3 or 4 ripe bananas, mashed
1/3 cup melted budter
3/4 cup sugar
1 egg
2 tsp. vanilla
1 tsp. baking soda
Pinch of salt
1 1/2 cup flour
1/4 cup chopped nuts, optional

Preheat oven to 350°.

Mix budter and mashed bananas. Add sugar, egg, and vanilla. Add baking soda, salt, flour, and mix well.

Line muffin tin with parchment cups, fill about 1/2 way. Sprinkle chopped nuts on top. Bake for 25–30 mins.

Store in an airtight container, or freeze individually for longer storage.

3/4 cup nut butter (almond/cashew/peanut/sunflower/etc)
1/4 cup infused honey**
1/2 cup honey**
1 1/2 cups roasted raw nuts and/or seeds (almonds, pecans, walnuts, cashews, peanuts, sunflower seeds, sesame seeds, pumpkin seeds — use your favourites in any combination)
1 cup dried fruit (cherries, cranberries, blueberries, apricots, pineapple, raisins, goji berries — use your favourites in any combination)
4 cups gluten free rice krispie cereal
1/8 tsp. salt
2 tsp. pure vanilla extract

Line a large baking sheet with parchment paper. Place nuts/roasted seeds and dried fruits in the bowl of a food processor. Pulse several times, just until the mixture is coarsely ground.

In a large saucepan, melt nut butter with honey over medium-low heat. Stir and watch carefully to prevent scorching. When the mixture is smooth and bubbling, cook for about 1 minute. Remove from heat. Add salt and vanilla and stir to combine.

Use a large spatula to stir in nuts, dried fruit, and cereal. Stir until all ingredients are coated. Scrape mixture onto the prepared baking sheet and spread evenly. Place a large piece of waxed paper over the mixture and use a rolling pin to smooth the top.

Leave covered with wax paper, and refrigerate for about 2 hours before cutting into whatever size bars you prefer. Wrap bars in waxed paper and store in a covered container in the refrigerator.

1/4 cup infused honey
1 tsp cinnamon
2 tsp. pure vanilla extract
1/4 tsp. salt
1 cup quick cook/instant oats
1/2 cup unsweetened coconut flakes
3/4 cup chopped dried cherries (**or** raisins, miniature chocolate chips, etc)
1/2 cup creamy nut butter (almond, peanut, cashew, sunflower, etc)

Mix honey, cinnamon, vanilla, salt and 3 tbsp. hot water in a medium bowl until smooth. Add oats and coconut — let sit 10 minutes. Mix cherries and nut butter in, stir until combined.

Measure level tablespoons and roll into balls. Transfer to baking sheet. Refrigerate at least 30 minutes.

**Bites can be stored for up to 10 days in the refrigerator.
***Store in airtight container and freeze up to 3 months.

1/2 cup oats (cannot use quick or instant oats — they will turn to mush, but any other is nice!)
1/2 tbsp. chia seeds
1/2 tbsp. hemp hearts
1/2 tbsp. flax seeds

1/2 cup milk
1/2 tbsp. infused honey
1 tsp. pure vanilla extract

Mix dry ingredients and put them in your preferred jar. I like to follow this ratio, but make a large batch of dry ingredients all at once. That way I just have to scoop a portion at a time from my canister to jar and set in the fridge overnight as I please.

Mix milk, honey and vanilla in a separate bowl until the honey dissolves completely. Add liquid ingredients to dry ingredients, seal, and place in the fridge overnight.

These are delicious as is, or topped with additional ingredients to make for a tasty treat or a full meal deal.