Ingredients:

• 6 oz whole almonds (about ½ cup)
• 1 ½ cups unsweetened coconut flakes
• 2 ground flaxseed “eggs”
• 1 ¼ cups coconut milk
• cup unsweetened applesauce
• ¼ cup unflavored collagen peptides
• 1 teaspoon vanilla extract
• ¼ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• ¼ teaspoon sea salt
• 1/16 – 1/18 teaspoon 100% stevia powder
• 1 cup berries 

Instructions

1. Soak the almonds in filtered water overnight.  
2. Drain and rinse then add to a food processor with the coconut.  Pulse until a crumb forms. 
3. Mix with the coconut milk, applesauce, flax eggs, collagen, vanilla, nutmeg, cinnamon, salt, stevia and berries. 
4. Bake, covered at 350F for 30 minutes then uncover and bake until the liquid has mostly evaporated.  

For more recipes by Danielle Walker visit her blog here.

INGREDIENTS: 

• 1 Cup uncooked buckwheat, rinsed 
• 2 Cups homemade almond milk
• 1 Teaspoon ground cinnamon 
• 4 Dates, pitted and finely chopped 

TOPPINGS: 

• 2 Tablespoons unsweetened shredded coconut 
• 2 Tablespoons dried currants 
• 2 Tablespoons walnuts, crushed
• Ground Cinnamon

DIRECTIONS:

1. In a medium saucepan, combine the buckwheat and 2 cups water and cook until tender, about 30 minutes.
2. In a large saucepan, bring the milk to a boil. Reduce the heat to medium-low and add the cooked buckwheat, cinnamon, and dates. Cook for 10-15 minutes, until the milk has somewhat reduced and the mixture has thickened.
3. For each serving, scoop 1/2 cup of the steeped buckwheat into a bowl and pour 1/4 cup of the milk over it. Top with a spoonful of shredded coconut, some currants and walnuts, and a pinch of cinnamon.