2. To make the yogurt: Put the yogurt and strawberries in a blender and mix until well blended.

3. Put yogurt in 2 cups or bowls. Top with crumble. (You will have leftover crumble that will stay fresh in a Ziplock bag for weeks!)

Dump the sugar in a small mixing bowl. Add the butter and salt and cream until smooth and combined. Add the cocoa, vanilla extract and butter extract if desired and beat. Add the rice flour and combine. If you want to use this to pipe or you just like a thicker frosting, you can add an extra 1 to 2 teaspoons of flour and place in the fridge to firm. Enjoy immediately or store covered in an airtight container in the refrigerator.

Makes a scant 2 cups of frosting or enough to frost 10-14 cupcakes, depending on how much frosting you like.

2. Place the saucepan on the stove top and turn on the heat to high, stirring constantly along the bottom of the saucepan.

3. When the mixture starts steaming, turn the heat to the minimum.

4. Cook the mixture for 15–20 minutes, or until you have the preferred chunkiness, mixing all the time and crushing and breaking the strawberries with the back and the side of the mixing spoon.

5. Sprinkle the xanthan on top of the mixture, mixing all the time while sprinkling.

6. Continue mixing and let the mixture simmer for 2–3 minutes.

7. Turn off the heat. Put the saucepan aside, cover, and let the jam cool down completely.

8. Store the jam tightly covered in the fridge.

2. Place the saucepan on the stove and start heating over medium high heat, stirring constantly.

3. When the mixture starts steaming, turn the heat to the minimum.

4. Cook the mixture stirring often (at least every half a minute) until the consistency is to your liking. You can crush the berries with the back of the mixing spoon if you like. Smooth-textured jam is easier to use as filling.

5. Turn off the heat, put the saucepan aside, cover, and let the jam cool down completely.

6. Store the ready jam tightly covered in the fridge.

Preheat the oven to 350ºF. Remove the dough from the fridge and slice cookies, 1/4 inch thick. These cookies puff up when baked, so the thinner the cookies, the more like Oreos they will be. Mold and shape the cookies into perfect circles and place on a parchment-lined baking sheet. Bake the cookies for 6-7 minutes. Remove from the pan and allow the cookie to cool completely before frosting. While the cookies bake, whip up the filling.

For the filling:
Add the melted coconut butter to the peanut butter and mix well to combine. Add the rest of the ingredients and mix until smooth and creamy. Add a nice dollop of filling on the cooled cookies and top with a second chocolate cookie for a homemade peanut butter Oreo.

Makes 11-12 Oreo cookie sandwiches.

Inspiration from Half Baked Harvest.

Makes about 1 quart.

2. Cut the chocolate into small pieces and melt it. You can do this in the top of a double boiler or in the microwave. If you do it in the microwave make sure to only heat it for about 20 seconds at a time on low heat, stir in between each additional 20 second increment and stop once smooth.

3. Add 10 drops stevia to the melted chocolate and mix well with a spoon.

4. Pour half of the chocolate into the bowl with the yogurt. Mix fast and well with a spoon so that the chocolate solidifies into tiny chips.

5. Pour the rest of the chocolate into the bowl with the yogurt and mix again fast and well.

6. Enjoy!

Place almonds in a bowl. Pour olive oil over the almonds and toss to coat.

In a separate bowl mix spices and the lime zest. Pour spices over almonds and toss to coat. Make sure you try an almond before you put it onto the baking tray so you can adjust the spices accordingly.

Once coated, pour almonds onto a baking tray that you’ve lined with baking paper. Spread the almonds evenly across the tray and roast for about 15 minutes, shaking the pan halfway through. Remove tray from oven and allow almonds to cool before eating them.

Nutrition info:
Servings: 4, Calories: 21, Fat: 0, Fiber: 1g, Carbs: 6g, Protein: 0g, Points+: 0