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These cookies are tasty and full of energy. Oatmeal, dried fruit, coconut and pureed cannelini beans make these cookies so healthy you could eat nothing else!
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Delightful blueberry muffins with an easy to make streusel topping.
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This is a very moist banana bread with a little kick of spice. Loved by my family and all who have tried it.
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Leftover cranberries from Thanksgiving are a tangy and colorful addition to apple pecan cake for the holiday season.
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Mini loaves of banana bread bursting with walnuts and chocolate chips are great for gifting or after-school snacking.
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Start with cooked, mashed sweet potatoes, and end up with a spicy casserole with a sweet pecan topping.
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Fresh-baked pumpkin is combined with applesauce, coconut milk, and warm autumn spices in this amazing pumpkin pie recipe vegans will love.
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This recipe for almond flour pancakes is not only gluten-free and paleo-friendly, but it's delicious to boot! Top with maple syrup and fresh fruit.
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Almond chia bars made with powdered peanut butter and chocolate chips are a great on-the-go breakfast or snack for kids and adults.
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Bake your oatmeal with apples and walnuts in muffin cups for a portable, on-the-go oatmeal breakfast or snack.
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These crispy whole wheat pizzelle flavored with orange peel and gingerbread spices make a beautiful addition to your holiday cookie plate.
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Impress your guests with a moist blueberry pound cake made easy with the use of yellow cake mix.