Plant Based Baking 101


One of my favorite things to do is bake, especially treats! I like to do it in a way that supports my full body and really feeds me… There is a time and a place to use that full fat buttermilk and high gluten flour, but for my everyday eating I try to steer clear of gluten, dairy and processed sugars and lean on sprouted flours as often as possible.  With so many people having allergies (my little guy is allergic to eggs and all dairy!) and becoming more conscious of food choices, it’s now very easy to find other possibilities. Here are some of my personal favorite substitutions:


here is my go to brand for sprouted flours if I’m not making them

  • Coconut Flour
  • Almond Flour
  • Gluten Free Oat Flour
  • Buckwheat Flour
  • Brown Rice Flour
  • Garbanzo Bean Flour


  • Coconut Sugar ( use this in place of brown sugar)
  • Raw Honey
  • Xylitol (Birch sugar – can also be derived from pumpkin or corn, I like the pumpkin and birch kinds)
  • Stevia (Omica Organics rocks my baking and tonic world)
  • Maple Syrup
  • Dates

Dairy + Eggs

  • Coconut Oil
  • Avocado
  • Apple Sauce
  • Almond Butter
  • Cashews or Cashew Butter
  • Young Coconut Flesh
  • Coconut Butter
  • Chia
  • Flax

Plant based baking


What You’ll Need

2 1/2 cups almond flour

1/2 cup of coconut flour

1/2 teaspoon baking soda

1/4 teaspoon baking soda

1 teaspoon sea salt

2  flax or chia eggs  (or real eggs if you don’t mind them)

1 1/2 cup organic coconut oil

2 tablespoon pure vanilla

1 1/2 cup dark chocolate chips or cacao nibs

3/4 cups walnuts



Preheat oven to 375°F. In a medium-sized mixing bowl combine almond and coconut flour, baking soda and powder, and salt. NOTE: To make your own almond flour, add 3 cups of whole raw dry almonds to your High powered blender and blend on high until flour fomrs. Be arware of blending too much, this will turn the flour into a butter. You can make this flour in bulk and store in the refigerator. You can also use almond pulp from almond milk.In your blender blend eggs, coconut oil, stevia, and vanilla extract until smooth. Pour wet ingredients into dry and stir with a big spoon. Stir in chocolate chips and walnutsOn a parchment-lined baking sheet, drop balls of cookie dough, about a tablespoon in size. Bake for 15 minutes.


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