2 Cups Hearthy almond flour
½ cup Hearthy flour of your choice (apple, banana, pumpkin, sweet potato)
¼ teaspoon sea salt
½ teaspoon baking soda
¼ cup coconut oil or butter, melted
1/3 c honey
3 large eggs preferably organic
¼ c coconut oil or butter, melted
¼ cup coconut sugar
2 tablespoons ground cinnamon
Optional toppings – slivered almonds or dark chocolate chips
1 Medium green zucchini shredded (about 2 cups), excess water squeezed out
½ small onion finely chopped
1 Large eggs
¼ cup parmesan cheese grated
1/3 cup Hearthy carrot flour
Sea salt and pepper to taste
Optional – finely chopped parsley, garlic, basil or cilantro
Combine all ingredients in bowl.
Heat small amount of olive oil in nonstick pan
Using ¼ cup measure drop into heated oil and flatten with spatula.
Cook on medium about 3 mins each side until golden brown.
Serving ideas – serve with hot sauce, sour cream or tzatziki sauce (yogurt with shredded cucumber) with side of fried eggs. Yummy, Hearthy and delish!
2/3 Cup Hearthy oat flour
1/3 Cup Hearthy sweet potato flour
½ c raw cacao powder (or ½ cup dark chocolate chips, preferably sugar free)
¼ tsp baking soda
¼ tsp sea salt
1 tsp vanilla
3 large eggs
½ cup coconut oil
8 to 10 dates, pitted (use less dates if using chocolate chips)
1 tbsp honey
Preheat oven to 350 and grease square pan
Pulse chocolate chips (if using) in food processor. If using raw cacao powder just add cacao powder along with the flours, baking soda, salt, vanilla and pulse again until well blended.
Pour in eggs, coconut oil, dates and honey. Pulse until well blended.
Bake about 25 minutes in oven.
Cool and enjoy with almond milk or cup of tea/coffee!
2 Cups Hearthy almond flour
½ c Hearthy pumpkin flour
¼ tsp salt
½ tsp baking soda
1/3 cup melted coconut oil
¼ cup maple syrup or honey
1 tablespoon pumpkin spice mix OR
1 tablespoon ground cinnamon and
¼ tsp of powdered nutmeg and cloves
Optional – add pumpkin seeds, slivered almonds, dried cherries, cranberries, raisins or dark chocolate chunks!
Preheat oven to 350
Mix all dry ingredients
Add coconut oil and honey/maple syrup
Lightly form dough into ball and place between parchment paper or foil
Roll into 2” thick round disc
Using a cookie cutter or round cup cut into shapes and place 3 inches apart on parchment lined cookie sheet.
Brush with egg yolk (optional)
Bake 15 to 18 minutes. Cool and enjoy!
¼ Cup Hearthy apple flour
½ Cup Hearthy sweet potato flour
½ tsp sea salt
2 tsp baking powder
2 tsp cinnamon
½ c milk of your choice (almond, cashew, coconut, rice)
2 tbsp melted butter or coconut oil
3 large eggs
1 tsp vanilla
Mix the dry ingredients in bowl, mix with fork
In separate bowl mix wet ingredients – milk, oil, eggs and vanilla
Pour wet ingredients into the dry ingredients, mix well
Heat waffle maker, spray with oil (preferably coconut oil)
Pour half cup of batter into heated waffle maker
Cook according to waffle maker directions – 3 to 5 minutes
Enjoy with honey, butter, berries
1 Cup Hearthy pumpkin flour
½ cup coconut sugar
½ cup coconut oil
2 extra large eggs
½ cup almond milk (or lite coconut milk/regular milk)
1 tsp baking soda
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp cloves
¼ tsp allspice
¼ tsp sea salt
OR 1 tablespoon pumpkin spice mix
Optional – dark chocolate chips
Preheat oven to 350F, grease standard loaf pan or 2 small loaf pans
In bowl pumpkin flour, salt, baking soda and spices
In larger bowl mix eggs, milk and coconut sugar
Add the flour mixture into the eggs mixture, mix until combined
Add dark chocolate chips if using
Pour into loaf pan
Bake for 30 to 40 minutes (bread is done when center springs back and sides lift from the pan)
Cool and enjoy the best and healthies pumpkin bread!
1 ½ Cup Hearthy apple flour
1 cup coconut sugar or 3/4 cup honey
4 large eggs
2 small grated apples cooked in 1 cup water (reduce to 1/3 cup liquid – homemade apple cider) or use ready-made apple cider
½ cup melted coconut oil
1 tbsp cinnamon
1 ½ tsp baking powder
1 tbsp apple cider vinegar
¼ tsp salt
2 tbsp almond butter
1 tablespoon honey
Mix flours, salt, cinnamon, baking powder.
Separately mix eggs, coconut oil, vinegar, sugar/honey and homemade reduced apple cider.
Pour flour into egg mixture, stir well
Pour into greased donut baking tray
Bake 325 for 12 -15 minutes
Glaze with mixture of almond butter/honey or maple syrup/honey
1 Cup Hearthy plaintain flour
2 small eggs beaten
1 cup almond milk (or raw milk)
1 ½ tsp baking soda
¼ tsp salt
2 tbsp coconut oil
1 tbsp honey (optional)
Mix flour, salt and baking soda
Add eggs, milk and coconut oil and honey
Use ¼ cup measure to drop batter into heated oiled non stick pan
Flatten with spatula if necessary
Cook 2 to 3 minutes per side
1 Cup Hearthy BANANA flour
1 tsp salt
2 cups almond or lite coconut milk from carton
1 tsp sea salt
1 tbsp melted butter or ghee
1 tbsp coconut oil softened (not melted)
Combine all ingredients in food processer or blender until smooth
Grease and heat small skillet on medium high
Pour ¼ cup batter and swirl pan around to spread the batter
Cook until brown and flip to the other side
Enjoy with scrambled eggs or with Mexican favorites!
Superfood Smoothie Bowl
Makes 2
1 cup baby spinach or kale
3 1/2 ounces acai puree (found in the frozen sections, often in single serving-sized packs)
1/2 cup frozen sliced strawberries
1/4 cup frozen blueberries
1/4 cup frozen pineapple chunks
2 tablespoons Hearthy Foods Banana Flour
1 tablespoon Hearthy Foods Carrot Flour
1-2 cups juice, milk or water
Sugar or honey to taste
Fruit for garnish such as blueberries, kiwi, coconut, strawberries, etc.
1. Place all ingredients, except for garnish, into the jug of a blender. Start with 1 cup of the liquid and add more to reach desired consistency. Adjust sweetening.
2. Pour smoothie into a deep bowl.
3. Arrange fresh fruit on top smoothie and eat with a spoon.
Banana Bread with Almonds
Preheat oven to 350
1 3/4 cup all purpose flour
3/4 cup Hearthy Foods Banana Flour
1/2 cup white sugar
1/2 cup brown sugar
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/4 cup melted butter
1/4 cup plain yogurt or buttermilk
2 teaspoons vanilla extract
1/4 cup sliced almonds
1. In a medium bowl combine all purpose flour, banana flour, both sugars, cinnamon, baking powder, baking soda, and salt.
2. In another medium bowl, beat together the eggs, melted butter, yogurt or buttermilk and vanilla extract.
3. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the sliced almonds.
4. Pour batter into a buttered and floured 8 x 5 nonstick loaf pan.
5. Bake until the top is browned and a wooden skewer comes out clean, approximately 60 minutes. After 30 minutes you can cover the loaf with foil or baking parchment if the top is browning more than you would like.
Caramel Apple Thumbprint Cookies
2 eggs
½ cup coconut oil, softened
1/3 cup plus 1 tablespoon brown sugar
½ teaspoon vanilla extract
1 cup rolled oats, not instant
½ cup all purpose flour
½ cup Hearthy Apple Flour
½ teaspoon baking soda
¼ teaspoon salt
¼ - 1/3  cup caramel sauce
Preheat oven to 350 degrees.
In a mixing bowl, combine egg, coconut oil, brown sugar and vanilla. Mix thoroughly until well combined.
Add the oats, all purpose flour, apple flour, baking soda and salt. Mix until just combined.
Mix in chocolate chips.
On a parchment-lined sheetpan, drop heaping tablespoons of the dough onto the paper.
Using your thumb, press gently on the top each mound of dough, making a deep enough imprint to hold caramel sauce.
Spoon a little caramel sauce into each thumbprint.
Bake for 10-14 minutes, until firm but not hard.
Makes 1 dozen
 Pumpkin Pie Pancakes
1 egg
½ cup plus 1 tablespoon milk (non-dairy is fine)
½ teaspoon vanilla
½ cup all purpose flour
¼ cup Hearthy Pumpkin Flour
1 tablespoon sugar
3/4 teaspoon baking powder
½ teaspoon pumpkin pie spice
¼ teaspoon salt
1 tablespoon oil or butter
In a mixing bowl, combine egg, milk and vanilla. Whisk until well mixed.
Add the flour, pumpkin flour, sugar, baking powder, pumpkin pie spice and salt. Whisk until just combined (lumps are ok).
Place a medium skillet over medium-low heat. Add oil or butter.
Pour ¼ cup of batter into heated skillet for each pancake.
Cook on the first side until bubble appear and the pancakes are firm enough to flip.
Once flipped, cook the pancakes a few more minutes until puffed and springy to the touch.
Makes 4 pancakes.
 Sweet Potato Corn Bread 
Dry ingredients :
1/2 cup corn meal 
1/4 cup white whole wheat flour
1/2 cup sweet potato flour
1/2 tsp salt 
1 1/2 tsp baking powder 
1 cup of brown sugar
Wet ingredients:
1 cup 1% milk
1 egg
2 Tbsp plain Greek yogurt 
2 Tbsp Canola oil 
Mix dry ingredients 
Mix wet ingredients 
Pour wet ingredients into dry ingredients and stir to combine. Bake 350f for 22-26 minutes until set. 
Hearthy Cassava Blueberry Pancakes:
2/3 cup Hearthy Cassava Flour
3 eggs preferably organic
¼ cup melted coconut oil
¼ cup almond milk
1 tablespoon raw honey
½ teaspoon baking soda
Handful organic blueberries
Pinch sea salt
Mix eggs, oil, milk and honey. Add Hearthy Cassava flour, baking soda and salt. Gently stir until incorporated.  Add the blueberries. Cook on hot non-stick skillet. Enjoy with maple syrup.
 Carrot Zucchini Hearthy Banana Flour Muffins:
½ cup Hearthy Banana Flour
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon cinnamon powder
Pinch sea salt
Mix well in small bowl
In another bowl add the following:
3 ripe mashed bananas
4 beaten eggs, preferably organic
1/3 cup coconut oil melted
Handful of raisins
1 medium shredded carrot and zucchini (optional)
Add the flour mix to the egg mixture. Stir well until incorporated. Preheat oven to 350F degrees. Lightly grease muffin pan. Pour into batter into the muffin pan. Bake 20 to 22 minutes until cooked. Makes about 10 muffins. Enjoy!! Store leftovers covered in refrigerator.
 Hearthy Cashew & Cassava Flour Scones:
1 1/3 cup Hearthy Cashew Flour
¼ cup Hearthy Cassava Flour
Pinch of salt
1 teaspoon baking powder
1 cup fresh blueberries
¼ cup coconut oil melted
3 tablespoons maple syrup
2 teaspoons vanilla extract
1 egg
Preheat oven to 350F.  Line a 9 inch round metal pan with parchment paper.
In bowl whisk the dry ingredients and add the blueberries.
In another bowl mix the dry ingredients together. Pour the wet ingredients into the dry ingredients. Mix gently.
Pour the mixture into pan lined with parchment paper. Bake for 30 minutes.  Let cool 10 minutes before slicing into pie shapes.  Enjoy!
 Hearthy Sweet Potato Flour Blondie:
½ cup almond butter or sunflower butter
4 tablespoon unsalted butter, melted
2 eggs, preferably organic
3 tablespoon cacao butter
¼ cup Hearthy Sweet Potato Flour
1 tablespoon coconut flour
1/3 cup coconut sugar
Handful chocolate chips (optional)
Preheat oven to 350F.
Mix first four ingredients in bowl. Add the remaining ingredients to bowl. Mix well.
Pour into square 9 inch lightly greased pan.
Bake for 25 minutes.
Cut into squares and enjoy guilt free!
 Hearthy Flour Soft Chocolate Chip Cookies:
2 cups Hearthy Almond Flour
2 tablespoons solid coconut oil (soft but not melted)
3 tablespoons pure maple syrup
1 large egg, preferably organic
1 teaspoon pure vanilla extract
½ teaspoon baking soda
¼ teaspoon sea salt
½ cup mini semi sweet chocolate chips
Preheat oven to 375F. Line baking sheet with parchment paper.
In large bowl whisk coconut oil and maple syrup until well blended about 1 to 2 minutes. Then
add egg and vanilla. Mix well.
In separate bowl mix together Hearthy almond flour, baking soda and salt.  Add to the egg mixture and stir with wooden spoon.  Add chocolate chips and mix in.
Using a rounded scoop put on the baking sheet, about two inches apart. Flatten slightly with back of spoon.  Bake about 8 to 9 inches do not overbake. Remove from sheet let cool 5 minutes and enjoy.  Store in airtight container at room temperature.  Makes about 16 cookies.
  Hearthy Apple Flour Streusel Crisp:
4 apples – skins peeled, cored and thinly sliced
½ cup Hearthy Apple Flour
½ cup Hearthy Almond or Cassava flour (optional)
½ cup gluten free oats
2 teaspoons cinnamon
1 teaspoon nutmeg
1 tablespoon honey
1/3 cup salted softened butter
Preheat oven to 375F. Lay apples in glass square pan in layers.
Mix all other ingredients in bowl.  Pour over apples.
Bake about 30 minutes.
Use a variety of apples – pink lady, fuji, green apples
Enjoy topped with coconut cream for a diary free treat!