RECIPE BOOK
®AtLAKANTO, ourmissionistoincreasethesweetnessandwellbeinginyourlifebycreatingthebesttasting,healthiest,lowcalorie,
lowglycemicandall-naturalfoodsandsweetenersontheplanet.
Thiscollectionofsimple,deliciousandnutritiousrecipeswascreatedbycerti�iednutritionistsandmasterchefsasideas
forpeoplewhowanttoreducesugarintheirdiets.We’veincludedplentyofinspiringrawandveganideasinthis
recipebook.Thesesweettreatshavenoaddedsugar,tasteamazingandprovidehigh-densitynutrition.
Wehopeyou’llandyourlovedoneswillenjoytheserecipesasmuchaswedo!
® ® ®LAKANTO comesintwovarieties–LAKANTO ClassicandLAKANTO
Golden.Botharespeciallyformulatedtocloselymatchthesweetness
ofsugar.
®LAKANTO Goldenresemblesnatural,unprocessedsugar.Ithasa
mouthwateringaromaandadelicious�lavor.Thinkofitasthe®zero-calorieversionofbrownsugarorturbinadosugar.LAKANTO
Goldencontainsnocolors,preservativesoradditivesofanykind.
®LAKANTO Classiclooksandtasteslikeregularwhitesugar.Madewith
anextractfromearly-harvestMonkFruit,ithastransparentsweetness®withnobitternessoraftertaste.LAKANTO Classicisunbleachedand
containsnocolors,preservativesoradditivesofanykind.
Grindingguide
Forcertainrecipes,it’sagoodideatoplaceLAKANTO®
inaspiceorcoffeegrinderandworkitintoa�inepowder.
Thisicingsugar-likeLAKANTO®dissolvesbetterand
providesasmoothtexture.
® ®LAKANTO ClassicorLAKANTO Golden?
argarita alouM VPRESIDENT
I II ©Copyright2014SarayaCanada.Vancouver,BCCanada
•Zerocalories•Deliciousrichtasteofrawsugar•Allnatural•Vegan•Noarti�icial�lavors•1to1ratioofsugar•Noimpactonbloodsugar•100%sugarfree
•Zeroglycemic•Nobitterorchemicalaftertaste•NonGMO •Kosher•Noadditives•Donotneedtochangerecipes(perfectforbaking,cooking,anddrinks)•Noimpactoninsulin
®LAKANTO isauniqueall-natural,zerocalorie,zeroglycemicsweetenerthathasamouth-wateringaromaandadeliciousrichtasteofnaturalrawsugarwithnobitterorchemicalaftertaste.BecauseofLAKANTO'sclosematchwithrawsugar,it'seasytomeasureandreplaceone-to-oneinyourcooking,bakinganddrink
®recipes.LAKANTO doesnotabsorbmoisture,evenwithhighheatandhumiditysoitwon'thardenwithageandisgreatforfoodstorage.
®LAKANTO isaperfectsweetenerforanyonewhoismanagingtheirbloodsugarandinsulinlevels,forweightloss,yeastcontrolortoelevatetheirhealthandwellbeing.
®LAKANTO ismadewithhighpurityMonkFruitextractandErythritolandisKosher,veganandnonGMO.
www.LAKANTO.com
®IntroductiontoLAKANTO® ®LAKANTO ClassicvsLAKANTO Golden
®TheLAKANTO StoryTableofContents
CELEBRITYCHEFRECIPESDonnaGatesZucchiniBread|CarrotCakeorMuf�insAppleCrisp|ChocolateChipOatmealCookies
®FrenchVanillaIceCream|GrapefruitwithLAKANTO PineappleSmoothiePastaSaladwithWorcestershireDressingDijonMustardChicken|RedWineSauce|TurkeyGravyKatrineVolynskyUpsideDownAppleTart“Charlotte”AwesomePecanPieGlutenFreeAll-PurposePieCrust|GlutenFreeAlmondCrust
®PumpkinPie|LAKANTO DairyFreeWhippedToppingOatmealRaisinCookiesRawChocolateDippedStrawberries|RawVeganCookiesLemonCranberryBread
®LAKANTO CheesecakeCoconutFrosting|CashewWhipChocolateMousse|RawParfaitChiaPudding|ChocolateGranolaBarsCherieSoriaCinnamonAppleCrumblewithMapleWalnutIceCreamVanillaIceCreamwithChocolateVelvetSauceCarrotApplePuddingCakewithCashewCreamCarobFigBrownieElainaLoveSugarFreePumpkinChocolateCheesecakeChoclateMousseTorteValenccino“HotChocolate”SuperfoodDrinkSugarFreeHolidaySweetPotatoPieLowGlycemicChocolate-MacaBrowniesLowGlycemicChocolateCakewithRaspberryFrostingSugarFreeChocolatePieLemonCheesecakeChantaleRoySpectacularCelebrationCakeAppleRaspberryCrumbleKarenRussellChocolateMousse|BananaCakeCoconutWalnutDelights|CarrotGingerCupcakes
IIIIIIIV
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19-20212223
25-26272829303132
33-34
35-3637
39-4041-42
TABLE OF CONTENTS
III IV
OverathousandyearsagoinremotemountainhighlandsofAsia,agroupof
BuddhistmonkscalledtheLuohanachievedenlightenmentthroughmeditation,
prayerandpureliving.Ontheslopesofaprimevalforest,themonksdiscovered
andcultivatedararefruitprizedforitssweetness.Thissacredfruitwasnamed
MonkFruit,orLuohanGuo,afteritsdevotedcaretakersandwasusedinelixirsto
increasechi,orlifeenergy.
MonkFruitwasusedforcenturiesineasterntraditionalherbalismtoincreasechi
andwell-being,earningitthenickname“TheImmortals’Fruit.”
WestillgrownandharvestMonkFruitforLAKANTO®inthesamepristinearea
andaccordingtotraditionalandenvironmentalmethods.
Bornfromaproprietarymixtureofhigh-purityMonkFruitextractandnon-GMO
Erythritol,LAKANTO®isadeliciouszerocalorie,zeroglycemicsweetenerwith
thesumptuousrichtasteofsugar.
IncreasethesweetnessandwellbeinginyourlifewithLAKANTO®!
®TheLAKANTO Story
www.LAKANTO.com www.LAKANTO.com
Donnaistheinternationalbest-sellingauthorofTheBodyEcologyDiet:RecoveringYourHealthandRebuildingYourImmunity,TheBodyEcologyGuidetoGrowingYounger:Anti-AgingWisdomforEveryGeneration,andStevia:CookingwithNature'sCalorie-FreeSweetener.AnAdvancedFellowwiththeAmericanAcademyofAnti-AgingMedicine,sheisonamissiontochangethewaytheworldeats.TheBodyEcologyDietwasthe�irstofitskind—sugar-free,gluten-free,casein-free,andprobioticrich.
www.bodyecology.com
Overthepast25years,Donnahasbecomeoneofthemostrespectedauthoritiesinthe�ieldofdigestivehealth,diet,andnutrition.ArecognizedradiohostofTheBodyEcologyHourwithDonnaGatesonHayHouseradio,DonnaregularlycontributestoTheHuf�ingtonPostandTheDailyLove,andlecturesatthe“ICanDoIt!”,LongevityNow,andWomen'sWellnessConferences.
Asakey�igureintheautismmovement,Donnaworkswithtopdoctorsinthe�ieldwhoviewherdietasinstrumentalinchangingthetheorybehindandtreatmentofthedisorder.ShefoundedBodyEcologyDietRecoveringOurKids(BEDROK),anactiveonlinecommunityofover2,000parents,manyofwhohaveseentheirchildreninfullrecovery.www.bedrokcommunity.org
M.Ed.,ABAAHP
2
LAKANTOCARROTCAKEorMUFFINS
LAKANTO
CarrotCakeorMuf�ins
ZucchiniBread
Ingredients:2cupsArrowheadMillsGlutenFreePancake&Bakingmix
®½cupLAKANTO2cups�inelyshreddedzucchini1/ cupPalmOilvegetableshortening3
3eggs1¼tspcinnamon2tspvanilla½tspsaltPinchnutmeg½tsplemonzest¾cupchoppedwalnuts
Instructions:1.Preheattheoven350°F.2.Grease&�lour9x5-inchloafpan.3.Inlargebowl,combinebakingmix,
®LAKANTO,cinnamon,salt&nutmeg.4.Inseparatebowl,combineshortening,zucchini,eggs&lemonzest.Mixwetingredientsintodryingredients.Foldinwalnuts.5.Bake55-60minutesoruntilgoldenbrownorwhenskewerinsertedinthecentercomesoutclean.
Ingredients:2½cupgluten-free�lour
®1¾cupLAKANTO1cupchoppedpecansorwalnuts3eggs4cupsgratedcarrots1cupwaterPinchofseasalt1tspcinnamon·Instructions:1.Preheatoven375°F.2.Usinganelectricmixer,mixtogethersugarandbutter.3.Addeggs,then�lourandrestofingredients.4.Pourbatterintocakeormuf�inpanofchoice.5.Bakeinovenuntilforkcanbeinsertedintocenterandcomesoutclean(approx.12-15minutes).6.Coolandserve.
DONNAGATES
SUGAR FREE LOW GLYCEMIC CASEIN FREE DAIRY FREE
SOY FREECORN FREE SUGAR FREE LOW GLYCEMIC
GLUTEN FREE CASEIN FREE DAIRY FREE SOY FREE CORN FREE
www.LAKANTO.comwww.LAKANTO.com1
FrenchVanillaIceCream
Ingredients:1grapefruit
®1TbspLAKANTO½tspcinnamonpowder1Tbspcoconut�lakes
Instructions:1.Cutgrapefruitinhalf.
®2.SprinklewithLAKANTO, cinnamon&coconut�lakes.3.Putunderbroilerjustuntilslightlybrowned.
Ingredients:1pineapple,peeledandcored(about4cups)1cupwater
®½cupLAKANTO2tspfreshlysqueezedlimejuicePinchseasalt
Instructions:1.Cutthepineappleintosmallchunksandpureetheminablenderwith
®water,LAKANTO, limejuiceandsaltuntilcompletelysmooth.2.Servechilled.
PineappleSmoothie
Grapefruitwith®LAKANTO
DONNAGATES
Ingredients:3eggyolks
®½cupLAKANTO (ground)1Tbspvanillaextract2cups(raw)cream1cup(raw)milk
Instructions:1.Beateggsyolksandblendinallingredients.2.Pourintoicecreammakerandfollowmanufacturer'sinstructions.
RAW VEGAN GLUTEN FREE SOY FREESUGAR FREE LOW GLYCEMIC CASEIN FREE CORN FREEDAIRY FREE
RAW VEGAN GLUTEN FREE SOY FREESUGAR FREE LOW GLYCEMIC CASEIN FREE CORN FREEDAIRY FREE
RAW GLUTEN FREE SUGAR FREE LOW GLYCEMICSOY FREE CORN FREE
DONNAGATES
3 4
Ingredients:8applespeeled,cored&sliced1cup�lour
®1cupLAKANTO¼tspsalt½tspcinnamon½cupsoftbutter
Instructions:1.Preheatoven375°F.2.Lightlybutter9-inchsq.bakingdish.3.Insmallbowlcombine�lour,
®LAKANTO, saltandcinnamon.4.Cutbutterintosmallpieces,andcutbutterintodryingredientswithapastryblenderortwoknivesuntilmixtureiscrumbly.5.Addapplestobottomofthebakingdishandsprinkle�lourmixtureontop.6.Bake30-45minutesoruntilapplesaretender.
Ingredients:1cupshortening(vegan)-ifyouusebutterinstead,thecookieswillspread
®½cupLAKANTO (ground)1tspvanilla1½cupallpurpose�lour(ororganicwholewheat�lour)2cupsrolledoats(organic)1tspbakingsoda½tspsalt¼cupboilingwater½cupnuts(optional)(almonds,�lax,pumpkin,sun�lower,etc.)6ozsemi-sweetchocolatechips(organic)
Instructions:1.Preheatoven350°F.2.Beatshortening,sugar&vanillauntillightand�luffy.3.Add�lour&salt;mixwell.4.Dissolvebakingsodainboilingwater.Addtothemixture.5.Stirinremainingingredients.6.Cooldownfor15min.inarefrigerator.Scoopthedough,formcookiestoadesiredsizeandshape.7.Bakeonmiddlerackfor10-15minutes.8.Removefromtheovenandcooluntilhardened.Enjoy!
AppleCrisp ChocolateChipOatmealCookiesSUGAR FREE LOW GLYCEMIC
CASEIN FREE SOY FREE CORN FREE NUT FREE
SUGAR FREE LOW GLYCEMIC VEGAN CASEIN FREE DAIRY FREECORN FREE NUT FREE SOY FREE
www.LAKANTO.comwww.LAKANTO.com
DONNAGATES DONNAGATES
Ingredients:116oz.pkgcurlypasta(cookaldenté)½cupredpeppers1cupblackolivesorcorn1cupgreenolives1canfrenchcutgreenbeans(optional)1smallpackfrozenpeas1mediumredonion,chopped�ineWorcestershiredressing
Instructions:CombinealltogetherandservewiththeWorcestershireDressing
*TomakethisrecipeastrictBEDrecipe,usequinoapastaorcookedmilletandeliminateolives.
PastaSaladwithWorcestershireDressing
WorcestershireDressing
Ingredients:1cupextravirginoliveoil½cupapplecidervinegar1Tbsporegano
®3TbspLAKANTO2tspseasalt1tspcrushedgarlic1tspWorcestershiresauce(TheWizard'sOrganic)
Instructions:Blendallingredientsandserveoverpastasalad.
5 6
VEGAN CASEIN FREE DAIRY FREE CORN FREE NUT FREE SOY FREE
VEGAN GLUTEN FREE CASEIN FREE DAIRY FREE
CORN FREE NUT FREE SOY FREE
RedWineSauceFORROASTEDCHICKEN/TURKEY/GAMEHEN
Ingredients:4mincedshallots1pkgImagineFreeRangeChickenStock
®1TbspLAKANTO¼cupfreshcranberries2Tbspoliveoil2Tbspunsaltedbutter(optional)
Instructions:1.Sauteshallotsinoliveoil.2.Inaseparatesaucepan,reduceonecartonofImagineFreeRangeChickenStocktoyieldonecup.3.Addreducedstocktoshallots,2cups
®redwine,and1TbspLAKANTO .Simmerfor20minutes.4.Strainsaucethroughacolanderandreturntosaucepan.5.Addcranberriestosauce.Whentheyburst,thesauceiscomplete.6.Justbeforeserving,add2Tbspunsaltedbuttertoenhancethe�lavorofthesauce,ifdesired.
Ingredients:1/3cupdijonmustard
®1/3cupLAKANTO2Tbspchoppedfreshdillor1Tbspdrieddill1tspfreshlygratedorangepeel2½lbsorganicchickenbreasts,skinremoved
Instructions:Preheatovento275°F.
®1.CombinemustardandLAKANTO insmallbowl.2.Stirindillandorangepeel.3.Lineabakingsheetwithparchmentpaper.Placechicken,skin-sidedown,onpreparedpan.4.Brushsauceontopofchicken;coatingwell.Turnchickenover.5.Bakeuntilthickestportionofmeatisverylightpinkincolorwhenpiercedwithaknife,about20-30minutes.6.Removefromovenandletresttoallowchickentocontinuecookinginitsownheat.Thisensuresthatthechickenwillnotbeovercookedanddif�iculttodigest.*Inordertomakechickenmoredigestible,lowtemperaturecookingisideal.AmericanIndiansbuilt�irepitsandslowlyroastedtheirfowlmakingitmuchmoredigestible.Cookchickenatalowtemperatureuntilslightlypink.Removefromheat,coverandletsituntilmeatturnswhite.
TurkeyGravyIngredients:2cartonschickenstockTurkeygiblets(excepttheliver)4shallots,chopped2carrots,chopped5celerystalks,chopped2cupsMadeirawine
®1TbspLAKANTO
Instructions:1.Inasaucepanaddchickenstock,giblets,carrots,shallots,celery,
®LAKANTO ,andMadeirawine.2.Cookovermediumheatforonehour.Oncethesauceiscooled,pureeandrefrigerateuntilneeded.Thesaucewillthickenfromthecookedveggies.
SUGAR FREE LOW GLYCEMIC GLUTEN FREE CASEIN FREE
SOY FREE CORN FREE NUT FREE
DijonMustardDijonMustardChickenChickenDijonMustardChicken
www.LAKANTO.comwww.LAKANTO.com
KatrineVolynsky,FounderoftheInstituteforAdvancedNaturalHealthSciences.www.katrinevolynsky.com
Sportsnutritionist,wellnesscoach,andLivingFoodsinstructor,Katrinecombinesstate-of-the-artscienceandtechnologywithherknowledgeofnutritionandholistichealingtohelpindividualsachievetheirhealthandwellnessgoals.
AfterbeingnegativelyaffectedbyradiationfalloutfromChernobyl,shehadto�indherpathtohealthandgainedawideknowledgeofnaturalmethodsfordetoxifyingandrebuildingthebody.AdoptingaLivingFoodsdietandlifestylewasamajorcornerstoneinherrecovery.HerLivingFoodscreationshavefeaturedondinnerplates,inmagazinesandonstoreshelvesaroundtheworld.Katrineteachesrecipesthatareeasy,nofuss,quick,delicious,nutritiousandeasytodigest.Shecombineshercreative�lairoffoodpreparationwithdeepknowledgeandunderstandingofnutritionandhumanbodyneeds.KatrinehasauthoredMarvelousMetabolicMeals:RawFoodsforSportsandMuscleBuilding,StayingAliveinAToxicWorld,ApplePectin:EffectiveSolutionForHeavyMetalsandRadiationPollution.
7
KATRINEVOLYNSKY
Directions:1.Preheattheovento350°F
®2.Inalargebowlbeateggs,LAKANTO,salt andvanilla.Slowlyaddthe�lour.
3.Greaseglasspiepanwithalittlebitofcoconutoil.Sliceapplesthinlyandarrangebeautifullyinthepiedish.
4.Pourthedoughandspreadovertheapples.
5.Placeintheovenandbakefor30minat350°F.
6.Checkbyinsertingtheknifeuntilitisclean.
7.Removefromtheoven,allowtocoolandturnupsidedownexposingbeautifullyarrangedapples.
8.Serveasisorwithpomegranateseedsontop.Alsocanusecinnamonanda
®littlebitofpowdered toLAKANTOsprinklethetart.
UpsideDownAppleTart“Charlotte”
8
BSc, BCom Finance, CSNA
Ingredients:3eggsorusefavoriteeggreplacerifmakingaveganversion
®½cupL AKANTO groundincoffeegrinder1cupanyglutenfree�lour1teaspoonvanillaextract¼teaspoonsalt4applesslicedthinly(IlikePinkLady)
GLUTEN FREE SUGAR FREE SOY FREE CORN FREE
DAIRY FREE NUT FREELOW GLYCEMIC
www.LAKANTO.com www.LAKANTO.com
9 10
Ingredients:1½cupsalmondmealor1½cupsalmond�lour¼cupcoconutoilmelted
®3TbspLAKANTO ground¼tspsalt¼tspbakingsoda
Directions:1.Preheatoven350°F
®2.GrindL AKANTO andsetaside.3.Combinealldryingredientsinabowl.Addthecoconutoilandstir.4.Pourthemixtureintoapiepanandpackitalongthebottomandupthesidestoformacrust.5.Bakefor7-8minutesoruntillightlygolden.6.Setasidetocool,addyour�illingandbakeaccordingto�illing’sinstructions.
Ingredients:2cupsgluten-freeall-purpose�lour(IusedBob’sRedMill)orbrownrice�lour1tsp�inegroundHimalayanorCelticsalt5Tbspcold-pressedcoconutoil
®3TbspLAKANTO5Tbspcoldwater½tspapplecidervinegar
Directions:®1.GrindL AKANTO andsetaside.
2.Preheatovento350°F.
3.Inafoodprocessor,combineallingredientsbutcoldwaterandpulseuntilitformscrumbles
4.Addwaterspoonbyspoonuntilthedoughformsaball,butnottoosticky.Checkbypressingittogether.Ifitstaystogether,nomorewaterisneeded.
5.Linetheglasspiedishwithunbleachedbrownparchmentpaperorusecoconutoiltogreaselightly.Pressyourdoughintoglasspiedishyou.Bringthedoughupthesidesofthedishandpressitinthinly.Thedoughrisesduringthebakingprocess.Tomakeanicecrustdesign,useyourindex�ingerandthumbofyourrighthandandyourindex�ingeronyourlefttocreatethelittletriangles.
6.Bakethecrustfor10minutesbeforeyouaddyour�illing.
7.Setasidetocool,thenaddyour�illingandbakeaccordingtoyour�illing’sinstructions.
KATRINEVOLYNSKY
Ingredients:®½cupgoldenLAKANTO
¼tspCelticorHimalayansalt
1tspalcohol-freevanillaextract
or
½tspvanillabeanpowder
2Tbspmolasses
3eggs
or
3Tbsp�laxand6Tbspwaterorotherfavoriteeggreplacer
1Tbspmesquitepowder(thisisoptional,butaddsalotofcaramel�lavor)
½cupmeltedcoconutoil
½Tbspchiaseeds
½Tbspcoconut�lour
2cupspecans
Directions:1.Preheattheovento400°F
®2.GrindL AKANTO andchiaseeds,thensetaside
®3.InalargebowlcombineL AKANTO,salt,vanilla,molasses,eggs(oryourfavoriteeggreplacer),addmesquite.Beatitwithelectricmixeruntilthroughlymixed.
4.Addcoconutoilandcoconut�lour.Ifusingveganeggreplacer,youwillnotneedchiaseeds.Ifusingeggs,addgroundchiatothemixandbeatuntilthemixturestartstothicken.
5.Pourthe�illingintothepreparedcrustandaddpecans.
6.Putthepiefor10minutesintotheovenat400°F.
7.Reducethetemperatureto350°Fandbakefor30minutes.
8.Removeandcoolfor2hoursbefore®serving.ServealongorwithL AKANTO
Homemadeicecream.
VEGAN GLUTEN FREE SOY FREE DAIRY FREE
CORN FREE LOW GLYCEMIC
VEGAN GLUTEN FREE NUT FREE SOY FREE DAIRY FREE CORN FREE
LOW GLYCEMIC SUGAR FREE
VEGAN GLUTEN FREE SOY FREE DAIRY FREE CORN FREE
LOW GLYCEMIC SUGAR FREE
LAKANTO
AwesomePecanPie
GlutenFreeAll-PurposeFlourCrust
GlutenFreeAlmondCrust
KATRINEVOLYNSKY
www.LAKANTO.com www.LAKANTO.com
11
KATRINEVOLYNSKY
PUMPKINPIEFILLING®½cupLAKANTO
2tspcinnamon1tspginger1tspcloves1tspallspice½tspvanillabeanor1tspalcohol-freevanillaextract½tspsalt2eggs(ifmakingpievegan,use2Tbspofground�laxseed+6Tbspwarmwateror2TbspArrowrootRoot)½cupcoconutmilk(fullfat)1/ cupcoconutbutter(canbeomittedifyou3
cannot�indit,usemorecoconutmilkinstead,butitiswaymoredeliciouswithcoconutbutter)1canoforganicpumpkin(Makesureitisnotpumpkinmix!Pumpkinmixhassugarinit).Youcanalsocookandmash2cupsoffreshpumpkininsteadofusingcannedpumpkin.
VEGAN GLUTEN FREE SOY FREE DAIRY FREE CORN FREE
LOW GLYCEMIC SUGAR FREE
VEGAN GLUTEN FREE NUT FREE SOY FREE DAIRY FREE CORN FREE
LOW GLYCEMIC SUGAR FREE
PumpkinPie Directions:1.Preheatovento425°F.
2.Combinealldryingredients.
3.Meltcoconutbutter.
4.AddEggsoreggreplacerandcoconutmilktothedrymixtureandbeatituntilthroughlymixed.Addcoconutbutterandpumpkin.
5.Pourintopreparedpiecrust.
6.Placethepieinovenfor10minutesat425°F
7.Reducethetemperatureto350°Fandbakefor30-40minutes.Iusuallycheckat30minutes.Theconsistencyofthepieshouldbestillalittlewobblyinthemiddle.Youcanalsotestitbyinsertingtheknifeinthemiddle.Ifitcomesoutclean,thepieisready.
8.Allowthepietocoolonawirerackfor2hours.Thepieneedstoset,bepatient.Serveorrefrigerateuntilreadytoserve.Ifdesired,topthepiewithwhippedtopping.
KATRINEVOLYNSKY
Ingredients:1canfull-fatcoconutmilk,chilledfullyinthefridge
®¼cupgroundLAKANTO½tsp.vanilla
Directions:1.Placeametalmixingbowlandwirewhiskinthefreezerfor15minutes.
2.Removethecoconutmilkfromthefridge.Skimthesolidpartofthecoconutmilkoffthetopofthecanandputitinthecoldbowl,leavingtheliquidpart.
3.Whiponhighforabout5minutes,untilitstartstothicken.
®4.AddgroundLAKANTO andvanilla,andcontinuetowhip5-10minuteslongeruntilitisabouttheconsistencyofCoolWhip.
5.Spreadovercooledpieandserve.
DairyFreeWhippedTopping
PieCrustPleasechooseoneofKatrine’s
piecrustrecipesfrompage10
orpurchaseapre-madeone
ifdesired.
12 www.LAKANTO.com www.LAKANTO.com
LAKANTO
1 3 14
KATRINEVOLYNSKY KATRINEVOLYNSKY
Directions1.Preheatovento350°F.
®2.InabowlcombineLAKANTO,eggsoreggreplacer,cinnamon,salt,bakingpowder,andbakingsoda.Beatuntilwellmixed.Thenaddoilorbutter.
3.Addapplesauce,mixwell.
4.Startaddingoatmealand�louratthesametimeuntilwellmixed.Addraisins.
5.Lineacookiesheetwithunbleachedparchmentpaperorgreasewithcoconutoil.Usingaspoon,scoopoutdoughandformitintocookies,placingthematleast1.5inchesapart.Thereshouldbejustenoughto�illatray.
6.Placeintheovenfor10-12minutesat350°F.Donotoverbake.Removethemrightaftertheedgessetandtheyjuststartbrowningonthebottom.Thecookiessolidifymoreafteryouremovethem.
7.Placeonabakingrackandallowtocool.
Ingredients:½cupcacaobutter2/ cupcacaopowder3
or½cupcacaopaste½tspvirgincoconutoil½Tbspgroundvanillabeanorpurevanillaextract
®4TbspgroundLAKANTO PinchofsaltApproximately20freshstrawberries
GLUTEN FREE NUT FREE SOY FREE DAIRY FREE CORN FREE
LOW GLYCEMIC SUGAR FREE
RAW VEGAN GLUTEN FREE NUT FREE SOY FREE DAIRY FREE CORN FREE
LOW GLYCEMIC SUGAR FREE
RAW VEGAN GLUTEN FREE SOY FREE DAIRY FREE CORN FREE
LOW GLYCEMIC SUGAR FREE
OatmealRaisinCookies
Makesuretobuyglutenfreeoatmeal.IpreferBob’sRedMill.
Ingredients:1eggoreggreplacer
®½cupLAKANTO1tspcinnamon¼tspsalt¼tspbakingpowder½tspbakingsoda¼cupplus2Tbspapplesauce¼cupbutteror¼cupmeltedcoconutoilfordairyfreeversion1¼cupoatmeal(oldfashioned)1cupoatmeal�louroryourfavoriteglutenfree�lourmix1cupraisins
RawChocolateDippedStrawberries
Directions:®1.GrindLAKANTO inaspicegrinder
untilvery�ine.2.Tomeltthecacao,putabowlintoasmallpotofwateronthestovetop.Usejustenoughheattomeltthecacaowithoutcookingit.3.Meltthecacaobutter,addcacaopowderandcoconutoilandmixtillsmooth.Alternatively,youcanusecacaopaste(alsocalledcacaoliquor)inplaceofthebutterandpowder.
®4.StirintheLAKANTO, addvanillaandapinchofsalt.Mixwell.5.Onceeverythingisthoroughlymixed,dipandrollthestrawberriesinthechocolatesauce,thenplacethemontoparchmentpaper.Ahalfcupofmeltedcacaowillcoverabout20strawberries.6.Refrigeratethedippedstrawberriesfor15minutestohardenthechocolate.Raw
VeganCookies
Ingredients:1/2cupcrustfromFruitTartwithChocolateFillingrecipe1tablespoonsofchoppedcacaopaste
Directions:1.Makethecrustfromthetartrecipe.2.Mixinchunksofcacaopaste.3.Formintocookiesorhaystacksonparchmentpaperandrefrigerateuntilserving.
www.LAKANTO.com www.LAKANTO.com
Directions:1.Preheattheovento350°F.
®2.Inabowlcombineeggs,LAKANTO, lemonpeel,bakingsoda,bakingpowder,salt,lemonjuice,vanillaandlucuma.Beatthemixtureuntilthroughlymixed,addoilandmilk,thenstartslowlyadding�lour.Mixwell.3.Useabreadpanandlineitwithunbleachedparchmentpaperorgreaseitwithcoconutoil.Pourinhalfthedough.4.Usehalfofcranberriesandarrangetheminthedough.Usespatulatopatthemintothedough.Cranberrieswilltrytoriseduringbakingsoitisnicetosaturateasmanyberriesaspossible.5.Spreadtherestofthedoughinyourbreadpan.Arrangethesecondhalfofcranberriesontopofthebread6.Placeintheovenfor40-50minutes.Checkthebreadbyinsertingaknifeintothemiddle.Ifitcomesoutclean,thebreadisready.7.Removefromthepan,coolandspread
®withLAKANTO coconutfrosting.Serveandenjoy!
15 16
KATRINEVOLYNSKY
VEGAN GLUTEN FREE SOY FREE DAIRY FREE CORN FREE
LOW GLYCEMIC SUGAR FREE
VEGAN GLUTEN FREE SOY FREE DAIRY FREE CORN FREE
LOW GLYCEMIC SUGAR FREE
RAW VEGAN GLUTEN FREE SOY FREE DAIRY FREE CORN FREE
LOW GLYCEMIC SUGAR FREE
Ingredients:
½cupmeltedcoconutbutter®3TbspgroundLAKANTO
Juiceofonelemon1/¼cupto cupcoconutmilkorwater3
LemonCranberryBread
Ingredients:®1/2cupLAKANTO
1Tbsplemonpeel
1/2tspvanillaextract
¼tspCelticorHimalayansalt
¼tspbakingsoda
¼tspbakingpowder
1TbspLucuma(optional)
Juiceofonelemon
2eggsorequivalentofeggreplacer
¼cupmeltedcoconutoil
¼cupcoconutoralmondmilk
1cupfavoriteglutenfree�lour
2cupscranberries
LAKANTOCheesecakeCoconutFrosting
Directions1.Inblender(IusedaNutriBulletorMagicBullet)combinecoconut
®butter,lemonjuiceandLAKANTO withhalfofthecoconutmilkorwater.Blendormixthoroughly.Checkconsistencyandaddmoremilkorwaterifit’stoothinkandnotmixingwell.Blenduntilthickbutevenlymixed.ItisOkifthefrostingisalittlebituneven,aslongasitismoreorlessuniformintaste.
2.Spreadonyourwarmbread.Whenthefrostingstartsmeltingandspreadingmoreevenly,thechunkswilldisappear.
KATRINEVOLYNSKY
Ingredients:1cupsoakedcashews1/ cupwaterorhempornutmilk3
1Tbspcoconutoil®½tablespoonLAKANTO
½tspvanillabeanpowderPinchofsaltOptional:½Tbsplucumapowder
Directions:1.Blendsoakedcashewswithwaterornutmilkuntilsmooth.
2.Addtherestoftheingredientsandblendagain.
3.Adjustconsistencyifneeded.Addmoreliquidforthinnerwhipandmorecashewsorcoconutoiltothicken.
4.Ifplacedintherefrigeratethewhipwill�irmup.
Optional:thiswhipcanbetunedintothick“vanillasauce”cremebyaddingmore
®LAKANTO andmorenutmilk.
CashewWhip
www.LAKANTO.com www.LAKANTO.com
17
KATRINEVOLYNSKY KATRINEVOLYNSKY
Ingredients:
½cupchocolatemousse½cashewwhip1banana½cupberriesAfewsprigsofmintfordecoration
Directions:1.Makechocolatemousseandcashewwhipaccordingtotherecipes.
2.Inaglasscuporbowl,alternatelayersofthemousseandwhipwithlayersoffruit,creatingaparfait.
Optional:Addalayerofgranolaorthedoughfromatartforextracrunch.
Ingredients:1avocado¼cupwateroralmondmilk3Tbspcacaopowder1Tbspmesquitepowder
®1TbspofgroundLAKANTO(useaspicegrinderorblender)¼tspvanillabeanpowderor½tspalcoholfreevanillaPinchofsalt
Directions1.Scoopavocadointoafoodprocessor.
2.AddwateroralmondmilkandprocesswithS-bladeuntilsmooth.
3.Addalldryingredients,stoppingprocessorasneededtoscrapethesides.
4.Processuntilsmooth.
®5.AddmoreLAKANTO ifneeded.
6.Chillbeforeserving.
Ingredients:3Tbspmeltedcacaopaste1tspcoconutoil
®1tspLAKANTO½cupgranolaOptional:maca,spirulina,hempprotein,raisins
Directions1.Meltthecacaopasteandcoconutoilinadoubleboiler.
®2.AddLAKANTO, mixwell.
3.Addthegranolaandanyadditionaltoppingsyouwant.
4.Formintobarsonparchmentpaper.
5.Placeintofreezerfor15-20minutesuntilsolid.
®¼LAKANTO½tspvanilla1/ cup3
¾cup RAW VEGAN GLUTEN FREE SOY FREE DAIRY FREE CORN FREE
LOW GLYCEMIC SUGAR FREE
RAW VEGAN GLUTEN FREE SOY FREE DAIRY FREE CORN FREE
LOW GLYCEMIC SUGAR FREE
RAW VEGAN GLUTEN FREE SOY FREE DAIRY FREE CORN FREE
LOW GLYCEMIC SUGAR FREE
ChiaPudding
Ingredients:3/ cupchiaseeds4
2cupswateroralmondmilk1Tbspmesquitepowder
®1TbspLAKANTO1TbsplucumapowderPinchofseasalt½tspvanilla
Directions1.Mixallingredientstogether.
2.Stirthemixtureevery5minutesforthenext15minutes
3.Letthemixturesitandchill.Theseedsshouldplumpandconsistencyshouldchangetothatoftapiocapudding.
4.Servechilledasisorwithfreshfruit.
ChocolateGranolaBars
RawParfait
ChocolateMousse
18
RAW VEGAN GLUTEN FREE SOY FREE DAIRY FREE CORN FREE
LOW GLYCEMIC SUGAR FREE
www.LAKANTO.com www.LAKANTO.com
CherieSoria,chefextraordinaire,is
thefounderanddirectorofLivingLight
CulinaryInstitute,andhasbeenteaching
gourmetrawvegancuisinesince1998,
andvegetarianculinaryartsformore
than40years.
Sheistheauthorofseveralbooks,
includingtheclassicAngelFoods:
HealthyRecipesforHeavenlyBodiesand
TheRawFoodRevolutionDiet:Feast,
LoseWeight,GainEnergy,FeelYounger
(co-authoredwithBrendaDavis,RDand
VesantoMelina,MS,RD.)andRawFood
forDummies.www.RawFoodChef.com
19
ChefCHERIESORIACHEF
“TheMotherofGourmetRawVeganCuisine”
1.Tosstheslicedappleswiththe®L AKANTO, lemonjuiceandcinnamon.
Drizzlethecoconutoiloverthetopandplaceitinawarmplacefor1hour(adehydratorworksperfectlyforthis).2.Tomakethecrumble,puttheraisinsandalmondsinafoodprocessorandprocessuntilwellground.Addthe
®walnuts,LAKANTO andvanillaandprocessagain.Donotoverprocess.Themixtureshouldbecrumbly.3.Toserve,spoonsomeofthewarmapplemixtureintoabowlandtopwiththecrumble.Ifdesired,serveyourcrumblewithMapleWalnutIceCreamorCashewCream(seerecipe)4.Storeinanairtightcontainerintherefrigeratorforuptooneweek.
Note:Iftheglazebecomes�irm,placethemixtureinasealedjarandputitinawarmwaterbathordehydrator.Thiswillhelpliquefytheglaze.
CinnamonAppleCrumblewithMapleWalnutIceCream
Serves6CINNAMONAPPLECRUMBLEAppleFilling6apples,peeled,cored,andcutinhalf.Slicepaperthinonahandheldceramicmandoline.
®�cupLAKANTO3tablespoonslemonjuice1tablespooncinnamon¼cupcoconutoil,warmtoliquid
Crumble½cupraisins½cupalmonds,soakedanddehydrated½cupwalnuts,soakedanddehydrated
®2tablespoonsLAKANTO1teaspoonvanillaextract
MapleWalnutIceCream
20
Yield:4½cups(serves8)
2½cupswalnuts,soaked8-12hours,rinsedanddrained1cupcashews,soaked2hours,rinsedanddrained2cupswater
®1cupL AKANTO¼teaspoonmapleextractpinchHimalayancrystalsalt1Tbsppsylliumpowderorlecithinpowder½cupwalnuts,soakedanddehydrated,chopped(optional)
1.Putthesoakedwalnuts,cashews,®water,L AKANTO, mapleextractand
saltintoablenderandblenduntilcompletesmoothandcreamy.Addthepsylliumpowderandblendagain.Themixtureshouldresembletheconsistencyofathickmilkshake.2.Addtheoptionalchoppedwalnuts,ifdesired,andstir.Pourthewalnutcreamintoicecubetraysandfreezeuntilhard.Toserve,transferthefrozencubesintoafoodprocessorandprocessuntilcreamy.Or,useanicecreammakerandfollowthemanufacturer'sdirectionstofreeze.
RAW VEGAN GLUTEN FREE SOY FREE DAIRY FREE CORN FREE
LOW GLYCEMIC SUGAR FREE
RAW VEGAN GLUTEN FREE SOY FREE DAIRY FREE CORN FREE
LOW GLYCEMIC SUGAR FREE
www.LAKANTO.comwww.LAKANTO.com
ChefCHERIESORIA
21 22
CHOCOLATEVELVETSAUCEYield:1½cups(3servings)
1avocado,peeledandseeded®½cupLAKANTO
½cuppuri�iedwater�cupcocoapowder1tspvanillaextract¼tspHimalayancrystalsalt
1.Combineingredientsinthefoodprocessorandpureeuntilsmooth,addingalittlemorewaterifneeded.Themorewateryouadd,thethinnerthesaucewillbe.2.Storeinanairtightcontainerintherefrigeratorforupto�ivedays.
Variations:Forathickmousse,parfait,orthickganachereducethewaterbyhalftheamount.Forfrozenfudgebars,freezeinpopsicletrays.
1.Putthecarrots,apples,dates,®LAKANTO, cinnamon,andnutmegin
alargebowlandtoss.
2.Putthemixtureinafoodprocessorout�ittedwiththeSbladeandpulsetochop.Youmayneedtodothisintwobatches(ormore).Donotoverprocessorthemixturemaybecometoowetandmushy.Puttheentiremixturebackintoabowlandtossintheraisinsandwalnuts.
3.Firmlypressthecakewithyourhandsintoasquarebakingdishlinedwithparchmentpaperorplasticwrapandchillforatleastonehourtoset.
4.Tomakethecream,blendthecashews,water,andalmondextractinablender,addingmorewaterifnecessarytoachieveasmooth,creamytexture.(Youcanuseunsoakednutsifyouhaveahigh-performanceblender,butyouwillneedtoaddalittlemorewaterandprocessalittlelongertoreachasmoothconsistency.)
5.Toserve,cutindividualportionsandtopwithCashewCream.
6.Storecakeinanairtightcontainerintherefrigeratorforuptothreedays.Orfreezeforupto1month.CashewCreamwillkeepinasealedglassjarintherefrigeratorforupto2weeksorinthefreezerforupto1month.
CarrotApplePuddingCakewithCashewCream
Yield:6-8servings
Cake3cupscarrots,shredded(about4)3apples,cored,peeled,andshredded½cupdates,pittedandchopped
®½cupLAKANTO2tspgroundcinnamon¼tspgroundnutmegPinchsalt½cupraisinsordriedcurrents½cupwalnuts,chopped
CashewCream1cupcashews½cupwater(ormore,asneededtoblend)
®¼cupL AKANTO¼tspalmondextractorvanillaextract
ChefCHERIESORIA
VanillaIceCreamwithChocolateVelvetSauce
Yield:5cups
VANILLAICECREAM2cups�ilteredwater2½cupscashews,soakedfor2hours,rinsedanddrained
®1cupL AKANTO2tspvanillaextract½tspHimalayancrystalsalt2Tbsplecithinpowder¼cupcoconutoil,warmedtoliquid
1.Putthewater,soakedcashews,®LAKANTO, vanillaextract,andsalt
inahighspeedblenderandblenduntilsmoothandcreamy.
2.Addthelecithinpowderandcontinuetoblenduntilincorporated.
3.Whiletheblenderisrunning,slowlyaddthecoconutoiltothemixtureandblendfor15seconds.
4.Transferthemixturetoaglassjarorothercontainer,sealtightly,andrefrigeratefor4hoursorovernight.
5.Processthechilledmixtureinanicecreammakeraccordingtothemanufacturer'sinstructions.
6.Serveimmediatelyorstoreinanairtightcontainerinthefreezerforupto1month.
RAW VEGAN GLUTEN FREE SOY FREE DAIRY FREE CORN FREE
LOW GLYCEMIC SUGAR FREE
RAW VEGAN GLUTEN FREE SOY FREE DAIRY FREE CORN FREE
LOW GLYCEMIC SUGAR FREE
www.LAKANTO.comwww.LAKANTO.com
www.LAKANTO.com23
CarobFigBrownie
ChefCHERIESORIA
1.Placethewalnutsinafoodprocessorandpulseuntiltheyreachtheconsistencyofmeal.
2.Addtheremainingingredients,exceptthechoppedwalnutsandcontinueprocessinguntilitiswellmixedandsticky.Themixtureshouldholdtogetherwhenpressedintoaball.Ifoilbeginstoseparatefromthemixture,itisoverprocessed.Transferthemixtureintoabowl.
3.Addthechoppedwalnutstomixtureandmixwellbyhand.
4.Pressthemixture�irmlyintoan8”x8”browniepan.Coverandchill.
5.Toserveasbrownies,cutinto8equalpieces.Storeinasealedcontainerintherefrigeratorfor1weekorinthefreezerfor1-2months.
Serves6Servingsuggestions:servealoneorwithVanillaIceCream(seerecipe)
Ingredients:4cupswalnuts,soakedanddehydrated1cuprawcarobpowder
®½cupL AKANTO½cupdried�igs,soaked15minutes,drained,andminced½cuppittedsoftdates,chopped(roomtemperature)
2Tbspcoconutoil,warmedtoliquid2tspvanillaextract¼tspgroundcinnamon½cupwalnuts,soakedanddehydrated,chopped
24
ChefCHERIESORIA
CherieSoriaFounder&DirectorofLivingLightCulinaryInstituteRawFoodChef.com
husbandDanhasalwayshadasweettooth,
®andIwasdelightedto�indLAKANTO, ahealthy,
safe,tastyalternativeforsweetindulgencesand
celebrationfoodswebothenjoy.
LakantoisGMOfree,withzerocaloriesandno
glycemicloadorbitteraftertaste.
AtLivingLightCulinaryInstitute,
wenowteachourstudentshow
tomakerawfoodrecipes
(includingfabulousdesserts!)
®withL AKANTO –suitablefor
anyonewantinghealthier,
sugar-freetreats.”
“MyRAW VEGAN GLUTEN FREE
SOY FREE DAIRY FREE CORN FREE LOW GLYCEMIC SUGAR FREE
www.LAKANTO.com
isaprofessionalRawandVeganElainaLoveFoodChef,Instructor&LifestyleCounselor.Shebeganteachingandcreatinghealthyfoodsin1998.Heruniquestyleofcreatingextremelyhealthyanddeliciouscuisinekeepsherbusylecturing,catering,teachingculinarycoursesandwritingbooks.SheisowneranddirectorofPureJoyCulinaryAcademyinUbud,Bali,whichfocusesonalowglycemic,highraw&plant-basedfoodlifestyleprogram.Elaina'sofferingsincluderawfood,lowglycemic,gourmetculinarycerti�icationcourses,detoxandcleansingcerti�icationcourses,andhealthylifestyleproducts.
Withapassionforsharingknowledgeattainedthroughyearsofexperience,Elaina’steachingandsupportempowerspeopletoloseweightandgainenergyandhealthbymakingpositivelifestylechoicesandaddingmoreplant-basedfood&superfoodstotheirdiet.Sheiswellknownformakingfabulousfoodthatleavespeoplewonderinghowtheycanfeelsosatis�iedyetsoenergized.
Elainawasco-ownerofCaféSoulsticenearSanFranciscoandnowconsultswithotherrestaurantownersworldwide,coachesindividualsonupgradingtheirlifestyle,andistheauthorofseveralbooksincludingElaina'sPureJoyKitchenvol.1&2,ThePureJoyAcademyCulinaryandHolisticLifestyleManual,ThePureJoy5-dayDetox,andRawandBeyondwhichsheco-authoredwithVictoriaBoutenkoandChadSarno.Shehasseveralraw,veganDVDsandcreatedTheAmazingNutMilkBag,soldworldwide.
25
ChefELAINALOVE
Directions:1.Blendallingredientsonhighspeeduntilthereisasmooth,shinetothebatter.
2.Pour1/3ofthemixtureintoacheesecakepan.Pouranother1/3intoaseparatebowlandsetaside.Tothelast1/3thatisstillintheblender,add2/3cupcacaopowderandblendagainuntilsmooth.Pourthisontopofthe"pumpkin"layer.
3.Zigzagthethirdlayerthatyousetasidetothetopofthechocolatelayeranduseaspatulaorchopsticktoswirlthelayerstogether.Don'tovermix.
4.Sprinklewithcacaonibsaroundtheouteredgesifdesiredandletitsetupinthefreezerfor2hoursormoreorrefrigeratefor4-6hours.
5.Removespring-formringbyinsertinganon-serratedparingknifeorhard,thin,�lexiblespatulaalongtheinsideedgeofthepan.Openthespring-form,removecheesecake,sliceinto10pieces,garnishwithamintleafandpossibleazigzagofchocolatesyrup(seeElaina'sPureJoyKitchenBook2forrecipe)andserve!
6.Storecoveredinyourrefrigeratorfor4-7days.Cheesecakesfreezewellforuptoamonth.
Tips:Themostimportantthingistoblendallingredientsreallywell.Ifyourblenderhaslessthan8cupsfullcapacityorifyourblenderisstruggling,blendhalftherecipeatatime.Ifthe�illingdoesn'ttasterichand�lavorful,addanothersmallpinchofsaltandmaybealittlemorevanillaandblendalittlelonger.
CHOCOLATESUGARFREECRUSTIngredients:1cupsoaked&dehydratedwalnutsorpecans1cupgroundchiaseeds(blackorwhite)2cupsdriedcoconut,groundintopowder
®6TbsppowderedL AKANTO¼tspMineralSalt2Tbspsoftenedormeltedcoconutoil(orcacaobutter)2tspcinnamonpowderdashofcayenne¼cupcacaopowderorcarobpowder
26
RAW VEGAN GLUTEN FREE SOY FREE DAIRY FREE CORN FREE
LOW GLYCEMIC SUGAR FREE
CHEF
SugarFree
Pumpkin-ChocolateCheesecake
Yield:oneLarge10"Cheesecakeor2Small8"cheesecakes
Directions:1.Placeallingredientsinyourfoodprocessor�ittedwiththeSbladeattachment.Processingredientsuntilthecruststartstoriseonthesidesoftheprocessorbowl.Stopthemachineandmixwithaspatulaorspoon.
2.Assemblethecheesecakepanwiththebottomupside-down(withlipfacingdown).Thismakesitmucheasiertoserve.Rubwithalittlebitofcoconutoiltokeepthecrustfromsticking.
3.Distributecrustevenlyonthebottomofpanand�irmlypressdownbyhandandpressupthesidesjustslightly.
4.Setinafreezerorrefrigeratoruntilreadytobe�illed.
PUMPKIN-CHOCOLATECHEESECAKEFILLINGIngredients:2½cupsmacadamianuts3/ cupIrishMosspaste4
3cupswater®3/ -1cupL AKANTO (totaste)4
2tspvanillapowder½tspturmericpowder(fornutritionandcolor)¼tspmineralsalt2Tbspnon-GMOpowderedsoylecithin1cupcoconutoil(softenedormelted)2-3Tbsppumpkinpiespice1cupshreddedcarrots(forcolor)
Elaina’s Pure Joy Culinary Academy
Ubud, Bali
www.purejoyplanet.com
www.LAKANTO.comwww.LAKANTO.com
CRUSTIngredients:1cupshreddeddrycoconut(grinditintoa�lourintheblender�irst)1cupmacadamianutsor1cupsoakedanddehydratedOmega-3richwalnuts
®¼cupL AKANTO2Tbspcoconutoil(toholdthecrusttogether½tspHimalayansaltcrystalspinchcayennepepper
Directions:1.Placedrycoconutinhighpoweredblenderandblendintoa�inepowder
.butnotsomuchthatitturnsintobutter
2.PuteverythingintoafoodprocessorwiththeSbladeinplace.
3.Processuntiltextureresemblesagrahamcrackercrust.Mixtureshouldbelooseandcrumblyandholdtogetherwhenpressedtightly.
4.Pressthecrustintoa9-inchpieplate.Press�irmlytogetthecrusttoholdtogether.Placeinthefreezerorrefrigeratortosetupwhilemakingthe�illing.
RAW VEGAN GLUTEN FREE SOY FREE DAIRY FREE CORN FREE
LOW GLYCEMIC SUGAR FREE
RAW VEGAN GLUTEN FREE SOY FREE DAIRY FREE CORN FREE
LOW GLYCEMIC SUGAR FREE
RecipebyReynaTakei,PureJoyCulinaryAcademygraduateandstaffmemberYields:4cups
Ingredients:4cupshotwater1/2cupdesiccatedcoconutor1/4cupofanynut/seeds
®3Tbsp L AKANTO2Tbsprawcacaopowder1Tbspmacapowder1Tbspchiaseeds1tspcinnamon1tspcardamon1tspsoylecithin
Directions:1.Putallingredientsinahighspeedblender,andblendfor30seconds.2.Youcanenjoyrightawayorputthedrinkthroughanutmilkbagforasmoothhotdrink.
Forme,thisispracticallyamust-haveoncoldwintermornings.Excellentforthosesufferingfromthefollowing:-coldhandsandfeet(cinnamonaidesbloodcirculation)-digestion(cardamon)-hormonalimbalances(maca)-winterbluesorfatigue(chia)-needsawakeupcall(cacao)
Valenccino"HotChocolate"SuperfoodDrink
ChefELAINALOVE ChefELAINALOVE
ChocolateMousseTorte
FILLINGIngredients:2largeavocados,peeledandchopped(about3cupsmeasured)1Tbspvanillapowderor20dropsMedicineFlowervanillaessence¼tspHimalayansaltcrystals½cuporganiccocoapowderor3/ cupcarobpowder4
®½cupL AKANTO¼cuppowderedcoconutpalmsugar(powderityourselfinablender)
GARNISH4-6bananasthinlyslicedlengthwise(3-4slicesperbanana)1pintofstrawberriesmintleaves
Directions:1.PlaceallingredientsinfoodprocessorwithSbladeandprocessuntilcompletelysmooth.
2.Dividethe�illinginhalf.Spreadhalfthe�illinginthecrust.
3.Next,placealayerofbananasonthe�illing.Spreadtherestofthe�illing.Garnishwithmintleaves,freshstrawberriesorraspberriesoraberrysauce,etc.
4.Refrigerateatleastonehourbeforeserving.Thistortefreezeswell.
27 28 www.LAKANTO.comwww.LAKANTO.com
www.LAKANTO.com
ChefELAINALOVEChefELAINALOVE
Makes16squares.
Ingredients:4cupsshreddedcoconutgroundto�lour
®inaVitamix or2cupscoconutbutter¼tspliquidstevia2Tbspcoconutoil(meltedorsoftened)
®½cuppowderedL AKANTO½tsphighmineralsalt6dropsMedicineFlowervanillaessenceor1tspvanillaextract½cupIrishmossPaste½cupcacaopowder½cupcarobpowder1Tbspwater
Directions:1.Putalltheingredientsintoafoodprocessorandrununtilthebatterbindstogether.
2.Pressintoasquarebrowniepanorshapewithyourhandsontoanyplateortraytomakethesizeandshapeofathincake.
3.Sliceintodesiredsizesandserveimmediatelyorrefrigerateforupto2weeks.
4.Thesealsofreezewell.
LOWGLYCEMIC
Chocolate-MacaBrownies
Makestwo9-inchpies.
SWEETPOTATOPIEFILLINGIngredients:1cupIrishmosspaste(1-2ratiosoakedmosstowater)2½cupschoppedsweetpotato¾cupchoppedcarrot1¼cupchoppedzucchiniwithskin6dropsMedicineFlowervanillaessence¼tspvanillabeanpowder15dropsliquidclearstevia1Tbsppumpkinpiespice1tspcinnamonpowder½tspgingerpowder½tspallspice2/ cupcoconutoil3
2cupswater®1cupL AKANTO
¾tspHimalayansaltoptionalforricher�lavor:1/ cupshreddedcacaobutter3
optionalforcreamiertexture:1Tbsplecithinpowder(nonGMO)
Directions:1.CombinetheblendedIrishmosspastewiththeremainderofingredientsintoan8cupblenderandblendallingredientsinablenderuntilsmooth.Makesurethecoconutoilandcacaobuttergetsmoothandwellincorporated(nolittlebits).Youcanalsosubstitutethecacaobutterforextracoconutoil.
2.Pourintothepiecrustsandletsetupfor1-2hoursrefrigerated.TopwithSkyHighWhippedTopping.
CRUSTIngredients:1cupdried,shreddedcoconut,groundintoapowder2cupsunsoaked,de-hulledsun�lowerseeds,groundintoapowder½cupgrounddrychiaseeds½cupcarob,mesquiteorcacaopowder10dropsMedicineFloweralmondessence½cupshavedorshreddedcacaobutter(donotmelt)¼tspHimalayansalt2/ cupIrishmosspaste3
®½cupL AKANTO
Directions:1.MaketheIrishMosspastebyblendinguntilsmooth1cupofsoakedIrishMosswith2cupsofwater,thenmeasureoutrequiredamount.
2.Pureeallingredientsinafoodprocessoruntilmixedwell.
3.Pressintotwo9-inchpiepansstartinginthecenterandpressingupthesides.
SKYHIGHWHIPPEDTOPPINGSeerecipeonpage32.
SUGARFREE
HolidaySweetPotatoPieRAW VEGAN GLUTEN FREE
SOY FREE DAIRY FREE CORN FREE LOW GLYCEMIC SUGAR FREE
RAW VEGAN GLUTEN FREE LOW GLYCEMIC SUGAR FREEDAIRY FREE SOY FREE CORN FREE
IRISHMOSSPASTEIngredients:1cupsoakedIrishMoss(about1/2cupbeforesoaking)1/2cuppuri�iedwater
Directions:1.BeginbyrinsingtheMossverywell.
2.Coverthemossinwaterinalargejarorbowlandletsoakonthecounterfor3hoursuptoovernightrinsingwellaftersoaking.Themosswillgetclearerandfatterthelongeritissoaked.Rinseverywellbeforeusingtoremovetheseasaltanddirt.3.Blendthewaterandmossonhighspeeduntilsmooth.4.Thepastewilllastinaglassjarintherefrigeratorforupto10days.5.Useittothickenshakes,pies,puddings,cakesetc.
Tips:Storeunblended,soakedmossoutofwaterinanairtightcontainerfor2weeksormore.Onceitismadeintoapaste,itwilllastabout10days.Mossdoublestotriplesinsizeoncesoaked.
29 30 www.LAKANTO.com
RASPBERRYFROSTINGMake1dayaheadifpossible.Ingredients:¼cupsoakedIrishmoss(measureaftersoakingincoldwaterfor3+hours)1cupwaterBlendmossandwateruntilsmooth.½cupmorewater1½cupberriesandjuicefromabagofdefrostedraspberries(12oz.bag)
®3/ cupL AKANTO4
3/ cupcoconutoil4
2Tbspsoylecithin4Tbspbeetpowderor6Tbspshreddedbeets1½cupscashewsormacadamianuts¼tspsalt15dropsmedicine�lowervanilla
Directions:1.Blendalluntilsmooth.
2.Letsetupovernightintherefrigeratorifpossibleorfreezeinashallowpanuntilset.Thisfrostingwilllastfor1weekrefrigeratedor2weeksfrozen.Iffrozen,re-blendafterdefrostingbeforeusingagain.
RAW VEGAN GLUTEN FREE SOY FREE DAIRY FREE CORN FREE
LOW GLYCEMIC SUGAR FREE
RAW VEGAN GLUTEN FREE SOY FREE DAIRY FREE CORN FREE
LOW GLYCEMIC SUGAR FREE
CRUSTIngredients:1cupdrycoconut�lakes,groundtopowder2cupsdrysun�lowerseeds,groundintoapowder½cupgrounddrychiaseeds½cupcarobpowder10dropsalmondessence½cupshavedorshreddedcacaobutter(donotmelt)¼tspsalt2/ cupirishmosspaste3
®½cupL AKANTO (totaste)
Directions:Pureeallingredientsinafoodprocessoruntilmixedwell.Pressintoa9-inchpieplateonthebottomandupthesides.
32
ChefELAINALOVE
31
ChefELAINALOVE
CHOCOLATECAKE¼cuppackedIrishmossblendwith1½cupswateruntilsmooth3looselypackedcupsnutpulp(leftoverfrommakingnutmilk)½cupcacaopasteornibs
®1cupL AKANTO (totaste)½cupcoconutoil(meltbeforeusing)2cupschoppedyelloworgreenzucchini20dropsMedicineFlowervanillaessence2tsptamari4cupsdriedshreddedcoconutmadeintopowderinablender1/ tspcayenne16
1½cupcocoapowder2Tbsppsylliumhuskpowder(blendhusksinacoffeegrinderifyoucan't�indpowder)
Directions:1.Blendthezucchiniwithalltheliquids,oilandcacaonibsorpasteuntilsmooth.2.Mixeverythingtogetherinalargebowlwithyourhands.Dividethebatterinhalfandpresseachhalfintoaround10¼inchspring-formpan.Ifyouonlyhaveonepan,pressthe�irsthalfin,thenplacecheeseclothontopandpressinthesecondhalf.3.Placethecakeintherefrigeratororfreezerforaquicksetup.
FrostingtheCake:Whenthefrostinghassetupandisvery�irm,spreaditoverthecake.Reserve¼ofthefrostingandputintoapipingbagtomakedesignsasdesired.Topwithfreshraspberriesandcacaonibs.
LOW-GLYCEMIC
ChocolateCakewith
RaspberryFrosting
CHOCOLATEFILLINGIngredients:1cupirishmosspaste(1-1ratiosoakedmosstowater)15dropsMedicineFlowerraspberryessence6dropsMedicineFlowervanillaessence½cupcarobpowder½cupcacaopowder2/ cupshavedcacaobutter3
¼cupcoconut�lour¼cupcoconutmilkpowder1cupsoakedhazelnutsorbrazilnuts2cupswater¼tspliquidstevia
®3/ cupL AKANTO4
½tspsalt
Directions:Blendallingredientsinablenderuntilsmooth.Pourintothepiecrustandletsetupfor1-2hoursrefrigerated.TopwithSkyHighWhipTopping.
SKYHIGHWHIPTOPPINGIngredients:¼cupsoakedIrishmoss(measureaftersoakingincoldwaterfor3+hours)1cupwaterBlendmossandwateruntilsmooth1¾morecupswater
®¾cupL AKANTO¾cupcoconutoil3Tbsplecithin2cupsfreshyoungcoconutmeat,packedor1½cupsmacadamianuts¼tspsalt15dropsMedicine�lowervanillaessenceor1Tbspvanillaextract
Directions:Blendallingredientsinablenderuntilsmooth.Letsetupovernightintherefrigerator.Droporpipeontopiesandpuddingswithapipingbagasdesired.Thiswhippedtoppingwilllastfor1weekrefrigerated.
SUGAR-FREE
ChocolatePie
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BASICSUGARFREECRUSTIngredients:2cupssoakedanddehydratedwalnutsorpecans2cupsdriedcoconut,groundintoapowder
®6TbsppowderedLAKANTO 1/ tspSeaSalt8
2Tbspsoftenedormeltedcoconutoil(orcacaobutter)2tsp.cinnamondashofcayenneOptional:¼cupcacao,carobormesquitepowder
Directions:1.Placeallingredientsinyourfoodprocessor�ittedwiththeSbladeattachment.
2.Processingredientsuntilthecruststartstoriseonthesidesoftheprocessorbowl.Stopthemachineandmixwithaspatulaorspoon.
3.Assemblethe10inchcheesecakepanwiththebottomupside-down(withlipfacingdown).Thismakesitmucheasiertoserve.
4.Distributecrustevenlyonthebottomofpanand�irmlypressdownbyhandandpressupthesideshalfwayupthepan.
5.Setinafreezerorrefrigeratoruntilreadytobe�illed.
LemonCheesecakeRAW VEGAN GLUTEN FREE
SOY FREE DAIRY FREE CORN FREE LOW GLYCEMIC SUGAR FREE
ChefELAINALOVEChefELAINALOVE
Makes20servings,one10”Cheesecake
FILLINGIngredients:2¼cupsmacadamianuts3/ cupIrishMosspaste43/2 cupswater4
®1cupLAKANTO ¼cuplemonjuice¼tspSalt2Tbspsoylecithin7/ cupcoconutoil(1cupminus2Tbsp)8
10dropsvanilla�lavorextract(MedicineFlower)10dropslemon�lavorextract(MedicineFlower)orlemonessentialoilor2Tbsplemonzest
Directions:1.Blenduntilnutsarewellblendedandthereisasmoothshinetothebatter.
2.Pourallbut1cupofbatterintocheesecakepan.
3.Taketheremainingcupandblendwith¼tspTurmerictomakeyellow.Blendagainuntilsmooth.
4.Pourthisbatterintoasqueezebottle,thensquirtlargedollopsontothebatterthatisalreadyinthepan.Placesomedotsontopofthewhitebatterattheend,thenswirlitthroughwithachopsticktomakeabeautifuldesignonthetopofyourcheesecake.
5.Cover,placeinthefreezerandletitsetupfor2hoursormore,orrefrigeratefor4-6hours.
6.Thiswilllastuptooneweekintherefrigeratororonemonthfrozen.
Tips:Themostimportantthingistoblendallingredientsreallywell.Ifyourblenderhaslessthan8cupscapacityorifyourblenderisstruggling,blendhalftherecipeatatime.Ifthe�illingdoesn’ttasterichand�lavorful,addanothersmallpinchofsaltandblendalittlelonger.
SWIRLING:1.Con�identlybegintopourintothepansothatthecoloredmixturepiercesthroughthesurfaceofthe�illing,movingaroundtoevenlydistributethroughoutthecheesecake.(Thisstepcreatesamarbledeffectontheinsideofthecheesecake,whichwillbevisibleonindividualslices).
2.Afterabout1½cupshavebeenpouredintothecheesecake,starttopourverylightlyallowingaribbonof�illingsitonthesurface.Makesureyourcolorwillreachpartsoftheedgebutnotallofit.
3.Nowyouarereadytoswirl!Achopstickisthebesttoolforthispurpose.Insertthechopstickjustbelowthesurfaceandbeginmovingitaround,swirlingthe�illingsintoeachother.Trytomakeitasbalancedaspossible,meaningbothcolorsareequallyvisible.Itisimportanttoknowwhentostopastoomuchswirlingwillblendeverythingtogetherandyouwilllosethecontrastbetweencolors.Actualswirlingtimeisveryminimal;theeffectisachievedquickly.
4.Remembertobecon�identandthatpracticemakesperfect.
5.Onceyouhaveachievedyourdesiredeffect,thecheesecakeisreadytoset.
6.Placeinfreezertoset1-2hoursoruntilmiddleofcheesecakeis�irmtotouchorrefrigeratefor4ormorehours.
7.Removespring-formringbyinsertinganon-serratedparingknifealongtheinsideedgeofthepan.
8.Openthespring-form,removecheesecake,garnishwithfreshberries,andcacaonibsandserve!
9.Storecoveredinyourrefrigeratorfrom4-7days.Cheesecakesfreezewellforlongerstorage.
34 33 www.LAKANTO.com www.LAKANTO.com
RAWCHOCOLATEHAZELNUTCAKE2cupsdatepaste(soakeddatesinwater,thenblendedwithsoakingwater)¼cupcold-pressedcoconutoil¼cuprawcacaobutter,melted¼tspHimalayansalt¼tspvanillapowder1/ cuprawcacaopowder3
1cupwethazelnutpulp1cupwetalmondpulp
Whipdates,meltedcacaobutterandcoconutoilwithamixerandcreateasoftconsistency.Addgraduallytheotheringredientsandwhipforabout5-10minutes.Pourontopofthelayerswhenit's�irmenough.Freezethecakeagainwhilemakingtheglaze.
CRUST¾cuphazelnuts¾cuppecans1cupdates¼cupwater
®1½tbspLAKANTO1tspcoffeesubstitute1/ tspHimalayansalt16
¼tspvanillapowder¼cuprawcacaopowder
Inafoodprocessor,grindhazelnutsandpecansinapowder.Addtheotheringredientsandpulseuntilitformsaball.Pressatthebottomofaspringpan.Freezewhilemakingthenextlayer.
RAWRASPBERRYGLAZE2½cupsraspberries,freshorfrozenandthawed,drained
®¼cup+1TbspLAKANTO2tbsplemonjuice2tbsprawcacaobutter,melted3tbsppsylliumhusks
Inablender,grindwellallingredients.Pouronthe�irmcreamlayer.Freezeagainforabout4hours.
ChantalegrewupinAbitibi,Quebec,acold,remotearea.Nothingisimpossibleforher,whenshebelievesinit.
ADietforaNewAmerica(JohnRobbins)setheronthepathtobecomeavegetarian,focusingonorganicagriculture,thenvegan,andgraduallyexploringarawfooddiet.
AfterajourneytoHippocratesHealthInstituteinFlorida,shedeeplyexperiencedthebene�itsofrawfoodsonherownhealthaswellasonnumberofpeoplewhocrossedherpath.ThenshecontinuedherresearchinCaliforniawhereshebecameacerti�iedrawfoodchefatLivingLightCulinaryArtsInstitute.
Notlongafter,shedesignedandownedToutcrudansl’bec,thevery�irstrawveganorganiccafeinQuebec,inherhometown,Rouyn-Noranda.ThensheopenedRawfreshingCuisineinNelson,BC.Severalotherrawcafeprojectswerebornuponherprofessionalcontribution.
Since2010,shedevelops&teachesCulinaryArtprogramsattheUniversityofBritishColumbiainVancouver,BC:RawGourmetCuisine,VeganandVegetarianCooking,GlutenFreeCuisine.Anyplant-basedfoodpreparationisherpassion.HerinspiringrecipebooksareverysuccessfulamongFrancophoneandAnglophonefoodies.www.ChantaleRoy.ca
CHEF ChefCHANTALEROY
SpectacularCelebrationCake
RAWALMONDWHITECHOCOLATE2cupsfreshrawalmondorhazelnutmilk2cupscashews,soakedfor6hours,rinsedanddrained½cupirishmoss,soakedfor2hours½cupwater
®5/ cupLAKANTO8
1tbsprawagavenectar,Jerusalemartichokenectarormaplesyrup1Tbsplemonjuice2Tbsprawcacaobutter,melted
Dividethismixtureintwoparts.Tothe�irst,add:¾tspalmondextract1/ tspHimalayansalt8
First,chopwellIrishmossandgrindwithwaterinahighspeedblender.Addotheringredientsandgrinduntilacreamyconsistency.Pourontothecake.Freezeitandmakethenextlayer.
RAWALMONDCHOCOLATECREAMTothesecondpart,add:1/ cuprawcacaopowder3
¼tspvanillapowder
Grindwellalltheingredientsandpour�irmlyonthewhitelayer.Withthetipofaknife,drawsomeswirls.Placeinthefreezer.
GARNISHFreshblueberries,strawberries,raspberries,kiwis,rawchocolatebarpieces,rawchocolatesauce,etc.
Slicethecake(wipeyourknifeaftereveryslice).Decoratecreativelywithfruitsandchocolate.
36 35 www.LAKANTO.comwww.LAKANTO.com
RAW VEGAN GLUTEN FREE SOY FREE CORN FREE
FRUITFILLING8cupsapples,peeledandchopped2cupsraspberries
®½cupLAKANTO2Tbsplemonjuice2TbspmeltedEarthBalancespreadoroliveoil2Tbsptapioca�lour
Pre-heatovento350degreesFahrenheit.Mixwellallthefruit�illingingredients®andplacethismixtureinasquareorrectangularPyrex dish.Inanothermixing
bowl,mixthecrumbleingredientsandplaceontopofthefruit�illing.
Bakeinovenforaboutanhour,untilthecrumbleisgolden.Servewarmorcold.Storeintherefrigerator.
Apple-RaspberryCrumble
CRUMBLE1¼cupsoat�lakes½quinoa�lakes
®3/ cupLAKANTO8
¼cupamaranth�lour6Tbspoliveoilorhempoil
ChefCHANTALEROY
RAW VEGAN GLUTEN FREE SUGAR FREE LOW GLYCEMIC
SOY FREE CORN FREE
www.ChantaleRoy.ca
37 www.LAKANTO.com
TopChefsagree…®LAKANTO tastesgreat!
®LAKANTO wasdeclaredaUSATasteChampionbytheAmericanMastersofTaste,aprestigious
nationalpanelofcorporateandexecutivechefswhoofferculinaryendorsementstothetopfoodandbeverageproducts.
TheAmericanMastersofTastejudgingpanelagreedthat®LAKANTO isthesuperiortastingnaturalandsugarfreesweetener.
www.LAKANTO.com 38
isaCerti�iedHealthCoachandKarenRussellNutritionistwithover20yearsexperienceworkingwiththemostchallenginghealthissuesfacingoursociety,including:diabetes,hypoglycemia,andmetabolicsyndrome.Sheisthecreatorofthesignatureprogram:“BanishYourBelly&WeighLess”,asixmonthprogramdesignedtohelpyouloseweight,andfeelgreatallwhileeatingdeliciousfood.
KarenreceivedhertrainingtopracticehealthcounselingattheInstituteforIntegrativeNutritioninconjunctionwithColumbiaUniversityandalsohaveadegreeinDietetics.SheisamemberoftheAmericanAssociationofDruglessPractitionersandtheAmericanHolisticMedicalAssociation.
Herlife’spassionistohelppeoplelearntoeatbetter,stepbystep,withdeliciousfood,forthebestqualityoflifepossible.
www.recipe4wellness.com
39
Ingredients:3cupsFlourMix(1½cupsAuthenticFoodssuper�inebrownrice�lour,½cuptapicoca�lour,½cuppotatostarch,and½cupalmondmeal�lour)¾tspxanthangum1½tspbakingsoda1½tspbakingpowder1tspCelticseasalt1tsporganiccinnamon¾cupunsweetenedalmond,orcoconutmilk2tspfreshsqueezedorganiclemonjuice4ripeorganicbananas½cupplus2½Tbsporganiccoconutoil
®1½cupsL AKANTO sweetener2organiceggs1tsporganicvanilla
RAW VEGAN GLUTEN FREE SOY FREE DAIRY FREE CORN FREE
LOW GLYCEMIC SUGAR FREE
RAW VEGAN GLUTEN FREE SOY FREE DAIRY FREE CORN FREE
LOW GLYCEMIC SUGAR FREE
Ingredients:®¼cupL AKANTO sweetener
½tspvanilla¼cuporganiccocoapowder1organicavocado½cupcoconutmilkoralmondmilk(unsweetened)Organicstrawberriesfordipping
Directions:®1.BlendL AKANTO,vanilla,andcocoa
andcoconutmilkuntilwellmixed.
2.Crumbleavocadoandaddtofoodprocessororblenderuntilsmoothandblendedwell.
3.Servewithstrawberriesandgarnishwithmint.Enjoy!
ChocolateMousse
BananaCake
You’rehavingcompanyoverandneedadeliciousdessertthateveryonecaneatwithoutfeelingstuffedafterward.Thebananasonthecounterarestartingtoget
tooripeandyoudon'twanttothrowthemaway.Here'stheperfectanswer!Putthisintheoventhenightbeforeyourcompanyarrivesoryoucanevenmakeitthemorningof.Ifyouwant,adddarkchocolatechips.Bananasarehighinpotassium,�iberandvitaminC.Theyarealso
alittlehighinsugarsojustwatchyourportionsandenjoy.
Directions:1.Preheatovento350°F.Greasea9x9in.bakingpan.2.Whisktogetherthe�lourmix,xanthangum,bakingsoda,bakingpowder,salt,andcinnamon.3.Combinethealmond,orcoconutmilk,lemonjuice,andmashedbanana,mixingwell.Setaside.
®4.Inabowl,addthecoconutoil,L AKANTO,mix,thenaddtheeggsandvanilla.Beatwell.5.Addpartofthe�lour,alternatingwiththealmondmilkandbananamixture,beginningandendingwiththe�lourmix.Mixuntilcombined.Pourintopanandsmoothout.6.Bakeforabout45min,oruntiltopisgoldenandaskewerinsertedintothecentercomesoutclean.Coolandsprinkle
®withpowderedL AKANTO ifdesired.
KARENRUSSELL
40 www.LAKANTO.com www.LAKANTO.com
VEGAN GLUTEN FREE DAIRY FREE SOY FREE CORN FREE LOW GLYCEMIC SUGAR FREE
VEGAN GLUTEN FREE SOY FREE DAIRY FREE CORN FREE
LOW GLYCEMIC SUGAR FREE
KARENRUSSELL
Ingredients:¼cupgrapeseedoil
®¼cupLAKANTO1tspvanilla1¼cupsblanchedalmond�lour¼tspsalt¼tspbakingsoda½cupwalnuts,toastedandchopped½cupcoconut(unsweetened)
*½cupminichocolatechips(glutenfree)
*Optional
Ingredients:½cupbrownrice�lour¼cuptapioca�lour¼cuppotatostarch½cupalmondmeal�lour3/ tspxanthangum8
1tspbakingpowder½tspbakingsoda½tspsalt½tsporganiccinnamon1OrganicEgg(orequivalenteggreplacer)3Tbspnon-dairysourcreamororganicyogurt1¼cupsshreddedorganiccarrots
®1cupL AKANTO½tsporganicvanilla¾cuporganiccoconutoil1tspfreshorganicgingeror½tspgroundginger
CoconutWalnutDelights
CarrotGingerCupcakes
Directions:®1.Inalargebowlcombineoil,L AKANTO
andvanilla.
2.Inamediumbowlcombinealmond�lour,salt,bakingsoda,walnuts,coconutandchocolatechips.
3.Stirdryingredientsintowetingredients,mixingthoroughly.
4.Formdoughinto1-inchballsand�lattenontoaparchmentlinedbakingsheet.
5.Bakeat350°Ffor8-10minuntilgoldenbrownaroundtheedges.
6.Coolandserve.
Hint:Makesuretheyarecooledallthewayortheywillbreakaparttooeasily.Enjoy!
Directions:1.Preheatovento350°F.Linemuf�inpanwithliners.
2.Combinetheeggoreggreplacer,sourcream,vanilla,sweetener,oil,andginger.Stirwell.Addcarrotsandstir.
3.Add�lour,xanthangum,bakingpowder,bakingsoda,salt,andcinnamon.Blend.
4.Fillmuf�intinsabout¾fullofbatter.
5.Bakefor24min,oruntildone.
6.Mayfrostorsprinklewithpowderedsugarwhencool.Enjoy!
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