• To make the muffins, preheat the oven to 350°F (177°C).
• Spray a mini muffin tin with avocado oil.
• In a small bowl, whisk together the cassava flour, baking powder, salt and cinnamon until they are fully combined.
• Set the flour mixture aside.
• In a medium bowl, use a hand mixer to cream together the maple sugar and shortening for about 1 minute, until the mixture is fluffy and well combined.
• Add the egg and vanilla and mix the ingredients well.
• Alternate adding one-third of the flour mixture with one-third of the coconut milk, mixing well after each addition, until everything is well combined.
• Fill the muffin wells three-fourths full.
• Bake the muffins for 15 to 17 minutes, or until the edges just begin to turn brown and the centers are set.
• Remove the muffins from the oven and let them cool completely in the muffin tin.
• While the muffins bake, prepare the cinnamon-sugar coating.
• Place the butter in a small bowl and the maple sugar and cinnamon in another small bowl.
• Once the muffins are cool, take a muffin and dip the top into the melted butter.
• Allow any excess butter to drip off.
• Then press the muffin’s top into the cinnamon-sugar coating.
• Repeat this process with the remaining muffins.
• If you prefer to dip the entire muffin, you will need to double the coating ingredients.
• These are best the day they’re made, but they can be frozen as well for up to a month.
• Store any uneaten muffins at room temperature for up to 2 days.

• To make the biscuits, line a medium baking sheet with parchment paper or a silicone baking mat.
• In a small bowl, combine the lemon juice and coconut milk.
• Stir to combine them and set the bowl aside.
• This mixture will turn into “buttermilk.
• ”
• In a medium bowl, use a fork to combine 1 cup (133 g) of the cassava flour, baking powder and salt.
• Add the butter and cut it into the dry ingredients with a pastry blender or your fingers until the mixture resembles coarse crumbs.
• Stir the buttermilk.
• Whisk in 1 of the eggs to combine it with the buttermilk.
• Make a well in the center of the flour mixture, then pour the buttermilk-egg mixture into the flour mixture.
• Stir the two until they are combined and the dough comes together.
• Lay a medium piece of parchment paper on a flat work surface and lightly dust it with additional cassava flour.
• Shape the dough into a square and, with your hands, flatten it until it is approximately 1 inch (2.
• 5 cm) thick.
• Put the remaining 2 tablespoons (16 g) of cassava flour in a small bowl and dip the edge of a 2-inch (5-cm) biscuit or cookie cutter into the flour to coat it.
• Press the biscuit cutter straight down into the dough—do not twist the cutter.
• Tap the cutter in your hand to remove the biscuit, and then place it on the prepared baking sheet.
• Repeat this process with the remaining dough, reshaping the dough and cutting out the biscuits until you use all the dough.
• You should get six to seven 2-inch (5-cm) biscuits.
• Place 2 tablespoons (30 ml) of water in a small bowl.
• Dip your finger into the water and slowly wipe the water over the top of each biscuit until its surface is smooth.
• A little water is all you need; more is not better in this case.
• Take your time during this process.
• Place the baking sheet in the refrigerator for 15 minutes.
• Preheat the oven to 450°F (232°C) while the biscuits chill.
• Remove the biscuits from the fridge.
• If using the optional egg wash, add the remaining egg to a small cup; whisk until combined.
• Then, brush the top of each biscuit with the egg wash.
• Bake the biscuits for 12 to 15 minutes, until they are golden brown on top.
• Remove the biscuits from the oven and let them cool slightly before serving them.
• Use your fingers or a fork to separate them.
• They are best the day you make them but can be frozen.
• To make the sausage gravy, heat a 10-inch (25-cm) cast-iron skillet over medium heat.
• Add the avocado oil.
• Stir in the onion and sauté it over medium heat until it is soft and slightly golden.
• Add the sausage, salt and garlic powder, stirring the ingredients to combine them.
• Sprinkle the cassava flour over the mixture and stir to coat the ingredients.
• Pour in the almond milk and whisk the mixture for 5 to 6 minutes, until it has thickened.
• Stir in the lemon juice, fish sauce, chives (if using) and black pepper.
• Serve the gravy on each half of the split biscuits.

• Preheat the oven to 385°F (196°C) and line a standard muffin tin with parchment baking liners.
• To make the muffins, first whisk together the almond milk and lemon juice in a small bowl.
• Let the mixture sit for 5 minutes.
• The result is almond milk “buttermilk.
• ”
• In a medium bowl, whisk together the cassava flour, maple sugar, baking soda and salt.
• Set the flour mixture aside.
• Crack the eggs into another medium bowl.
• Whisk them until they are frothy and well combined.
• Add the almond milk “buttermilk”, ghee, vanilla and yogurt.
• Whisk again to fully combine all the ingredients.
• Pour the egg-milk mixture into the flour mixture, along with ¾ cup (169 g) of the bacon.
• Mix the ingredients together with a rubber spatula until everything is combined.
• Scoop the batter into the prepared muffin tin.
• If you want larger muffins with a glorious muffin top, fill eight of the liners.
• If you want standard-sized muffins, you can fill up to ten or eleven of the liners.
• If desired, you can sprinkle the top of each with a little bit of additional maple sugar.
• Bake the muffins for 18 to 22 minutes, or until the edges are golden brown and the centers are set.
• Remove the muffins from the oven and let them sit in the tin for 4 minutes, or until they are cool enough to handle, then transfer them to a cooling rack.
• While the muffins bake, make the glaze by combining the ghee, maple syrup, coconut sugar and salt in a small saucepan.
• Warm this mixture over low heat until the coconut sugar is melted, then add the remaining ¼ cup (56 g) of bacon.
• Remove the saucepan from the heat and set it aside.
• When you are ready to serve the muffins, place a warm muffin on a plate and pour about 1 tablespoon (15 ml) of the warm glaze over the muffin.
• Dig in!
• These muffins are best enjoyed warm from the oven with the glaze.
• They’re perfect for a slow Saturday morning or holiday breakfast.
• Store any leftover muffins and glaze in the refrigerator and enjoy them within 2 days.

• To make the donuts, whisk together the cassava flour, baking powder and salt in a medium bowl.
• Set the flour mixture aside.
• In another medium bowl, combine the maple sugar and ghee.
• Using a hand mixer, beat them together until they are well combined.
• Add the egg, maple syrup, almond milk and vanilla and mix again until all the ingredients are well incorporated.
• Add the flour mixture to the maple sugar–ghee mixture, and then mix again until they are thoroughly combined.
• To more easily fill the donut maker, add the batter to a 1-gallon (3.
• 8-L) bag and snip off one corner.
• Prepare the donut maker according to the manufacturer’s directions.
• Bake the donuts for 5 to 7 minutes, until they are golden brown, then transfer them to a cooling rack.
• We use a Babycakes brand donut maker and get about 18 donuts.
• Alternatively, you can use a mini donut baking pan and bake the donuts at 375°F (191°C) for 15 to 17 minutes, until they are golden brown.
• Allow the donuts to cool on a cooling rack.
• While the donuts are cooling, mix up the glaze by placing the powdered sugar and milk in a small bowl.
• Mix them together until they are smooth.
• When the donuts are cool, dip them into the glaze one at a time, allowing the excess glaze to drip back into the bowl.
• Place the donuts back on the cooling rack.
• Decorate the donuts with the sprinkles (if using) before the glaze sets.
• Alternatively, you can be creative and mix about ½ cup (69 g) of cooked sausage or bacon into the batter or even ½ cup (84 g) of chopped chocolate or ½ cup (10 g) of freeze-dried fruit before baking.
• If you choose to use maple powdered sugar for the glaze, it will have a stronger caramel color and maple flavor.

• Preheat the oven to 385°F (196°C).
• Line a large muffin tin with parchment baking liners and set it aside.
• In a medium bowl, whisk together the cassava flour, maple sugar, pumpkin pie spice, baking soda, salt and baking powder.
• Add the chocolate chips and stir to combine the ingredients, then set the flour mixture aside.
• In a small bowl, whisk together the eggs, vanilla, ghee and pumpkin puree until everything is well combined and the eggs are all incorporated.
• Add the egg mixture to the flour mixture and stir to combine them with a rubber spatula.
• Scoop the batter into the prepared muffin tin; you should get eight to nine muffins, depending on how large you like your muffins.
• Bake the muffins for 22 to 24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Remove the muffins from the oven, let them sit in the tin for 5 minutes and then carefully transfer them to a cooling rack to cool completely.
• Enjoy the muffins the same day or store them in the refrigerator for up to 1 week.
• These muffins freeze well and can thaw to room temperature sitting on the counter.
• You may also warm them in the microwave: If you are warming room-temperature muffins, microwave them for 20 to 30 seconds.
• If you are warming frozen muffins, microwave them for 45 to 60 seconds.

• Combine all ingredients for the centers, except the powdered sugar, in a small saucepan over low heat.
• Stir
• often as the caramel slowly melts.
• When the mixture is smooth, add 3/4 cup of powdered sugar.
• Stir.
• Save the remaining 1/2 cup of powdered sugar for later.
• Use a candy thermometer to bring the mixture to exactly 230 degrees, stirring often, then turn off the heat.
• When the temperature of the candy begins to drop, add the remaining 1/2 cup powdered sugar to the pan, then use a hand mixer on high speed to combine.
• Keep mixing until the candy cools and thickens and can no longer be mixed.
• That should take a minute or two.
• Let the candy cool in the pan for 10 to 15 minutes, or until it can be touched.
• Don’t let it sit too long – you want the candy to still be warm and pliable when you shape it.
• Take a tablespoon-size portion and roll it between your palms or on a countertop until it forms a roll the width of your index finger, and measuring about 4 1/2-inches long.
• Repeat with the remaining center candy mixture and place the rolls on wax paper.
• You should have 8 rolls.
• Let the center rolls sit out for an hour or two to firm up.
• Combine the 20 caramels with the 1 1/2 teaspoons of water in a small saucepan over low heat.
• Stir often until the caramels melt completely, then turn off the heat.
• If you work fast this caramel will stay warm while you make the candy bars.
• Pour the peanuts onto a baking sheet or other flat surface.
• Using a basting brush and working quickly, “paint” a coating of caramel onto one side of a center roll.
• Quickly turn the center over, caramel side down, onto the peanuts and press gently so that the peanuts stick to the surface of the candy.
• Paint more caramel onto the other side of the roll and press it down onto the peanuts.
• The candy should have a solid layer of peanuts covering all sides.
• If needed, brush additional caramel onto the roll, then turn it onto the peanuts to coat the roll completely.
• Place the candy bar onto wax paper, and repeat with the remaining ingredients.
• Place these bars into your refrigerator for an hour or two so that they firm up.
• Pour the milk chocolate chips into a glass or ceramic bowl and zap
• it in the microwave for 2 minutes on 50 percent power.
• Gently stir the chips, then heat for an additional 30 seconds at 50 percent power.
• Repeat if necessary, stirring gently after each 30 seconds.
• Don’t overcook the chips or the chocolate will burn and seize up on you.
• Drop a candy bar center into the melted milk chocolate.
• Cover the
• candy bar with chocolate using two forks, one in each hand.
• When the candy is covered with chocolate, balance the bar on both of the forks, one at each end of the candy bar, and tap the forks on the
• top edge of the bowl so that much of the chocolate drops off.
• Carefully place the candy bar onto wax paper and remove the two forks.
• Repeat with the remaining ingredients, and then chill the candy bars until firm.

• Mix together first six ingredients and let rise 30 to 40 minutes.
• Divide dough into 3 parts and place in 3 olive-oiled pie pans.
• Dimple dough with fingers.
• Mix olive oil and water, brush tops with this mixture.
• Sprinkle on top: sea salt, pepper, rosemary and thyme.
• Let rise 50 to 60 mins.
• Bake at 350 degrees F. for 25 minutes.
• May dip in olive oil.
• Peggy also says if the herbs are dried to soak in water 10 minutes and then pat dry with paper towels.

Makes 2 large drinks.

• Combine the strong coffee, milk and sugar in a blender and mix on medium speed for 15 seconds to dissolve sugar.
• Add ice cream and ice then blend on high speed until smooth and creamy.
• Pour drink into two 16-ounce glasses.
• If desired, add whipped cream to the top of each drink followed by a sprinkle of cinnamon.

• It helps to know: This recipe requires a scale, a brewing device (such as a V60 or small dripper; I use a Kalita Wave), and a paper filter.
• Though not necessary, a spouted kettle also helps with accuracy.
• Grind the coffee for a paper filter; it should look about the size of a fine sand.
• Set the paper filter in your brewing device over your mug.
• Pour boiling water over the filter, heating your mug and rinsing off any papery taste from the filter.
• Discard the water.
• Spoon the coffee into the filter, shaking to level the grounds.
• Tare your scale so it reads 0.
• Start a timer and slowly pour around 50 grams of boiling water into the center of the coffee, being careful not to touch the sides of the filter.
• Wait 30 to 45 seconds as the coffee rises and bubbles, releasing its carbon dioxide.
• Slowly pour boiling water in a circular motion starting in the center and moving outward until the filter is three-quarters full, still being careful not to touch the side of the filter (or the water will go straight through to the cup).
• Wait as the water drips through the coffee into your mug, and a darker crust forms around the perimeter of the grounds.
• Continue with this process until you’ve added about 300 grams of boiling water and the timer reads between 3 and 4 minutes.
• (If it takes more time, your grind is likely too fine.
• If it takes less time, your grind is likely too coarse).
• Serve.

• Combine the yogurt, celery, cucumber, apples, ginger, and ½ cup water in a blender and pulse until pureed.
• Add the spinach and mint leaves and pulse until incorporated.
• Serve.