• Preheat oven to 350°F (180°C).
• Line baking sheets with parchment paper.
• Cream butter and sugar with an electric mixer.
• Stir in lemon and vanilla extracts.
• Sift flour, baking soda, baking powder, cornstarch, and salt into a medium bowl.
• Stir in lavender.
• Stir dry ingredients into wet ingredients.
• Add milk as needed for desired dough consistency.
• Divide dough into 20 portions (1 heaping tablespoon each).
• Place on baking sheets and flatten slightly.
• Bake for 12-14 minutes, until edges are golden brown.
• Cool on baking sheets for 2 minutes, then transfer to a wire rack.

Brownies:

• Preheat oven to 350°F (180°C).
• Coat 8-inch square pan with nonstick spray.
• Cream butter and Sucanat until fluffy.
• Stir in vanilla and yogurt.
• Sift flour, cocoa, baking powder, baking soda, and salt over wet ingredients.
• Stir dry ingredients into wet ingredients.
• Pour batter into pan and level.
• Bake for 10 minutes, until sides pull away.
• Cool in pan on wire rack and chill.
• Cut into medium to large chunks.

Cookies:

• Preheat oven to 350°F (180°C).
• Line baking sheet with parchment paper.
• Whisk sugar, oil, vanilla, salt, and milk.
• Sift flour and baking powder over wet ingredients.
• Stir dry ingredients into wet ingredients.
• Fold in brownie chunks.
• Divide dough into 12 portions (¼ cup each).
• Flatten onto baking sheet, leaving 1 inch space.
• Bake for 16 minutes, until edges are golden.
• Cool on baking sheet before transferring to wire rack.

• Preheat oven to 350°F (180°C).
• Coat baking pan with nonstick spray.
• Cream tahini, butter, and sugar with an electric mixer.
• Stir in flours and lemon extract (if using) until crumbly.
• Set aside ½ cup of crumbs.
• Stir milk into remaining dough until it holds together.
• Press dough evenly into the prepared pan.
• Spread jam over the dough.
• Sprinkle reserved crumbs over the jam, pressing lightly.
• Bake for 40 minutes, until edges and crumbs are golden.
• Cool in pan on a wire rack before slicing.

• Preheat oven to 350°F (180°C).
• Line baking sheet with parchment paper.
• Cream butter and sugar with an electric mixer until fluffy.
• Mix in vanilla and milk.
• Add flour, baking powder, baking soda, salt, granola, seeds, cherries, and chocolate chips.
• Stir until combined.
• Divide dough into 12 portions (2 tablespoons each).
• Place on baking sheet.
• Flatten cookies, leaving 1 inch space.
• Bake for 11 minutes, until edges are golden.
• Cool on baking sheet before transferring to a wire rack.

• In a medium-size bowl, combine the milk, yeast, and Sucanat.
• Let stand for about 10 minutes until foamy.
• In a large-size bowl, combine the spelt flour, salt, and matcha powder.
• Stir the softened butter and almond extract into the yeast mixture.
• Gradually add the wet ingredients to the dry ingredients and mix until combined.
• Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, until smooth and pliable.
• Add more flour if the dough is too wet.
• Shape the dough into a ball.
• Lightly coat a large-size bowl with canola oil, place the dough inside, and turn it around to coat.
• Cover with plastic wrap and let rise until doubled, 60 to 90 minutes.
• Preheat the oven to 375°F (190°C, gas mark 5).
• Line a baking sheet with parchment paper or a silicone mat.
• Punch down the dough and divide it into 6 equal portions.
• Divide the chopped chocolate into 6 equal portions and place each portion in the center of each piece of dough.
• Fold the dough over the chocolate and shape into rolls.
• Place the rolls on the prepared baking sheet, cover loosely with plastic wrap, and let rise for 40 minutes.
• Bake for 16 to 18 minutes, or until golden brown and the rolls sound hollow when tapped on the bottom.
• Let cool on a wire rack.
• To make the icing, mix the almond extract and powdered sugar in a small bowl, then slowly add the milk until the icing is thin enough to drizzle but thick enough to coat the back of a spoon.
• Drizzle the icing over each roll.

• In a medium-size bowl, combine the soy milk, agave nectar, nondairy butter, ground almonds, salt, and almond extract.
• In a large bowl, mix together the spelt flour and yeast.
• Stir the wet ingredients into the dry ingredients.
• Transfer the dough to a lightly floured surface and knead for 4 minutes.
• Incorporate the raisins and knead for an additional 4 to 6 minutes until smooth and pliable.
• Add more flour if the dough is too wet.
• Shape the dough into a ball.
• Lightly coat a large bowl with canola oil and turn the dough around to coat.
• Cover with plastic wrap and let rise until doubled, 60 to 90 minutes.
• To make the dipping mixture, combine the olive oil, raw sugar, and orange zest in a small bowl.
• Lightly coat a 9 × 13-inch (23 × 33 cm) baking pan with nonstick cooking spray.
• Punch down the dough and divide it into 8 equal portions.
• Shape each portion into a roll and dip into the orange mixture, coating it fully.
• Place the dipped rolls in the prepared pan.
• Loosely cover with plastic wrap and let rise for another 30 minutes.
• Preheat the oven to 350°F (180°C, gas mark 4).
• Remove the plastic wrap and bake for 25 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
• Let the rolls cool on a wire rack.

• In a small saucepan, combine the yogurt, milk, butter, and agave nectar.
• Heat over medium heat until the mixture reaches 100°F (38°C).
• Stir in 2 tablespoons of poppy seeds, lemon extract, and lemon zest.
• Set aside.
• In a large bowl, combine the spelt flour, 1 cup of the whole wheat flour, yeast, and salt.
• Stir the wet ingredients into the dry ingredients.
• Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, until smooth and pliable.
• Add the remaining flour, a little at a time, if the dough is too wet.
• Shape the dough into a ball and coat with oil in a large bowl.
• Cover tightly with plastic wrap and let rise for 60 to 90 minutes.
• Punch down the dough and flatten it into a rectangle (14 × 12 inches) about ¼ inch thick on parchment paper or a silicone mat.
• Cut the dough into six 14 × 2-inch strips.
• Roll each strip like a cinnamon roll.
• Place the rolls on extra parchment or silicone mats.
• Lightly brush with water and sprinkle with the remaining ½ tablespoon of poppy seeds.
• Loosely cover with plastic wrap and let rise for 30 minutes.
• Preheat the oven to 375°F (190°C, gas mark 5).
• Remove the plastic wrap and bake for 16 to 20 minutes, or until golden brown and the rolls sound hollow when tapped on the bottom.
• Let cool on a wire rack.

• In a medium-size bowl, combine the water, agave, and yeast.
• Let stand for about 10 minutes, until foamy.
• If it doesn’t foam, start over with fresh yeast.
• In a large-size bowl, combine the bread flour, whole wheat flour, and salt.
• Stir the tahini into the yeast mixture.
• Add the wet ingredients into the dry ingredients.
• Stir well until combined.
• Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, until smooth and pliable, adding more flour as needed.
• Shape into a ball.
• Lightly coat a large-size bowl with oil, then place the dough in the bowl and cover tightly with plastic wrap.
• Let rise until doubled in size, about 60 to 90 minutes.
• Punch down the dough and divide it into 6 equal portions.
• Shape the dough into rolls.
• Place on parchment paper or a silicone baking mat on top of a baking sheet.
• Loosely cover the rolls with plastic wrap and let rise for another 45 minutes.
• Preheat the oven to 375°F (190°C, or gas mark 5).
• Remove the plastic wrap and bake for 24 minutes, or until golden brown and the rolls sound hollow when tapped on the bottom.
• Let cool on a wire rack before serving.

• In a medium-size bowl, combine the water, agave, and yeast.
• Let stand for about 10 minutes, until the mixture foams and bubbles up.
• If it doesn’t, your yeast may not be fresh, and you should start over.
• In a large mixing bowl, combine 1¼ cups (150 g) of the bread flour, 1¼ cups (150 g) of the whole wheat flour, and the salt.
• Stir the pesto spread and 2 tablespoons (30 ml) oil into the yeast mixture.
• Stir the wet ingredients into the dry ingredients.
• Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, until smooth and pliable, adding more flour a little at a time if the dough is too wet.
• Shape the dough into a ball.
• Lightly coat a large bowl with canola oil.
• Turn the dough in the bowl to coat it with oil.
• Cover and let rise for 90 minutes, or until doubled in size.
• Punch down the dough and divide it into 6 equal portions.
• Shape into rolls and place them on a piece of parchment paper or a silicone baking mat (such as Silpat).
• Loosely cover the rolls with plastic wrap and let rise for another 45 minutes.
• Preheat the oven to 375°F (190°C, or gas mark 5).
• Remove the plastic wrap from the rolls and transfer the parchment paper to a baking sheet.
• Bake for 24 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
• Let the rolls cool on a wire rack before serving.