The Permission Kitchen Recipe E-Book was created to grant you the ultimate permission slip. Permission to free you from any doubt or worry, enabling

Transcription

1 The Permission Kitchen Recipe E-Book was created to grant you the ultimate permission slip Permission to free you from any doubt or worry, enabling you to experience the pure, uncomplicated pleasure of eating delicious food To put it simply, it grants permission to eat freely All recipes in this e-book are freefrom gluten and 14 common food allergens including: wheat, peanuts, tree nuts, egg, dairy, casein, soy, sesame, sulfites, lupin, mustard, fish, shellfish and crustaceans

2 INDEX PAGE BREAKFAST 1 ENTREES 6 SNACKS 8 DESSERTS RECIPE COCOA LOCO BREAKFAST PARFAIT OVERNIGHT CHIA PUDDING ROASTED STRAWBERRY MUFFINS MAPLE BACON MUFFINS CHOCO CHIP COOKIE WAFFLES COOKIES AND CREME WAFFLES SWEET OR SAVORY CREPES CHOCO SWIRL BREAKFAST BISCUITS SEED AND FRUIT BREAKFAST BITES CHERRY COFFEE CAKE BRAID BUTTERNUT SQUASH PIZZA GRILLED VEGETABLE FLATBREADS THAI CHILI CHICKEN LETTUCE WRAPS BLACK BEAN CILANTRO BURGERS ZUCCHINI SQUARES DARK CHOCO COVERED PLENTILS ROCKY ROAD SNACK MIX NO-TELLA SUNFLOWER SEED SPREAD SEED AND FRUIT CRACKERS CLASSIC CRACKERS BAKING CHOCO MELTING INSTR CRUNCHY BROWNIE BITES BROOKIES SUNFLOWER SEED BUTTER COOKIES MINI NANA BITES DOUBLE CHOCO BROWNIE POPS CHOCO GRAHAM SUNFLOWER BARS PUMPKIN PIE BARS BANANA BREAD CINNAMON MINI DOUGHNUTS SOFT AND CAKEY CHOCO CHIP COOKIES THIN AND CRUNCY CHOCO CHIP COOKIES

3 COCOA LOCO BREAKFAST PARFAIT Makes 4 parfaits Sunflower seed whip: 1 C raw, unsalted sunflower seeds 3/4 C dairy-free milk 1/4 C pure maple syrup or agave nectar 1 T vanilla extract 1/4 t salt Toppings: Fresh fruit 1/4 C strawberry jam 1 T sugar 1 box (5 bars) Enjoy Life Foods Cocoa Loco Chewy Bars 1 Note: The sunflower seed whip needs to be prepared 8 hours in advance 2 To prepare the sunflower seed whip, add the sunflower seeds to a bowl and add enough water to cover by at least two inches Let sit in the refrigerator for at least 8 hours or overnight 3 Drain the sunflower seeds Transfer them to a food processor or high speed blender Add 3/4 cup of the milk, maple syrup, vanilla extract, and salt Blend until smooth, scraping down the sides as needed, and adding additional milk to make a thick, but smooth, consistency 4 Put the fruit in a large bowl Mix with jam or sprinkle with sugar, if desired This will create a thicker, almost syrupy fruit, and is optional depending on the ripeness and your desired tastes If using the jam mixture, let stand 20 minutes 5 To assemble the parfaits, layer the Cocoa Loco Bars, fruit, and sunflower seed whip in glasses Serve, storing leftovers in an airtight container in the refrigerator OVERNIGHT CHIA PUDDING Makes 1 serving 1/3 C chia seeds 1/4 C cocoa powder 1/4 C melted Enjoy Life Foods Semi-Sweet Mini Chips 1/2 t ground cinnamon 1/4 t sea salt 1 1/2 C dairy-free milk 1 To melt the Mini Chips, place in a double boiler on a stove top, or microwave in 30-second intervals until smooth and creamy 2 To assemble the chia pudding, combine all ingredients from the chia seeds to dairy-free milk in a container of your choosing 3 Place in the refrigerator overnight or until the mixture thickens 4 Enjoy as is straight from the refrigerator or whipped in a blender to your desired consistency breakfast 1

4 ROASTED STRAWBERRY MUFFINS Makes 12 muffins 1 1/2 lbs strawberries, hulled and quartered 3 T granulated sugar Muffin Mix 1 Preheat oven to 375 Line a rimmed baking sheet or baking dish with foil 2 Toss the hulled and quartered strawberries with the granulated sugar and place on the foil-lined sheet Roast for 20 minutes until the strawberries are softened and there is some strawberry liquid on the tray 3 Remove from the oven and pour the liquid into a small dish; then, scoop the strawberries into another bowl Set aside 4 Line a muffin tin with paper liners 5 Prepare the muffin mix according to package directions At the end, pour in the roasted strawberries and the strawberry liquid and gently fold to combine 6 Scoop evenly into the lined muffin tins and bake for minutes until lightly golden brown MAPLE BACON MUFFINS Makes 10 muffins 1/2 C pure maple syrup or agave nectar 1 package bacon Muffin Mix 1 C plus 2 t water 1/4 C flavorless oil 1 C sifted powdered sugar 1 Preheat oven to 375 F Line a baking sheet with parchment paper and lay the bacon on top Brush with maple syrup and bake for minutes, or until crispy 2 Remove from the oven and cool Crumble half the bacon and leave the remaining half to top muffins with 3 Turn the oven down to 350 F Line 10 cups of a muffin tin with muffin papers, set aside 4 In a large bowl, mix the Muffin Mix, water, flavorless oil and the crumbled bacon Scoop evenly into the 10 lined muffin cups Bake according to the Muffin Mix directions on the box 5 Once baked and cooled, whisk together the powdered sugar with just enough maple syrup to make a glaze and pour over the top of each muffin 6 Break the remaining bacon into smaller pieces and lay on the glaze, let rest a few minutes to set and then enjoy! breakfast 2

5 CHOCOLATE CHIP COOKIE WAFFLES Makes 3 full-sized waffles 1 C Enjoy Life Foods All-Purpose Flour 2 T ground flax meal 1/2 t baking soda 1/2 t baking powder 1/4 C unsweetened applesauce 3/5 C water 5-6 Enjoy Life Foods Chocolate Chip Crunchy Cookies Optional toppings: sunflower seed butter, Enjoy Life Foods Semi- Sweet Mini Chips and strawberries 1 In a large bowl, combine the dry ingredients from the All- Purpose Flour Mix to baking powder Mix until combined 2 Add the applesauce and water Mix again until a batter starts to form 3 Place cookies in a plastic zip baggie Seal the bag, then crush the cookies until crumbled but still leaving small, bite-sized pieces 4 Add the cookies to the mixing bowl, stir again until well combined and the cookies are coated 5 Grease the waffle iron and add the appropriate amount of mix, according to your waffle maker size, and cook until done Continue until all of the waffle batter has been used 6 Assemble the waffles with sunflower seed butter, Mini Chips and strawberries layered together 7 Serve and enjoy! COOKIES AND CREME WAFFLE SUNDAES Makes 4 sundaes Hot Fudge Sauce: 2/3 C Enjoy Life Foods Semi-Sweet Mini Chips 4 T vegan shortening 1/4 C dairy-free milk 3 T cocoa powder 1 1/2 T tapioca starch Waffles & Ice Cream: 1 1/2 C Enjoy Life Foods Pancake + Waffle Mix 2 T + 1 t oil 1 1/2 C water 1 pint dairy-free ice cream 1 C Enjoy Life Foods Semi-Sweet Mini Chips 1 To prepare the hot fudge sauce, combine the Mini Chips, vegan shortening and milk in medium bowl Microwave on 30-second intervals until smooth 2 In a small bowl, combine the cocoa powder and tapioca starch 3 Whisk the cocoa mixture into the melted chocolate mixture until well blended and thickened Set aside 4 In a medium bowl, combine the Pancake + Waffle Mix, oil and the water Whisk until well blended Grease the waffle iron and add the appropriate amount of mix, according to your waffle maker size, and cook until done Continue until all of the waffle batter has been used 5 Assemble the waffle sundaes with pieces of the waffles and ice cream layered together Top with a scoop (or two!) of ice cream Drizzle the hot fudge sauce over the top and finish with a hefty sprinkle of Mini Chips ` breakfast 3

6 SWEET OR SAVORY CREPES Makes crepes Pancake + Waffle Mix 4 1/2 C water 2 T + 1 t oil 2 T granulated sugar Oil for greasing the pan Sweet crepe filling ideas: Sunflower seed butter, raspberries, Enjoy Life Foods Dark Chocolate Morsels Savory crepe filling ideas: Sauteed asparagus, mushrooms, crumbled sausage, spinach, tomatoes 1 Preheat a nonstick pan over medium heat 2 While pan is warming, whisk together the Enjoy Life Foods Pancake + Waffle Mix, water and oil 3 Use a silicone brush, lightly coat the nonstick pan with oil 4 With a 1/3 C measure, scoop up the Pancake + Waffle Mix and pour into the center of the pan Swirl gently to spread batter 5 Cook over medium high heat for 1-2 minutes per side until it looks dry and is beginning to lift at the edges Gently flip over with a spatula and cook another minute Remove to a parchment paper lined baking sheet 6 Continue in this manner, stacking the cooked crepes with sheets of parchment every couple crepes, until all the batter is used 7 Fill with your favorite sweet or savory filling and serve CHOCOLATE SWIRL BREAKFAST BISCUITS Makes 8 biscuits 2 C Enjoy Life Foods All- Purpose Flour Mix 1 T granulated sugar 1 T baking powder 1/4 t salt 5 T dairy-free buttery spread 3/4 C dairy-free milk 1 t cider vinegar Filling: 2 T dairy-free buttery spread 2 T cocoa powder 1 T granulated sugar 1/2 C Enjoy Life Foods Semi-Sweet Mini Chips 1 Preheat oven to 400 F Line an 8-inch round pan with parchment paper 2 To make the biscuits, mix the All-Purpose Flour Mix, sugar, and salt in a medium bowl 3 Add the buttery spread to the flour mixture until it resembles coarse crumbs 4 In a separate bowl, combine the milk and vinegar Slowly add the milk mixture to the flour mixture until a dough forms 5 Transfer the dough to a work surface lightly dusted with flour Knead the mixture together, then pat it into a rectangle about 10-inches by 8-inches 6 For the filling, mix the buttery spread, unsweetened cocoa powder and sugar Spread over the dough leaving a 1/2-inch border Sprinkle with Mini Chips 7 Roll the dough cinnamon roll-style and cut it into 8 pieces Transfer to the prepared pan, leaving about 1/2-inch between each one 8 Bake for 18 to 20 minutes, until golden brown Dust with confectioners sugar 9 Serve warm, storing leftovers in an airtight container in the refrigerator for 2 days breakfast 4

7 SEED AND FRUIT BREAKFAST BITES Makes 20 bites 1 C Enjoy Life Foods Mountain Mambo Seed & Fruit Mix 1/4 C sunflower seed spread 1 T pureed carrots, plus more for mixing 2 t maple syrup 1/4 C quinoa flakes 1/2 t cinnamon 1 Mix all ingredients in a medium-sized bowl until well combined, add the additional 1 T pureed carrots if the mixture isn t sticking 2 Scoop into tablespoon sized bites and roll between hands Continue with the entire mixture 3 Store in an airtight container for up to 4-5 days CHERRY COFFEE CAKE BRAID Makes 2 coffee braids Pizza Crust Mix 1/4 C granulated sugar 1 t vanilla extract 1 C cherry preserves, split in half Enjoy Life Foods All- Purpose Flour, for dusting 1 T oil Glaze: 1 C powdered sugar 2-4 T dairy-free milk 1 t vanilla extract 1 Preheat oven to 400 F and line two baking sheets with parchment paper 2 Prepare Pizza Crust Mix according to package, also adding the sugar and vanilla extract Split dough into two balls and cover one lightly with plastic wrap 3 On a prepared surface, use a rolling pin to roll one ball into a rectangle approximately 10-inches by 6-inches wide 4 Using a small knife, cut 1 strips 1/3 deep into the dough on each side leaving a solid center to spread the cherry preserves 5 Spread preserves and then alternating sides, cover with the strips of dough from starting at the top Transfer onto a parchment-lined baking sheet and brush with oil 6 Bake for 20 minutes or until lightly golden brown Let cool 7 To make the galze, mix together the powdered sugar, milk and vanilla extract, adding more milk as needed 8 Drizzle over the top and serve breakfast 5

8 BUTTERNUT SQUASH PIZZA Makes 2 medium pizzas Butternut squash sauce: 3 C butternut squash, cubed 3 garlic cloves, whole, skin removed 2 T oil Pinch sea salt & pepper 1 T pure maple syrup Pizza: Pizza Crust Mix 1 1/2 C broccoli 1/2 C red onion Pinch sea salt & pepper 1 t dried oregano 1 Preheat oven to 400 F 2 Roast the butternut squash and garlic gloves with 1 tablespoon oil and a pinch of salt and pepper for minutes, or until squash is tender 3 Blend squash and garlic with remaining oil and maple syrup until smooth and spreadable Set aside 4 In a medium bowl, combine the Pizza Crust Mix, oil and approximately 1 1/4 cups cold water until well blended and a dough forms 5 Once dough is formed, use your hands to knead into a smooth ball, about 1-2 minutes Use more or less water to create desired dough consistency Split into two balls, one for each crust 6 Spread the butternut squash sauce, layering the chopped broccoli and red onions on top 7 Bake according to the Pizza Crust Mix instructions on the box GRILLED VEGETABLE FLATBREADS Makes 2 large flatbreads Pizza Crust Mix 1 T dried oregano 2 t garlic powder 1 ¼ C water 1 T oil Grilled: 2 zucchinis, 2 red peppers, 1 bunch asparagus, 2 yellow squash Sundried tomato spread: 12 oz oil packed sundried tomatoes ½ C pumpkin seeds 1 C fresh basil leaves 2 T nutritional yeast sea salt, to taste 1 Preheat oven to 400 F Line two sheet trays with parchment paper 2 To prepare crust, mix the Pizza Crust Mix, oregano and garlic powder Drizzle in the water and oil and mix until combined Knead with your hands 3 Split into two balls, place one on a prepared surface Using a rolling pin, gently roll into your preferred size crust and place on one of the prepared sheets Do the same with the reserved dough 4 Brush with oil and sprinkle with sea salt Bake for 18 minutes or until lightly golden 5 While crust is cooking, mix the chopped grilled vegetables to use as your topping 6 Prepare the sundried tomato spread by adding all the ingredients in the bowl of a food processor and pulsing until well combined 7 To assemble, spoon the sundried tomato spread on both crusts Evenly sprinkle the chopped grilled vegetables over the two and cut into pieces 8 Garnish with more fresh basil or dried oregano and enjoy! entrees 6

9 THAI CHILI CHICKEN LETTUCE WRAPS Makes 8 lettuce wraps 1/2 4 oz bag Enjoy Life Foods Thai Chili Lime Plentils 8 chicken tenders or sliced chicken breasts 1/4 C allergy-friendly mayonnaise 2 T dairy-free milk 8 pieces butter lettuce 1/2 C shredded carrots For topping: chopped cilantro, sliced chiles, lime wedges and allergyfriendly sweet and sour sauce 1 Preheat oven to 400ºF and line a sheet tray with parchment paper, set aside 2 Crush the Plentils in a food processor until they are fine crumbs, pour into a bowl 3 In a separate bowl, whisk together the mayonnaise and milk 4 Dip the chicken tenders, one by one, in the mayonnaise mixture and then coat in the crushed Plentils Place on the parchment lined baking sheet and drizzle lightly with oil Bake for 16 minutes 5 While the chicken is baking, lay out the butter lettuce leaves When the chicken is done, place one tender in the middle of each leaf Top with the shredded carrots, cilantro, and sliced chiles (if desired) 6 To plate, place assembled wraps on a platter with lime wedges and a bowl of allergy-friendly sweet and sour sauce Enjoy! BLACK BEAN CILANTRO BURGERS Makes 4 burgers ½ onion 1 large carrot 1 zucchini 2 cloves garlic 1 ½ C black beans, rinsed 1 T flax meal or chia meal mixed with 3 T hot water ¼ C allergy-friendly BBQ sauce 2 T tomato paste mixed with 2 T water 1 C crushed Enjoy Life Foods Sea Salt Plentils ¼ C minced cilantro 1 avocado, thinly sliced 1 Preheat oven to 375 F 2 Chop the onion, carrot, zucchini and garlic using a food processor 3 In a medium sauté pan, add the chopped vegetables and sauté 5-6 minutes until softened 4 Add the black beans to the food processor and pulse until roughly chopped Remove half to a medium sized bowl, keep the remaining half in the food processor 5 In the food processor, add the flaxmeal-water mixture, BBQ sauce and tomato paste mixture Puree until smooth Scoop into bowl with the reserved beans Add the sautéed vegetables, half of the Sea Salt Plentils and the minced cilantro Mix to combine 6 Divide mixture into 4 portions Roll each portion into a 2 thick patty and press each side into the reserved crushed Plentils to create a crust In the same sauté pan you used for the vegetables, sear the burgers on each side for 3-4 minutes Transfer to the oven to cook for an additional 10 minutes 7 Top with sliced avocado, extra BBQ sauce and enjoy! entrees 7

10 ZUCCHINI SQUARES Makes 1 9x9 pan ¼ C melted allergy-friendly shortening 1 C shredded zucchini 1 flax egg (1 T flaxmeal + 3 T warm water) 2 T water 1 t vanilla extract 1 ½ C Enjoy Life Foods All- Purpose Flour Mix ½ C quinoa flakes ½ C cooked white quinoa 1 t guar gum 1 t baking soda ½ t salt ¼ t ground cinnamon ½ C Enjoy Life Foods Semi-Sweet Mini Chips 1 Preheat oven to 350 F Line a 9x9 baking pan with parchment paper Set aside 2 In a large bowl, mix the the shortening, zucchini, flax egg, water and vanilla until blended 3 In a separate bowl, whisk the remaining ingredients, except for the optional toppings (listed in step 5), from the All-Purpose Flour through the Mini Chips 4 Pour flour mixture into the shortening mixture and stir until well combined, 1-2 minutes 5 Pour into the prepared baking pan and sprinkle with optional toppings: ¼ C toasted pumpkin seeds, ¼ C raw amaranth, ¼ C Enjoy Life Foods Mini Chips 6 Bake for 15 minutes, rotate dish and bake for an additional minutes until a toothpick inserted into the center of the cake comes out clean 7 Cool in pan, cut into squares and enjoy! DARK CHOCOLATE COVERED PLENTILS Makes 1 4oz bag of Plentils 1 4 oz bag Enjoy Life Foods Sea Salt Plentils Additional flavor options include: Garlic & Parmesan, Dill & Sour Cream, Margherita Pizza, Thai Chili Lime or Moroccan Spice 1 C Enjoy Life Foods Dark Chocolate Morsels 1 T oil 1 Line 2 sheet trays with parchment or parchment paper Set aside 2 Melt the Dark Chocolate Morsels using a double boiler on the stovetop or microwave in 30-second intervals until smooth and creamy 3 Dip each Plentils chip halfway into the melted Dark Chocolate Morsels and place on the parchment-lined sheet Continue with the remaining chips Let the chocolate set for about 4-6 hours (you can speed this up by placing the trays in the refrigerator for about half an hour) 4 Serve or store in a plastic bag on the counter snacks 8

11 ROCKY ROAD SNACK MIX Makes 1 large baking sheet 5 C popped sorghum, quinoa, amaranth, or popcorn 2 C coarsely chopped Enjoy Life Foods Crunchy Double Chocolate Mini Cookies or Enjoy Life Foods Double Chocolate Crunchy Cookies 1 C Enjoy Life Foods Semi-Sweet Mini Chips 2 T oil 1 bag Enjoy Life Foods Mountain Mambo Seed & Fruit Mix 1 Line a large baking sheet with aluminum foil 2 Combine your choice of popped kernels (see below for popping instructions) and crushed cookies in a large bowl 3 In a separate bowl, microwave the Mini Chips and oil in 30-second intervals, stirring between each one, until melted and smooth 4 Pour the chocolate mixture over the kernel & cookie mixture, mixing well until coated Stir in the Mountain Mambo 5 Transfer the mixture to the prepared pan Refrigerate or freeze until firm, about 20 minutes Break into pieces and serve 6 Popping instructions: Heat 2 tablespoons oil in a large pot with a tight-fitting lid on medium-high heat Add kernels of your choice, shake the pot to coat them with the oil Cover and let cook, shaking the pan frequently, until the popping has slowed down, about 1 minute for amaranth, 2 minutes for quinoa, and 3 to 4 minutes for sorghum or popcorn Remove from heat and transfer the kernels to a large bowl NO-TELLA SUNFLOWER SEED CHOCOLATE SPREAD Makes 2 cups ¾ C Enjoy Life Semi- Sweet Mini Chips ½ C dairy-free milk 2 T dairy-free milk powder (optional) ¾ C sunflower seed butter 1 t vanilla 1 t pure maple syrup or agave nectar (optional) 1 Melt Mini Chips in a double boiler on the stovetop or microwave in 30-second intervals until melted and smooth 2 Heat milk and optional milk powder on the stovetop until boiling 3 Immediately pour over chocolate and stir until well combined and smooth 4 Add sunflower seed butter to chocolate mixture and stir until smooth 5 Add vanilla and maple syrup or agave if desired 6 Place in a jar and refrigerate until set, about 4 hours 7 Spread on your favoite Enjoy Life Foods Crunchy Cookies and more! snacks 9

12 SEED AND FRUIT CRACKERS Makes 40 crackers 1 1/2 C Enjoy Life Foods All-Purpose Flour Mix, plus more for rolling 1 bag Enjoy Life Foods Beach Bash Seed & Fruit Mix 1 t granulated sugar 1/2 t salt 1/2 t xanthan gum 1/4 t baking powder 1/2 C water, plus more as needed 3 T allergy-friendly oil 1 Preheat the oven to 450 F Line a workspace with parchment paper 2 In a medium bowl, combine the All-Purpose Flour Mix, Beach Bash, sugar, salt, xanthan gum, and baking powder Whisk well to combine 3 In a separate bowl, mix the water and oil Pour oil mixture into the flour mixture, stirring until a dough forms and sticks together, adding water as needed 4 Transfer the dough to the parchment paper Using a rolling pin, roll the dough to about 1/8 to 1/4-inch thick 5 Transfer the parchment paper onto a baking sheet Score into 2-inch squares 6 Bake until the top begins to firm, about 15 minutes Carefully separate the squares from where the dough was scored Return to the oven and bake until brown on the edges and hard to the touch, about 5 to 8 minutes longer Let the crackers cool completely on the baking sheet 7 Serve, storing leftovers in an airtight container at in the refrigerator CLASSIC CRACKERS Makes 32 crackers 2 ¼ C Enjoy Life Foods All-Purpose Flour Mix 1 T sugar 1 t salt 1 t garlic powder 1 t onion powder 1 t poppy seeds 1 t xanthan gum 1 C chilled dairy-free buttery spread 1/3 C ice water 1 To prepare the cracker dough, pulse the All-Purpose Flour Mix, sugar, salt, garlic powder, onion powder, poppy seeds and xanthan gum in a food processor until the mixture is well combined 2 Add the chilled shortening and pulse until slightly crumbly With the processor still running, drizzle in the ice water until the dough comes together 3 Remove and separate into 2 balls Pat into a disk, wrap in plastic wrap and chill in refrigerator for at least 2 hours or overnight 4 Preheat oven to 375 F 5 Lightly dust a large surface and rolling pin with the All-Purpose Flour Mix Gently roll out the dough until it is about ¼ thick Use a 3 round cookie cutter or ramekin to cut out 16 circles 6 Place circles on a parchment lined baking sheet Lightly brush with oil and sprinkle with sea salt Bake for minutes until lightly golden brown Serve! snacks 10

13 BAKING CHOCOLATE MELTING INSTRUCTIONS 1 bag of your favorite Enjoy Life Foods Baking Chocolate: Semi-Sweet Mini Chips, Mega Chunks or Dark Chocolate Morsels 1-2 t oil or shortening 1 In a medium microwavable bowl, combine the Baking Chocolate and oil or shortening 2 Microwave on high for 30 seconds, stir 3 Continue heating in second intervals, stirring after each interval until melted and smooth Don t overheat your Baking Chocolate 4 Use as desired CRUNCHY CHOCOLATE BROWNIE BITES Makes 42 bites Brownie Mix ¾ C water + 2 T oil 8 Enjoy Life Foods boomchocoboom Rice Milk Crunch Bars 2 t oil 1 Preheat oven to 350 F Line an 8x8 or 9x9 baking dish with parchment paper 2 In a large bowl, mix the Brownie Mix, water and oil Scoop into the pan and smooth with the back of a spoon Bake for minutes until cooked through Set aside to cool 3 One brownies are cooled, cut into even bite-sized squares Place in the freezer for at least one hour or overnight 4 Unwrap the boomchocoboom Rice Milk Crunch Bars and break them apart into a microwavable bowl Add the oil and microwave at 30-second intervals until melted thouroughly 5 One by one take the frozen brownie squares and coat them in the melted boomchocoboom mixture, using a fork to turn Shake of excess chocolate and place on parchment or wax paper to set Continue with remaining brownie squares 6 Serve, storing any leftovers in the refrigerator for up to 7 days desserts 11

14 BROOKIES (BROWNIE + COOKIE) Makes 16 brookies Brownies: Brownie Mix 3/4 C cold water 2 T oil Chocolate Chip Cookie: 1/3 C oil 1/2 C brown sugar 1/4 C granulated sugar 6 T dairy-free milk 1 t vanilla extract 1 1/2 C Enjoy Life Foods All-Purpose Flour 1/2 t xanthan gum 1/2 t baking soda 1/2 t salt 1/4 t baking powder 2/3 C Enjoy Life Foods Mega Chunks 1 Preheat the oven to 350 F Line an 8x8-inch baking pan with parchment paper 2 To make the brownies, mix the Brownie Mix, water and oil until well combined 3 Pour into the prepared pan, smoothing evenly Bake for 10 minutes 4 While the brownies are baking, prepare the chocolate chip cookie mixture Combine the oil, brown sugar, sugar, milk, and vanilla extract Using a stand mixer, beat on medium speed until the mixture is well-combined and emulsified 5 In a seperate bowl, add the All-Purpose Flour Mix, xanthan gum, baking soda, salt, and baking powder Whisk to combine Add to the stand mixer and beat until the mixture is combined and sticks together Stir in the Mega Chunks 6 Remove Brownie Mix from the ove and dollop the chocolate chip cookie mixture onto the par-baked brownies, pressing down into the batter 7 Bake for an additional minutes, until a toothpick inserted in the brownies comes out clean, and the chocolate chip cookie portions are golden brown 8 Cool for 1 hour then serve, storing any leftovers in an airtight container MINI SUNFLOWER SEED BUTTER COOKIES Makes mini cookies 1 C sunflower seed butter ½ C allergy-friendly shortening ¼ C granulated sugar ¾ C brown sugar 1 t baking soda + 1 T white vinegar 1 t vanilla 1 ½ C Enjoy Life Foods All-Purpose Flour Mix 1 t guar gum ¼ C hemp seeds 1 t baking soda ¾ t salt 1 C Enjoy Life Foods Dark Chocolate Morsels 1 Preheat oven to 350 F and line two cookie sheets with parchment paper 2 Using a stand mixer, beat the sunflower seed butter, shortening, granulated sugar and brown sugar on medium until well combined, about 3 minutes 3 Scrape down the sides and add the baking soda/vinegar mixture and the vanilla Mix until combined 4 In a separate bowl, mix the remaining ingredients from the All-Purpose Flour to Dark Chocolate Morsels 5 Add the flour blend to the shortening mixture and mix until combined, about 1-2 minutes 6 Using a small cookie scoop or a spoon, scoop out a golf ball size chunk of dough and press into a thick round shape 7 Bake for 6 minutes, rotate sheets and the bake an additional 5 minutes 8 Let cool completely on the trays before serving, storing any leftovers in an airtight desserts 12

15 MINI NANA BITES Makes 16 bites 2 individual 1 oz bags Enjoy Life Foods Crunchy Chocolate Chip Mini Cookies 1/2 C Enjoy Life Foods Semi-Sweet Mini Chips 2 T sunflower seed butter 1 banana 1 Lay the Mini Cookies with the flat side towards you on a parchment sheet 2 In a microwavable bowl, combine the Mini Chips and sunflower seed spread Microwave in 30-second intervals until melted and smooth 3 Spread a little of the melted chocolate mixture over each of the Mini Cookies on the flat side 4 Thinly slice the banana and place one slice onto half of the chocolate coated Mini Cookies Press another Mini Cookie on the banana to make a sandwich 5 Place in the refrigerator to harden for 30 minutes 6 Serve, storing any leftovers in an airtight container for up to 7 days DOUBLE CHOCOLATE BROWNIE POPS Makes pops Brownie Mix 1 C Enjoy Life Foods Semi-Sweet Mini Chips 1 T oil sucker craft sticks 1 Prepare the Brownie Mix according to package instructions on the box Cool 2 Using a tablespoon, scoop the brownies into 2 tablespoon sized balls Roll into a tight ball using your palms and place on a parchment paper lined tray 3 Place in the freezer for at least 2 hours 4 Remove from the freezer and push the sucker sticks in about 2/3 of the way through 5 In a mocrowavable bowl, combine the Mini Chips and oil Microwave in 30-second intervals until melted and smooth 6 Dip the brownie pops in the melted chocolate and place back onto the parchment paper 7 Let sit for 2-3 hours, placing in the refrigerator to speed up the process 8 Enjoy, serving any leftovers in an airtight container up to 7 days desserts 13

16 CHOCOLATE GRAHAM SUNFLOWER SEED BUTTER BARS Makes 16 bars ¼ C dairy-free softened shortening ¼ C creamy sunflower seed butter 1 C crushed Enjoy Life Foods Vanilla Honey Graham Crunchy Cookies (about 9 cookies) 2 T quinoa flakes 1 C powdered sugar ½ C creamy sunflower seed butter ½ C Enjoy Life Foods Semi-Sweet Mini Chips 1 Mix softened shortening, creamy sunflower seed butter, crushed Enjoy Life Crunchy Vanilla Honey Graham Cookies, quinoa flakes and powdered sugar Press into an 8x8 baking dish 2 In a microwavable bowl, combine the remaining sunflower seed butter and Mini Chips Microwave in 30-second intervals until melted and smooth 3 Pour the sunflower seed butter-chocolate mixture over the graham base and smooth with a spatula 4 Place in the refrigerator to chill for at least 1-2 hours 5 Remove and cut into bars 6 Serve, storing any leftovers in an airtight container for up to 7 days PUMPKIN PIE BARS Makes 16 bars Crust 1 box Enjoy Life Crunchy Sugar Crisp Cookies ¼ t ground cinnamon ¼ C confectioners sugar, sifted 4 T oil Pumpkin Filling 2 C pumpkin puree ¾ C maple syrup 1 ½ C water ¼ C + 3 T potato starch 1 t ground cinnamon ½ t ground ginger ¼ t ground allspice 1 Preheat oven to 350 F Line a glass 9x9 baking dish with parchment paper 2 To prepare crust, place the Crunchy Sugar Crisp Cookies and ground cinnamon in a food processor and pulse until you have fine crumbs Pour into a bowl and mix in the confectioners sugar 3 Drizzle in the oil and mix until well combined 4 Press into the parchment lined baking sheet Bake for 24 minutes 5 Meanwhile, whisk together all the pumpkin filling ingredients in a medium saucepan until combined Place over medium-low heat and bring to a simmer, whisking constantly, until mixture thickens Pour over prepared cookie crust, spreading with a spatula until smooth Bake for 30 minutes 6 Remove from oven and cool for at least 2 hours 7 Cut into squares and serve, storing any leftovers in an airtight container for up to 7 days desserts 14

17 BANANA BREAD Makes 1 loaf 1 3/4 C Enjoy Life Foods All-Purpose Flour 3/4 C granulated sugar 1 1/4 t baking powder 1 t ground cinnamon 1 t xanthan gum 1/4 t salt 1/4 t baking soda 2 C mashed bananas (about 1 1/2 large) 1/4 C dairy-free buttery spread, melted, cooled 2 T oil 2 T dairy-free milk 1 T cider vinegar 1 t vanilla extract 1 Preheat the oven to 350 F Line the bottom of an 8 1/2- inch by 4 1/2-inch loaf pan with parchment paper Lightly oil the sides 2 In a large bowl add the All- Purpose Flour Mix, sugar, baking powder, cinnamon, xanthan gum, salt, and baking soda Whisk to combine 3 In a seperate bowl add the bananas, buttery spread, oil, milk, cider vinegar, and vanilla extract Whisk until smooth (there can be some banana lumps) Pour the mixture into the dry mixture Mix until smooth 4 Scrape the mixture into the prepared loaf pan Bake on the middle rack for 50 to 60 minutes, until a toothpick inserted into the center comes out clean 5 Let the loaf cool in the pan for 10 minutes Transfer to a wire rack Cool at least 30 minutes before slicing 6 Serve, storing leftovers in an airtight container at room temperature for 2 days CINNAMON MINI DOUGHNUTS Makes 24 mini doughnuts Muffin Mix 2 t ground cinnamon ½ c water ¼ c + 1 T oil Toppings: ½ c cane sugar + 1 T ground cinnamon or 1 C powdered sugar T water 1 Preheat oven to 350 F Use a small brush to lightly grease the well of a mini doughnut pan Set to the side 2 In a large bowl whisk the Muffin Mix, ground cinnamon, water and oil until smooth 3 Spoon into the wells of the greased muffin tin and bake for 9-10 minutes 4 If using the cinnamon sugar topping, toss the doughnuts in the sugar immediately after taking out of the oven If using the powdered sugar drizzle let the doughnuts cool and then drizzle with the glaze Let dry for an hour or so 5 Serve, storing any leftovers in an airtight container for up to 7 days desserts 15

18 SOFT AND CAKEY CHOCOLATE CHIP COOKIES Makes 10 cookies 7 T dairy-free buttery spread 1/4 C granulated sugar 2 T packed dark brown sugar 1 T pure maple syrup 1 t vanilla extract 1 C + 2 T Enjoy Life Foods All-Purpose Flour 1/2 t xanthan gum 1/4 t baking soda 1/4 t baking powder 1/4 t salt 3/4 C Enjoy Life Foods Mega Chunks 1 Line a baking sheet with parchment paper 2 Using a stand mixer, combine the buttery spread, sugar, brown sugar, maple syrup, and vanilla extract Beat until light and fluffy, about 3 minutes 3 In a medium bowl, whisk the All-Purpose Flour, xanthan gum, baking soda, baking powder, and salt 4 Add the flour mixture to the sugar mixture Beat until a dough forms It will be thick, light, and fluffy Stir in the Mega Chunks Refrigerate the mixture for 1 hour 5 Preheat the oven to 350 F 6 Form cookies by rolling 2 tablespoons of dough between your palms, then press slightly on the prepared baking sheet Repeat until all the dough has been used 7 Bake for 13 to 15 minutes, until lightly golden on the edges 8 Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely 9 Serve, storing any leftovers in an airtight container for up to 3 days THIN AND CRUNCHY CHOCOLATE CHIP COOKIES Makes 15 cookies ½ C + 2 T dairy-free buttery spread 3/4 C granulated sugar 1/4 C packed dark brown sugar 1 T water 1 t vanilla extract 1 C + 2 T Enjoy Life Foods All-Purpose Flour 1/2 t xanthan gum 1/4 t baking soda 1/4 t salt 3/4 C Enjoy Life Foods Mini Chips 1 Preheat the oven to 350 F Line a baking sheet with parchment paper 2 Using a stand mixer, beat the buttery spread, sugar, brown sugar, water, and vanilla extract Beat until the dough is creamy and well-combined, about 1 minute 3 In a medium bowl, whisk the All-Purpose Flour, xanthan gum, baking soda, and salt 4 Add the flour mixture to the sugar mixture Beat until a dough forms It will be thick, but wet enough that it will slowly drop from a spoon Stir in the Mini Chips 5 Spoon heaping tablespoons of dough onto the pan, leaving about 4 inches between each one (they will spread) 6 Cool on the pan for 10 minutes, then trasnfer to a wire rack to cool completely 7 Serve, storing any leftovers in an airtight container for up to 3 days desserts 16

19 our products contain artificial ingredients, no trans fats or GMOs made in a dedicated nut-free & certified gluten-free facility alwaysfree-from: gluten, wheat, peanuts, tree nuts,egg, dairy, casein, soy, sesame, sulfites, lupin, mustard, fish, shellfish & crustaceans Many Enjoy Life products are also certified vegan and paleo! enjoylifefoodscom ENJOY (36569) Manufactured by/for: Enjoy Life Natural Brands, LLC Chicago, IL 60631