For the spice blend (this is relatively flexible - if you don't have a couple of the spices on hand just work with what you've got):

• 2 tsp ground cumin
• 2 tsp chili powder
• pinch cayenne pepper
• 1/4 tsp paprika
• 1/2 tsp oregano
• 1/4 tsp garlic powder
• 1/4 tsp pepper
• 1/2 tsp salt
• pinch cinnamon
• 1 tsp lime juice
• 1 tsp soy sauce (optional - omit if you're avoiding soy)

For the carnitas:

• 1 Tbsp cooking oil (Canola or something neutral)
• 1 small onion, diced
• 2 clove garlic, crushed
• Homemade spice blend (see above)
• 1 20 oz can of Jackfruit in brine, drained
• 1 Tbsp maple syrup

Dry Ingredients:

• 1 1/4 cups sorghum flour
• 3/4 cup brown rice flour
• 1/4 cup potato starch (arrowroot would also work)
• 1/4 cup tapioca starch (tapioca starch and tapioca flour are the same thing)
• 4 tsp baking powder
• 3/4 tsp salt

Wet Ingredients:

• 1 14 oz can full fat coconut milk, chilled
• About 2 cups non-dairy milk
• 3 Tbsp safflower, grapeseed, or other neutral oil
• 1 Tbsp maple syrup (or agave nectar)
• 1 tsp vanilla
• 1 Tbsp ground flax seed (I know this isn't "wet" but it gets mixed in with the wet ingredients)

Salad

• 1 Banana, Sliced
• 1 Apples, diced
• 1 Orange, sliced
• 1/2 Cup of fresh pitted cherries
• 1/2 Cup of shredded, unsweetened, dried coconut
• 1/4 Cup of dried, unsweetened cranberries

Chia Dressing

• 1 1/2 Tablespoons Chia seeds
• Juice of one Meyer lemon
• 3 Tablespoons Coconut Nectar or Agave