Friday, July 31, 2015

Blueberry Streusel Bars

I know its been a month or two, but dont worry my absence will be worth it. These bars are so moist, so fresh, and so soft. They are perfect for a breakfast treat, a dessert, or have them as a mid day snack with a steaming latte or tall glass of milk. They are sort of like coffee cake because of the cinnamon crumb mixture on top, but not quite. They're like a streusel cake bar delight. Yes please. Anyway, try these out and let me know what you think!


Blueberry Streusel Bars

  • 1/2 Cup all purpose flour 
  • 1/3 Cup coconut sugar
  • 2 TBS raw sugar
  • 4 TBS unsalted butter, softened cut into 6 pieces 
  • 1/4 TSP cinnamon
  • Pinch of salt

  • 1 1/2 Cups all purpose flour
  • 1 1/2 TSP baking powder
  • 2/3 Cup raw sugar
  • 10 TBS unsalted butter, softened
  • 1/2 TSP salt
  • 3/4 TSP grated fresh lemon zest
  • 2 Eggs
  • 1 TSP pure almond extract
  • 1/2 TSP pure vanilla extract
  • 2 Cups fresh or frozen organic blueberries


For Streusel: 

1. Using Kitchen Aid or mixer with paddle attachment, combine flour, coconut sugar, raw sugar, salt, and cinnamon on low until well combined and no big clumps remain.
2. Add butter; beat on low until mixture is like wet sand; about 2 minutes. Transfer to different bowl; set aside.

For the bars:

1. Preheat oven to 350°F and grease a glass square pan with butter or shortening.
2. Whisk flour and baking powder together in bowl; set aside.
3. Using mixer with paddle attachment, beat together butter, salt, sugar, and lemon zest on medium until light & fluffy, scraping bowl as necessary with rubber spatula. 
4. Beat in vanilla and almond extract until mixed.
5. Add eggs slowly 1 at a time; beat until well mixed.
6. With mixer on low, gradually add flour mixture; beat until flour is almost fully incorporated. Batter will be very thick.
7. Gently fold in blueberries.
8. Transfer batter to pan. Spread batter evenly to pan edges. Sprinkle streusel evenly over batter. 
9. Bake until bars are golden brown and toothpick comes out clean, 45-55 minutes depending on your oven. Transfer to wire rack and cool.
10. Eat and enjooyyy! Great served with vanilla ice-cream.

    Monday, May 25, 2015

    Paleo Chocolate Pie

    We are starting this summer off with a bang! I have the most delicious paleo pie you've ever tasted. My favorite things about it: refined sugar free, dairy free, and gluten free. So what is it even made of? How is this possible, you may ask? Well you know, I was a bit skeptical at first when I saw the recipe. But once I tasted it, I was shocked and pleasantly surprised. I would even go as far to say that it's good for you. Because I mean flax seed is healthy right? So yep, that's what I'm going to say. It's good for you. My aunt gave me the recipe from a cookbook by Danielle Walker. But after realizing I didn't have all the ingredients I needed, I once again decided to throw caution to the wind and try substituting some things. I always find it quite exciting and liberating to try and work with what you have got in the cupboard and just see how it turns out. It doesn't always work, but let me tell you; this time, it did. So I will stop talking now, and let you go try it out. Comment below the post and let me know how yours turned out!

    Happy Memorial Day

    Paleo Chocolate Pie

    Prep Time: 30 min
    Bake time: 20-22 min

    • 2 1/2 cups cashews, almonds, or mix of any nuts. I used 1 1/4 cup almond meal and 1 cup cashews and almonds because I didnt have enough raw nuts.
    • 1 Egg
    • Pinch of salt
    • 1/2 Cup + 2 TBS soaked raisins ( soak in 1/2 cup hot water for 5-10 min)
    • 1/2 Cup cocoa powder
    • 1/4 Cup ground flax seed
    • 1 Can full fat coconut milk
    • 1 TBS melted coconut oil
    • 2-3 TBS raw honey
    • 2 TSP pure vanilla extract
    • 1/4 TSP salt
    1. Blend up the mixed nuts or almond meal with nuts and salt in a food processor. Then add the egg. Blend well.
    2. Oil the pie pan, then line with wax paper. (cut a circle)
    3. Spread the crust mixture into the pie pan and evenly spread out. Set aside.
    4. In the food processor blend the remaining ingredients.
    5. Pour the pie mixture into the pie crust.
    6. Cover and put the pie into the refrigerator for 6 hours.
    7. Take out of the fridge and bake for 20-22 minutes at 375 degrees.
    8. Eat it and cry with happiness

    Friday, June 27, 2014

    Peanut Butter Banana Muffins (Paleo)

    Dont mind me, Ill just be over here, snacking on delicious treats and sweets and healthy snacks. I found this particular recipe and it was healthy, paleo, and I had a hankering for some muffins. These are moist (because of the bananas), not too sweet, and a fantastic snack. They also combine two different flavors that you wouldn't always think would go together. But for this particular muffin, it totally works! I used crunchy peanut butter which actually gave it great texture and a little crunch :) The recipe doesn't seem like it would make a dozen muffins because there is only 1/4 cup of flour in it, but it really does make enough! My favorite part is they are gluten and dairy free! Always a plus. Try 'em out and comment and let me know how they turned out!


    Peanut Butter Banana Muffins (Paleo)

    Makes: 12 muffins

    Total Time: 30 minutes


    • 1 Cup organic creamy or chunky peanut butter
    • 2 Ripe bananas (fresh or frozen, mashed)
    • 3 Eggs
    • 1/4 Cup + 3 Tablespoons sifted coconut flour
    • 1/4 Cup coconut sugar
    • 1/4 Cup + 1 Tablespoon almond milk (unsweetened and original flavored)
    • 3/4 Teaspoon baking soda
    • 1 Teaspoon 100% pure vanilla extract


    1. Preheat oven to 350 degrees F. Line a muffin pan with muffins paper liners and set aside.

    2. In a large bowl (or Kitchen Aid)  mix the bananas, eggs and peanut butter. Use a wire whisk to mix or use the whisk attachment for your Kitchen Aid.

    3. Add the rest of the ingredients and mix well.

    4. Place mixture in the prepared baking pan filling each muffin cup 3/4 cup of the way.

    5. Bake for 20-25 minutes or until slightly golden brown on top.

    6. Remove from the baking pan and cool muffins on a wire rack until cool.

    7. Store in an air tight container for 2-3 days or you can put them in the freezer and freeze as well.

    Recipe adapted from: Eat Good 4 Life

    Wednesday, June 18, 2014

    Peach Lemonade Cocktail

    Fourth of July is almost here my friends! One of my favorite holidays. We get to celebrate our country's freedom and independence with awesome food, great company, and magnificent fireworks. The food at parties or get togethers usually consist of cakes with american flag frosting, pie or BBQ food like burgers, hot dogs, and corn on the cob. Drinks come in the form of cheap beer, lemonade, or cocktails. Everyone likes a good ol' American BBQ! So this year instead of making a traditional 4th of July cake or pie (which I would normally do just because I love baking so much) I decided to branch out and make a cocktail! I'm not a huge drinker, I have an occasional drink when I go out to dinner. But I found this recipe called Roasted Peach Lemonade and the name caught my eye and it sounded so great, I decided to try it! I modified it, added a couple ingredients and boom, it was a refreshing and fruity cocktail. Of course you can leave the alcohol out and just have it be a lemonade mocktail and it tastes wonderful!


    Peach Lemonade Cocktail 

    Makes 2 12oz glasses


    • 4 Medium ripe peaches, pitted and sliced in half
    • 1-2 Tablespoons granulated sugar
    • About 3 cups fresh lemonade
    • 1 cup San Pellegrino sparkling mineral water
    • 1 shot of  your favorite non flavored vodka (optional)
    • Lemon wheel for garnish (optional)


    1. Preheat the oven to 400 degrees F.

    2. Place the peaches skin side down in a glass baking dish ( not oiled or anything) and sprinkle the tops with sugar. Roast (aka bake) the peaches for about 25 minutes or until the tops of the peaches are juicy and the skins are able to be easily peeled off.

    3.Wait for the peaches to cool a bit. Remove the outside of the peach skins and throw away. Drop the roasted peaches into a blender. 

    4. Pour in enough lemonade to cover the top of the peaches in the blender. Puree the peaches completely, until the liquid is a little frothy and foamy.

    5. Pour the mixture into a pitcher. Add the lemonade, San Pellegrino, and the shot of vodka (or not). Stir.

    6.  Chill. Be sure to stir up the lemonade before serving.

    7. Drink up and enjoy!

    Recipe inspired by:

    Saturday, June 7, 2014

    Coconut Raspberry Scones (Gluten and Dairy Free)

    There are many reasons why I love food. But one of the main reasons why I love food is because it brings people together.  It creates community. It simply makes people happy! I love sharing my food with others and hearing that they enjoy it and are blessed by it. 
    That being said, I also love baked goods. But, I especially like baked goods that you can eat for breakfast. Because it is basically an excuse to eat dessert for breakfast ;)  Donuts, bagels, croissants, scones, muffins, cinnamon rolls, you name it and I will eat it. So I found a great scone recipe and modified it a bit and came up with these! They are actually not too sweet, and taste amazing warmed up with a little bit of butter on top. A perfect breakfast treat. So pull up a chair, sit in the sunshine with a cup of joe, and let these Coconut Raspberry Scones melt in your mouth.


    Raspberry Coconut Scones

    • 2 ½ cups gluten free flour
    • 1/4 cup golden flax seed meal
    • ½ cup sweetened, shredded coconut
    • ½ cup sugar (or sweetener of your choice)
    • 1 tablespoon baking powder
    • ¼ teaspoon salt
    • 2 eggs, lightly beaten
    • 1/3 cup coconut oil, melted
    • ¼ cup unsweetened original (not flavored) almond milk
    • ½ teaspoon 100% pure vanilla extract
    • 1 cup frozen raspberries
    1. Preheat oven to 325 degrees F.
    2. In a large bowl, mix together almond flour, flax seed meal, shredded coconut, sugar, baking powder and salt.
    3. Stir in eggs, coconut oil, almond milk and coconut or vanilla extract until dough comes together. I used a Kitchen Aid mixer and it worked well but you can also do it by hand.
    4. Gently fold in frozen raspberries until well distributed. (Careful not to turn your mix too pink!)
    5. Turn out dough onto a cookie sheet lined with parchment paper ( or if you dont have parchment paper, you can use shortening to coat it) and pat into a rough rectangle. Then cut dough into 12 triangular scones.
    6. Gently separate scones and place around cookie sheet, leaving at least 1 inch between them. Bake 28 to 30 minutes, or until golden brown.
    7. Remove and let cool.
    8. Enjoy!

    Recipe adapted from:

    Saturday, May 3, 2014

    Gluten and Dairy Free Coconut Samoa Cookies

    The Girl Scouts are back and this time and they are selling everyone's favorite Samoa's! Who doesn't love the combination of gooey caramel, and crunchy coconut dunked in chocolate all on top of a cookie? This cookie brings together the perfect melange of flavors. The best part about this dessert to me, is that it is gluten and dairy free. The second best part is that it doesn't even taste any different. So I can still have the same delectable goodness even though I have dietary restrictions. They aren't as crunchy as the normal samoas, they are soft. But they crumble and melt in your mouth.
    Let me know belong how these turn out for you.


    Gluten and Dairy Free Coconut Samoa Cookies


    • 1 cup unsalted butter, at room temperature
    • 2 cups Gluten Free flour
    • 1/2 cup sugar
    • 1/4 TSP baking powder
    • 2 TBS Unsweetened Almond Milk 
    • 1/2 TSP 100% pure vanilla extract
    • 1/2 TSP salt

    Coconut topping:

    • 3 cups shredded sweetened coconut
    • 15 oz store-bought caramel (jar)
    • 3 TBS Unsweetened Almond Milk 
    • 1/4 teaspoon salt
    • 10 oz dark chocolate 


    For the cookies:

    1. Preheat the oven to 350ºF.

    2. In a stand up mixer (kitchen aid) fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.

    3. In a separate bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the creamed butter, mixing between each addition and scraping down the sides of the bowl as necessary. Add the milk and vanilla extract, blending until combined and the dough begins to come together in large pieces.

    4. Wrap the dough securely in plastic wrap and refrigerate, about 1 hour or until firm.

    5. Once the dough has chilled, roll out dough onto a lightly floured surface until it is approx 1/8-inch thick. Cut out as many cookies as possible with a doughnut-shaped cookie cutter or you can use a glass with a 2 inch mouth and something with a 1 inch mouth. Place the cut-out cookies on parchment paper-lined baking sheet and repeat with remaining dough.

    6. Bake cookies for 10 to 12 minutes, rotating the baking sheet half-way through, until the cookies are pale golden brown. Transfer the cookies to a wire wrack to cool completely.

    Make the coconut topping:

    1. Spread the coconut flakes onto a baking sheet lined with parchment paper. Bake the coconut for about 10 minutes in a 350ºF oven until toasted, stirring frequently to ensure even browning and so that it does not burn. Remove the toasted coconut from the oven and set it aside.

    2. Melt the caramel, almond milk and salt in a double-boiler by placing the caramels in a medium sauce pot set over a large sauce pot of simmering water. Cook stirring until all is mixed well. Remove the sauce pot from the heat and combine 3/4 of the caramel with the toasted coconut in a large bowl.

    3. Carefully spread the remaining 1/4 cup of caramel atop the cooled cookies then press on a portion of the coconut mixture. Let the cookies cool for 30 minutes. If the caramel-coconut mixture thickens too much at any point while pressing it onto the cookies, return it to the double-boiler and warm it until it's spreadable again.

    4. Melt the dark chocolate in a double-boiler. If too thick to dip, add warm water, a teaspoon at a time. Dip the bottoms of the cookies in the chocolate and place them on a wax paper-lined baking sheet face down. Use a fork to drizzle the tops with chocolate. Let the cookies sit until the chocolate hardens fully.

    5. ENJOY!

    Recipe adapted from:

    Saturday, April 19, 2014

    Brownie "Ice Cream" Cake (Gluten and Dairy Free)

    So I jumped back into the kitchen recently with an intriguing recipe I found. I wanted to try it because it was called an ice cream cake and it didn't have ANY dairy in it... I was skeptical at first, but after making it, I was glad I took the risk. It is definitely one to be shared with others because it makes a good amount, and you cant eat it all by yourself. It is a wonderful dessert for Spring or Easter! Stay tuned, next week I will be posting a recipe for gluten and dairy free Samoa Girl Scout Cookies....


    Brownie "Ice Cream" Cake (Gluten and Dairy Free)

    Brownie Base:

    • 4 oz unsweetened chocolate
    • 1/2 cup honey
    • 1/2 cup unsweetened applesauce
    • 1/2 cup creamy almond butter
    • 1/4 TSP salt
    • 1/4 TSP baking soda
    Chocolate Ice Cream:

    • 2 cups raw cashews, soaked in water overnight (4 hr minimum)
    • 3/4 cup unsweetened cocoa powder
    • 2/3 cup honey
    • 1/2 cup melted coconut oil
    • 1 cup water


    1. Preheat oven to 325 degrees
    2. Make brownie base: Melt together chocolate and honey.
    3. Stir in applesauce, almond butter, baking soda, and salt.
    4. Pour into a greased 9 inch spring-form pan.
    5. Bake for 20-25 minutes.
    6. Remove from oven, let cool slightly and place in freezer.
    7. While brownie base is baking, prepare ice cream.
    8. Place all ingredients into a high powered blender or food processor and blend until smooth and creamy.
    9. Pour mixture over chilled brownie base.  Place back in freezer to set, at least 2 hours.
    10. Drizzle with melted chocolate or caramel and serve! Enjoi

    Recipe adapted from: