1 cup quinoa flour                       1 cup almonds, crushed into powder

1/4 cup granulated sugar             1/2 cup dark chocolate chunks

1 tsp vanilla extract                     2 eggs, whisked

1/2 tsp cinnamon                        1/2 tsp salt

1/2 tsp baking powder                 2 tbsp grape seed oil or olive oil


Preheat oven to 325 F.   

In a large bowl, whisk together quinoa flour, sugar, pulverized almonds, baking soda, cinnamon and salt.

Add oil, eggs and vanilla extract

Start adding milk and mix with clean hands until a dough forms.  You may not need not all the milk. If dough gets a little sticky, add a little more quinoa flour.

Mix in the chocolate chunks

Shape into 1 inch balls and place on a parchment paper lined cookie sheet.

Bake on the middle rack for 12-14 minutes  until golden brown

Let cool on cookie sheet.  Can be kept in an airtight container for up to 3 days or frozen




2 organic small beets                                      2 broccoli stalks         1/4 piece of a small purple cabbage

1 organic romaine lettuce                               handful of parsley

1 baby bok choy                                             half bunch of organic dandelion greens


Juice all the above.   Yields about 12 oz



1 whole ripe mango and a half                 1 tsp pure vanilla essence

1 1/2 cups Oatmilk yogurt                         1 tbsp maple syrup (optional)   

1/4 tsp cinnamon                                        1/4 nutmeg


Blend all the above in a high power blender.   Pour into a dessert cup, top with granola, Enjoy!



1 cup quinoa flower         1 cup almond flour    2/3 cup plain cashew kefir

1 tbsp chia seeds              1/3 cup ghee        1tbsp raw honey

  1 tsp aluminum free baking powder       1/2 tsp salt

Preheat over to 400 F and line a baking sheet with parchment paper.  Stir together chia seeds and kefir in a small bowl and set aside to "bloom" chia seeds for 10 mins

Combine dry ingredients in a medium mixing bowl.  Add ghee and use hands or pastry cutter to mix. Mixture should be grainy and coarse.  Gradually fold in kefir mixture using a spatula until thoroughly combine until moist.  Transfer mixture to the refrigerator for 10 mins to chill.  Scoop 1/4 cup mounds of dough onto a baking sheet 2 inches apart. Bake for 14-16 minutes.  Cool biscuits on baking sheet for 10 mins.


4 medium sweet potatoes or yams (3 cups of puree)            1/4 cup extra virgin olive oil

2 tbsp water           1/2 tsp sea salt    1/2 tsp ground cinnamon

How to make

1. Preheat oven to 375 F

2. Wash sweet potatoes and prick each one with a fork all over.  Place on baking sheet and roast for approx. 1 hr until tender.  Let cool for 15 mins. Slice sweet potatoes in half and scoop out flesh into a bowl mashing it well.   Combine mashed sweet potato flesh, olive oil, water, salt and ground cinnamon in a high speed blender.   Blend well for a few mins. until you get a smooth and creamy consistency.                         

Both recipes are from Magdalene Wazelaki ( Hormone Balance)





Egg Nog Bread Pudding(2 versions)


Gluten Free                                                                               Regular

1 Gluten Free Multi Grain loaf                                              1 loaf brioche or challah bread

½ cup dried apricots

½ cup dried cranberries

½ cup golden raisins

3 cups eggnog

4 large eggs

½ tsp cinnamon, ½ tsp ground nutmeg, 1tsp vanilla extract, ½ tsp almond extract, 1/8 tsp salt

Step 1 – Preheat oven to 350 F . Cut the bread into ¾ in cubes and arrange in a single layer on a rimmed  baking sheet.  Bake 8-10 mins, until slightly dry but not browned, stirring  once halfway through. Let cool

Step 2 Meanwhile, finely chop apricots, cranberries and raisins.  In a large bowl, whisk eggnog, eggs, cinnamon, nutmeg, vanilla extract, almond extract and salt until smooth.

Step 3 In a 3qt baking dish, toss the bread cubes, and dried fruit to combine, reserving a handful of dried fruit. Pour the eggnog mixture over bread. 

Step 4  With hands or spatula, gently press bread down to soak in custard.  Sprinkle reserved dried fruit on top.  Cover dish tightly with foil and refrigerate overnight.

Step 5 Preheat oven to 375 F.  Bake bread pudding covered 20 min.  Remove foil and bake another 10-20 min., until custard is set and the top is golden brown. Let cool slightly and serve warm

Add the magic: Swap in fruit-studded panettone for the brioche .



Medi-Share Affordable, Biblical Healthcare Juice Plus+ Ionizer Research
© 2014 - 2020 Wonderfully Whole - All Rights Reserved.