Gluten

almond milk (250 ml) • large egg, at room temperature • gluten-free flour for bread & pastries (about 575 grams) • granulated sugar (50 grams) • stevia (50 grams) • salt • ground cardamom (14 grams) • fresh yeast (35 grams) • almond paste (100 grams) • almond flour (40 grams) • water (100 grams) • plant-based whipped cream, well whipped •

sugar (about 100 grams) • peanut butter (about 120 grams) • honey, maple syrup, or corn syrup (about 120 ml) • Cheerios whole grain cereal (about 75 grams) • unsalted peanuts or gluten-free chocolate chips, optional (about 70 grams)

eggs • yogurt or kefir (about 220-250 grams) • corn oil or vegetable oil • About 9 ounces goat cheese (about 250 grams) • baking soda • baking powder • About 1 3/4 cups cornmeal (about 200-250 grams) • cherry tomatoes for optional garnish

medium apples • all-purpose flour (about 250 grams) or spelt flour (gluten-free flour) • baking powder • ground cinnamon • packed brown sugar (about 125 grams), plus 4 teaspoons for topping • honey (125 ml) • runny yogurt (about 60 ml) or 2 tablespoons yogurt mixed with 2 tablespoons milk (about 30 grams yogurt + 30 ml milk) • corn oil (125 ml) • eggs • chopped almonds (about 75 grams)

gluten-free spelt flour (about 3 1/2 cups or 420 grams) • salt • little olive oil • Water, as needed, to make a soft, pliable dough • whole grain tahini • brown sugar • Cinnamon • Honey, for serving

ripe bananas • flour (I used gluten-free) (about 150 grams) • drops of vanilla extract, a little coconut oil • Cinnamon and brown sugar

About 3/4 cup lemon and orange juice (1 lemon + 1/2 orange) • oil (olive oil and corn oil) • honey • baking soda • heaping teaspoon cinnamon • baking powder • About 2 cups flour (I used gluten-free and a little regular) • raisins (I used golden) • white sesame seeds

egg • sugar • unsweetened cocoa powder • vanilla extract • olive oil • yogurt • milk • baking powder • baking soda • salt • whole wheat flour and 1 cup gluten-free white flour, or 2 cups all-purpose flour • About 1 cup chocolate chips for decorating inside and on top of the muffins

chickpeas, 15.5 oz each (439 grams each) • large onion • garlic • parsley • sesame seeds • cumin • cardamom • Salt and pepper, to taste • olive oil • flour (I used gluten-free) • tahini • Juice of 1 lemon •