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.

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.

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.

Ingredients
1 ½ cups almond flour (sifted)
¼ cup tapioca starch
2 teaspoons 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.

Gluten Free Rhubarb and Elderflower Crumble

FILLING:
1 tablespoon Ghee or 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 Ghee or 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!!

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?