Share your inspiration!

Throughout the years, our customers have often told us of the many ways they enjoy Boardwalk Beans™ coffee and Flower of Life Tea™. We'd love for you to share you favorite recipes with us and others in our community. Submit your best-loved recipes, photos, and videos to and we'll add them here for others to find their inspiration! 


MycoSpectrum™ Oatmeal Spice Cookies

Make this easy oatmeal cookie recipe with your own add-ins! Yield: 72 teaspoon-size, 36 tablespoon-size, 24 cookie scoop-size, or 18 1/4-cup-size cookies.

1 ¼ cup butter (unsalted)
1 cup packed light brown sugar
½ cup granulated sugar
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground all spice
½ teaspoon ground ginger
4 tablespoons MycoSpectrum™ Original or MycoSpectrum™ with Cacao
½ teaspoon salt
2 eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
3 cups regular or quick rolled oats
1 cup of 1/3 cup of 3 of your desired add-ins, such as raisins, semisweet or milk chocolate pieces, dried tart red cherries, dried cranberries, walnuts, coconut flakes, etc.

Step 1- Preheat oven to 350°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking soda, spices, MycoSpectrum™, and salt. Beat until combined, scraping sides of bowl. Beat in eggs and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and the oats. If using, add desired add-in.

Step 2- Drop dough by rounded teaspoons or tablespoons, or by a 1/4-cup measure or cookie scoop, 2 to 3 inches apart onto non-greased cookie sheets or sheets lined with parchment paper. Bake for 8 to 10 minutes for rounded teaspoons or tablespoons or 12 to 14 minutes for 1/4-cup or cookie-scoop portions or until lightly browned and centers appear set. Cool on cookie sheets for 2 minutes. Remove and cool completely on wire racks.


MycoSpectrum™ Biscotti

These are a protein-packed, delicious way to enjoy MycoSpectrum™! We have also made this as a Vegan version, substituting egg with 1/2 mashed avocado and increasing non-dairy milk to 1/2 C. Almond flour may be substituted 1:1 for wheat flour.

Preheat oven to 400°

In a large bowl, mix-
2 1/4 C Almond flour
3/4 C Soy flour
1/4 C Dry chia seeds, pre-soaked for at least 20 min 
1/4 C MycoSpectrum with Cacao
2 tsp Cinnamon
1/4 tsp Salt

Combine-MycoSpectrum™ Biscotti
1 Egg, beaten
4 oz Mascarpone 
1/4 C Choice of dairy or nondairy milk 
1/4 C Maple syrup
2 tsp Vanilla extract

Stir in (Suggestion- can be substituted based upon preference and availability of ingredients) 
1/4 C Raw pepitas
1/4 C Dried blueberries
Mixture will be dry-ish, evenly spread it out on a clean cookie sheet or parchment and form into some quadrilateral shape, moisten hands or spatula to spread with ease.

Place in the oven until nice and golden brown, while warm, cut into 1”-1 1/2” long by 1” wide, by about 1/2"-3/4" thick rectangles (lots of geometry here, kids). At this point, you can put them back in the oven to crisp the edges a little bit more, or leave out and toast individually as you eat them. 

Yields approximately 16 MycoSpectrum™ Biscotti.