Orange Poppy Seed Bread

I am obsessed with this super soft, moist, gluten free orange poppyseed cake. I also turn this baby into a lemon poppyseed loaf and use honey instead of maple syrup, it’s a subtle change but the honey goes very well with the lemon. You could add an additional 1/2 teaspoon of orange extract to this bread for even more orange flavour.

Ingredients
⅓ cup fresh orange juice
¼ cup maple syrup
⅓ cup ghee or butter (melted)
½ cup plain coconut base yoghourt (room temp)
4 eggs (room temp)
1 teaspoon Vanilla extract
⅓ cup tapioca flour
1 ½ cups almond flour
¼ cup coconut flour
2 teaspoons baking powder
2 tablespoons poppy seeds

Method
Combine the wet ingredients into a medium size bowl and mix well.
In another bowl combine the dry ingredients and mix well.
Combine the wet into the dry and mix together.

Add a piece of parchment paper to the bottom of a loaf pan so that it helps it release easily once it's cooked. Butter the sides of the loaf pan and place the batter into the pan. At this point, you could place very thin slices of orange sections on top of the bread but it is not necessary. Bake at 350 fahrenheit for 35-40 minutes.
Allow to cool, enjoy!!!

French Grain Free Crepes

OH MY GOODNESS!!!!! French crepes are one of my favourite things and I think I have mastered a grain free, sugar free, dairy free version. I really do not think you would notice the difference. In a pinch, I stuff these babies with nut butter, banana and drizzle with some raw honey. I hope you love them as much as I do.

Yield 8-10 crepes
Grain free, gluten free, dairy free

Ingredients
2 eggs
1 cup coconut mylk
1 teaspoon melted coconut oil or butter
1 teaspoon vanilla extract
¾ cup tapioca flour
4 tablespoons coconut flour

Method
Add all ingredients to a blender and blend until smooth.
Heat up a crepe pan or a small (8” pan) non stick green pan, add a teaspoon of butter or coconut oil

Add a little less than ¼ cup of the batter to the pan and immediately pick up the pan and swirl it to coax the batter into an even layer on the bottom of the pan. Cook the crepe for a minute or so on one side then flip and let it cook for another couple of seconds. 

Remove the crepe and continue with your next crepe. Stuff those babies with whatever your little heart desires, sweet or savoury.
Once cooled, store the crepes in an airtight container and refrigerate for up to 4  days.

Raspberry Muffins

These soft and moist raspberry muffins have a cake-like texture that will knock yer socks off. These gluten free, dairy free babies are easy to make and should be slightly warmed after the first day to bring back that memorable texture. Sometimes I like to make these a double or triple berry muffin by adding blueberries and blackberries to the raspberries. If you are allergic to nuts, simply remove the almond extract and slivered almonds from the recipe.

Yield 8 muffins
Ingredients
3 eggs (room temp)
⅔ cup coconut mylk (room temp)
¼ cup *mild  olive oil or melted butter
2 tablespoons raw honey
2 teaspoons vanilla extract
1 teaspoon almonds extract
⅔ cup coconut flour (sifted)
⅓ cup tapioca flour
2 tablespoons brown flax meal
2 teaspoons baking powder
¼ teaspoon salt
¾ cup raspberries
2 tablespoons slivered almonds (for the top)

Method
Set aside the raspberries and slivered almonds
Combine the wet ingredients together and mix with a fork
Add the dry ingredients to a large bowl and stir with a spatula
Add the wet ingredients to the dry and whisk together, the batter will thicken from the coconut flour. Fold in the raspberries
Fill greased or paper-lined muffin cups about two thirds full ( 8 muffin in total), sprinkle the slivered almonds on top of each muffin  and bake at 350 degrees fahrenheit for 18-20 minutes.

*Mild olive oil can still be from organic extra virgin QUALITY oil. When I say mild I just mean do not use your best strong flavoured, green looking olive oil.

Grain Free Banana Bread

I grew up with banana bread that contained between one to two cups of refined sugar, it was delicious BUT not nutritious. This baby has NO refined sugar, is grain free, gluten free, dairy free. It’s moist, light and I think every child and adult will LOVE it.

Ingredients

3 eggs (room temperature)
1/4 cup olive oil
1 1/2 cups banana (ripe and mashed)
2 tablespoons raw honey (optional)
1 teaspoon vanilla extract
2 cups almond flour
1/4 cup tapioca starch
1/2 cup coconut flour (sifted)
1 teaspoon cinnamon
2 teaspoons baking powder
2 tablespoons chocolate chips (optional, for the top)

Method

Preheat oven to 350 degrees Fahrenheit
Add all of the dry ingredients to a medium sized bowl
Mash the bananas in a medium size bowl, add the eggs, vanilla extract, olive oil and honey, whisk together. Combine the dry with the wet ingredients and fold together. Line a loaf pan or (8.5” x 4.5“) with parchment paper and add the batter. Sprinkle chocolate chips on top and sliced bananas if you would like. Bake for 45-50 minutes

*Note- Cooking time will vary on your oven and the type of loaf pan you use. Glass loaf pans cook faster than a traditional alloy loaf pan.

Cranberry Orange Cake

Cranberries and oranges go together like rosemary and potatoes!!! When I created this recipe it was my full intent to make scones but as the results kept turning out more like cake than a scone I had to concede that this beautiful baby was a cake by nature. The best part is that it has only 2-3 tablespoons of raw honey in it. When I added up the natural sugar from the fresh orange juice and the natural sugar from the honey it still only came out to 5-7 grams of sugar per slice depending on how many slices you choose to have. Dammmn that’s good!!!! Find me a cake that tastes this good and has a texture like a soft baby bum with this amount of sugar per slice and i’ll think about trying harder.

Wet ingredients
2 eggs (room temperature)
¼ plain yogurt (full fat) or Coconut Mylk yogurt
2 teaspoons vanilla extract 
Zest of two oranges
½ cup fresh orange juice
2-3 tablespoons raw honey

Dry ingredients
2 cups almond flour
½ cup arrowroot flour or tapioca flour
¼ cup +1 tablespoon coconut flour (sifted)
1 tablespoons baking powder
1 tablespoon poppy seeds
½ cup butter (cold, shredded with a cheese grater)
¾ cup cranberries (fresh or frozen)
3 tablespoons shaved coconut

Method
Preheat the oven to 350 degrees Fahrenheit

Grate the cold butter with a cheese grater and place the butter  into the freezer
In a medium bowl add all of the wet ingredients and whisk together
In another bowl add all of the dry ingredients except for the frozen butter, shaved coconut and cranberries.
Mix the dry ingredients well with  a fork.
Add the frozen butter to the dry ingredients and crumble the butter into the dry ingredients with your fingers.
Add the wet ingredients to the dry and fold together.
Grease a deep dish glass 9 1/2” pie plate and place the batter into the pie plate.
Spread the batter out with your a spatula or your hands.
Sprinkle the cranberries on top and push them down slightly with your hand.
Sprinkle the shaved coconut and bake for 35-40 minutes

Note
You can substitute the arrowroot for cassava flour but eliminate the extra 1 tablespoon of coconut flour. It will be a little more dense but I switch back and forth depending on what I have.

Cinnamon and Ginger Pumpkin Muffins

Ingredients

1 ½ cups banana (mashed)
1 cup canned pumpkin (puree)
1 teaspoon ginger powder
2 teaspoons cinnamon
2 tablespoons olive oil
2 teaspoons vanilla extract
2 eggs (room temperature)
¼ teaspoon salt
¼ cup tapioca flour/starch
¼ cup +2 tablespoons coconut flour
½ cup white rice flour
½ teaspoon baking soda
1 teaspoon baking powder
2 tablespoons pumpkin seeds (sprinkle before going into the oven)

Method
Preheat your oven to 350 degrees Fahrenheit. Place all of the dry ingredients in a bowl and place the wet ingredients into another. Blend the wet ingredients with a hand blender until smooth, then add the dry ingredients and combine with a spatula until the batter has come together.

Spray the muffin tin with olive oil or coconut oil or use muffin papers and separate the batter into 12 cups. Bake for 20-25 minutes

*You can freeze these babies but I highly recommend you reheat them. The soft moist consistency will come right back if you do reheat it.

Blueberry and Banana Muffins

Blueberry and banana are two of my favourite things. I original named these muffins blueberry and vanilla but for all of the banana haters out there I felt like I would have been deceiving you, so straight up, if you don’t like banana, don’t eat these beautiful babies. With that said, they do not have a strong banana flavour, the banana adds amazing moisture and depth to these babies.

Ingredients

¾ cup ripe banana (mashed)
2 eggs (room temp)
1/3 cup coconut milk (room temp)
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup coconut flour (sifted)
1/3 cup tapioca starch
1 teaspoon Ceylon cinnamon
1 teaspoon cardamom (ground)
2 teaspoons  baking powder
2 tablespoons flax meal
⅛ teaspoon salt
2/3 cup fresh blueberries

Method
Preheat the oven 375 degrees F.
Combine the wet ingredients in one bowl and mix well, you can use a hand blender for this.
Combine the dry ingredients together and mix well with a spatula.
Whisk the wet ingredients into the dry (just to get rid of the lumps) then mix with a spatula until combined.
Fold in the blueberries, fill 8 muffin cups. You can sprinkle some unsweetened shredded coconut on top before baking if you would like.
Bake for 18-20  minutes

*You can use frozen blueberries but depending on the quality they will most likely turn the muffins purple but still taste amazing.

Pear and Ginger Muffins

Pear and ginger go together like honey and vanilla, no shit! I have worked on this recipe for a week straight now to get them perfectly imperfect. I’m a recovering perfectionist so I will never say anything is perfect anymore.

These beautiful soft, moist babies are gluten free (always), very low sugar (1 TBSP honey added) and they are great for the gut. The apple sauce and pears actually help feed our good gut bacteria so, BOOM!

Ingredients
⅓ cup apple sauce
¼ cup coconut milk (room temp)
¼ cup butter (melted)
1 tablespoon raw honey
1 teaspoon vanilla extract
2 eggs (room temp)
1 cup almond flour
½ cup tapioca starch
¼ cup coconut flour (sifted)
2 teaspoons baking powder
Pinch of salt 
½ teaspoon allspice
2 teaspoons ginger powder
1 teaspoon cinnamon 
1 cup fresh pear (diced small)

Method
Preheat oven to 375 degrees fahrenheit
Combine all of the wet ingredients in one bowl and mix well
Combine all of the dry ingredients in another bowl and combine well
Add the chopped pear to the wet ingredients and fold the mixture into the dry ingredients.
Divide the batter into 8 muffin cups and bake for 15-18 minutes

*Make sure the baking powder is fresh or else these babies won’t rise as much as they should. Do not over mix so these babies are soft, moist and perfectly imperfect.

Blueberry Cardamom Scones

Scones are usually dry and full of sugar and i’m not down with that business.
These babies have only 2 TBSP of honey or maple syrup in them, they are soft, moist enough but not too moist, grain free, gluten free and sooooo delicious.
They are super easy to make, perfect way to teach your kids (if you have some) how to make “treats” that are not loaded with sugar. Oh, highly recommended you double this baby. They freeze well too.

*You can substitute arrowroot flour (starch) for the cassava flour, it is more cost effective.

Ingredients
1 ½ cups almond flour (sifted)
¼ cup cassava flour or arrowroot starch
1 TBSP baking powder 
1 tsp Ceylon cinnamon 
1 tsp ground cardamom
1 cup frozen blueberries
¼ cup cold butter (grated then freeze for 5 minutes)
1-2 TBSP honey or maple syrup
¼ cup coconut milk (room temp)
1 tsp vanilla extract
1 tsp almond extract
1 egg (room temp)
2 TBSP sliced almonds (for topping)

Method

Preheat oven 375F. Shred the cold butter with a cheese grater and put it in the freezer while you gather the rest of the ingredients. 
Combine the dry ingredients into a bowl and mix until well combined.
In another bowl combine the wet ingredients and mix together well.
Add the frozen grated butter to the dry mixture to coat the frozen butter 
Add the frozen blueberries and the wet mixture to your dry ingredients and fold together. Do not over mix.
Butter or spray a  9x1 ½ inch round foil dish and add your mixture to the dish. I actually use leftover foil rounds from frozen gluten free pie shells. Smart eh?
Once you have spread the delicious mixture into the dish, use a pastry cutter and divide the dough into 6 by pushing straight down onto the pastry cutter. This is to make an imprint for each separated scones and it will be easier to divide once they are cooked. Sprinkle the slivered almonds over the top and bake for 30-35 minutes.

Cinnamon and Ginger Pumpkin Loaf

This baby is soft and moist and filled with flavour! Gluten free does not need to mean tasteless and dry, these days I am learning how to combine different gluten free flours together and learning how they take part in the end product. The other gem to this recipe is that is has NO added sugar and it’s so easy to make, I hope you enjoy. Revised July 2021

1 ½ cups banana (mashed)
1 cup canned pumpkin (puree)
1 teaspoon ginger powder
2 teaspoons cinnamon
2 tablespoons olive oil
2 teaspoons vanilla extract
2 eggs (room temperature)
¼ teaspoon salt
¼ cup tapioca flour/starch
1/2 cup coconut flour (sifted)
½ cup white rice flour
½ teaspoon baking soda
1 teaspoon baking powder
2 tablespoons pumpkin seeds (sprinkle before going into the oven)

Method
Preheat your oven to 350 degrees Fahrenheit. Place all of your dry ingredients in a bowl and place your wet ingredients into another. Blend the wet ingredients with a hand blender until smooth, then add your dry ingredients and combine with a spatula until the batter has come together. Spray a loaf pan with olive oil or coconut oil, place the batter into the pan, sprinkle the pumpkin seeds on top of the loaf and bake for 50-60 minutes or until a toothpick test comes out clean.

*You can freeze this loaf but I highly recommend you reheat it by the slice or the whole loaf before eating it. The soft moist consistency will come right back if you do reheat it.

Gluten Free Rhubarb and Elderflower Crumble

FILLING:
1 tablespoon unrefined coconut oil 
3 cups fresh or frozen rhubarb (chopped)
2 cups fresh or frozen organic berries
1 cup fresh or frozen organic cherries
1 tablespoon vanilla extract
1 teaspoon Ceylon cinnamon
½ teaspoon almond extract
1 tablespoon St-Germain liquor (elderflower)
1 tablespoon maple syrup

After simmering add
*2 teaspoons organic cornstarch + 2 teaspoons water
*1 cup banana (chopped)

TOPPING:
½ cup pecans
1 cup almonds
1/4 cup unsweetened shredded organic coconut
4 tablespoons unrefined coconut oil
¼ cup almond flour
½ cup pumpkin seeds
1 teaspoon Ceylon cinnamon
pinch of salt
½ teaspoon almond extract

Method
Preheat oven to 350 degrees Fahrenheit
Combine the filling ingredients (except for the banana and thickener+water) together in a medium saucepan and bring to a simmer with the lid on for about 15 minutes. Basically simmer until the fruit has broken down and liquid has emerged.

While this is cooking, chop your pecans and almonds into small pieces and add them to a bowl with the rest of the topping ingredients. You can use a food processor for this as well. Mix together with your hands and set aside. Once the berry mixture is done simmering, mix your water and thickening agent together, stir in and it will thicken up immediately, remove from stove and stir in banana.
Divide the mixture into 4-6 pyrex dishes and top each one with some nut crumble topping. Bake for 20-30 minutes or until the nuts have browned. Serve with full fat coconut milk, whip or ice cream.

* You can replace the cornstarch with a grain free version, such as arrowroot starch.
* Frozen berries and rhubarb will produce more liquid than fresh. You can also just place the mixture into a large 8x8 pan instead of individual pyrex dishes. Freezes super well!!

Gluten Free Pumpkin and Vanilla Muffins

These beautiful moist muffins freeze super well, so make two batches and freeze em for later. *Note I omitted the oil in my second batch while creating these and I really didn't notice a difference, the virgin coconut oil is beneficial to your body, but if you do not want to add it, it's not necessary. The pumpkin and mashed banana keep it real moist! 
These are not low carb but they are gluten free.

1 ¼ cup brown rice flour
¼ cup arrowroot flour
1 teaspoon true cinnamon (ceylon cinnamon)
½ teaspoon nutmeg
½ teaspoon sea salt
1 tablespoon baking powder (aluminum free)
1 teaspoon baking soda (aluminum free)
1 cup canned organic pumpkin
½ cup almond milk
1 egg
2 teaspoons vanilla extract or the caviar from 1 vanilla bean
2 ripe bananas (mashed)
2-3 tablespoons organic virgin coconut oil * See note above
¼ cup raw, local honey

Method
Combine wet ingredients in one bowl with bananas and pumpkin and combine dry ingredients in another bowl. Add the wet ingredients to the bowl of dry ingredients and stir together just until combined. Bake 350 degrees Fahrenheit for 20-25 minutes. Check with a wooden skewer, with all gluten free muffins, they are best reheated after the first day.

Orange and Oatmeal Smoothie

OH MY GOODNESS, this really is like a dessert and it really is such a treat. Don’t be fooled by the natural ingredients, this is on the higher side of sugar with the dates and oatmeal, but a great alternative to going through the dairy Queen drive through:)

1/3 cup whole oats to 2/3 cup water (you are only going to use half of the finished oatmeal)
1 1/4 cups almond mylk
2 dates (pitted)
1 teaspoon true cinnamon
1/2 banana
1 teaspoon vanilla extract
1/2 orange (peeled)
1 1/2 teaspoon orange zest (add more if you like)
3 ice cubes
*Add a handful of spinach, kale or parsley to this to increase nutrient density!

Method
Note- This is not low carb
Cook the oatmeal with the lid off, once it's done allow the oatmeal to cool.
Add half of your cooled, cooked oatmeal to your smoothie and the rest of the ingredients to the blender and blend until smooth.
Serves 2 or 1 big portion.
*You could add less oatmeal or more liquid to thin it out or you could add all of the cooked oatmeal for a thicker shake.

Gluten Free Apple and Cinnamon Muffins

2 cups almond flour
1/4 cup unsweetened, shredded organic coconut
1/4 teaspoon sea salt
1 teaspoon baking soda (aluminum free)
1 teaspoon cinnamon
1/2 teaspoon allspice OR 1/4 teaspoon nutmeg
1/4 cup  organic coconut oil or olive oil
4 organic eggs
2 teaspoons vanilla extract
2 tablespoons raw, local honey (ommit for low carb)
2/3 cup shredded apple with the peel

Method
Note- Remove the honey and you got yourself a low carb version. Not strict low carb, but low carb.
In a large bowl, add all of the dry ingredients and mix together. 
In another large bowl, add all of the wet ingredients including the shredded apple ; mix together with a fork until a little frothy.
Pour the dry ingredients into the wet ingredients and mix together well.
Divide the batter into 12 muffins and bake at 325 degrees Fahrenheit for 15-20 minutes. These gluten free muffins will last for 5-6 days in the refrigerator.
Refrigeration is recommended. 

Chocolate and Banana Chia Pudding with Coconut

Whole Foods- Chia PuddingI don't really like to call this dessert chia "pudding". When I think of pudding, I think of a smooth velvety texture and this chia "pudding" is not smooth and velvety. But i'm not quite sure what else to call it, so Chia Pudding it is and it's delicious in its own way. Chia seeds are filled with antioxidants, iron and lots of fibre for healthy bowels. Chia can help give your body long lasting energy, help balance blood sugar levels and help cleans your bowels. WORD to Chia, thank you for existing!

1/4 cup chia seeds
1 1/4 cup homemade unsweetened almond milk or coconut milk
1 organic banana
1 tablespoon raw cocoa powder (Fair Trade)
2 tablespoons organic unsweetened, fine shredded coconut
1 tablespoon raw honey or maple syrup

Method
Note- Omit maple syrup for a low carb version, top with some berries instead.
This is the easiest dessert I have ever made. Ready? Put everything in a blender except for the chia, blend until fairly smooth. Add the mixture to a bowl and whisk in your chia seeds. Let it sit for 2-3 minutes and then stir. Add it to the fridge to thicken, should take 2-3 hours or make this and allow it to sit overnight. Divide the pudding into 4-5 little ramekin dishes, garnish with fresh mint and some shredded coconut

Cook Outside the Box
Don't stop at chocolate; add fresh berries, omit the chocolate and use mango puree and coconut milk instead of almond milk. The possibilities are endless. Let me know how you made this recipe your own! 

Bon Appétit!

Gluten Free Mint and Chocolate Brownies

I originally got this recipe from a friend of mine Barb Thomas whom I think got the recipe from Whole Foods grocery store. I did a little tweaking and added some Christina love. The LOVE that I added to this recipe is the virgin, organic coconut oil which adds a great mild coconut flavour and the peppermint extract which we all know that mint and chocolate love each other just like chocolate and vanilla do. *This is not low carb but a great alternative dessert for people that are gluten free.

2 1/2 cups black beans (drained and rinsed) I use Eden Brand, here is why.
1/4 to 1/3 cup local raw honey (I use 1/4 cup)
2 organic, local eggs
1/3 cup extra virgin, organic coconut oil (melted)
1/4 cup raw cacao powder
1/2 teaspoon peppermint extract
2 teaspoons vanilla
1/4 teaspoon sea salt
1/2 cup chocolate chips (Fair trade if possible)

Method
Preheat oven to 350°F.
Place everything (except for the chocolate chips) in a food processor and blend until smooth, pulsing and scraping down the sides of the bowl to ensure all the beans are completely puréed.
Remove the blade and pour the mixture into an 8x8 pan that has been greased ahead of time or that has parchment paper on the bottom of the pan. Sprinkle the chocolate chips over the top of the brownie batter.

*Note: You could also divide the mixture into mini muffin pans to make cute little black bean brownies. Cooking time will be a lot less time.
Bake for about 25- 30 minutes. When they are ready they should be firm to the touch. Cool them completely before cutting them into squares or with heart shaped cookie cutters. These brownies are actually best served from the fridge and eaten with a smile!

I must warn you, these taste so delicious that you may want to eat them all, but because of the black beans, they are really high in fibre and may make you toot toot ! Need I say more?