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Preparation time 25 minutes • Baking time 10 minutes Chilling time 30 minutes • Makes about 1 cup (250 g)

1½ cups (200 g) raw hazelnuts

2 tablespoons coconut oil, melted

2 tablespoons maple syrup

3 tablespoons raw cacao powder

Pinch of salt

1. Preheat the oven to 350°F (180°C). Line a rimmed baking sheet with parchment.

2. Place the hazelnuts on the prepared sheet and roast for 10 minutes.

3. Remove from the oven and let cool completely.

4. Place the hazelnuts in a kitchen towel and rub until the skins come off. Place the nuts and coconut oil in a food processor and process until it turns into a very smooth cream, about 10 minutes.

5. Add the maple syrup, cacao, and salt and process again until well combined, about 5 minutes.

Scrape into a small bowl and cover. Chill in the fridge until firm, about 30 minutes. Store in an airtight jar in the fridge.

gluten-free • soy-free


Preparation time 15 minutes • Cooking time 7 minutes Makes about 1⅓ cups (300 g)

1½ teaspoons vegetable oil

2 cups (300 g) raw cashews, roughly chopped

½ teaspoon salt

1. Place the oil in a skillet over medium-high heat. Add the cashews and salt and toast for about 7 minutes, stirring often.

2. Scrape the cashews into a food processor and process into a smooth cream, about 10 minutes. Store in an airtight jar in the fridge.

gluten-free • soy-free • sugar-free


Preparation time 20 minutes • Cooking time 4¼ hours Makes about 6 cups (1 kg)

4½ pounds (2 kg) apples, any variety

½ vanilla bean

2 teaspoons ground cinnamon

2 teaspoons ground cardamom

Juice of ½ lemon

Pinch of salt

1. Peel, quarter, and core the apples. Place in a large pot along with 2 cups (500 ml) water. Bring to a boil over medium-high heat, then lower the heat and simmer for 15 minutes.

2. Using an immersion blender, puree the drained apples directly in the pot until completely smooth. Alternatively, you can let the apples cool, then use a food processor or high-speed blender.

3. Split the vanilla bean open lengthwise and scrape out the seeds with a knife. Set the pod aside. Add the vanilla seeds, cinnamon, cardamom, lemon juice, and salt to the pureed apples and cook over low heat for about 4 hours, stirring occasionally, until thick and creamy. The mixture will set slightly as it cools.

4. Pour into sterilized glass jars. Immediately close the lids and turn the jars upside down. The apple butter will keep for several months in the fridge,or, unopened and properly canned (processed in a hot water bath), in a cool, dry place.

gluten-free • soy-free • sugar-free


Preparation time 5 minutes • Cooking time 25 minutes Chilling time 30 minutes • Makes about 1⅓ cups (300 g)

2½ cups (350 g) fresh or frozen blueberries or raspberries

3 tablespoons maple syrup

2 tablespoons chia seeds

1. Place the berries and maple syrup in a small pot over medium heat and cook for about 10 minutes, or until the berries have broken down.

2. Using a fork, crush the berries. Add the chia seeds and let soak, over low heat, for 15 minutes.

3. Pour into a sterilized glass jar and close the lid. Chill completely before using, about 30 minutes. Store in an airtight jar in the fridge.

gluten-free • soy-free

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