
August 14, 2017 + dessert & baking, for kids, gluten free, ice cream, popsicles, Recipes, vegan, vegetarian
honeydew granita
4 cups honeydew, chopped 1 cup coconut water 1 to 2 tablespoons raw honey or maple syrup (optional depending on your sweetness preference) method Combine honeydew, coconut water, and honey in a blender. Blend on high until smooth and honey is dissolved. Pour into an 8×8 glass cake pan. Set in the freezer. After about an hour take out and mix or… Read More

July 25, 2017 + breakfast, chia seed, dessert & baking, for kids, gluten free, Recipes, vegan, vegetarian
chia seed pudding
2 cups canned coconut milk (1 can) 1/2 cup unsweetened coconut milk 1/3 cup chia seeds 2 tablespoons honey or coconut nectar 1/2 cup chopped raw cashews 1/2 cup chopped fresh pear 1/4 cup small pumpkin seeds 1 teaspoon cinnamon 1/4 teaspoon nutmeg method Mix all ingredients in a glass bowl or large jar with a tight-fitting lid. If using a jar, stir… Read More

June 26, 2017 + dessert & baking, for kids, gluten free, grains, nuts, oats, Recipes, vegetarian
energy bites
1 cup old-fashioned oatmeal 1 cup coconut flakes 1/2 cup ground chia seed 1/2 cup nut butter 1/3 cup raw honey 1 teaspoon vanilla 1/2 cup dairy–free chocolate chips (optional) method Place all ingredients in a medium bowl and mix thoroughly. Chill in the refrigerator for one half hour for easier rolling if desired. Roll into balls of any size according to your… Read More

May 29, 2017 + breakfast, dessert & baking, for kids, gluten free, muffins, Recipes, vegetarian
almond chia muffins
2 1/2 cups blanched almond flour 1/2 cup gluten-free oats 1/2 teaspoon almond extract 1 tablespoon vanilla extract 1/2 teaspoon Celtic sea salt 1 teaspoon baking soda 2 tablespoons chia seeds 3 eggs 1/2 cup pure maple syrup 1/2 cup organic unrefined coconut oil, warmed method In a large mixing bowl, combine almond flour, oats, coconut oil, almond and vanilla extracts, salt, baking… Read More

May 22, 2017 + breakfast, dessert & baking, for kids, gluten free, grains, Recipes, vegan, vegetarian
cinnamon oat granola
4 cups gluten-free oats 1 cup buckwheat groats 1 cup slivered almonds 3/4 cup organic unrefined coconut oil, warmed 3/4 cup pure maple syrup 1/2 tablespoon vanilla extract 2 teaspoons cinnamon 1/2 cup dried apricots, chopped method In a large mixing bowl, combine oats, buckwheat, vanilla, coconut oil, maple syrup, cinnamon, and apricots. Mix until all is incorporated. Pour onto a rimmed and… Read More

May 15, 2017 + breakfast, dessert & baking, for kids, gluten free, grains, Recipes, vegan, vegetarian
carob buckwheat granola
2 cups raw buckwheat groats 2 cups gluten-free oats 3/4 cup raw pumpkin seeds 1 tablespoon vanilla extract 1/2 teaspoon almond extract 1/2 cup coconut flakes 1/2 cup organic unrefined coconut oil, warmed 1/2 cup pure maple syrup 1/2 teaspoon Celtic sea salt 1/4 cup carob powder method In a large mixing bowl, combine buckwheat, oats, pumpkin seeds, vanilla, almond, coconut flakes, coconut… Read More

May 10, 2017 + candies, dessert & baking, for kids, gluten free, vegan, vegetarian
tahini truffles
1 cup dried dates, pitted 1 cup dried apricots 1/2 cup organic raisins 1/4 cup almond butter 1 teaspoon tahini 1/4 teaspoon Celtic sea salt 1 cup dairy free chocolate chips method Place all ingredients except chocolate chips into a food processor. Blend until smooth. Refrigerate for 2 hours allowing to become firm. Roll into bite sized balls and place on a large… Read More

April 10, 2017 + dessert & baking, Recipes, vegan, vegetarian
avocado lime pie
1 ripe avocado 3 organic limes, juiced 1 can coconut milk 1/2 cup pineapple, chopped method Slice the avocado in half, twisting to separate and remove the pit. Scoop out the flesh and place in a blender along with lime juice, coconut milk, and pineapple. Blend on high until smooth. Pour into prepared almond pie crust. Refrigerate until firm (about 2 hours).