Savory Chive and Cheddar Scones with Tomato Bacon Jam 
grain-free // gluten-free

Ingredients
For the scones:
1/4 cup canned coconut milk
1 tsp apple cider vinegar
1 package Purely Elizabeth Grain-Free Bread + Muffin Mix
1/2 tsp baking soda
1/4 cup coconut oil
1 egg
1/3 cup cheddar cheese (omit or use vegan cheddar for a dairy-free recipe)
3 tbsp chopped chives
For the tomato bacon jam:
4 slices bacon
8 ripe roma tomatoes
2 tbsp apple cider vinegar
3 tbsp coconut sugar
1/2 tsp salt

Directions
To make jam:
1. Place a skillet over medium-high heat. Fry bacon for 3-4 minutes on each side, or until crisp, but not overcooked. Remove to a paper towel and chop into pieces.
2. Add tomatoes, vinegar, coconut sugar, chopped bacon, and salt to the skillet and bring to a boil, then reduce heat to a low simmer for 15 minutes, or until thick. Remove from heat and allow to cool (the jam will continue to thicken.) Store in a covered jar in the fridge for 1-2 weeks.

To make scones:
1. Pour apple cider vinegar into coconut milk and set aside.
2. Stir together bread mix and baking soda in a large bowl. Use a fork or pastry cutter to cut the coconut oil into the flour until the mixture is crumbly. Stir in egg until well combined, then stir in the coconut milk. Fold in cheese and chives.
3. Preheat oven to 350 F and line a baking sheet with parchment paper. Use a ¼ cup measuring cup to scoop the batter onto the baking sheet into 8 biscuits. Use wet fingertips to smooth the batter into 8 biscuit shapes. Bake 20-22 minutes or until lightly golden. The edges will be crisp, but the inside of the scone should still be soft. Serve with jam and enjoy! 

Knock Off Samoa Girl Scout Cookies 
gluten-free // vegan

Ingredients
Granola Shortbread Cookies:
1 cup (120g) gluten-free oat flour (sub with brown rice flour)
2 cups (200g) Purely Elizabeth Chocolate Sea Salt Granola
1/4 cup (30g) tapioca flour
1/3 cup (50g) coconut sugar
2 tbsp (50g) maple syrup
1 tsp baking powder
1 egg
Coconut Caramel Layer:
⅔ cup coconut sugar
1 can coconut cream
¼ tsp sea salt
2 ½ cups unsweetened coconut flakes
Chocolate Glaze
8 oz stevia sweetened dairy-free chocolate (sub with semi sweet chocolate)
1 tbsp coconut oil

Directions
Cookies:
1. Preheat the oven to 300F and prepare 2 cookie sheets with parchment paper.
2. In a food processor add 200 grams of Chocolate Sea Salt Granola. Process until finely ground.
3. In a bowl mix all dry ingredients including the ground Granola. In a small separate bowl whisk the egg with maple syrup.
3. Add to dry ingredients and combine into a sticky dough with your hands. If too sticky add tapioca flour.
4. On a floured surface roll out dough to ⅛ inch thickness. Cut out cookies with a round linzer cookie cutter or a donut cutter and place on the cookie sheet. Bake for about 10 minutes in the oven.
5. Take cookies out of the oven and let them cool down for about 15 minutes. Repeat the process until the dough is gone.

Coconut Caramel Layer:
1. Combine coconut sugar and coconut cream in a small saucepan and bring to a simmer.
2. Reduce heat and keep simmering over low heat for about 30-40 minutes stirring every few minutes until it thickened.
3. Let the caramel sauce cool and add salt. Set aside and it will thicken even more while cooling.
4. Spread coconut flakes evenly onto a lined baking sheet and bake for about 8-10 minutes at 325 degrees Fahrenheit, stirring every few minutes to ensure even toasting. Set aside to cool.
5. Stir coconut flakes into the cooled caramel.
6. Assemble Samoa cookies by adding 1-2 tbsp of caramel coconut mixture onto each
cookie ring. With a spoon or your fingers spread onto the cookie evenly.
7. Place cookies in the freezer for about 20-30 minutes.
8. Take cookies out of the freezer and dip into melted chocolate. Drizzle some additional chocolate on top and sprinkle with flaked sea salt. Enjoy!
9. Store leftovers in an airtight container in the fridge for about 5-7 days. 

Grain-Free Everything Bagel Bombs
grain-free // gluten-free

Ingredients
Dough:
1 pouch Purely Elizabeth Grain-Free Bread + Muffin Mix
1 egg
1/2 cup greek yogurt (dairy or nondairy)
2 tbsp oil
Filling:
4 oz cream cheese
1/4 cup salt
1/8 tsp black pepper
1-2 tbsp chopped chives
1 egg, whisked (for the egg wash)

Directions
1. Mix together filling ingredients. Plop teaspoon sized dollops on a plate lined with wax paper and freeze.
2. Whisk together egg, yogurt, and oil. Add bread + muffin mix, and mix to a thick dough.
3. Scoop out 3-4 tablespoons of dough, shape into a flat circle, top with a cream cheese dollop and wrap the dough around to form a ball. Repeat (makes 8-9)
4. Arrange on a baking sheet lined with parchment paper. Brush with egg wash, sprinkle with everything bagel seasoning.
5. Bake for 15 minutes at 425F.
6. Broil for 2-3 minutes at the end to brown them if desired. Cool for 10-15 minutes, then eat.

Jalapeño Cornbread Muffins
gluten-free // dairy-free

Ingredients
1/2 cup almond milk
1 tbsp apple cider vinegar
3 eggs
1/3 cup olive oil, melted coconut oil, or butter
1/3 cup maple syrup
1 pouch Purely Elizabeth Grain-Free Bread + Muffin Mix + Collagen
1 1/4 cup yellow cornmeal, preferably stoneground
1/4 tsp baking powder
1/4 tsp baking soda
Optional:
1/4 cup diced jalapeños
3 eggs
1/3 cup olive oil, melted coconut oil, or butter

Directions
Preheat the oven to 350ºF. Line two 6-count muffin pans with muffin liners or spray with coconut oil.
In a small bowl or measuring bowl, combine almond milk and apple cider vinegar. Let sit for 10-15 minutes. This will act as your 'buttermilk'.
Whisk together the eggs, oil, maple syrup and almond milk/apple cider vinegar mixture. Add full pouch of dry mix, cornmeal and baking powder to the wet ingredients and mix until incorporated. Optional, fold in jalapeños.
Evenly distribute batter across muffin tins.
Bake for 15-25 minutes or until tooth pick inserted in center comes out clean.