Preheat Oven and Prepare Pan:

• Preheat the oven to 350°F (175°C).
• Butter and flour a 9-inch cake pan, preferably one with a removable bottom.

Measure Ingredients:

• Weigh the eggs in their shells to determine the weight (approximately 6 ounces for 3 large eggs).
• Weigh out equal amounts (6 ounces each) of sugar, flour, and olive oil based on the egg weight.

Prepare the Batter:

• Separate the egg whites from the yolks and set aside.
• In a mixing bowl, beat the olive oil slowly into the sugar until fully absorbed.
• Beat on high for a few minutes to create a fluffy mixture.
• Add the egg yolks and beat vigorously until well blended.
• Gradually add the flour in quarters, incorporating fully each time.
• Add the vanilla extract (and almond extract if using), and stir to combine.
• Set mixture aside.

Beat Egg Whites:

• Add a pinch of salt to the egg whites and beat with clean beaters to soft peaks.
• Sprinkle reserved sugar (about 2 tablespoons) over the whites and continue beating to stiff peaks.
• Gently fold the egg whites into the batter with a spatula until thoroughly combined.

Assemble and Bake:

• Pour half the batter into the prepared cake pan.
• Distribute about three-quarters of the chopped fruit over the batter.
• Top with the remaining batter and distribute the remaining fruit over the top.
• Bake for about 45 minutes or until the cake is golden brown, the sides pull away from the pan, and a skewer inserted in the middle comes out clean.
• Remove from the oven and let cool on a cake rack before removing from the pan.

Prepare the Dough:

• In a stand mixer fitted with a hook, stir together the ice-cold water and salt.
• Add the all-purpose flour, bread flour, and softened butter.
• Mix until a dough forms.
• Knead the dough until smooth, about 2–3 minutes.
• Form the dough into a disk, wrap it in plastic wrap, and chill for 1 hour.

Prepare the Cocoa Butter Block:

• Using a stand mixer fitted with a paddle, mix the chilled butter with the Dutch cocoa powder.
• Transfer the mixture to a sheet of plastic wrap and shape it into a 7″ x 10″ rectangle.
• Wrap in plastic wrap and chill until solid, about 1 hour.

Laminate the Dough:

• On a lightly floured surface, roll the dough into a 12″ x 18″ rectangle.
• Use a pastry brush to dust excess flour from both sides of the dough.
• Place the cocoa butter block onto the short end of the rectangle.
• Fold the other side of the dough up and over the butter.
• Pinch the dough edges to encase the butter.
• Working from one short end of the rectangle, use a rolling pin to press into the dough to soften the butter, using a rocking motion between ridges to lengthen the dough.
• Roll the dough into a 10″ x 24″ rectangle.
• Fold the dough into thirds, like a letter; wrap in plastic wrap and chill for 1 hour.

Repeat Laminations:

• With one short side of the rectangle facing you, roll the dough into a 10″ x 24″ rectangle.
• Fold the dough into thirds, wrap it in plastic wrap, and chill for 30 minutes.
• Repeat the rolling, folding, and chilling process 3 more times.
• Chill the dough for at least 1 hour before using.
• The dough can be frozen for up to 6 months.

Prepare the Apple Filling:

• Melt 4 tbsp. butter in a 4-qt. saucepan over medium-high heat.
• Add ½ cup granulated sugar, salt, and apples; cook, stirring occasionally, until apples are slightly caramelized, about 20 minutes.
• Pull pan from heat and add armagnac; carefully ignite with a match.
• Return to heat and cook until flames subside and liquid is reduced by half, about 3 minutes; let cool.

Assemble and Bake the Tart:

• Preheat the oven to 425°F (220°C).
• Grease a 10″ springform pan with butter; set aside.
• Melt the remaining butter in a 1-qt. saucepan; keep warm.
• Lay 1 sheet phyllo on a work surface; brush with some melted butter and sprinkle with 1 tsp. granulated sugar.
• Fit into prepared pan, allowing corners of dough to hang over edges.
• Repeat using 3 more sheets phyllo, laying each sheet at a 45° turn from the last.
• Spread apples over dough in an even layer.
• Cut remaining sheets of phyllo in quarters.
• Working with 1 piece at a time, pinch at the center and flip over, so that the corners are pulled together and facing up; place over top of tart.
• Repeat with remaining pieces phyllo until top of tart is covered.
• Drizzle with remaining melted butter; bake until golden and crisp, about 30 minutes.
• Let tart cool completely in the pan, then unmold and transfer to a serving platter.

• Preheat the oven to 425°F (220°C).
• Butter and flour a 10″ pie plate, then set aside.
• In a mixing bowl, whisk together the flour, sugar, and kosher salt.
• In another bowl, whisk the milk, vanilla extract, and eggs until well combined.
• Slowly whisk the dry ingredients into the wet ingredients, mixing until a smooth batter forms.
• Pour the batter into the prepared pie plate.
• Bake until browned in places, puffed in the center, and set around the edges, about 1 hour and 45 minutes.
• Transfer to a wire rack and let cool to room temperature.
• Chill in the refrigerator for 30 minutes before slicing and serving.

• Preheat the oven to 350⁰ F (175⁰ C).
• Grind the oats into a flour using a blender or food processor.
• In a mixing bowl, combine the ground oats, chocolate whey protein powder (or plant-based protein powder), unsweetened cocoa powder, peanut flour, peanut butter, baking stevia, baking powder, and unsweetened almond milk.
• Mix until well combined.
• The batter should be thick and chocolatey.
• Spray an 8×8 baking dish with nonstick spray and pour the batter into the dish.
• Sprinkle the top with chopped peanuts.
• Bake at 350⁰ F for 20 minutes.
• Remove from the oven and let cool for 10 minutes.
• Cut into 9 pieces and enjoy.

• Preheat the oven to 350⁰ F (175⁰ C).
• In a blender, grind the oats into a flour.
• Add the remaining donut ingredients (almond flour/meal, vanilla whey protein powder, egg whites, almond extract, baking powder, and stevia packet) to the blender and blend until smooth.
• Spray a donut pan with nonstick spray and pour the batter into 4 of the molds.
• Bake at 350⁰ F for 10 minutes.
• Remove from the oven and let cool.
• While the donuts are cooling, make the icing by mixing the coconut oil and vanilla whey protein powder in a bowl until smooth.
• Once the donuts are fully cooled, drizzle the icing on top and sprinkle with sliced almonds.
• Enjoy!

• In a mixing bowl, combine all ingredients except for the white chocolate: vanilla whey protein powder (or plant-based protein powder), coconut flour, almond butter, pureed carrots, cinnamon, ginger, nutmeg, and stevia packet.
• Mix until well combined.
• The mixture should be very thick and difficult to stir.
• Place the mixture in the refrigerator for 1 hour to thicken further.
• Microwave the white chocolate in a microwave-safe bowl for 30 seconds at a time until just barely melted.
• Using your hands, mold the carrot cake batter into 6 balls.
• Dip each ball into the melted chocolate, coating the truffles entirely.
• Place the truffles back in the refrigerator for 30 minutes to solidify the chocolate.
• Enjoy!

• Preheat the oven to 350⁰ F (175⁰ C).
• Peel and dice the apple.
• Combine the diced apple, water, cinnamon, ginger, vanilla extract, and stevia packets in a pot or pan.
• Let the mixture simmer on the stove for 6-7 minutes, until the apples are soft.
• Drain the apples to remove any excess water.
• Lay the egg roll wrappers on a flat surface.
• Place 2 tbsp of the cooked apple mixture inside each one.
• Wrap tightly and place each on a sprayed baking sheet.
• Brush the top of each roll with coconut oil (you will only need 1/2 tbsp in total).
• This allows the wraps to crisp in the oven.
• Dust the tops with more cinnamon and stevia.
• Bake at 350⁰ F for 13-15 minutes, until the tops are lightly browned.
• Remove from the oven and enjoy warm.

• Preheat the oven to 350⁰ F (175⁰ C).
• In a mixing bowl, combine all of the crust ingredients: almond meal/flour, coconut oil, almond butter, and sugar-free syrup.
• Mix well.
• Press the crust mixture firmly into the base of a pie pan, ensuring it binds together.
• In a blender or food processor, blend all of the cheesecake ingredients: plain Greek yogurt, 1/3 fat cream cheese, whole eggs, egg whites, vanilla whey protein powder, and baking stevia.
• Pour this mixture over the prepared crust.
• In a separate bowl, mix all of the pumpkin swirl ingredients: canned pumpkin, pumpkin pie spice, unsweetened almond milk, and baking stevia.
• Dollop the pumpkin swirl mixture on top of the cheesecake batter and use a knife to create a swirl pattern.
• Bake the cheesecake at 350⁰ F for 60 minutes.
• Let the cheesecake cool at room temperature for 30 minutes, then refrigerate for at least 4 hours before serving.
• Cut into 8 slices and enjoy.

• Grind the oats into a flour using a blender or food processor.
• In a mixing bowl, combine the oat flour, spelt flour (or buckwheat flour), whole egg, egg white, coconut oil, chopped almonds, baking powder, baking soda, baking stevia, and chopped peach.
• Mix until the batter is thick and holds its form.
• Line a baking sheet with parchment paper.
• Spoon the biscotti batter onto the parchment paper, spreading it out evenly to about 1.5 inches thick.
• Bake at 350⁰ F for 20 minutes.
• Remove the pan from the oven and slice the biscotti into 8 pieces.
• Reduce the oven temperature to 275⁰ F (135⁰ C).
• Flip the biscotti on their sides and bake for 15 minutes or until lightly browned.
• Flip each biscotti onto its other side and bake for another 15 minutes at 275⁰ F.
• Remove from the oven and let cool.
• Enjoy!