1. Soak the raisins in a small bowl with just enough hot water to cover them.
2. Preheat oven to 350° F. Grease a standard loaf pan with coconut oil and line the bottom with a piece of parchment that overhangs the two long sides to easily remove the bread from the pan once baked.
3. Add the flour, almond flour, oats, baking powder, pumpkin pie spice, and salt to a mixing bowl. Whisk well to combine and break up any clumps.
4. In another large mixing bowl, beat the eggs, then add the sugar and mix well. Stir in the applesauce and then slowly add the coconut oil while mixing. Mix until the liquids are well combined.
5. Thoroughly drain the raisins and pat them dry with a paper towel or a clean tea towel. Add them to the dry ingredients, stirring to coat and separate them.
6. Add half the liquid to the flour mixture, mix well. Add the remaining liquid and again mix well. Pour the batter into the prepared loaf pan, tapping the bottom on the counter several times to even out the batter and encourage air bubbles to rise to the top.
7. Bake for 60 to 65 minutes, or until the top is browned and a toothpick inserted into the center comes out clean.
8. Allow the bread to cool for 10-15 minutes in the pan before lifting it out by the parchment and allowing it to cool completely (you can cool it completely in the pan, but it will take longer). Enjoy toasted with Natural Grocers Brand Organic Plant-Based Buttery Spread or Extra Virgin Coconut Oil. Store any leftovers in an air-tight container on the counter for three days or the fridge for five days.

*Natural Grocers Brand Bulk ingredients are packaged in a plant that processes gluten.

1. Mix the peanut butter, almond flour, whey powder, maple syrup, and vanilla in a medium bowl to form a dough.
2. Line a baking sheet with parchment. Divide the dough into eight small segments. Roll each segment into a ball, flatten slightly and round the edges to form an egg shape, then place onto the parchment-lined baking sheet. Place in the refrigerator for 5 minutes while you make the chocolate dip.
3. Combine the chocolate chips and coconut oil in a small microwave-safe bowl and microwave for 30 seconds, stir, then microwave for 30 more seconds and stir again to melt. If necessary, continue microwaving in 10 seconds bursts until melted. Alternatively, you can melt the chips and oil in a double boiler.
4. Using a fork, dip each egg into the melted chocolate to completely coat and place back on the parchment. If adding any optional toppings, sprinkle them on now, while the chocolate is still soft, pressing slightly to help them adhere. When all the eggs are coated, place them back in the refrigerator for 10 minutes. Once the chocolate has set, candies can be served cold or at room temperature.