Honey Almond Cake by @baranbakery


1 cup almond flour 
1 cup gluten-free flour
1 tbsp arrowroot powder
2 tsp baking powder
1/4 tsp salt
1/4 cup unsalted grass-fed butter, room temperature
1 cup coconut sugar 
Zest of 1 small lemon 
4 large eggs, room temperature 
1 tsp almond extract
1 tsp vanilla extract

1 14oz can coconut cream (chilled)
2 tbsp honey
Handful of berries 
Lemon zest 
1/4 cup Purely Elizabeth Honey Almond Probiotic Granola 


  • Preheat oven to 350 degrees; grease and line a 9-inch pan 
  • In a medium bowl, whisk together almond flour, gluten-free flour, arrowroot powder, baking powder and salt; set aside
  • In a large bowl, use an electric mixer to cream together the butter and sugar; add lemon zest, almond extract and vanilla extract and beat until smooth 
  • Add the eggs one at a time, beating until each egg is fully combined 
  • Add the dry ingredients and beat the batter just until the dry ingredients are fully combined
  • Pour into prepared pan and bake for 20 minutes 
  • Once the cake has cooled, scoop hardened coconut cream into a mixing bowl and leaving any clear liquid behind. Whip with a hand mixer or stand mixer until light peaks form. Add the honey and mix until combined. Place cream on top of the cooled cake and top with zest, berries, and Purely Elizabeth Honey Almond Probiotic Granola.
Honey Almond Toast by @baranbakery


Bread, sliced
Goat cheese (sub for ricotta or dairy-free cream cheese) 
Blend of dried basil, rosemary, thyme
Micro Greens
Purely Elizabeth Honey Almond Probiotic Granola

Slice bread (optional: toast), spread desired cheese/spread, top with remaining toppings and garnishes- serve! 

Honey Blackberry Cheesecake Bars by @feastingonfruit


1 bag of Purely Elizabeth Honey Almond Probiotic Granola 
1/3 cup coconut oil 
1 1/2 cup soaked raw cashews (3 hrs) 
1/3 cup honey  
1/3 cup coconut oil 
1 tbsp vanilla extract 
juice from 1 lemon 
Blackberry Swirl:
1 cup blackberries
1/4 cup coconut sugar (or maple syrup?) 
2 to 3 Tablespoons water

Prepare the curst by pulsing granola and coconut oil in a food processor until it reaches a crumbly consistency. Spread and press firmly down in a 8x8 pan covered in parchment paper and place in the freezer while you prepare the blackberry and cheesecake filling. For the blackberry sauce combine the blackberries, sugar, and water in a small saucepan over medium heat. Cook for 5 to 7 minutes, stirring occasionally. Break down the blackberries with the back of your spoon until it reaches a thicker consistency. Prepare the cheesecake by adding all cheesecake ingredients into a high speed blender, and  blend until smooth. Pour cheesecake mix over the crust. 

Next, add spoonfuls of the blackberry filling on top of the cheesecake filling. Swirl the blackberry sauce into the cheesecake using a knife to get the marble effect. Place in the freezer for at least 2 hours before cutting.

Place in the freezer for a couple of hours. Garnish with blackberries and small lemon wedge