Oatmeal Raisin Walnut Cookies

1/2-2/3 cup Exotic Flour
1/2 tsp sea salt
1/4 tsp baking soda
1/2 tsp cinnamon
1 1/2 cup rolled oats
1/3 cup avocado oil
1 egg
1/3 cup honey or agave
1 tsp vanilla
1 tsp almond extract
1/2 cup raisins
1/2 cup chopped walnuts

Mix 1/2 cup flour, sea salt, baking soda & cinnamon.

Add egg, oil, honey, vanilla & almond extract. Stir well.

Then mix rolled oats. Add raisins. Mix in extra flour to get correct
cookie dough.

Cook 20 minutes at 350 degrees. Check at 17 minutes. The cookies
should bake until they start to turn slightly brown.



1 cup Exotic Flour
1/8 tsp sea salt
1/2 tsp baking soda
1 tsp cinnamon
1/4 cup avocado oil
1 egg
1 Tbsp honey or agave
1/2 tsp vanilla
1/2 tsp almond extract
3/4-1 cup unsweetened nut milk

Mix dry ingredients together well. Then mix the wet ingredients into the dry and use a wisk to blend well. You may need to add a little extra nut milk to bring the batter to the right consistency. A thinner batter is better for pancakes and a thicker batter is better if making waffles.

Use some avocado oil on the skillet for the first pancake. After the first pancake the pancakes will be fairly easy to flip.  Use a good spatula to get under the pancakes when flipping.

Use maple syrup and blueberries for a topping and enjoy.


Pineapple Upside Down Cake

1 cup Exotic Flour
3 tsp baking powder
3 egg yolks
3/4 cup honey or agave
6 Tbsp pineapple juice from can or fresh pineapple
3 egg whites stiffly beaten

     Batter In Skillet
1/3 cup butter

1 cup organic brown sugar
1 can of round pineapple slices or fresh pineapple slices
Fresh cherries halved

Melt butter and brown sugar in a 10" iron skillet. Lay the pineapple slices into the melted butter and sugar in the skillet. Then lay halved cherries with rounded side up in each hole in pineapple.

Mix dry ingredients together well. Then mix the wet ingredients into the dry and use a wisk to blend well. Fold in the 3 stiffly beaten egg whites.

Pour batter over the skillet on top of the butter sugar pineapple mixture in the skillet.

Bake at 350 F.  About 30-40 minutes.  Allow to cool for an hour. Take a knife and go around the edges to release the cake from the sides. Then flip it upside down with a large plate and flip over.  Enjoy with your favorite nut or dairy ice cream.


Blueberry Muffins

2 cups Exotic Flour
2 1/2 tsp baking powder
1/2 tsp sea salt
2 eggs
3/4 cup nut milk
1/2 cup avocado oil
1 tbsp orange peel
1/2 cup honey or agave
1 cup fresh or frozen blueberries
1/2 cup chopped walnuts

Grease 12 muffin cups or use paper cups.

In a medium bowl combine dry ingredients and mix well.

In another bowl mix all  the other ingredients except the blueberries & walnuts.
Mix the wet ingredients with the dry ingredients and blend well. Then fold the blueberries and walnuts into the batter.

Fill the 12 muffin cups almost full. Bake at 350 degrees for about 35 minutes or until golden brown and fork is clear when removed. Remove from the muffin pan and serve warm.


Carrot Sunflower Bread

1 1/2 cups Exotic Flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp sea salt
1 tsp cinnamon
1/2 cup honey
3/4 cup avocado oil
2 eggs
1 cup grated carrots
1/2 cup sunflower seed meal
1/4 cup chopped walnuts

Mix dry ingredients throughly in a bowl.  Mix oil and honey with dry ingredients and mix well.  Add carrots and stir until smooth.  Add eggs and stir well.  Add sunflower seed meal and walnuts and mix well.  Pour batter into 2 well oiled bread pans.  Bake 45 minutes at 350 degrees.  You can add more honey if you desire a sweeter bread.


Chili Rellenos

6 Anaheim chilis
2 eggs separated
8 oz of cheddar cheese or (white Mexican cheese)
3/4 cup exotic flour
1/4-1/2 cup avocado oil
Box of toothpicks

Step 1: Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has browned and blistered, about 10 minutes. Turn the peppers often to brown all sides. Place the browned peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes. Another option to skin the peppers is to use an air fryer at 400 degrees for 10-15 minutes.

Step 2: Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese. Take toothpicks to close up chili so the cheese does not fall out.

Step 3: Whisk the egg yolks in a bowl. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place exotic flour into a shallow bowl. 

Step 4: Heat the vegetable oil in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot oil. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side. After peppers are cooked lay them on a paper towel to absorb the oil on the egg batter.


Air Fried Chicken

6 chicken thighs
6 cups water for brining
2 tbsp sea salt for brining
1 egg
1/2 to 3/4 cup exotic flour
1/4 tsp sea salt
1/4 tsp pepper
1/2 tsp Rosemary

Take 6 cups of water and 2tbsp of sea salt and mix thoroughly. Wash the chicken thighs and drop them in the water salt mixture for 1 hour and place them in the refrigerator. This process is called brining which will soften the meat and make it more tender.

Mix flour, salt, pepper and rosemary in a medium bowl. Mix thoroughly.
Feel free to add other spices to your liking.

Beat egg with a fork and coat mixture on chicken thigh one at a time. Right after you coat the chicken with the egg mixture dip each chicken thigh into the flour blend. 1/2 to 3/4 cup of flour should work okay but if you need more then you can add more to the blend.

Spray the basket of an air fryer with non-stick cooking spray. Place the chicken in the basket.

Cook for 10 minutes at 390 degrees.

Turn the chicken and cook for an additional 5-10 minutes or until the internal temperature reaches at least 165 degrees.

Every fryer is different so make sure that 165 degrees internal temperature is reached. 175 degrees is perfect but some like it a little cooler.


Chickpea Burger

1 1/2 cups fresh cooked chickpeas or 15 ounce can
1/4 cup finely chopped red onion
2 gloves garlic minced
1 tsp cumin
1/2 tsp sea salt
2 tbsp tahini
1/2 cup chopped cilantro
1/2-3/4 cup exotic flour

Use a food processor or masher to mash the chickpeas.

Add the chopped onions, garlic, cumin, salt, tahini and cilantro to the chickpeas. Stir with a spoon until mixture is blended well.

Mix in the flour slowly until you get the right consistency to make a burger. Generally a drier mixture is better to keep the burger together and being able to flip to the other side.

Form into burger shapes about 3-4 inches and 1/2 inch thick.

Use about 1/4 cup avocado oil in a frying pan to cook your burger. Cook for about 4 minutes and then flip and cook 3-4 minutes or until golden brown.

Lay cooked burgers on a paper towel lined plate to absorb extra oil.


Vegan Falafel  with Tahini Sauce

Falafel Balls

1 1/2 cups fresh cooked chickpeas or 15 ounce can
1/2 cup finely chopped white onion
3-6 gloves garlic
1/2 cup chopped cilantro
2-3 tsp cumin
1 tsp sea salt
1 pinch of cardamom
1 tsp ground coriander
1 pinch cayenne pepper
2-6 tbsp exotic flour to get perfect falafel balls.
Olive oil spray for air fry machine
12 large Romaine leaves

Tahini Sauce

1/2 cup tahini raw or roasted
1/4 tsp sea salt
1/4 tsp garlic powder
1/4 cup warm water or more if needed

Falafel Balls

Use a food processor and add the onions, garlic, cilantro and mix with the pulse mode until everything breaks down.

Now add the chickpeas, 2 tbsp exotic flour, salt, cumin, cardamom, coriander and cayenne pepper.  Mix to combine throughly scraping down the sides as needed. Add more flour if needed.

Then cover and set in the refrigerator for an hour which helps the flavors infuse and the texture to make the balls firmer.

After an hour in the refrigerator, scoop out in about 1 1/2 tbsp balls and place them in the air fryer which has been sprayed with oil on the bottom. I use Avocado oil. You may have to add more flour to get the right consistency. Once the air fryer is full then spray the tops of the falafel balls with olive oil.

Place the falafel balls in the air fryer machine for about 15 minutes at 400 degrees or until they are brown on top.

Tahini Sauce

Add tahini, sea salt, and garlic powder into a mixing bowl and use a whisk to mix.

Add warm water a little at time and continue to whisk until you have a creamy sauce. Add water to make the mixture to your liking. Add more salt or garlic powder if you want a stronger flavor. Tahini is meant to be the prominent flavor.

This sauce is ideal for falafels, salads and just about anything you can think of like a sauce on your corn on a cob. Delicious.

Use the Romaine lettuce leave to line the falafel balls and tahini sauce. I like to put rice down on the bottom of the leaves and then put 2 falafel balls broken up on the leaves and then drizzle the tahini sauce.



Gluten-Free Pizza Crust

3/4 cup warm water (between 110-120 degrees F)
1 tablespoon sugar
1 packet yeast (1/4oz.) active or instant yeast
2 cups exotic flour or until dough leaves smooth edge in bowl
1 teaspoon salt
1 large egg
1 tablespoon olive oil
1 teaspoon cider vinegar

1. Set pizza stone or heavy baking sheet on lowest rack of oven, and preheat to 450F.

2. Mix water, sugar, and yeast and let sit for 5 minutes, or until it looks foamy.

3. In electric mixer bowl, mix flour blend and salt. Add in egg, olive oil, vinegar, and yeast mixture. You may need to add more or less flour so dough doesn't stick to the bowl.

4. Mix on low speed for 1 minute.

5. Using an oiled spatula, transfer the gluten-free pizza dough onto a piece of parchment paper.  Using oiled hands, spread dough into a 10-12 inch round.

6. Bake for 8-10 minutes.

7. Add toppings and bake for an additional 8-10 minutes depending on what ingredients you use.

8. Enjoy hot.

Date Shake with Walnut or Nut Milk

2/3 cup nut milk
4 dates pitted
1 frozen banana
1/2 cup ice
1/8 tsp vanilla
1/2 tsp cinnamon

Blend all ingredients in a vitamin at full speed for about 1 minute. Adjust the amount of dates and milk to get your perfect sweetness and thickness.