Spiced Banana Sharing Bread

I made two. One for enjoying and one for sharing. What if I looked at all my life like this?!? There is always someone who needs. A neighbor... a dear one...you notice it more once you take a moment. Whether it comes to the extreme of those who lost everything in a recent storm or hurricane, fire or flood. Or maybe it is someone you know that is going without. Without health care, medicine, food, or daily needs. Or maybe it is someone you know who lost someone close to them, or a baby, or the list can go on and on when it comes to loss and grief. The moment I had today thinking of all those in my own arms length going through hard things- and thinking of my own anxious heart- we are all in this together. We can do these hard things together. And sometimes it starts with sharing a loaf of bread.

So this bread officially is being called 'sharing bread' :) Because you can make this recipe and easily pour it into 2 pans. One for you... And one for your neighbor...Or a friend. It is an easy loaf to whip up on the whim if you got a mountain of ripened bananas that need either to get frozen or baked. It is spiced and topped with love and shared with even more love. You can't go wrong with a warm banana bread in my opinion ;)

We're all going through hard things, so let's do this together. It is always so easy to focus on your own hard things, but if we practice sharing you can start to see beyond your own weary heart and share in an other's weary heart. And why not share with some bread to, amiright?!? Happy baking friends and also...happy sharing! xoxo

Spiced Banana Sharing Bread Recipe
{gluten, dairy, egg, seed, nut and soy-free}

1 cup of mashed ripe banana
1/2 cup of date paste puree
2/3 cup of plant based milk (I used coconut milk beverage)
1/3 cup of apple cider vinegar
1/3 cup of maple syrup
1/3 cup of avocado oil
2 TB of molasses
2/3 cup of coconut palm sugar
1 ts. of ground cinnamon
1 ts. of ground nutmeg
1 ts. of ground ginger
1 1/4 cup of finely ground certified GF oat flour
1/2 cup of white rice flour
1/3 cup of tapioca flour
1/4 cup of potato starch
1/4 cup of coconut flour
2 ts. of baking powder
1 ts. of baking soda
1 ts. of sea salt

1/2 cup of my Cinnamon Crunch Granola Cereal

In a large mixing bowl, mashed up the ripened bananas and then add all the rest of the wet ingredients. Then fold in the dry ingredients and whisk together well. Pour half the batter into a parchment lined bread pan, and then pour the rest into pan #2. Cheap foil baking pans are a great one to use with this recipe because you can easily wrap up and share. You can even wash out these pans and reuse again too. I topped my loaves with some of my Cinnamon Crunch Granola Cereal as a topping and then baked in a 350 degree oven for 50 minutes on a middle shelf. 

Let cool for at least 30 minutes before cutting into or wrapping up for best results. This loaf is a warming and comforting treat or gift as we transition into the fall months. 

And now I get to share ;) this recipe with you :) Hope you enjoy, bake, and share...
Much love and light to you as always, xoxo

Rhubarb Strawberry Crisp

This pan of messy, juicy, red delicious goodness is rhubarb strawberry crisp. It might not be the most delicate of desserts, but it's rich one-of-a-kind flavor and goodness will have you melting from the inside out in love for it. 

It is also special because I feel like it is the kind of dessert that you can only really make during rhubarb season. And rhubarb season is the ring-in-signal for the farmer's market opening and gift of all the spring produce and plants. 

This recipe I actually made with some leftover frozen strawberries from last summer, but it would be  divine in a few weeks when you can find both fresh local strawberries and rhubarb at the same time at your local farmer's market. Although a fruit crisp can be successfully and wonderfully made with frozen strawberries too :) but if for some reason you have local fresh strawberries popping up in your backyard or market- you are the luckiest :)

The deep red beauty of rhubarb and strawberries, and the combo of tart and sweet flavors is something I wait for each spring and early summer. It's like you've been holding on throughout the winter months for this precise moment. And when you finally get to see these gifts popping up from the earth- all you can do is offer thanks and truly delight in it's gift.  

Rhubarb is one of those foods that I feel like you either love because you know what to do with it, or otherwise just look at it and say, "Oh that's pretty, and people eat that?!" Rhubarb is actually full of many health benefits. Like many hidden benefits in plants, they are packed full of vitamin C and B and full of minerals, vitamins and even protein. They help promote healthy digestion and in some places of the world is used as a medicinal component to constipation. If you haven't tried rhubarb yet and always think about trying it then this recipe is for you. This is hands down my favorite way of eating it and once you give it a whirl you will wonder why it took you so long :) Happy Baking!

Rhubarb Strawberry Crisp Recipe
{gluten, dairy, soy, nut, seed, egg and refined-sugar- free}

2 cups of cleaned and chopped fresh rhubarb
1 cup of water

2 cups of frozen or fresh strawberries (whole small or larger halved)
1/3- 1/2 cup of maple syrup (or you can use a mix of honey and syrup)
pinch of sea salt
juice from one lime

2 cups of certified GF rolled oats
1/4 cup of rice flour
1/4 cup of tapioca flour
 2 TB of potato starch
* Or use 2/3 cup of your fav GF flour blend*

1/2 cup of coconut palm sugar
1/3 cup of maple syrup
1/2 cup of room temperature soft coconut oil
pinch of sea salt

In a medium sauce pan, put the fresh chopped rhubarb with 1 cup of water and let the rhubarb cook down for about 10 minutes on medium heat, it will turn into a mushy saucy mixture with not much stirring and mashing. Then add in the 3 cups of strawberries and let those get soft and juicy and add in the 1/2 cup of maple syrup. Cook for another 5 minutes but not letting the strawberries get too mushy or break down. Then pour the hot fruit mix into a 9x9 Pyrex baking pan.  Then in a small bowl, mix the dry oat and flour and sugar mixture with the coconut oil and make a crumble. Then sprinkle the crumble over the strawberries and rhubarb. Then bake in a 350 degree oven for 35 minute until the crumble is crispy and the fruit is bubbling. Let cool for 15 minutes before serving with come coconut ice cream. Or top with some yogurt for breakfast ;) 

You can make this recipe for a 9x13 pan or double it if you are making it for a crowd. The recipe for the 9x13 pan is brought up to 3 cups of rhubarb and strawberries and the crumble mixture can be made 1/3 bigger as well. So you need 3 cups of oats and 3/4 cup of flour and 2/3 cup sugar and coconut oil. It is pretty easy to make this recipe in small or larger amounts depending on how much you want to have.  

I hope you give rhubarb and this recipe a try... Super simple and so delicious this time of year!

Much love as always, and happy baking xoxo

Ginger Carrot Muffins with Raisins

It's been awhile since I posted a muffin recipe. So here's my latest- still on the theme of raisins and roots that have been getting me through the cold winter weeks and months. I would not even really be aware of this until I look back on my recipe posts and creations over the past few months and they  come back to ginger....roots...and raisins... and now look here's a muffin recipe that involves them all ;) The more you eat with the seasons the more you notice what your body loves and needs through the differing seasons.  

These muffins are kinda like a little carrot cakes- but without the frosting and the feeling of eating a slice of cake- but still with all of the moist gingery goodness to feel satisfied and a little bit of comfort with the warmth and spice. I seem to talk a lot about being comforted by food- and you might take this as an unhealthy connection- but I like to see it as a relationship of love. Yes you can have a love relationship with food that does not involve over-eating and obsession. This conversation about loving food can take over your life- but, you can also see it as only a varying piece of love in your life and still live fully into that love when you do enjoy food. It is so easy to feel anger, hate, fear, shame and guilt towards food when you are on a restricted diet and had a loss in your food life. And this loss can take away all enjoyment from when you do create and eat food- and this is a loss- a deep loss that takes away the truth the food is a gift for our lives. Yes, a necessity too. But also a true and honest gift that is offering to us something to be enjoyed and loved. Even in its simplest forms of fresh plants...or rice and beans...or looking outside our windows to what the great wide world of food has to give to us. So yes, food is something to be enjoyed- it might take a bit of working through the guilt, shame, fear and whatever emotions do come when it comes to food and eating- but that journey  and hard work is worth it when you come to the other side of seeing it as enjoyment and a gift.

This is my hope for you- that your healing can bring you to a place of enjoyment and love for food rather than fear and hate. And that's what keep me posting these recipes...much love, as always, xoxo

Ginger Carrot Muffins with Raisins Recipe
{gluten, dairy, egg, soy, nut and seed free}

1 1/2 cup of certified gluten free oat flour*
*(I grind rolled oats in a high powered blender to make flour)
1/2 cup of rice flour
1/3 cup of tapioca starch
1 TB of potato starch
1 TB of coconut flour
1/2 cup of coconut palm sugar
2 ts. of baking powder
1 ts. of baking soda
1 ts. of sea salt
2 ts. of ground ginger
1 ts. of ground cardamom

1/2 cup of date puree--This involves pouring 1/2 cup boiling water over 1/2 cup of pitted dates and letting it sit for 5 minutes and then blending in a high powered blender to whip up a creamy date-pudding like substance

1/4 cup of applesauce
1/4 cup of maple syrup or blackstrap molasses
2/3 cup of non-dairy milk (I used So Delicious Coconut Milk Beverage)
----mixed with 2 TB's of apple cider vinegar
1 organic orange zest (2 TB) and juiced (1/3 cup of juice)

1 1/4 cup of fresh grated carrots
1/3- 1/2 cup of organic raisins

Mix all the dry ingredients together in a large mixing bowl. Then add in the date puree and the rest of the wet ingredients. Whisk together well and lastly fold in the shredded carrots and raisins. Pour into 12 muffin tins and bake in a 350 degree oven for 25-28 minutes until browned tops and stiff to touch. Let cool 10-15 minutes before serving. Store in a cool dry place to last longer.

...some steamy carrot moist goodness. The carrots help hold moisture and texture into these sweet muffins. So perfect right from the oven too, but they also are a great muffin to make before a trip or to keep for days because they stay so moist and fresh for days.

Don't let a Monday get you down- start new, start fresh and hopefully that involves some nourishing, grounding food that keeps you strong and going! Much love as always... ENJOY xoxo

Cinnamon Raisin Toaster Rolls

I wanted to call these cinnamon raisin 'english muffins', but since I didn't prepare them in an official english muffin pan I decided to call them toaster rolls :) But really they alleviate the missing of a good ol' english muffin or even bagel. They are without yeast...eggs...dairy and of course gluten. Which is crazy.... because they are actually still wonderful... or more so ;)

Yes, it's another breakfast recipe. And yes it is also another rendition of my bread recipe. I use that simple recipe as a base to so many of my takes on doughs and breads.  I also realized as I was typing out this post that I made this cinnamon raisin bread 3 years ago almost to the day and it's basically the same recipe- just a few changes and the obvious difference in rolling out the dough instead of a large loaf. Both options are great and it's so funny to me how cinnamon raisin goodness MUST be a serious comfort food for me in the dead of winter ;)

I love how you can toast these up so easily. I love the crispy edges. I love the soft and sweet raisins. I love the chewy middles and the way the butter and jam melts on a toasted finish. I usually can't make up my mind if I want some ghee and honey, or some vegan butter, or homemade jam, or even a special treat of some vegan cream cheese. Or go for the nut or seed butter... the list goes on and on...

There is something genuinely comforting about the smell of the cinnamon and raisins in the morning. It's a wonderfully safe winter wake-up call aroma. It's like it's there to tell you that it's ok to pull down the warm quilts and face the day head on and feet on the ground. And, I know I feel hopeful when the day starts out like this ;) That is my hope for you as well... maybe you don't live in a cold winter climate like me, and maybe you don't really care about 'english muffins' or cinnamon and raisins (haha!), but my hope for you is that you can start to have a healthy and balanced relationship with food again and that recipes like these only help bring a little bread-redemption to your life. Happy Baking, friends xoxo

Cinnamon Raisin Toaster Rolls Recipe
{gluten, dairy, egg, yeast, nut, seed, soy and sugar-free}

3 TB of psyllium husk powder
1 cup of non-dairy milk
1 cup of water
1 TB of blackstrap molasses
1 TB pure honey
1/4 cup of apple cider vinegar
2 TB of olive oil
1 TB of ground cinnamon powder
3/4 cup of organic raisins

In a large mixing bowl, whisk the psyllium husk powder, water, milk and apple cider vinegar together. It will turn into a thickened blob in a few minutes, then whisk in the oil, molasses and honey in together. *You can sub the honey for maple syrup if you are a strict vegan* and then add the cinnamon and raisins and let sit together for a few minutes before adding the dry ingredients...

Then, add all of the dry ingredients and mix with a spatula or wooden spoon until all of the flour is blended, but be careful to not over mix and make it too sticky. 

2 cups of finely ground certified gluten-free oat flour (I grind my own from GF rolled oats)
1 cup of white rice flour
1/4 cup of tapioca flour
1/4 cup of potato starch
2 ts. of baking powder
1 ts. of baking soda
1 ts. of sea salt

It will be spongy and you can dump the dough on a parchment paper or wood cutting board. Use more rice or oat flout to knead the raisins well into the dough and also sprinkle with a tad more rice flour if needed to help roll the dough into a ball, cut in half and then each half into 6 parts. Then into 12 parts. Form a ball with each part and smash and roll into a palm-sized patty. 

Place all of them on a parchment paper 11x15 baking sheet and bake 

in a 375 degree oven for 22-25 minutes. Until golden and crispy.

Let the rolls cool completely, then take a seated bread knife and cut each roll so that it is ready to toast in the morning or even make an easy to-go sandwich on. It is also great to freeze like this and pull from the freezer and pop in the toaster oven to defrost and toast. 

Yep, I know what I'm having for breakfast tomorrow :) 

Much light and love (and warmth ;) to you xoxo

Homemade Pizza Crust {gluten, dairy, egg and yeast-free}

Pizza... either you dream of it or despise it in your newly made gluten-free life. I understand. Mostly I miss the convenience of just ordering a pizza like it's no thang. The nostalgia....oh and so easy.... and loved by most. And let's be honest... pizza and your favorite drink of bubbly [mine currently is grape kombucha ;)] is just the BEST home-date-night food with your love [and holey comfy clothes, faithful couch and your favorite show]!  Plus, I love the creativity of colors, flavors and textures of making homemade pizzas. I grew up on making homemade pizza dough weekly and that's why I probably ached to find a recipe to start making for my own little family. Friday night is now known as pizza night in our house... and my son reminds me most nights of the week how many days till Friday because of it ;)

Although I am just sharing, I actually have been making this dough for years. It is based on 'my bread' recipe with a few adjustments that I have developed over the years to make it a crispy crust and a softer-chewier center and all around great crust. It also has no yeast- or eggs- so it is VERY allergy friendly, not to mention wonderful to not have to wait for anything yeast-rising or proofing. It is just ready to go after you whip it up and roll it out. Like magic ;)

The recipe makes 4 personal-sized pizza doughs, or 2 large, or 3 mediums. I usually end up making 3 different pizzas in our house. One for the dairy-lover, one for the dairy-free and even one for the just sauce and toppings and no cheese/cheeze too. So yes, we have our fair share of allergies and opinions around these parts. Which makes creating your own personal pizza that more fun. They also freeze GREAT- so roll out and bake an extra, then freeze to be ready to just pull out and top with your toppings and bake- its the closest thing to frozen pizza if you ask me :)

The beauty of pizza is that you can make it what you like. Oh the toppings and combos I have made over the years! Some of my favorites have included using a hot pepper jelly, cilantro, leftover BBQ shredded chicken, with fresh herbs and a possible sprinkle of goat cheese ;) I love the sweet, spicy combo almost always and so having a fruit (apples, pineapple, pears, raisins) addition is totally my favorite. Another great topping was caramelized onions and apples over a pizza with BBQ chicken and forgo the cheese option altogether.  That is fab too. My go-to, have in the fridge already combo is peppers, onions, kale, sausage, and herbs and cheese option (Daiya is pictured, but we have used goat, organic mozzarella and other local farm cheese combos). We have one child with severe dairy allergies in the house, and a child that can tolerate and LOVES cheese, so I am NON-judgmental when it comes to whatever kind of cheese or no cheese you add to a pizza. It really is what you make it and I have had some great pizzas with and without it too. So don't let the cheese discourage you from making a pizza.....pile it high with veggies, slaw, saute, more sauce or whatever makes you happy and your body can still feel great too.

Homemade Pizza Crust Recipe
{gluten, yeast, dairy, egg, nut, seed, soy and sugar-free}

4 TB of psyllium husk powder
1 cup of pure water
3/4 cup of non-dairy milk (I used coconut milk beverage) Or even add more water
1/4 cup of apple cider vinegar
2 TB of honey
2 TB of olive oil

In a large mixing bowl, whisk up the above well until it starts to thicken and make sure NO clumps. Then add in the following dry ingredients...

1 1/2 cup of finely ground certified GF oat flour (I ground GF rolled oats to make flour)
1 cup of white rice flour* (plus 1/2 cup more for kneading and rolling out)
1/3 cup of potato starch
1/3 cup of tapioca flour
2 ts. of baking powder
1 ts. of sea salt
1 ts. of baking soda

Use a spatula to first mix up the wet and dry together well. Then start to use your hands to knead and roll the dough into a large ball. Use a sprinkle of more rice flour if it is sticky when you knead to get a nice large ball of dough. If you are making personal pizzas.... cut the ball into 4 quarters. Otherwise, break up the big lump into 2-3 pieces and place each ball onto a parchment paper with a sprinkle of rice flour. Roll out with a rolling pin into a 6x6 inch for personal circle and then to get perfect edges, cut with a clean pizza cutter roller and make the sharp edge. Use the remaining dough cut off in another lump of dough until you are done.

Then bake the crusts first before adding toppings in a 375-400 degree oven for 10-12 minutes until golden brown. I left a range for tempts and times because each person varies on whether they like crispy/crunchy  or a softer crust. That is up to you ;) Bake and let sit for 15 minutes before adding toppings or let cool completely and have ready for the dinner hour, or wrap up and put in the freezer. 

*You can also sub in different flours for the oat, and rice. If you are trying to avoid those grains, you can sub buckwheat for the oats, millet for the rice and quinoa to cover the rest. That is a protein rich combo as well. It is a bit more earthy tasting and perhaps a little more "healthy granola crunchy" tasting. But still does the job if you have been on a strict grain-free diet- it is a good starting place to add in the easier digesting grains or some even call them seed grains because they are much more commonly digested like seeds over grains. 

After your crusts are ready, add your favorite sauce and toppings and bake for another 15-20 minutes in a 375-400 degree oven. I have found that baking at a higher tempt with shorter time gets the toppings right where I like them, but also a slower bake works too.... Another thing based on preference. So just watch it carefully so that you don't burn. I have also found baking closest to the middle section of any oven proves the best results. 

Now it's time to settle in and ENJOY! I love pizza night just as much as the kids, so I guess I shouldn't blame it all on them that it stuck :) It is such a great family night and a way to add some traditions and routine into our home. I hope you give this recipe a try and find your own groove with it and enjoy it as much as us. Much love as always. xoxo

Cardamom Pear Muffins

Cardamom + Pears = Confidence. The flavors are simple, but very much on pointe. They don't mess around. They get right too it. The kind of rich, deep flavor that doesn't skirt away from who it really is. Authentic. Truthful. And oh so lovely.  These loves are soft and oozy-good right from the warm oven. They give off a simple confidence that they know how to make it through life. They got it going on. They've got nothin' to hide and all the right steps to make it.

I think that's just what you want in a muffin. Oh to be so confident in one's own skin and flavor. It's to be strived for. It's to be aspired too. I dare say I would jump-in after, latch-on, and follow it's lead. How can one just taste and see such goodness and then wonder? One must be so blessed that the need to turn around and bless some more in return seems the only way to continue. Sharing in the confidence and bravery is the best result.

Cardamom Pear Muffin Recipe
{gluten, dairy, egg, seed, nut and refined-sugar-free}

1 1/4 cup of ground GF oat flour
1/2 cup of white rice flour
1/3 cup of coconut palm sugar
1/3 cup tapioca flour
1/4 cup of potato starch
2 TB of coconut flour
1 ts. of baking soda
1 ts. of sea salt
2 ts. of baking powder (I use Hain brand for corn-free)
1 TB of ground cardamom

3/4 cup of date puree- This involves pouring 3/4 cup boiling water over 3/4 cup of pitted dates and letting it sit for 5-10 minutes and then blending in a high powered blender to whip up a creamy date-pudding like substance

1/2 cup of unsweetened applesauce
1/2 cup of coconut milk beverage (or other non-dairy milk)
1 TB of apple cider vinegar
1/4 cup of maple syrup
2 small fresh pears finely diced and stewed in a saucepan until soft and reduced with a drizzle of water and maple syrup (about 1/4 cup of each) Makes about 3/4-1 cup of  stewed pears for muffins

Mix all the dry ingredients together in a large mixing bowl. Then add in the wet and whisk together well. Pour into 12 muffin tins and bake in a 350 degree oven for 25-28 minutes until browned tops and stiff. Let cool 5-10 minutes before serving. Store in a cool dry place to last longer.

Hope you give these sweet and confident babies a try :)

Much love, xoxo

Pumpkin Oatmeal Raisin Cookies

Everyone needs a good balanced "treat" recipe. And this one is a spin on the classic oatmeal raisin cookie with some nourishing ingredients. Yes, there is the chocolate treats, and cakes and such, but sometimes you are trying to eat a little less indulgence after the holidays and focus on eating more whole foods- I get it! These cookies might as well be a granola bar in my opinion, but then once you form it into a cookie you celebrate like it's a treat. And maybe you do, but it can really also just be a great snack and goodie-to-go for yourself and the kids.

This cookie is pure goodness. Yet, somehow paired with tea time it does seem like a celebration.

I made these yummies with some leftover pumpkin puree. Then I added some few pinches of pumpkin spice blend and it was a magical addition to any oatmeal raisin goodness.

Pumpkin Oatmeal Raisin Cookie Recipe
{gluten, dairy, soy, egg, nut, seed and refined sugar-free}
2 cups of rolled GF oats
3/4 cup of GF oat flour
1/2 cup of rice flour
1/3 cup of tapioca flour
1/2 ts. of baking soda
1/2 ts. of sea salt
1/2 ts. of pumpkin pie spice
1/4 cup of pumpkin puree
1/4 cup of applesauce
1/3 cup of pure maple syrup
2/3 cup of coconut palm sugar
1/3 cup of avocado oil
1/4 cup of softened coconut oil
3/4 cup of organic raisins

Mix all the dry ingredients together in a bowl first, then add in the wet and mix well with a spatula until it is a sticky ball. Then fold in the raisins last. Let batter sit for 10 minutes in the fridge and then you are ready to scoop out 1 TB sized pieces of dough and roll and spread out on the baking sheet. I was able to bake 15 on a parchment-covered baking 12x15 baking sheet. This recipe will make about 30 cookies. Bake in a 350 degree oven for 12-14 minutes. 

Much love and light, xoxo

Apple Blueberry Cranberry Spice Crisp

If there was a "christmas crisp recipe" this would be it in my little corner of the world. Besides or maybe instead of the cinnamon rolls this would be another great Christmas morning treat for the whole family. It is a great make ahead and bake off or warm the morning of Christmas. Not only does the smells of spice, apple, and berries fill your Christmas-filled home, but the warmth of the dish brings out all the Christmas spirit feelings. Maybe better than any "christmas spirit" candle or essential oil, because you get to eat it after :)

To be honest, I was kind of over fruit crisps for a while. It is such an easy GF dessert, so over the past decade I have had my fill of hundreds of delicious bubbling crisps. They are so easy to throw together with fresh or frozen fruit and you can make it a little special with some spice or some fresh zest or even herbs. But this one... I fell in love all over again. I didn't actually have a serving until the day after I baked it, and when I did... I just stopped and sat down and enjoyed it as breakfast with a good cup of tea. It really surprised me at it's warmth and comfort it offers on a cold winter day.

There are a few tricks to make a great crisp. One is to make sure the fruit going in if it is the same or a variety is that they are all cut in similar size, and I would say that bite-size or even smaller is best. So for this crisp I have frozen blueberries from last summer, cranberries from a few weeks ago and apples... So I cut the apples the same size of the large berries- so that all pieces are the same size and it melds and mixes well.

I also think adding the spice to the fruit is the best, and no spice to the topping. Kinda like a biscuit topping and the surprise flavor is inside. Those are just some of my favorite tips to making a great fruit crisp. If you make enough crisps, you find the little secrets that you love most to make it special every time. This one is made special with the flavors of orange, cloves, nutmeg, and the berries with the apples. A great combo that I am so glad found its way to my home this snowy Christmas season!

Apple Blueberry Cranberry Spice Crisp Recipe
{gluten, dairy, egg, nut, seed and soy-free, vegan options}

4 heaping cups of finely chopped fresh apple pieces without skins
3 cups of frozen blueberries
1 cup of frozen or fresh cranberries
1 cup of unsweetened applesauce
1 organic orange to get 1/2 cup of fresh juice and 2 TB of fresh orange zest
1/4 cup of maple syrup
1/4 cup of pure honey (or more maple syrup to be vegan)
1/2 cup of water
2 TB of tapioca starch
pinch of sea salt
2 TB of pumpkin pie spice blend (cinnamon, nutmeg, ginger, cloves mix)

Mix all of the above ingredients in a large 9x13 glass pyrex pan very well with a spoon or with your hands. Press down if need be to fit the crisp crumble evenly on top.

2 cups of GF rolled oats
1/3 cup of tapioca starch
1/3 cup of potato starch
1/3 cup of rice flour
1/2 ts. of sea salt
3/4 cup of coconut palm sugar
1/4 cup of maple syrup
1/3 cup of organic coconut oil
1/3 cup of organic palm oil shortening

Mix the above ingredients together and you get a crumbly oat toping to sprinkle over top the fruit in the Pyrex pan. Try to evenly spread over the fruit and then put the pyrex pan on a baking sheet for extra coverage if there happens to be any juicy fruit drippage from the pan- it will not fall on your oven floor and start burning. Bake for 45-50 minutes in a 350 degree oven- or when the crust is golden brown and crispy and the fruit is bubbling and perfectly soft and sugary. Let it cool! Just for 10-15 minutes so that it is not scalding hot- it is best not scalding, but still very warm if you ask me. You can eat just as for breakfast, lunch, dinner or dessert, or add some coconut whip topping or ice-cream to get all fancy.

Hope you stay warm and enjoy!

Happy baking and much love, xoxo

Pumpkin Chocolate Chip Muffins

Here's another Tuesday muffin recipe (last week's muffin recipe). I think this might be becoming a thing :)  This week I was desperate for some fall spirit as we say goodbye to summer "officially" today. It's still pretty warm in the 80's here, but we picked up a few pie pumpkins at the apple orchard last week, and I couldn't help myself. It may still feel like mid-summer, but the days are getting darker faster and the tips of some of the trees are turning some red and orange colors, so we know the cool down is close. And if baking some pumpkins brings in the fall air a little sooner, then so be it! This season of in-between, the changes are right at our doorstep and you can literally feel the energy of change coming. You may even sense it in your heart and minds, the energy is so strong this time of year to clean out and start settling to get ready for the comfort of wintertime.

So many of my allergy-friendly recipes have the same ingredients. I try to make recipes as simple as I can, and even versatile to use in a variety of ways. You could make this recipe into a cake, you could even try pancakes. It is intimidating to start baking GF (or allergy-friendly), but if you have a few good recipes or guides you may find that you are more willing to take the scary leap. So I hope you find some support with these recipes. Or at the least some hope that there is some great treats out therefore even you :) Enjoy and much love xoxo

Pumpkin Chocolate Chip Muffin Recipe
{gluten, dairy, egg, soy, nut and seed free}

1 cup of certified GF oat flour (I grind my own out of rolled oats)
1/3 cup of rice flour
1/4 cup of tapioca flour
1 ts. of baking soda
1 ts. of sea salt
2 ts. of baking powder (Hain brand corn-free)
1 1/2 ts. of ground cinnamon
1 1/2 ts. of ground ginger
1/2 ts. of ground cloves
1/2 ts. of ground cardamon
1/2 cup of coconut palm sugar
1/4 cup of unsweetened applesauce
1/4 cup of black strap molasses (or maple syrup)
1/3 cup of coconut milk beverage
1 TB of apple cider vinegar
1 cup of fresh pumpkin puree (I baked my own in the oven)
1/3 cup of soft or melted coconut oil
add1 cup of mini chocolate chips (enjoy life brand)

Mix all the wet ingredients in a large mixing bowl, and then add all the dry ingredients. Save the chocolate chips for last and just fold them in. Pour into 12 muffin tins, and bake in a 350 degree oven for about 25 minutes.  These muffins need to cool for at least 15 minutes to avoid tongue burning :) 

Gluten Free Carrot Cake without nuts and dairy

I'm a bit behind with this recipe. I've been wanting to post it for 3 weeks now. But better late then never, right?! It was my birthday a few weeks ago, then my daughter's first birthday last week, and all in the in between it's been busy busy. So I guess this time of year should just be known for being busy and life being very full. Hearts are happy and full so there is no ounce of complaining here. I am especially celebrating life this year. Thankful for life in all it's ups and downs and all that it has to offer with tears and joys and all. Life is grand!

Especially where carrot cake is involved. I never knew I loved this cake so much until this year. It is so moist and glorious. Plus with a hearty dose of carrots you might as well skip the veggies and eat your cake ;) Well, maybe just for your birthday :) It is a delicate and tender cake with a pinch of spice and a tangy sweet topping of maple cream frosting. I can actually say that I could not imagine a better birthday cake. So will I be making this again next year? Or will I imagine something greater for next year's 30th?

This birthday cake was very memorable for me. Not sure why I was feeling all nostalgic? Does this happen when you turn 29? I think about the last decade and where it has taken me and where I have travelled on so many adventures. This is the last year of a decade. And ending to the book. Turning the last page. But like all endings, there is a new beginning as well. I am looking forward to 30, and maybe 29 is my year to get ready. I will be totally ready in 335 days from now when I turn 30, I just know it ;)

I hope you are able to celebrate life for all it's gifts. I hope you find people to eat cake with and remember that life is about 2nd chances and finding the good. That is why I love birthdays so much. You are able to reflect on the year's past and all that you encountered and experienced. You are able to say with confidence that you would never do that again or that you can't wait to go to the next level. And it's a chance to plan, pine and wish upon a new year before you with a clean path and new chances to see the good and gifts in life. Please, if you haven't yet, celebrate, truly celebrate in your own way your day of birth. 

For me that last few years my celebration has involved creating a new cake and the excitement of having a  really good excuse to make something wonderful and share it with those I love. If I had a weekly birthday to celebrate I am sure I would loose the wonder. But with only coming once a year, it gives me time to ponder and really get excited and enjoy.

I have made this recipe a few times, once without any dairy and once with some grass-fed butter and organic cream cheese. Both ways turn out great and the dairy-free is just as wonderful and you'll never feel like you are missing some main ingredient. I did also make this recipe without walnuts or pecans, but you could easily add nuts if you desire or some raw sunflower seeds if you really want a crunch to your cake as well.

Carrot Cake Recipe
{gluten, dairy, nut, soy and refined sugar-free}

1 cup of soft organic coconut oil
1 cup of powdered coconut palm sugar
4 farm fresh eggs
1/2 cup of pure maple syrup
1 TB of apple cider vinegar
2 ts. of pure vanilla extract
3 cups of freshly shredded carrots
1/2 cup of unsweetened applesauce or coconut yogurt
1/2 cup of fresh ground oat flour
1/2 cup of fresh ground buckwheat flour
3/4 cup of tapioca flour
3/4 cup of white rice flour
(or 2 1/2 cups of your favorite GF flour blend)
1 ts. of ground cinnamon
1/2 ts. of ground ginger
1/4 ts. of ground nutmeg
1/4 ts. of ground allspice
2 ts. of baking powder
1 ts. of baking soda
1 ts. of sea salt

First, grind up your coconut palm sugar in a high powered blender to get a powdered sugar to cream with your coconut oil. Cream the oil and sugar together until soft and creamy. You can sub using grass fed butter for the coconut oil, which I actually did once and adds a rich butter flavor to the cake.  

Once you cream the oil and sugar, add the eggs and whisk all together until thick and creamy batter emerges. Then add the rest of the wet ingredients and mix well. Lastly grind GF oats and buckwheat groats in your grinder/blender to get the best GF oat and buckwheat flour. Add in the flours and dry ingredients. Make sure all the dry in mixed in well and then pour batter into oiled cake pan. I used 2 9 inch cake pans for this recipe, but you could use a bundt pan or a 9 x 13 cake pan as well. Bake cake in a preheated 350 degree oven for 45 minutes. If you choose to use 2 9 inch round pan then check cakes around 30 minutes and should be done around then or 35 minutes.

Maple Cream Cheese Frosting

1 8 ounce dairy-free cream cheese (Daiya brand)
1/2 cup of softened Earth Balance butter spread (soy-free)
1/4-1/3 cup of pure maple syrup

Put all of the above ingredients in a bowl and whisk well with a hand whisk or a electric mixer. It is easier if you let the vegan butter and cream cheese sit out on the counter for 30 minutes beforehand for a easier time mixing. I think it yields a better whipped topping too.  

You can use dairy in this recipe and in place of coconut oil use room temperature grass-fed butter or regular yogurt in the cake recipe. And for the frosting use a regular organic cream cheese with grass fed butter instead. I have tried it both ways and both ways it tastes great!

Spread the frosting over the cake and top with shredded carrots for color and fun.

Time to share and celebrate! This cake is so moist and rich. I love everything about it! I hope you try this recipe out and enjoy! Much love and light to you this year and may you find joy in the gifts of life.