Ingredients:

• 2 medium zucchinis, grated
• ½ teaspoon salt
• 2 eggs
• ½ cup almond flour (or chickpea flour for nut-free option)
• 2 tablespoons tapioca
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Ingredients:

• 1 ½ cups gluten-free all-purpose flour (with xanthan gum)
• ½ cup almond flour (for moisture)
• 1 tsp baking soda
• ½ tsp baking powder
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Crust Ingredients:

• 1 ½ cups almond flour
• ¼ cup coconut oil, melted
• 2 tbsp maple syrup
• 1 tsp cinnamon
• ¼ tsp salt

Carrot Cake Layer:

• 1 cup
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Ingredients:

• 1 cup gluten-free rolled oats
• ¾ cup almond flour (or oat flour for nut-free)
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp baking soda
• ¼ tsp
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Ingredients:

• 1 ½ cups pitted Medjool dates (about 12-15)
• 1 cup walnuts
• ½ cup gluten-free rolled oats
• ¼ cup unsweetened cocoa powder
• ¼ teaspoon
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Ingredients

For the Filling:

• 4 cups fresh or frozen raspberries
• ¼ cup maple syrup or honey
• 2 tbsp cornstarch or arrowroot powder
• 1 tsp vanilla
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Ingredients

For the Apple Filling:

• 6 medium apples (e.g., Granny Smith, Honeycrisp, or Fuji), peeled, cored, and sliced
• 2 tbsp coconut sugar or b
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Ingredients

Wet Ingredients:

• 3 ripe bananas (mashed)
• 2 large eggs
• 1/3 cup coconut oil (melted) or any neutral oil
• 1/3 cup maple syrup or honey
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Ingredients:

• 2 cups (200g) almond flour (finely ground almonds)
• 1/2 cup (100g) granulated sugar or coconut sugar
• 1/4 teaspoon salt
• 1/2 teaspoon
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