• 2 tbsp Flaxseed meal
• 1½ cup Water
• 2 cups All-purpose flour, or bread flour
• ½ cup Granulated sugar
• 2 tsp Baking powder
• 1 tsp Sea salt
• ⅔ cup Whole MALK
• ½ cup Olive oil
• 1 tsp Vanilla extract
• 1 ½ cups Vegan chocolate chips

1. Preheat oven to 375℉.
2. For the flax egg, use a small bowl to combine the flaxseed meal with the water. Stir to combine, then let rest for 5 minutes for the liquid to absorb into the flaxseed.
3. Meanwhile, in a large mixing bowl, add all-purpose flour, sugar, baking powder, and sea salt. Stir to combine.
4. In a separate bowl, combine the flax mixture, Whole MALK, olive oil, and vanilla extract. Stir to combine, then mix the wet mixture into the dry ingredients, just until everything is combined.
5. Next, use a spatula to fold in the chocolate chips, then divide the batter into a lined muffin pan.
6. Transfer into the oven to bake for 18-20 minutes or until the muffins pass a toothpick test.
7. When ready, remove from oven and allow muffins to cool in the pan for 5 minutes before transfering to a cooling rack. Enjoy!

• 1 cup Unsweetened Almond MALK
• ¼ cup Chia seeds
• 2 tbsp Agave
• 1 tsp Vanilla extract
• 1 Small ripe mango

1. Use a small bowl, mix together Shelf Stable Unsweetened Almond MALK, chia seeds, agave and vanilla. Cover, then refrigerate for at least one hour or up to one day.
2. Peel and cube the mango. Transfer to a small blender and process until smooth.
3. To serve, remove the chia mixture from the fridge, then layer the mango puree into the bowl. Garnish to preference and enjoy!

• 2 Thick Sourdough Slices
• 1 Large Egg
• ⅓ cup MALK Almond or Oat MALK
• ½ tbsp Vanilla Protein (optional)
• 1 pinch Cinnamon
• Coconut Oil for Cooking
• ½ Apple, chopped or sliced
• 2 tbsp Walnuts
• 1 tbsp Brown Sugar

1. In a low bowl, whisk together egg, milk, optional protein and cinnamon. Add slices of bread and soak both sides for 2 minutes each until coated.
2. Preheat pan to medium heat with coconut oil. Add slices to cook until golden brown—transfer to plate.
3. Add more coconut oil to pan, add in apples and walnuts to cook on low medium heat. Cook for 2-3 minutes until apples are lightly browned and walnuts are toasted.
4. Top the french toast with apples, walnuts and a drizzle of maple syrup!

• ½ Banana
• ½ cup Oats
• ½ cup MALK Almond Milk
• 1 tbsp Maple Syrup
• 1 tbsp Flax Seeds
• 1 tsp Vanilla
• 1 tsp Baking Powder
• 1 tsp Cinnamon
• Handful Chocolate Chips

1. Preheat oven to 400 F.
2. Add all the ingredients to a blender, except the chocolate chips, and blend until smooth.
3. Pour into an oven-safe baking dish and fold in chocolate chips.
4. Top with banana slices and more chocolate chips.
5. Bake for 30 minutes, and let cool for 10 minutes before serving.

• ¼ cup Dairy-Free Vanilla Yogurt
• ½ cup Pumpkin Spice MALK
• 2 tbsp Maple Syrup
• 2 tsp Vanilla Extract
• ½ cup Rolled Oats
• 1 tbsp Chia Seeds
• 3 tbsp Chopped Pecans
• ¼ tsp Sea Salt

1. Use a medium mixing bowl to combine yogurt, Pumpkin Spice MALK, pumpkin puree, vanilla and maple syrup until consistent.
2. Next, add oats, chia seeds, salt, then stir until combined.
3. Afterwards, transfer to an airtight container, cover, then refrigerate overnight. When ready, stir, garnish with chopped pecans, and enjoy!

• 1 cup Pumpkin Puree
• 1¼ cup Pumpkin Spice MALK
• ½ cup Maple Syrup
• 2¼ cup Rolled Oats
• 1 tsp Apple Pie Spice
• 1 tsp Baking Powder
• ¼ cup Coconut Sugar
• 1 tsp Sea Salt     
• ½ cup Chopped Pecans
• ½ cup Chocolate Chips

1. Preheat oven to 350°F. Line an 8x8 baking dish with parchment paper.
2. Use a large mixing bowl to whisk together pumpkin puree, maple syrup, and Pumpkin Spice MALK.
3. Next, add rolled oats, apple pie spice, baking powder, coconut sugar, and salt. Stir until just combined, then fold in chopped pecans and chocolate chips.
4. Let sit for 15-20 minutes to allow the mixture to thicken, and for the liquids to hydrate the oats.
5. When ready, stir again, then pour the mixture into the lined baking dish, then place into the oven. Bake for 40-45 minutes or until the center passes a toothpick test.
6. Remove from oven, then cool for 15 minutes before transferring contents to a cooling rack.
7. Finally, cut into squares, and enjoy!

Batter

• ½ cup Vegan Butter, softened
• ½ cup Light Brown Sugar, packed
• ¼ cup Granulated Sugar
• 1 Flax Egg (1½ tbsp Flax Meal mixed with 3 tbsp Holiday Nog MALK)
• ½ cup Holiday Nog MALK
• 1 tsp Apple Cider Vinegar
• 1 tbsp Vanilla Extract
• 2 cups All-Purpose Flour
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1 tsp Apple Pie Spice
• 1 tsp Sea Salt
• 1½ cups Granny Smith Apples, peeled, cored, diced

Crumble Topping

• 1 cup All-Purpose Flour
• ½ cup Light Brown Sugar, packed
• 1 tsp Apple Pie Spice
• ½ tsp Sea Salt
• ½ cup Vegan Butter, melted

Icing Glaze

• ½ cup Powdered Sugar
• 2 tbsp Holiday Nog MALK
• ½ tsp sea salt

1. Preheat oven to 375°F. Fill a 12 muffin baking tray with parchment paper liners. Use a small bowl to mix flax “egg” ingredients, set aside.
2. In a large mixing bowl, cream together vegan butter, brown sugar, and granulated sugar until light and fluffy.
3. Stir in the flax egg. Add vanilla, Holiday Nog MALK, and vinegar, then mix until smooth.
4. In a separate bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir, then add to the creamed mixture. Mix until just combined.
5. Next, fold in diced apples.
6. Evenly distribute the batter amongst the parchment liners.
7. Then, use a medium mixing bowl to make the crumble topping. Mix together flour, brown sugar, apple pie spice, and salt, then add the melted butter, and stir until just combined.
8. After, evenly distribute the crumble mixture over the muffins, and gently press down into the batter.
9. Transfer the muffin tray into the oven to bake for 25-30 minutes, or until the center passes the clean toothpick test.
10. When ready, remove from oven and allow the tray to cool for 5 minutes before transferring the muffins onto a cooling rack.
11. In the meantime, stir together the icing glaze, then drizzle over the muffin tops when cooled. Enjoy!

• 1 cup All-Purpose Flour
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1 tsp Apple Pie Spice
• ½ tsp Sea Salt
• 2 Flax Eggs (2 tbsp flax meal mixed with ⅓ cup water)
• 1 tsp Vanilla Extract
• ⅔ cup Pumpkin Puree
• 1 cup Unsweetened Almond MALK
• ⅓ cup Dairy-Free Vanilla Yogurt
• 2 tbsp Maple Syrup
• 2 tbsp Vegan Butter, melted

1. For the dry mixture, use a small mixing bowl to combine and sift flour, baking powder, baking soda, apple pie spice, and sea salt.
2. Use a medium mixing bowl to mix together flax eggs, vanilla, pumpkin puree, MALK, yogurt, maple syrup, and vegan butter. Whisk until combined, then add the dry mixture. Stir until just combined.
3. Next, bring a non-stick skillet to medium heat. Scoop 1/4 cup of batter per pancake, leaving 2 inches between each.
4. Cook for 2-3 minutes or until the edges of the pancake begin to brown, then flip and continue cooking 2-3 minutes or until done. Repeat with remaining batter.
5. After, serve alongside maple syrup, and enjoy!