Looking for a delicious cookie, ideal for any time of day. Mid-day snack or dessert and healthy enough to enjoy as a special breakfast treat. These cookies are crispy on the outside yet chewy in the center. Perfect combination of sweet and salty with s mixture of oats, nuts, coconut, dried cranberries and mini chocolate chips. And they are VEGAN and GLUTEN-FREE. Click continue for recipe!
HEALTHY & DELICIOUS FROZEN POPS for summer fun. As a kid, I remember running excitedly down the black asphalt chasing the sound of the ice-cream truck. Those hot Los Angeles summer days brightened as the tunes crackled out of the painted and stickered “food truck”. It was the bright, multicolored Firecracker that kept me running with coins falling out of my pockets. Today, our neighborhood is missing ice-cream trucks but similar brightly-colored frozen treats are plentiful in grocery stores. Unfortunately, most are filled with unhealthy additives, preservatives and food dyes. I knew my kids could not be deprived of this summer bliss and that I needed to create a healthier dye-free and refined-sugar free option for them.
This Red, White, & Blue Frozen Pop recipe uses fresh fruits (strawberries, blueberries, raspberries, blackberries), maple syrup, and unsweetened yogurt (dairy-free options are great too) instead of the food dyes, artificial flavors and sweeteners. And, these pops have fiber and protein too! It’s perfect for pool parties, BBQ’s, 4th of July celebrations or just about any warm spring or summer day. And, my kids love making them. Don’t worry about this favorite melting too fast…it’s too good not to inhale!
SALTY, SAVORY, SPICED NUTS with a HINT OF SWEET! Can’t decide between sweet or savory? This Party Nut Mix is the perfect combination of sweet, salty, and spicy! Add fresh herbs for the extra pow! Delicious served right out of the oven or room temperature. And a great hostess gift too.
Feed your family and friends these super moist and rich, dye-free Valentine’s Day Brownies. Serve them in squares or use a heart-shaped cookie cutter! You won’t want to eat another candy heart with harmful FDA BLUE 1, YELLOW5, RED40 YELLOW6 food dyes.
WHO SAID EATING GLUTEN FREE DIDN’T TASTE GOOD? You don’t have to compromise taste to eat gluten-free! These muffins are moist, fluffy, sweet, and numbingly delicious without any gumming agents!! I used a combination of oat, rice, and garbanzo bean/fava bean flour! And they can be made refined-sugar free and nut-free!
IF YOU LIKE YORK PEPPERMINT PATTIES, you’ll have to try these corn syrup-free Dark Chocolate Peppermint Patties hand dipped and sprinkled with sea salt AND crumbled dye-free candy canes! Holiday cheer is in this kitchen!
ENJOY BUTTERY, FLAKY, JUST-THE-RIGHT SWEETNESS COOKIES? We mixed, rolled, spread, and dipped the art of making traditional Rugelach – a flaky pastry crescent-shaped cookie filled with sweet fruits, chocolate, cinnamon and nuts.
IF YOU HAVE A SWEET TOOTH LIKE ME, THERE’S NO PASSING ON DESSERT. I wish I could take credit for this recipe, but I can’t. This is 100% deliciousness from Against the Grain. Our family eats minimal gluten and even if you don’t—this recipe rocks. Who knew that the Mediterranean staple used in hummus and starch extracted from tropical plants are what make this cookie not just gluten free but GRAIN-FREE too! The tahini and arrowroot are combined with coconut sugar, coconut oil and chocolate chips to create a thin, chewy decadent treat that’s also nut-free! It’s a miracle cookie!
WHO DOESN’T LOVE CHOCOLATE CAKE? I know I always find myself holding back from indulging in the sweetness of a good late night-sweet but we all need a little “yum” sometimes. When I first stumbled upon this recipe I found myself both intrigued and confused of how incorporating a vegetable like zucchini could possibly translate into a tasteful dessert. To my surprise however I was quick to learn not to judge a recipe by its ingredients. The result? A protein packed grain-free dessert that both my kids and I can enjoy without the hour delayed regrets that often follow sugary indulgence.
THERE’S NOTHING LIKE GOOD, HOMEMADE BISCOTTI. Or at least that’s what I’ve come to conclude after taste testing dozens of different versions of the classic Italian treat. I was always up in the air on this stuff (mainly because of the way I had been served it), it was always a different consistency, texture, or taste–too hard, too sweet, or too yuck. So I through confusion and desperation I decided to cook up a batch of my own, alternated form of what has now become one of my favorite sweet treats. And I think it pasts the perfect crunch–and taste test.
The Longest Fork 