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Cashew-Macadamia Cheesecake

Cashew-Macadamia Cheesecake

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Banana Walnut Mini-Loaves

These petite loaves are moist and flavorful from mashed bananas and gluten-free oat flour, which can be easily (and inexpensively) made at home by blending rolled oats in your blender until they resemble a fine flour.

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No-Bake Oatmeal Power Balls

These power balls are everything I love in a snack. They’re sweet but not cloying, packed with protein and fiber (thanks, sunflower seed butter and oats!), and super easy to whip up at a moment’s notice–you won’t even need to turn on your oven.

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Raspberry-Almond Crumb Bars

Our Raspberry-Almond Crumb Bars are the stuff of dreams: a tender almond-scented shortbread crust topped with luscious raspberry jam

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Oatmeal Sandwich Cookies with Maple Cream

If you have fond memories of a certain packaged oatmeal sandwich cookie, this grown-up vegan makeover

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Peach Streusel Muffins

There are so many wonderful recipes to make with ripe, in-season peaches.

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Plum Skillet Cake

Plums are one of summer’s star fruits, calling out to us from grocery stores and farmers markets alike with their shiny skins and sweet aroma.

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Chocolate Strawberry Shortcakes

Strawberry shortcake, a beloved harbinger of spring, unites three sublime elements; a sweet cake or biscuit, macerated strawberries, and whipped cream.

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Peanut Butter Chocolate Crescents

This recipe almost didn’t see the light of day. It’s a shameful example of how to satisfying a craving without really trying too hard.

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Chaga Hot Chocolate

Chaga mushrooms, native to Russia, Siberia, and Canada, have been used in folk medicine for thousands of years as a supplement for surviving harsh, cold climates.

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