A healthier cross between puffed wheat squares and peanut butter bars, these little treats are easy to throw together – they’re no bake!

Spicy, crunchy, and extra high in protein, these are a great snack – especially for people with nut allergies.

An easy whole grain bread for toast and sandwiches. This is a good starter bread if you haven’t baked much with yeast.

Light and buttery simple whole grain biscuits + strawberry shortcakes. Different flours can be used in this recipe with good results.

Risotto minus the effort – high in protein, low fat, and filled with veggies, this quinoa tastes rich and satisfying.

A light vegan cake that highlights rhubarb. Other seasonal fruits can be substituted in its place.

Banana balances out tart rhubarb for a lightly sweet breakfast muffin. Vegan, whole grain, and refined sugar free.

Light and fluffy whole grain pancakes – healthy, quick, and easy.

Marzipan made from almond pulp and dates, and a simple raw chocolate. These are seriously decadent but very healthy.

Allergy friendly bars without nuts, grains, or sugar. They’re naturally fruit sweetened, full of seeds, oil-free, and high in protein.

A healthier version of classic date squares made gluten free and vegan.

Decadent grain and dairy free black forest cupcakes.

Rhubarb Curd – Sweet and mellow, with undertones of vanilla.

Part of a larger series on making non-dairy milks at home, classic almond milk.

Creamy egg and dairy free rhubarb gelato made with honey (no ice cream maker needed).