Cranberry Pecan Apple Crumble

by Nicole Gulotta for Thrive Market Fall weather means it’s apple season, and this warm crumble is the perfect way to celebrate! (Bonus: your kitchen will smell amazing.) For the topping, get a head start on flavor by using a gluten-free granola that’s studded with...

Paleo Pumpkin Muffins

Hello Folks, I made this recipe last week for the Coffee Connections meeting at my studio.  It was a hit! Paleo Pumpkin Muffins Yield:  10 Muffins Ingredients: 1 cup almond flour (I use Honeyville) 1/2 cup coconut flour 1 teaspoon baking soda 1/4 teaspoon salt 1...

3 Ways to Make Cashew Cheese Logs

Hello Folks, When you’re starting a vegan diet or you discover a dairy allergy, giving up cheese can feel like the hardest part, right? Not anymore! When soaked and ground, cashews can be whipped into almost-like-the-real-thing “cheese,” and when it’s shaped, chilled,...

Hibiscus Sun Tea

Hello Folks, Harness the power of the sun to brew the ultimate lazy drink! No need to turn that kettle on. Just fill a pitcher with aromatics like mint and ginger, bags of hibiscus tea, and water, then set it in a sunny spot. Warm rays will do all the work, and in a...

Brulee Banana Splits

by Nicole Gulotta for Thrive Market   When it’s time for dessert, how do you choose between two favorite banana recipes? You don’t! Instead, we combine them—think Bananas Foster meets a banana split. Rather than bruleeing the fruit in a sauce made from butter,...

Vegan Fig Carrot Cake Recipe

Vegan Fig Carrot Cake Recipe Ingredients: For the cake Dry ingredients 3 cups Otto’s Naturals Cassava Flour ½ cup coconut sugar ¼ cup chia seeds 4 teaspoons baking powder 2 teaspoons baking soda 4 teaspoons ground cinnamon 2 teaspoons salt 1 teaspoon ground nutmeg ½...