 2 - 3 tablespoons
honey, to taste pinch
of sea salt pinch
of freshly ground black pepper
1) 2 cups
of hazelnut meal 2) 4 tablespoons tapioca flour (or arrowroot powder) 3) 1
teaspoon baking powder 4) 1/2
teaspoon of salt 5) 1/4 cup
of butter (or ghee, coconut oil or palm shortening) 6) 1/2 cup
of brown sugar (or 1/4 cup
honey) 7) 1 large egg (or two small eggs), room temperature 8) 1 tablespoon
of pure vanilla extract 9) 1/2 cup dark chocolate chips (gluten, dairy, soy free)
1) 3 cups almond flour 2) 3 large eggs 3) 1/2 cup
honey 4) 1/2 cup
butter or ghee or coconut oil at room temperature — extra for greasing if not using paper muffin molds 5) 1 tablespoon
of orange zest 6) 2
teaspoons of baking powder 7) A pinch
of salt 8) 1/2 cup
of slivered almonds
1) 2 1/2 cups
of almond flour / almond meal 2) 2
teaspoons of baking powder 3) 1/2
teaspoon of ground cinnamon 4) 1/4
teaspoon of salt 5) 1 cup
of mashed bananas (around 2 medium - sized bananas) 6) 4 large eggs 7) 1/4 cup
of honey 8) 1/4 cup
of butter or coconut oil (melted) 9) 2
teaspoons of pure vanilla extract 10) 1/2 cup chopped walnuts 11) 1/2 cup
of chopped dark chocolate bits
1) 3 cups
of almond meal / ground almonds / almond flour 2) 2
teaspoons of gluten free baking powder (or 3/4
teaspoon of baking soda) 3) 1/4 cup (60g)
of butter, room temperature 4) 1 heaped tablespoon
of honey 5) 1
teaspoon of pure vanilla extract 6) 2 eggs
For a large breadmaker - measure out 3 cups unbleached wheat flour 1 tablespoon salt 1 cup warm water 1 tablespoon sugar (
honey) 3/4 cup powdered milk one egg, beaten 4 tablespoons (1/2 stick)
butter or margarine 2
teaspoons instant yeast 1 cup
of steamed soybean pulp, cooled (Okara)
I also used coconut oil instead
of butter, along with a handful
of flax seeds, a
teaspoon of almond
butter, and a tlbs
of mango syrup as my raw
honey was coming to an end... Taste awesome!
Doubled this recipe — added an egg; 1
teaspoon of vanilla essence; used coconut oil in place
of butter; rice malt syrup in place
of honey and added half a cup
of shredded coconut.
Body - Ready Brownies (Semi-Raw) Ingredients: 1
teaspoon coconut oil 1/2 cup raw
honey 1 1/2 cups raw almond
butter 1 1/2 cup carob powder 1 1/4 cups
of date paste (You can buy date paste in stores, or you can make your own.
* 2 cups unsalted, roasted peanuts, preferably organic * pinch
of salt, or to taste * 1 - 2
teaspoons peanut oil or organic, sustainable shortening: I used one made from coconut / palm oil (optional - for creamier peanut
butter) * 2
teaspoons honey or pure maple syrup, or to taste (optional - for sweeter peanut
butter)
1 cup oats (see note on oats) 1/4 cup shredded coconut, unsweetened 1/2 cup crispy rice cereal (use a gluten free brand if needed) 1/4 cup ground flax seeds 1/3 cup
honey 1/2 cup cashew
butter (almond, peanut or sunflower
butter will also work) 1/2
teaspoon cinnamon 1
teaspoon vanilla extract 1/3 cup mini chocolate chips (this is the brand
of healthy and allergy friendly chips we use)
2 cups flour
of choice (NOTE: I use half spelt and half organic AP flour) 1/8
teaspoon baking soda 1
teaspoon salt 2
teaspoon baking powder 3/4 cup peanut
butter powder 1 egg 1 cup milk 1/3 cup warm water 1/4 cup
honey 1/4 cup brown sugar 1/4 cup chopped nuts
of choice 1/2 cup dried fruits
of choice, chopped fine or pulsed in food processor
wet: 1/2 cup apple puree / sauce 1/4 cup maple syrup /
honey / agave 1/4 cup smooth nut
butter of choice 1
teaspoon vanilla extract
INGREDIENTS for the labneh: 1 cup
of 2 % pain greek yogurt 1 tablespoon
of honey 1/2
teaspoon of maldon sea salt or kosher salt for the crust: 1 cup
of all - purpose white flour (plus a couple
of tablespoons to roll out the dough) 1/2 cup
of buckwheat flour 1/2
teaspoon of sea salt 1/2 cup (typically one stick)
of very cold sliced
butter 1/2 cup
of water with ice for the apple filling: 3 apples, cored, halved, and thinly sliced 2 tablespoons
of coconut palm sugar (or regular white sugar) a pinch
of sea salt 1/2
teaspoon of cinnamon 1 tablespoon
of pistachios, roughly chopped 5 - 6 sage leaves, roughly chopped
1/2 cup nut
butter (
of choice) 3 tablespoons
honey 1/8
teaspoon salt 2/3 cup Naked Vanilla Protein Powder Milk, as needed Add the nut
butter,
honey -LSB-...]
honey mustard dressing 1/4 cup pure cashew
butter 1/4 cup grainy mustard 1/4 cup plain, unsweetened almond milk 1 large garlic clove 1 tablespoon apple cider vinegar 1 tablespoon pure maple syrup 2 tablespoons cold pressed flax oil (or EVOO) 1/4
teaspoon ground turmeric 1/4
teaspoon fine sea salt few dashes
of black pepper
dressing 2 tablespoons pure sesame seed
butter tahini 1
teaspoon grated ginger juice from half a lemon 1/4
teaspoon mellow white miso 1/2
teaspoon tamari 1/2
teaspoon rice vinegar 1/4 cup water 1 small garlic clove 1/2
teaspoon honey * pinch
of salt
2 cups yellow cornmeal 2
teaspoons baking powder 1/2
teaspoon baking soda 1
teaspoon salt 1 cup buttermilk 2 large eggs 1 cup creamed corn 2 tablespoons either canola or vegetable oil 4 tablespoons
of butter 4 tablespoons
of honey
Scone ingredients • 1/2 cup unsweetened almond milk • 1/2 tablespoon apple cider vinegar • 1/2 cup plus 2 tablespoons gluten free rolled oats • 1 1/2 cups 1 to 1 Gluten - Free Flour Blend • 1/4 cup plus 1 tablespoon coconut sugar, plus more for sprinkling on top • 2
teaspoons baking powder • pinch
of sea salt • zest
of 2 organic lemons, divided • 1/4 cup neutral coconut oil — scoopable, at room temperature • 1/2 cup pistachios — chopped, plus more for garnish • 1 1/2 cup fresh or frozen (not thawed) blueberries • 1/4 cup aquafaba (water from a can
of chickpeas or other beans) • 1
teaspoon vanilla extract for the glaze • 1/4 cup cashew
butter • 1 1/2 tablespoons maple syrup or
honey • 1/4
teaspoon turmeric — for colour • juice
of 1 lemon
I microwaved 4 tablespoons
of smooth peanut
butter for 20 seconds and mixed it with 2
teaspoons of honey.
In a small bowl spoon in the 4 tablespoons
of peanut
butter and the 2
teaspoons of honey and heat for 20 seconds in your microwave.
You can make an easy blood sugar balancer with 1 tablespoon
of raw organic
butter (or coconut oil), a pinch
of cinnamon, a pinch
of sea salt, and 1/2
teaspoon honey.
natural creamy peanut
butter 1 whole banana (diced) 1/2 cup
of water 1/2 cup non-fat Greek yogurt 1 scoop
of vanilla whey protein concentrate 1
teaspoon of raw
honey sprinkle some cinnamon
DIY version: Try mixing one tablespoon raw cocoa powder, a half cup
of sliced banana, one
teaspoon of pure vanilla extract, one
teaspoon of honey, a half cup
of plain grass - fed Greek yogurt, one tablespoon almond
butter, one quarter
teaspoon ground cinnamon, and a handful
of ice.
Ingredients: 2 8» zucchini, spiralized or julienned (about 3 cups zucchini noodles) 1 medium carrot, spiralized or julienned (about 2 cups carrot noodles) 1 cup very thinly sliced red onion (about 1 small red onion) 2 cups thinly sliced green cabbage 1/2 packed cup fresh cilantro leaves, roughly chopped 1/4 cup chopped raw almonds Lime wedges for serving (optional) For the dressing: 1/4 cup smooth almond
butter 1 large clove garlic, grated Zest
of 1 small lime 1 1/2 tablespoons unseasoned rice vinegar 1 tablespoon Sriracha 1 1/2
teaspoons soy sauce 1
teaspoon honey (Vegans can obviously sub agave or maple syrup.)
Chocolate Peanut
Butter Spinach Smoothie (serves 2 - 3) 1 banana 1 - 2 tablespoons peanut butter or almond butter 1 - 2 cups of spinach 1 - 2 tablespoon unsweetened dark cocoa powder 2 - 3 cups unsweetened vanilla almond milk 2 teaspoons honey ice Blend and
Butter Spinach Smoothie (serves 2 - 3) 1 banana 1 - 2 tablespoons peanut
butter or almond butter 1 - 2 cups of spinach 1 - 2 tablespoon unsweetened dark cocoa powder 2 - 3 cups unsweetened vanilla almond milk 2 teaspoons honey ice Blend and
butter or almond
butter 1 - 2 cups of spinach 1 - 2 tablespoon unsweetened dark cocoa powder 2 - 3 cups unsweetened vanilla almond milk 2 teaspoons honey ice Blend and
butter 1 - 2 cups
of spinach 1 - 2 tablespoon unsweetened dark cocoa powder 2 - 3 cups unsweetened vanilla almond milk 2
teaspoons honey ice Blend and serve.
Bowls 6 cups finely chopped kale 2
teaspoons extra virgin olive oil 1
teaspoon toasted sesame oil 1/4
teaspoon chili oil Pinch
of salt 1 1/2 cups shredded carrots 6 tablespoons roasted, unsalted sunflower seeds 6 tablespoons raw cashews 1 1/2 tablespoons black sesame seeds Cilantro sprigs for garnish Dressing 1/4 cup unsweetened peanut
butter ** 2
teaspoons toasted sesame oil 2
teaspoons rice vinegar 1
teaspoon honey 1
teaspoon soy sauce 1
teaspoon sriracha hot sauce 4 tablespoons water
1 can or 2 cups cooked pumpkin or butternut squash 1/2 cup raw
honey (or 2/3 — 3/4 cup
of sweetener like sugar or maple syrup) 1/2 cup coconut milk 1 Tablespoon melted ghee (or coconut
butter) 2
teaspoons ground cinnamon 1/2
teaspoon ground nutmeg -LSB-...]
1/2 cup coconut cream 1/4 -1 / 2 cup cold coffee 2 bananas, frozen and cut into pieces 2 tablespoons peanut
butter 1 tablespoon
honey 1/2
teaspoon vanilla extract a good pinch
of salt
1/2 cup rolled oats 1
teaspoon chia seeds 3/4 cup unsweetened coconut milk 1 tbsp raw cacao powder 1/2 tablespoon raw
honey 1 tablespoon almond
butter pinch
of himalayan salt optional: cacao nibs, coconut flakes
1/2 cup rolled oats 2 tablespoons ground flaxseed 1 medium ripe banana 1/4 cup almond
butter ⅛ cup raw
honey 1 pastured egg 1
teaspoon vanilla extract 1
teaspoon pumpkin pie spice 1
teaspoon ground cinnamon 1
teaspoon baking soda 1 cup carrots - grated 1 medium apple - grated 1/2 cup chopped walnuts (plus extra to garnish) pinch
of pink himalayan salt