Maple Apple Caramel Bread Pudding

This is a great way to use up stale bread.  You can make this in advance and let it soak overnight.  If you’re not into raisins, try cranberries, chopped walnuts, or pecan pieces.  If you don’t have butter infused olive oil, any mild, creamy single varietal extra virgin olive oil will do

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Olive Oil Cake

What I wanted to create in this olive oil cake recipe is a moist and delicate cake that really featured the flavor of the olive oil.  The combination of cake flour and almond flour create a light and airy cake with a moist and tender crumb.  The light addition of citrus and vanilla is just enough to enhance the flavor of the cake without overpowering the subtle fruity notes of the olive oil.

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Mango Bread

🥭We promised you mango recipes! Here is our version of an island favorite! Mango bread made with fresh mangoes, cinnamon, coconut, macadamia nuts, and our secret ingredient to make it super moist and delicious... our 100% pure, local macadamia nut oil💛which is great for baking-creating moist and delicious cakes and quick breads and is loaded with healthy monounsaturated fats, high in omega 3 and omega 6 fatty acids and antioxidants!

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Blood Orange Brownies

These brownies will spoil you forever. Don’t be put off by the name. The secret ingredient is Blood Orange Olive Oil! 

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Olive Oil Chocolate Chip Mac Nut Cookies

Recipe Courtesy of Sabrina Najarian - Health Coach Specializing in Integrative Nutrition

Olive oil Chocolate chip mac nut cookies:

1 cup butter olive oil, 1 Tablespoon vanilla extract, 3/4 cup coconut sugar, 1/2 cup pure maple syrup, 1 tsp sea salt, 1 large egg, 1 cup coconut flour, 1 cup almond flour, 1/2 tsp baking soda, 1 - 2 cups choc. chips, 1/2 cup crushed mac nuts or your favorite nut.  Can leave nuts out.    Directions: Preheat oven to 350 degrees.  Line cookie sheets with parchment paper. In a large mixing bowl add oil, vanilla, sugar, syrup, and salt.  Mix well till smooth. Add in egg and mix well.  Add in flours and baking soda. Incorporate well. Fold in choc. chips.  Roll small balls with your hands or I use a small scooper and place 2 inches apart.  Flatten less than half way down.  (Sometimes I don't and they come out just fine.)  Bake for 15-20 minutes or until edges are nicely browned and crispy.  Let them rest for 5 minutes on the cookie sheets than transfer to a cooling rack.

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Candied Dark Chocolate Balsamic Walnuts

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Recipe Courtesy of Sabrina Najarian - Health Coach Specializing in Integrative Nutrition

2 tsp butter olive oil or ghee, 1/2 cup coconut sugar, 2 Tablespoons balsamic vinegar, 1/2 tsp sea salt, 2 cups walnut halves Directions: Preheat oven to 350 degrees. Line baking pan with parchment paper. In a non-stick pan melt ghee or warm oil, add sugar, vinegar, salt and mix well. Pour walnuts into pan and coat well. Pour onto parchment lined pan and separate with fork. Bake for 15 or 20 minutes till a nice brown color. Remove from oven and cool. Optional: add a sprinkle of cayenne pepper when tossing for some heat.

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Cranberry Almond Date Delight


1 1/2 cup Roasted Almond

2/3 cup Dry Cranberry 

12 pitted Dates

1 Tablespoon Black Currant Balsamic 


Grind Almonds fine in a food processor.

Add Cranberries and grind further, add pitted Dates and grind till well combined.  Move the combined ingredients into a plastic bag along with a tablespoon balsamic vinegar and knead well till well mixed. 

Use plastic wrap to make small balls and candy wrap with waxed paper.  

Yield: 40-50 ½” balls

Vegan* Gluten Free*

Recipe Courtesy of Junko Geil

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Lemon Olive Oil Biscotti with Almonds

Try these lovely biscotti with your next coffee, tea or dip in chocolate for a special treat!

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Dark Chocolate Fondue with Blood Orange & Aged Balsamic


16 oz. dark chocolate chips or whole chocolate bars coarsely chopped

1 cup heavy cream

1/2 cup milk

2 Tbs. Blood Orange Olive Oil

1 Tbs. Fresh Orange Zest

1 teaspoon vanilla extract

Pinch kosher salt

2 tablespoons Dark Balsamic (Tangerine, Raspberry, Chocolate, Espresso or Traditional, etc...)

Cookies, Fruit, marshmallows or pound cake, for serving


Special equipment:  6-quart slow cooker or fondue pot

Heat a 6-quart slow cooker with insert on high until hot. Combine the chocolate, cream, milk, vanilla and salt and olive oil in the hot insert. Cover and cook on high for 30 minutes, then whisk the ingredients together and set on low. Whisk in the balsamic just before serving. 

Serve with cookies, cut up fruit, marshmallows or pound cake.

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Dark Chocolate Balsamic Tiramisu

Tiramisu, need we say more?

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