Another brownie recipe that is oh so worth making. No melting of chocolate for these babies. Two types of cocoa powder come together with coconut sugar, golden syrup, wholegrain flours and topped with a dark chocolate ganache. These dairy and gluten-free brownies are what you need this week.
Read MoreHazelnuts, honey and halva are a trifecta of yumminess. These chewy, slightly floral, nutty cookies are perfectly sweet, easy to make and perfect for seasonal snacking. No butter needed; rich hazelnut oil and hazelnut butter are the basis of these babies. Enhanced with honey, chocolate chunks and the delectable nuttiness of halva, these cookies are really divine.
Read MoreYou may have heard it when you watched the Great British Baking Show, but frangipane is just delish. This one is amped up with pistachios, coconut and topped with tart plumots, The crust is crisp, short and easy to make. You can eat it for dessert, maybe for breakfast or go full English an have it for afternoon tea. Oh, and it is dairy, grain, and refined sugar-free.
Read MoreGet ready to make a bomb ice cream sundae. Or take your strawberry shortcake to the next level. This paleo and vegan faux caramel is full of luscious tahini, rich coconut milk, floral and fruity strawberries and one special maple syrup to take this sauce over the top.
Read MoreA cookie with fun built in? Yes, please. These vegan, gluten-free tahini cookies are full of wholegrain, just the right amount of sweetness and earthy tahini to give these cookies a balanced flavor. They really are hard to stop eating.
Read MoreSummer nights are made for a sweet treat at the end of the day. This vegan, gluten-free cake is somewhere between a pudding and a cake, but all delicious. Full of nutty tahini, floral lemon, sweet cane sugar and balanced with wholegrain oat and millet flours. Top this cake with your favorite summer fruit and you will feel like you are taking a bite of the season.
Read MoreOh fluffernutter, I love you. Now I get to have you in cookie form. These vegan and gluten-free cookies are packed with salty, roasty peanut butter, rich maple syrup and coconut sugar and sweet, chewy vegan marshmallows. Drizzle some melted chocolate on top and you have a peanut butter s’mores cookie.
Read MoreWeekends are made for pancakes. These pancakes are perfect for a lazy Sunday morning. Made with sorghum and sweet rice flour, mixed with dairy-free milk and yogurt, lemon and aquafaba, you get a pancake that is just sweet enough, fluffy in the middle and ready to douse in maple syrup. You won’t believe that these are vegan, gluten-free and refined sugar-free.
Read MoreNo flour? No problem. You can still make some ding-dang good brownies. These dairy, grain and gluten-free brownies are lusciously dense and fudgy. Super dark chocolate gives these bars just the right amount of sweetness (not too sweet) and a deep chocolate flavor. Drizzle some tahini on top and you will have a little slice of chocolate heaven.
Read MoreNothing will make your house smell better than a batch of granola baking. This is the granola that I have made forever and it has never disappointed. Vegan, gluten-free and free of refined sugar, the foundation of this granola is tahini, oats, maple syrup and little bit of oil. From there, you can go wherever you like and add what you happen to have in your pantry.
Read MoreWeekends are for muffins. These muffins are just the right amount of sweetness, easy to throw together and then enjoy all week long. Using a gluten-free flour mix, rolled oats, coconut sugar, maple syrup and luscious coconut milk and tahini gives you a soft, slightly chewy muffin with pops of raspberries and slightly bitter cacao nibs.
Read MoreThis are a little weird, but there is one place where I feel okay with things: the kitchen. Here are a few of my favorite recipes, from myself and others. Take a read, see what speaks to you and get into the kitchen. If you do not eat it all, share some with your neighbor (at a safe distance).
Read MoreThis banana bread will change you life. Bold statement, I know. But this decadent, uber chocolatey, and insanely moist banana bread is everything. Loaded with chopped hazelnuts and dark chocolate, it is the perfect pick-me-up. The only things it doesn’t have are dairy, gluten, grains or refined sugars.
Read MoreA cake for breakfast. Yes, all of your dreams have come true. This uber moist, slightly floral and just-enough-sweet cake is made with lots of luscious tahini and globs of raspberry jam. It comes together in just 15 minutes and then all you have to do is wait for it to bake. It is worth the wait and will be perfect when sliced and lathered with even more jam and tahini. Have your cake and eat it too. Two slices maybe.
Read MoreIs there such thing as too much chocolate? No. These cookies give you a double dose of chocolate, but without dairy or gluten. Yes, it is possible. Tahini and olive and coconut oils give you the fat you need for a chewy center, dutch cocoa powder gives the dough a dark, deep chocolate flavor and chunks of chopped chocolate give you an oasis of melted chocolate in each bite.
Read MoreSometimes you just need a cookie. For me, Valentine’s Day calls for something sweet and who says that you need to have a significant other to show some dessert love? This vegan, grain-free cookie is easy to make and will hit all the right spots: sweet, salty, chocolatey, chewy, crispy and melty. Just do yourself a favor and make one.
Read MoreLightbulb: brownies, but made with pumpkin instead of eggs. I do look for any excuse to make brownies, but these brownies are perfect. They have a crisp edge, a sunken, fudgy middle and plenty of chocolate flavor. Some savory-sweet halva is the prefect addition to the mix. I made these brownies several times this week and I have been thoroughly enjoying having one as my after-work treat. You will not know that they are vegan. I may or may not have bought a whole new can of pumpkin so I can make them again.
Read MoreBrownies are the answer. The question is irrelevant. Well, these brownies are going to be your new favorite and, thanks to a funky ingredient, they are vegan. Aquafaba may sound fancy, but chickpea water is how these brownies have the perfect chewy center, crisp edges. Unsweetened chocolate gives a deep, slightly bitter chocolate flavor that we all want from brownies. As always, they are gluten-free.
Read MoreMove over banana bread, these bars are the new favorite morning banana treat. Made with lots of sweet bananas, slightly savory tahini, dark amber date syrup and just a few other important ingredients, these bars are the perfect breakfast treat. They are just sweet enough, super soft and moist in the middle and ready to be added to the brunch/breakfast menu.
Read MoreThe perfect dessert that also happens to be packed with protein, free of dairy, grains and refined sugar. These bars are easy-peasy to make (all done in a food processor) and satisfy your sweet-tooth while also giving a boost to your day. The chickpea bars will quickly become a favorite.
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