1. In a saucepan over medium heat, stir together maple syrup, cranberry sauce, and orange zest until mixture is well combined and heated through. Set aside.
2. Adjust oven rack to middle position. Preheat oven to 350°. Grease a 13x9-inch baking dish.
3. Whisk eggnog, eggs, vanilla, and salt together until well combined. Set mixture aside.
4. Place 6 of the bread slices in an even layer on bottom of greased dish. You may need to trim bread so slices will fit in a single layer. Brush slices with 2 tablespoons of the melted butter. Sprinkle ¹⁄₄ cup of the almonds over bread slices.
5. Place 6 more of the bread slices over first layer of bread. Brush slices with 2 tablespoons of the melted butter. Sprinkle ¹⁄₄ cup of the almonds over bread slices.
6. Place final 6 slices bread over second layer of bread. Brush slices with remaining 2 tablespoons of melted butter.
7. Pour eggnog mixture over layers of bread, making sure all bread is submerged in liquid. Sprinkle last ¹⁄₄ cup of almonds over.
8. Bake on middle rack of oven for 30 minutes, until mixture is golden brown and bubbling around edges. Serve with cranberry-maple syrup.

1. ‎In a medium bowl, preferably one with a pour spout, whisk together soy milk, lemon zest and juice, vanilla, and honey until well combined.

2. Add chia seeds and whisk to combine thoroughly. Pour mixture into two airtight 6-ounce jars, cover, and refrigerate for at least 6 hours or up to overnight.

3. Once pudding is done chilling, top each jar with half of the blueberries and enjoy.

1. Whisk together flour, baking powder, baking soda, and salt in a large bowl.
2. In a medium bowl, whisk together yogurt, milk, eggs, and oil.
3. Whisk wet ingredients into flour mixture until just combined. (Batter will be a bit lumpy.)
4. Heat a large nonstick pan over medium-low heat. Spray pan with nonstick cooking spray or add a small amount of oil to pan. Pour about ½ cup batter onto pan for each pancake. Cook each side for about 2 minutes. Flip and cook remaining side for an additional 2 minutes. Repeat process until all batter is cooked.

1. Place rice, milk, and nutmeg in medium saucepan.
2. Bring to boil, stirring frequently.
3. Cover pan and reduce heat to low. Simmer for approximately 45 minutes.
4. Top with chopped nuts, ground flaxseed, and apple.

1. Preheat oven to 375°. Grease the cups of a 12-cup muffin pan with the 2 teaspoons of coconut oil.
2. Whisk flours, baking powder, baking soda, spices, and salt together in a large bowl.
3. Whisk together eggs, maple syrup, melted coconut oil, and vanilla in a medium bowl until mixture is combined and smooth. Whisk maple syrup mixture into flour mixture until just combined. Gently stir in carrots, raisins, and walnuts.
4. Fill each cup of muffin pan with approximately ¹⁄₄ cup batter. Bake for 15 to 18 minutes, until a cake tester comes out clean when inserted in center of a muffin.
5. Let muffins cool for 10 minutes in pan. Remove muffins and transfer them to a wire rack to cool completely.