PAGE RECIPE - Enjoy Life Foods | Allergy-Friendly … BREAKFAST BISCUITS SEED AND FRUIT BREAKFAST BITES CHERRY COFFEE CAKE BRAID BUTTERNUT SQUASH PIZZA GRILLED VEGETABLE FLATBREADS

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 free-from gluten and 14 common food allergens including: wheat, peanuts, tree nuts, egg, dairy, casein, soy, sesame, sulfites, lupin, mustard, fish, shellfish and crustaceans.

INDEXPAGE RECIPE

1COCOA LOCO BREAKFAST PARFAITOVERNIGHT CHIA PUDDINGROASTED STRAWBERRY MUFFINSMAPLE BACON MUFFINSCHOCO. CHIP COOKIE WAFFLESCOOKIES AND CREME WAFFLESSWEET OR SAVORY CREPESCHOCO. SWIRL BREAKFAST BISCUITSSEED AND FRUIT BREAKFAST BITESCHERRY COFFEE CAKE BRAID

BUTTERNUT SQUASH PIZZAGRILLED VEGETABLE FLATBREADS THAI CHILI CHICKEN LETTUCE WRAPSBLACK BEAN CILANTRO BURGERS

ZUCCHINI SQUARESDARK CHOCO. COVERED PLENTILSROCKY ROAD SNACK MIXNO-TELLA SUNFLOWER SEED SPREADSEED AND FRUIT CRACKERSCLASSIC CRACKERS

BAKING CHOCO. MELTING INSTR.CRUNCHY BROWNIE BITESBROOKIESSUNFLOWER SEED BUTTER COOKIESMINI ‘NANA BITESDOUBLE CHOCO. BROWNIE POPSCHOCO. GRAHAM SUNFLOWER BARSPUMPKIN PIE BARSBANANA BREAD CINNAMON MINI DOUGHNUTSSOFT AND CAKEY CHOCO. CHIP COOKIESTHIN AND CRUNCY CHOCO. CHIP COOKIES

BREAKFAST

ENTREES

SNACKS

DESSERTS

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11

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16

COCOA LOCOBREAKFAST PARFAIT

INGREDIENTSSunflower 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. saltToppings:• Fresh fruit• 1/4 C. strawberry jam• 1 T. sugar• 1 box (5 bars) Enjoy

Life Foods Cocoa Loco Chewy Bars

DIRECTIONS1. 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.

OVERNIGHTCHIA PUDDING

INGREDIENTS• 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

DIRECTIONS1. 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 FOR MORE VISIT ENJOYLIFEFOODS.COM/RECIPES1

Makes 4 parfaits

Makes 1 serving

ROASTEDSTRAWBERRY MUFFINS

INGREDIENTS• 1 1/2 lbs. strawberries,

hulled and quartered• 3 T. granulated sugar• 1 box Enjoy Life Foods

Muffin Mix

DIRECTIONS1. 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 20-25 minutes until lightly

golden brown.

MAPLE BACON MUFFINS

INGREDIENTS• 1/2 C. pure maple syrup

or agave nectar• 1 package bacon• 1 box Enjoy Life Foods

Muffin Mix• 1 C. plus 2 t. water• 1/4 C. flavorless oil• 1 C. sifted powdered

sugar

DIRECTIONS1. 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 20-25 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!


Makes 12 muffins

Makes 10 muffins

CHOCOLATE CHIPCOOKIE WAFFLES

INGREDIENTS• 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.

DIRECTIONS1. 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

INGREDIENTSHot 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 starchWaffles & 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

DIRECTIONS1. 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.


Makes 3 full-sized waffles

Makes 4 sundaes

`

SWEET OR SAVORYCREPES

INGREDIENTS• 1 box Enjoy Life Foods

Pancake + Waffle Mix• 4 1/2 C. water• 2 T. + 1 t. oil• 2 T. granulated sugar• Oil for greasing the panSweet crepe filling ideas: • Sunflower seed butter,

raspberries, Enjoy Life Foods Dark Chocolate Morsels

Savory crepe filling ideas: • Sauteed asparagus,

mushrooms, crumbled sausage, spinach, tomatoes

DIRECTIONS1. 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 SWIRLBREAKFAST BISCUITS

INGREDIENTS• 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


DIRECTIONS1. 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.


Makes 22-24 crepes

Makes 8 biscuits

SEED AND FRUITBREAKFAST BITES

INGREDIENTS• 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

DIRECTIONS1. 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


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

DIRECTIONS1. 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.


Makes 20 bites

Makes 2 coffee braids

BUTTERNUT SQUASHPIZZA

INGREDIENTS• 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:• 1 box Enjoy Life Foods

Pizza Crust Mix• 1 1/2 C. broccoli• 1/2 C. red onion• Pinch sea salt & pepper• 1 t. dried oregano

DIRECTIONS1. 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 15-20 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 VEGETABLEFLATBREADS


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

DIRECTIONS1. 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!

FOR MORE VISIT ENJOYLIFEFOODS.COM/RECIPES6entrees

Makes 2 medium pizzas

Makes 2 large flatbreads

THAI CHILI CHICKENLETTUCE WRAPS

INGREDIENTS• 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 allergy-friendly sweet and sour sauce

DIRECTIONS1. 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 BEANCILANTRO BURGERS

INGREDIENTS• 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

DIRECTIONS1. 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!

FOR MORE VISIT ENJOYLIFEFOODS.COM/RECIPES7entrees

Makes 8 lettuce wraps

Makes 4 burgers

ZUCCHINISQUARES

INGREDIENTS• 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


DIRECTIONS1. 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 15-20 minutes until a toothpick inserted into the center of the cake comes out clean.

7. Cool in pan, cut into squares and enjoy!

DARK CHOCOLATECOVERED PLENTILS

INGREDIENTS• 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

DIRECTIONS1. 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.

FOR MORE VISIT ENJOYLIFEFOODS.COM/RECIPES8snacks

Makes 1 9x9” pan

Makes 1 4oz. bag of Plentils

ROCKY ROADSNACK MIX

INGREDIENTS• 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

DIRECTIONS1. 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 SEEDCHOCOLATE SPREAD

INGREDIENTS• 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)

DIRECTIONS1. 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!


Makes 1 large baking sheet

Makes 2 cups

SEED AND FRUIT CRACKERS

INGREDIENTS• 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

DIRECTIONS1. 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.

CLASSICCRACKERS

INGREDIENTS• 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

DIRECTIONS1. 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˚F5. 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 14-16 minutes until lightly golden brown. Serve!


Makes 40 crackers

Makes 32 crackers

BAKING CHOCOLATEMELTING INSTRUCTIONS

INGREDIENTS• 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

DIRECTIONS1. 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 20 – 30 second intervals, stirring after each interval until melted and smooth. Don’t overheat your Baking Chocolate.

4. Use as desired.

CRUNCHY CHOCOLATE BROWNIE BITES


Brownie Mix• ¾ C. water + 2 T. oil• 8 Enjoy Life Foods

boomCHOCOboom Rice Milk Crunch Bars

• 2 t. oil

DIRECTIONS1. 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 35-40 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.

FOR MORE VISIT ENJOYLIFEFOODS.COM/RECIPES11desserts

Makes 42 bites

BROOKIES(BROWNIE + COOKIE)

INGREDIENTSBrownies:• 1 box Enjoy Life Foods

Brownie Mix• 3/4 C. cold water• 2 T. oilChocolate 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

DIRECTIONS1. 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 28-33 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 SUNFLOWERSEED BUTTER COOKIES

INGREDIENTS• 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

DIRECTIONS1. 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


Makes 16 brookies

Makes 36-40 mini cookies

MINI‘NANA BITES

INGREDIENTS• 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

DIRECTIONS1. 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 CHOCOLATEBROWNIE POPS


Brownie Mix• 1 C. Enjoy Life Foods

Semi-Sweet Mini Chips• 1 T. oil• 15-18 sucker craft sticks

DIRECTIONS1. 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.


Makes 16 bites

Makes 15-18 pops

CHOCOLATE GRAHAMSUNFLOWER SEED BUTTER BARS

INGREDIENTS• 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


DIRECTIONS1. 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

INGREDIENTSCrust• 1 box Enjoy Life

Crunchy Sugar Crisp Cookies

• ¼ t. ground cinnamon• ¼ C. confectioners

sugar, sifted• 4 T. oilPumpkin 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

DIRECTIONS1. 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.


Makes 16 bars

Makes 16 bars

BANANABREAD

INGREDIENTS• 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


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 MINIDOUGHNUTS


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 + 2-3 T. water

DIRECTIONS1. 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.


Makes 1 loaf

Makes 24 mini doughnuts

SOFT AND CAKEYCHOCOLATE CHIP COOKIES

INGREDIENTS• 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

DIRECTIONS1. 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 CRUNCHYCHOCOLATE CHIP COOKIES

INGREDIENTS• 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


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.


Makes 10 cookies

Makes 15 cookies

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