Add ALIVE Root Beer Float a large glass. Top with vanilla ice cream. Enjoy!

Place kombucha, coconut crème, coconut oil, vanilla and lemon juice in a small bowl. Whisk until combined. Set Aside. In a large bowl, add flours, baking powder, salt, cardamom, and coconut palm sugar. Mix together. Add liquid ingredients to dry mixture. Stir until combined. Pour batter into a greased doughnut pan about half full. You could also pipe in with a pastry bag. Bake at 350 degrees for 15 minutes. Remove and set aside. Mix pumpkin pie spice and turbinado sugar together and place in a shallow pan. Dip cooled doughnut in melted butter then dust with sugar on both sides. Enjoy!

Preheat the oven to 350 degrees. Spray a loaf pan with cooking spray or brush with coconut oil. In the bowl of a standing mixer, combine all of the dry ingredients. Add the applesauce, oil, coconut milk, kombucha, and vanilla then whisk until well combined. Gently fold in the apples and transfer the batter to the prepared loaf pan, spreading it evenly into the pan. Bake the loaf for 60 minutes at 350 degrees. Remove the loaf from the oven and then let cool before sprinkling with powdered sugar. Slice and serve. Store in an airtight container at room temperature.

Add in the cranberries, maple syrup, kombucha, and water to a small saucepot and bring to a boil. Once boiling, reduce to low heat and simmer for 10 minutes, uncovered. Once the desired thickness is reached, remove from heat and stir in the orange juice, zest, and salt. Garnish with a whole cinnamon stick and orange zest.

Add kombucha to glass. Top with a scoop or two of ice cream. Serve!

Add ingredients to a small saucepan. Heat until warm. Add to a mug and top with non-dairy whipped topping.