These beauties taste like melomakarona, which are traditional Greek Christmas cookies. They are so darn delicious…. If you cannot locate halva, try rolling your cookies in crushed nuts or seeds. I prefer to use cashews as they are creamy.
1.5 cups GF oats
2 TBSPs oil (cold pressed olive or coconut oil are my favorites)
2 TBSP tahini
2 TBSP raw honey
Splash of vanilla, sea salt and cinnamon
Handful of orange chocolate (I used stevia sweetened)
Handful of halva (I used honey sweetened)
- Mix all ingredients in a bowl until well incorporated.
- Roll into balls. If too dry add a bit more tahini.
- Melt chocolate over medium heat. Set aside.
- Crush halva into crumbles on a plate.
- Roll balls in chocolate.
- Roll balls in halva crumbles.
- Set in fridge for one hour.
I make these as a mini cupcake and sprinkle with fresh strawberries for added color and flavor. A great dairy-free way to make a delicious, creamy frosting. Try using different nut butters and flavor extracts to create your own version.
GF Peanut Butter and Jelly Cupcakes
½ cup coconut flour
½ TSP baking powder*
½ TSP baking soda*
½ TSP salt
2 TBSP coconut oil
4 organic free-range eggs
¼ cup honey, maple syrup (or sweetener of choice)
¾ cup fruit-sweetened strawberry jam (or ripe strawberry puree)
1 TBSP vanilla
½ cup peanut butter
1 cup coconut cream
2-3 TBSP maple syrup or raw honey
½ TSP vanilla
Dash sea salt
- Preheat oven at 350F.
- Combine flour, salt, baking powder and baking soda.
- Add remaining ingredients and stir until well incorporated.
- Spoon into a greased muffin tin and bake for 16-20 minutes.
- While baking prepare frosting and refrigerate.
- When muffins are ready, pull from oven and cool.
- Once cool, top with frosting.
*I tend to leave out baking powder and baking soda and the results are generally the same. Sometimes I add in a spoon of chia seeds in place of baking soda/powder.
A quick and simple recipe that does not lack flavor. These beauties comes out a bit more dense and moist than the average cupcake which makes each bite that much more desirable. Makes 6 cupcakes.
1 cup GF flour *
1 TBSP cinnamon (plus a dash of cloves, allspice, nutmeg, and sea salt)
1/2 cup nut-buttermilk (any nutmilk with 1/2 tsp lemon juice or organic apple cider vinegar- allow to sit 10 minutes before adding)
4 TBSP organic butter or coconut oil
2 eggs, blended
1/3 cup rapadura, date or coconut sugar**
1 tsp almond extract
Fluffy Vanilla Frosting
4 oz organic cream cheese or coconut cream, room temperature
1 oz organic butter, room temperature
1 TBSP raw honey or a few drops of Stevia
1 TSP vanilla
- Cream butter and sugar till fluffy. Add eggs, almond extract and milk one ingredient at a time.
- Combine dry ingredients in a separate bowl and then add to wet mixture till evenly combined.
- Pour into cupcake liners and bake at 180C for 20-25 minutes.
- Whip together butter and cream cheese and add vanilla. Add honey, depending on desired sweetness you may want to add more or less. Set in refrigerator for one hour or so to harden.
- Once cupcakes are cool and frosting has had time to set, drop one luscious spoonful on to each cupcake.
*You can use any flour of choice, just note that some flours might be drier than others and change the consistency of your cupcake. I find that my cupcakes come out best when I mix a 2-3 different flours together. My favorite combination is brown rice and oat. I use the following gluten-free flours: brown rice, oat, millet, buckwheat, amaranth, quinoa, chickpea, garbanzo and water chestnut.
**Rapadura is dehydrated whole cane sugar. It is full of minerals and not as sweet as traditional sugar. You can use any sugar of choice, however if using maple syrup or honey, you will need to add 1-2 TBSPs of extra flour to counterbalance the extra moisture. Another option is stevia. I use an organic vanilla stevia that tastes great in recipes like this one.
A healthier version of traditionally made Bounty and Almond Joy candy bars. Four decadent layers each offering different nutrients which serve your body good and nip your sweet tooth in the butt.
1/2 cup medjool dates
¼ cup cashew meal
½ cup raw, salted almond butter
½ cup coconut cream*
1 TBSP maple syrup
½ TSP vanilla extract
½ cup coconut cream*
¼ cup shredded coconut
2 TSP raw honey
- Process the dates and cashew meal to form a dough. Push into the bottom of silicone cupcake holders.
- Blend together almond butter, coconut cream, maple syrup and vanilla until smooth. Pour over cashew dough.
- Blend together coconut cream, shredded coconut and raw honey and pour over almond butter mixture.
- Melt chocolate in a double broiler and drizzle over the top of the coconut cream layer.
- To set, place in fridge for 2 hours.
- Sprinkle with shredded coconut.
*If you cannot find coconut cream, you can also use a can of full-fat coconut milk by placing it in the fridge for a few hours and scraping off the cream. (The cold temperature will separate the cream from the water.)
Featuring carob in place of chocolate and beets in place of red food coloring, this dish offers a fresh spin to traditional forms of red velvet cake. This decadent cake features two types of silky frosting, making is nearly impossible to have only one bite.
1 cup einkorn or gluten-free flour (oat is my favorite)
¼ cup carob or cacao powder
¼ cup nut milk or full fat kefir
8oz boiled beets, pureed
½ cup coconut oil or raw butter, softened
5 organic free-range eggs
¾ cup coconut sugar
1/2 cup coconut cream
2 TBSP maple syrup or raw honey
5 large pieces crystalized ginger, minced
Outer Frosting: (if dairy-free just double the inner frosting recipe)
1 cup cream cheese
3 TBSP raw butter, softened
2-4 TBSP maple syrup
Carob or chocolate chips
- Set oven to 350F.
- Sift together dry ingredients and set aside.
- In a separate bowl combine wet ingredients and fold in dry mixture.
- Bake in a round springform pan for 45 min at 350F.
- While cake is in the oven prepare both the frostings and place back in the fridge to set.
- Once cooled, cut cake in half and generously frost.
- Top with carob or chocolate chips.
My little monster isn’t much for sweets but she loves these little treats I make for her. I use carob instead of cacao and sweeten with juicy Medjool dates and coconut. Simple, quick and easy to travel with.
1/2 cup organic shredded coconut
1/3 cup carob powder, raw or roasted
About 10 dates, juicier the better (Medjool are my favorites!)
1. De-pit the dates and with your fingers or a blender mash the dates into a paste.
2. Add in the carob and coconut, a little at a time until you reach the right consistency (you should be able to roll a ball without it sticking to your hands).
If you are feeling fancy you can roll these beauties in shredded coconut, goji powder, hemp or chia seeds. Anything your kids go crazy for!